Ingredients
- 2 cups warm water plus more, for boiling bagels
- 1 1/2 tablespoons dry active yeast
- 4 tablespoons brown sugar divided
- 4 1/2 cups bread flour plus extra, for dusting
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 1/4 cups raisins
- 1 egg white beaten with 1 tablespoon water
Instructions
- In a small bowl, combine 2 cups warm water, yeast, and 2 tablespoons brown sugar. Let that sit for 5 minutes until bubbly.
- In a large bowl, add bread flour, salt, ground cinnamon, 2 tablespoons brown sugar, and raisins. Pour in the yeast mixture and knead by hand or with a dough hook for about 10 minutes until smooth and elastic.
- Let the dough rest for 5 minutes. Divide the dough into 8 equal pieces. Shape each piece into a ball and press your thumb through the center to form a bagel shape. Place the bagels on a parchment-lined baking sheet. Cover with plastic wrap and let them rise for 20 minutes.
- Preheat the oven to 425°F. In a large pot, bring water to a boil. Carefully drop the risen bagels into the boiling water for about 1 minute on each side. Remove with a slotted spoon, brush each with the beaten egg wash, and transfer to the prepared baking sheet.
- Bake for 15-17 minutes until the bagels are golden brown. Allow them to cool for 10 minutes before serving.