You all are my baking heros.  I have learned so much from this site.  I am relatively new to bread baking but I have baked a lot of bread and am fearless when it comes to experimenting.  That said, I REALLY want to try PR WGB bagels except I want to make them cinnamon raisin.  I looked through his BBA book and the bagel recipe in there but I want the whole grain.  I also read over his Grace Note on page 122 of BBA thinking I could cross reference and adapt to the whole wheat cinnamon raisin bagels but I still have questions about the yeast and hydration.  Any yeast changes to the biga or soaker?

I know that bark spices can inhibit yeast to some extent (learned that here) and that baking with whole wheat flour usually needs more liquid.  I could be in over my head but I want to try.  With this in mind, can anyone help me with an adaptation to his whole wheat bagels to make them cinnamon raisin whole wheat bagels?

I did look through other posts to see if this has been discussed previously but I couldn't find what I am looking for.  Snowed in here on the east coast and plan on a baking frenzy this weekend.

Thanks so much.