Recipe

Cinnamon Raisin Bagels Recipe

	Cherylannxo / All my dishes 1 year, 3 months ago I make these all the time at home. They really aren't hard to make. I make these in large batches and freeze enough to last 1 month Prep:45m Cook:25m Servings:12	Cherylannxo
	bagels

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Ingredients

Bagels:

1 cup raisins

1 1/2 cups lukewarm water

1/4 cup packed light brown sugar

2 Tbsp. honey

4 tsp. active dry yeast

1 Tbsp. canola oil

1 1/4 cups whole-wheat flour or white whole-wheat flour

4 tsp. ground cinnamon

1 tsp cinnamon.

1 Tbsp. kosher salt

3-4 cups bread flour

1 large egg white, lightly beaten

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Kettle Water:

6 qts. water

2 Tbsp. packed light brown sugar

Directions

Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes. Drain and blot dry with a paper towel.

In a large bowl, whisk together lukewarm water, 1/4 cup brown sugar honey, yeast and oil, until the yeast dissolves. Stir in whole-wheat flour, cinnamon, salt and raisins. Stir in enough of the bread flour to make a soft dough, about 2 1/2 cups.

Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10-12 minutes. Cover with a clean cloth and let rest for 10 minutes.

Divide the dough into 12 pieces. Roll each piece into a 10" rope. Form bagels by overlapping the ends by 1". Pinch together firmly. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.

To kettle and bake bagels: Preheat oven to 450*. Line 1 large or 2 small baking sheets with parchment paper. Bring 6 qts. water and 2 Tbsp. brown sugar to a boil in a large pot.

Slip several risen bagels at a time into the pot, the water should be a lively simmer. Cook for 45 saconds, turn them overwith a slotted spoon or tongs and cook for 45 saconds longer. Remove the bagels with a slotted spoon and drain on a clean kitchen towel; place on prepared baking sheet(s). Brush with egg white.

Place the bagels in the oven, reduce the heat to 425* and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes

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