How to make it

  • 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

Reviews & Comments 1

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    " It was excellent "
    elgab89 ate it and said...
    Great idea on freezing the dough! Delicious recipe!
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