Virtual Sefer Whole-Wheat Granola Bagels

Whole-Wheat Granola Bagels
These thoroughly modern bagels are based on a recipe from “The Bagel Bible” byMarilyn Bagel. (That is not a misprint!) For a more traditional version you can substitute 5 cups of bread flour for the flour and granola called for. Barley malt syrup is a natural sweetener usually sold at health food stores.
Ingredients:
2 cups warm water (110-115 degrees)
1 tablespoon active dry yeast
5 tablespoons barley malt syrup
2 teaspoons salt
1 and 1/4 cups nonfat granola
1/3 cup golden raisins
2 and 1/4 cups whole wheat flour
1 and 1/2 cups bread flour
Directions:

Combine water and yeast, stirring to dissolve. Add 2 tablespoons syrup and salt and mix thoroughly. Add granola and raisins, mixing well. Mix in whole-wheat flour and 1 and 1/4cups of bread flour. If dough looks loose, add remaining flour and blend well. Knead dough for 10-12 minutes on a lightly floured surface adding small amounts of flour to prevent stickiness. Cut dough into 12 pieces, roll each piece into a ball, and poke a floured finger into the center to form a hole, shaping top and smoothing sides. Cover and let rise 25 minutes. Add remaining syrup to pot of water and bring to a boil. Add bagels, being careful not to crowd, and boil 2 minutes per side. Remove with slotted spoon and drain. Bake at 450 degrees on a cornmeal dusted cookie sheet for 20-25 minutes until golden brown.