Add the warm water and yeast to the bowl of your stand mixer. Stir gently with a fork and let stand until the yeast begins to blossom, about 10 minutes.
Stir in the honey, whole-wheat pastry flour, salt, and cinnamon. Using the dough hook, knead the mixture on the lowest setting for 1 minute to incorporate the flours. Scrape the sides of the bowl down, turn up to the second speed setting, and knead for 3 more minutes.
Turn the mixer off and let the dough rest for 5 minutes so the flour can begin to absorb the water. Your dough may have a few lumps, just give it a good stir to break them down.
Once the dough has rested, turn the mixer on to the lowest speed and add the bread flour, 1/2 a cup at a time. Knead for 7 minutes. Add the white chocolate chips, then knead for 1 minute more to incorporate them. Scrape the sides of the bowl or dough hook down as needed.
Cover the mixer with a kitchen towel and let rise for 1 hour.
Turn the risen dough onto a lightly floured surface and punch down. Using a very sharp knife, cut the dough into 8 equal pieces. Roll each piece into a long, thin rope and let rest for 3-4 minutes. Sprinkle a baking sheet generously with cornmeal.
Loop each rope into a circle, really twisting the ends together to make sure that they are nice and secure. Repeat with all the pieces of dough, then place onto the cornmeal-covered baking sheet. Cover with a kitchen towel and let rest until they rise slightly, about 10-15 minutes.
While the dough rests, bring a large pot of water to a boil. Add the remaining 1 tablespoon of honey, then cover and reduce the heat to keep your water at a low boil. Preheat your oven to 450°F and line a separate baking sheet with parchment paper.
Once the bagels have risen, gently place 2-3 at time into the boiling water. Cook for 50 seconds, then gently flip and cook for an additional 50 seconds. Using a slotted spoon, lift the bagels from the water to drain them, then transfer to the parchment-lined baking sheet. Repeat with the remaining bagels.
While the bagels boil, mix together the granulated sugar, brown sugar, and cinnamon for the topping.
Once all the bagels are done, brush the tops liberally with melted coconut oil and then sprinkle with the cinnamon sugar, rubbing it into the tops of each bagel. Make sure you use all the cinnamon sugar, as you want these nice and crunchy on top.
Bake until golden brown, about 20-25 minutes. Cool on a wire rack and DEVOUR.
