• 1 scant cup (220 ml) apple juice, warmed to a lukewarm temperature (around 105-115°F or 40-46°C) to best activate the yeast.
• 2 teaspoons Sucanat (I used brown sugar for a richer, deeper flavor and hue)
• 4 teaspoons active dry yeast
• 240 g (2 cups) white whole wheat flour
• 60 g (1⁄2 cup) dark rye flour
• 70 g (1⁄2 cup) whole spelt flour
• 2 teaspoons ground cinnamon
• 1 teaspoon fine sea salt
• 2 tablespoons (30 ml) neutral-flavored oil (such as canola or grapeseed oil)
• 60 g (1⁄4 cup plus 2 tablespoons) raisins
• 8 cups (2 L) water
• 55 g (1⁄4 cup) baking soda

• In a medium bowl, gently combine the lukewarm apple juice, Sucanat (or brown sugar), and active dry yeast. Stir them together until the sugar is mostly dissolved and the yeast is evenly distributed. Allow this mixture to sit undisturbed for about 5 minutes. During this time, the yeast should activate, becoming foamy and fragrant on the surface. This indicates it’s alive and ready to help your bagels rise beautifully.
• In the large bowl of a stand mixer, fitted with a dough hook attachment, combine the white whole wheat flour, dark rye flour, whole spelt flour, ground cinnamon, and fine sea salt. Give these dry ingredients a quick whisk to ensure they are well mixed. Next, add the neutral-flavored oil, the plump raisins, and the activated yeast mixture directly on top of the dry ingredients. Begin kneading the dough on a low speed for approximately 6 minutes. As the dough comes together, pay attention to its consistency. If it appears too wet or sticky, add additional whole wheat flour, 1 tablespoon (8 g) at a time, until the dough becomes smooth, elastic, and pliable, pulling away cleanly from the sides of the bowl. If you’re kneading by hand, transfer the ingredients to a lightly floured surface after stirring them together. Knead for about 8 minutes, adjusting with extra flour as needed, until you achieve a smooth and cooperative dough. Once kneaded, shape the dough into a cohesive ball.
• Carefully place the dough ball into a clean, lightly oiled bowl, turning it once to coat all sides with oil. This prevents it from sticking. Cover the bowl tightly with plastic wrap or a damp kitchen towel to create a warm, humid environment. Allow the dough to rise in a warm, draft-free place in your kitchen until it has visibly doubled in size. This process typically takes between 1 to 1½ hours, depending on the warmth of your kitchen and the activity of your yeast.
• While the dough is rising, prepare your baking surface by lining a large baking sheet with parchment paper or a silicone baking mat. Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 6 (or 8, if you prefer smaller bagels like I did) equal portions. Roll each portion into a smooth, tight ball, then flatten it slightly into a circle. If the dough seems to resist shaping and retracts, simply let it rest for 5 minutes; this allows the gluten to relax, making it much easier to work with. Using your thumb, carefully puncture a 1-inch (2.5 cm) hole in the center of each dough circle, then gently stretch the hole to create the classic bagel shape. Place the shaped bagels onto your prepared baking sheet, ensuring they have enough space between them.
• In a large saucepan or pot, bring 8 cups (2 L) of water to a rolling boil. While the water is heating, preheat your oven to 400°F (200°C, or gas mark 6). Once the water is boiling vigorously, reduce the heat to maintain a gentle, consistent boil – you don’t want it bubbling too violently. Carefully add 2 bagels at a time into the simmering water. Boil each bagel for a total of 1 minute, making sure to flip it halfway through (after 30 seconds) to ensure even cooking and gelatinization on both sides. Using a slotted spoon or a spider strainer, carefully scoop out the boiled bagels, allowing any excess water to drain. Immediately place them back onto the prepared baking sheet.
• Continue this boiling process, working in batches of 2 bagels at a time, until all of your beautifully shaped bagels have been boiled for the specified duration. This crucial step, known as the “bagel boil,” is what gives them their signature chewy crust and helps to set their shape before baking.
• Once all the bagels have been boiled and are back on the baking sheet, transfer the entire sheet to your preheated oven. Bake for approximately 14 minutes, or until the bagels achieve a deep, rich golden brown color and sound hollow when gently tapped on the bottom. The rich color indicates proper baking and a well-developed crust. Remove the bagels from the oven and immediately transfer them to a wire rack to cool completely. Cooling on a rack allows air to circulate around them, preventing the bottoms from becoming soggy and ensuring a crisp crust. Enjoy them fresh, or store for later!

As mentioned in the introduction, I personally opted to use brown sugar in place of Sucanat, which provided a lovely depth of flavor and a slightly darker finish to the bagels. Additionally, I modified the recipe to yield 8 slightly smaller bagels rather than the original 6. This adjustment makes for perfect individual servings and can be easily adapted based on your preference for bagel size. The recipe also wisely notes that extra flour might be needed during the kneading process, beyond the amounts listed in the ingredients. This is a common occurrence in baking, especially with whole grain flours, as humidity and flour absorption rates can vary. In my experience, I did find it necessary to add several extra tablespoons of whole wheat flour to achieve the desired smooth, pliable, and non-sticky dough consistency. Always trust the feel of your dough and adjust accordingly!