Cinnamon-Raisin Whole Wheat Bagels

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2 pounds (cantaloupe-size portion) Master Recipe dough (see below)

2 tablespoons sugar

1 1/2 teaspoons cinnamon

1/3 cup raisins

For the boiling-pot:

8 quarts boiling water

1/4 cup sugar

1 teaspoon baking soda

5 1/2 cups whole wheat flour

2 cups unbleached all-purpose flour

1 1/2 tablespoons granulated yeast (2 packets)

1 tablespoon coarse kosher salt (like Morton's)

1/4 cup vital wheat gluten

4 cups lukewarm water (about 100°F)

Cornmeal or parchment paper for the pizza peel

1 to 2 tablespoons of whole seed mixture for sprinkling: sesame, flaxseed, caraway, raw sunflower, poppy, and anise

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