In a small bowl, combine yeast and sugar. Add ½ cup warm water. Let sit for 5 to 10 minutes until foamy.

Meanwhile, in a large bowl or bowl of a stand mixer fitted with the dough hook attachment add bread flour, whole wheat flour and salt. Once foamy, pour in yeast mixture and another ½ cup warm water. Stir with a wooden spoon or on low speed with the dough hook, adding just enough of remaining ¼ cup water until a dough forms. Stir in dried cranberries and walnuts.

Increase the mixer speed to medium and knead for 4-6 minutes or until a smooth dough forms. Take a small piece (try to avoid the cranberries and walnuts) and gently work it into a square. The dough in the center should be able to be pulled thin enough to let light through without any large veins.

To knead by hand: Transfer dough to a lightly floured surface. Knead in any extra dried cranberries and walnuts that didn't get stirred into dough. Knead dough by hand for 10 to 15 minutes until smooth, soft and elastic.

Shape dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover with plastic wrap or a tea towel and let rise in a warm place for 1 hour until doubled.

Meanwhile, fill a large pot two-thirds full with water. Heat water to a boil and then reduce to a simmer. Preheat the oven to 425 degrees F, and line a baking sheet with parchment paper.

Punch down risen dough and divide dough into 8 equal pieces. Shape each piece into a smooth ball. Use fingers to poke a hole in the center of each ball, stretching each hole until it is as big as half the diameter of the entire bagel (it might look too big at first, but it will shrink when you boil/bake it). Place bagels on the prepared baking sheet. Cover with a damp towel or lightly greased plastic wrap and let final proof for 20 minutes.

Once bagels have proofed, use a slotted spoon to lower a few bagels at a time into simmering water. Allow bagels to float to top. Leave the bagels in water for 30 to 35 seconds, then flip over and leave in water another 30- 35 minutes.

Remove bagels with a slotted spoon and return to the prepared baking sheet. Repeat with remaining bagels.

Bake until golden brown, about 15 to 20 minutes. Remove from the oven and let cool completely on a cooling rack before slicing.