These thoroughly modern bagels are based on a recipe from “The Bagel Bible” by Marilyn 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 1/4 cups 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.

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