cinnamon-raisin-bagels

🥘 Ingredients

• granulated sugar 4 ½ tsp
• 110F water 60 g
• dry active yeast 2 ¼ tsp
• bread flour 420 g
• salt ½ tsp
• 110F water 240 g
• cinnamon 3 tsp
• water 3 tsp
• raisins ½ cup
• egg 1

1. 1

   In the bowl of a stand mixer add the granulated sugar and 110F water . Stir to combine and slightly dissolve the sugar. Add the dry active yeast , stir quickly and set aside for 5-10 minutes to bloom.
2. 2

   Once the yeast and sugar mixture becomes foamy and bubbly, add the bread flour and salt to the bowl and mix using the dough hook attachment on low. Slowly begin to add the remaining 110F water .
3. 3

   Allow the mixer to knead the dough for 10-12 minutes. The dough should be smooth (shaggy dough is too dry and sticky dough is too wet).
4. 4

   In a small bowl mix the cinnamon and water until it resembles a paste. Add the paste to the mixer along with the raisins and knead for 3 minutes until the dough is marbled.
5. 5

   Remove the dough from the bowl, and knead by hand 10-15 times to tuck all the loose raisin into the dough. Drizzle the bowl with the olive oil and brush up the sides with a paper towel to coat the bowl. Return the dough to the bowl, cover with a damp kitchen towel and store in a warm place for 2 hours or until the dough has doubled in size.
6. 6

   After two hours, punch the dough down, cover and rest an additional 10 minutes.
7. 7

   Remove the dough from the bowl to a floured surface. Knead the dough for 2-3 minutes to return the dough to a smooth ball.
8. 8

   Using a sharp knife, divide the dough into 8 pieces. Pressing the dough between your palm and the floured counter, work in a circular motion to form a small ball. Place each ball onto a parchment lined baking sheet and cover with a damp kitchen towel to rise for 15 minutes while the water bath boils.
9. 9

   Preheat the oven to 425°F. Fill a large pot with water and bring to a boil.
10. 10

    Working 1-2 bagels at a time (depending on the space in your pot), punch a hole through the dough balls and lightly shape before adding to the boiling water. Boil on each side for 1 minute, flip and continue to boil for an additional minute on the other side. Remove the boiled bagel from the water and place on a separate piece of parchment paper on the counter to slightly cool. Once all the bagels have been boiled and slightly cooled, move to the dry parchment-lined baking sheet.
11. 11

    Brush the bagels with whisked egg wash. Bake for 18-20 minutes until golden. Remove from the oven and cool for 5 minutes before slicing and devouring!