Cinnamon Cardamom Raisin Rye Bagels

Steps

1. Soak the raisins in a little warm tap water for 10 minutes, then drain and pat dry; this soaking water is extra and not part of the recipe water.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast, salt, cinnamon and cardamom.
3. Stir the molasses into the dough portion of the water (the 460 g lukewarm water, about 64% hydration and 2% salt), then pour it into the rye flour and bread flour mixture and mix into a shaggy, stiff dough.
4. Rub half of the canola oil over the counter and your hands, then knead the dough for 8 to 10 minutes until smooth but slightly tacky, as rye dough stays a little sticky; knead in the raisins during the last 2 minutes.
5. Coat a clean bowl with the remaining half of the canola oil, add the dough, turn to coat, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1.5 times its size.
6. Divide the dough into 12 equal pieces (about 110 g each). Roll each into a ball, poke a hole through the center with a lightly oiled thumb and stretch it to a 1½-inch opening. Set on a parchment-lined baking sheet.
7. Cover and proof at about 75°F (24°C) for 25 to 30 minutes, until slightly puffy and a poked spot springs back slowly. Meanwhile, preheat the oven to 425°F (220°C).
8. Bring the boil portion of the water (the remaining 2000 g) to a gentle boil in a wide pot and stir in the honey.
9. Boil the bagels 3 or 4 at a time for 1 minute per side, lift out with a slotted spoon, let drain briefly and return them to the lined sheet.
10. Bake for 20 to 24 minutes, rotating the pan halfway, until deep brown and the centers read 190–210°F (88–99°C).
11. Cool the bagels on a wire rack for at least 30 minutes before slicing.