In the mixing bowl add the warm water, honey, and yeast; stir and let stand 5 minutes.
In another bowl whisk the whole wheat flour and salt and then add to the wet ingredients; mix well with rubber spatula.
Whisk 3 cups of flour with the cinnamon until the cinnamon is dispersed throughout the flour. Using the dough hook, gradually stir in enough of the all-purpose flour with cinnamon into the yeast whole wheat mixture in order to make a soft dough.
Knead the dough until smooth and elastic (about 5 to 8 minutes). Add the nuts and fruit just before you've finished kneading the dough.
Place the dough in a well-greased bowl, turning to grease top.
Cover dough, and let rise in a warm place, free from drafts, 1 to 1 ½ hours or until almost doubled in bulk.
Punch dough down, and divide dough into equal pieces. We benched and scaled the dough to 5 ½ oz. which makes nine bagels. You can make them smaller or larger.
Roll the pieces into about a 10-inch long roll and then overlap the ends slightly and pinch so that the ends do not come apart.
Place the shaped bagels on a lightly oil sprayed parchment lined baking sheet.
Cover and let rise 15 minutes.
Broil bagels 5 inches from heat 2 minutes on each side or until lightly browned.
Bring the 3 ½ quart water and 1 teaspoon salt to a boil in a large Dutch oven. Reduce heat, and simmer bagels 3 minutes on each side.
Place bagels back on the baking sheet.
Bake at 425 degrees for 20 to 25 minutes or until golden brown.