In PR's BBA, he says to increase the yeast in the final dough to 1 tsp for cinnamon bagels instead of the ½ tsp in the plain bagels. In his commentary about the sourdough bagels, he says to increase the final dough yeast to 1½ tsp, but this is for the plain bagels. Mine will be sourdough and cinnamon, so shouldn't I increase the yeast even more? I don't really know how to figure or guestimate this. Help, please. I'm set to make them tomorrow.