|Active Dry Yeast||12||2.4|
|Packed brown sugar||26.4|
Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes. Drain and blot dry with a paper towel.
Whisk lukewarm water, 50 grams brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. Stir in whole-wheat flour, cinnamon, salt and the raisins. Stir in enough of the bread flour to make a soft dough.
Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a clean cloth and let rest for 10 minutes.
Divide the dough into 12 pieces. Roll each piece into a 10-inch-long rope. Form bagels by overlapping the ends by 1 inch. Pinch together firmly. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
To kettle bake bagels
Preheat oven to 450°F. Line 1 large or 2 small baking sheets with parchment paper. Bring 6 quarts water and brown sugar to a boil in a large pot.
Slip several risen bagels at a time into the pot. The water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Remove the bagels with a slotted spoon and drain on a clean kitchen towel; place on the prepared baking sheet(s). Brush with egg white.
Place the bagels in the oven, reduce heat to 425°F and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.