In a small bowl, combine the cinnamon and sugar. Set aside.

In a large mixing bowl, whisk together the yeast, all purpose flour, white whole wheat flour, vital wheat gluten, cream of tartar, brown sugar, and salt.

Heat the water to the temperature specified by the yeast manufacturer, then add it to the dry ingredients and stir to moisten the flour.

Knead the dough for 10 minutes using a mixer fitted with a dough hook or by hand for 10 to 15 minutes on a lightly floured work surface until very stiff and smooth.

Sprinkle the work surface generously with the cinnamon and sugar mixture. Knead the dough on top to incorporate the mixture and form a swirl.

Transfer the dough to a lightly greased bowl, cover, and set aside to rise for 1 to 1 ½ hours.

Divide the dough into 8 portions and roll each into a smooth, round ball. Place the balls on a greased cookie sheet, cover with plastic wrap misted with cooking spray, and let rest for 30 minutes.

Prepare the water bath by bringing 4 cups of water to a low boil in a deep pot. Preheat the oven to 425°F and lightly grease a baking sheet.

Poke a hole through the center of each dough ball, stretching to about 2 inches in diameter. Transfer to the prepared baking sheet.

In batches, carefully transfer the bagels to the simmering water. Cook for 2 minutes on one side, flip, then cook for 1 additional minute. Remove with a slotted spoon and place back on the baking sheet.

Combine the topping ingredients and sprinkle evenly over the bagels.

Bake the bagels for 20 to 25 minutes until golden. Transfer to a wire rack to cool completely.