Cinnamon and Raisin Bagels

Instructions

1. 1

   In a large mixing bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy, then add flour and salt. Mix until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.

   Tip: Use a stand mixer with a dough hook to save time and effort.

2. 2

   Drain the soaked raisins thoroughly and fold them into the dough until evenly distributed. Cover the bowl with a damp cloth and let rise for 60 minutes at room temperature until doubled in size.

   Tip: Rising time can be adjusted based on kitchen temperature; warmer environments require less time.

3. 3

   Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb. Gently stretch and shape into a bagel ring, ensuring an even thickness throughout.

   Tip: Make the hole slightly larger than you think it should be, as it will shrink during cooking.

4. 4

   Mix melted butter, ground cinnamon, and brown sugar in a small bowl. Brush this mixture generously on the surface of each bagel, working it into the dough.

   Tip: Reserve a small amount of the cinnamon sugar mixture for topping after boiling if desired.

5. 5

   Bring a large pot of water to a gentle boil. Working in batches, place bagels in the water and boil for 1-2 minutes per side until they float and sink again. Remove with a slotted spoon and place on a parchment-lined baking tray.

   Tip: Do not skip boiling—this step creates the characteristic chewy bagel texture.

6. 6

   Preheat oven to 220°C. Brush each boiled bagel lightly with egg white wash. Bake for 20-25 minutes until deep golden brown and hollow-sounding when tapped.

   Tip: Bake on the middle shelf for even browning on top and bottom.

7. 7

   Transfer bagels to a wire rack to cool completely before serving. Store in an airtight container for up to 3 days, or freeze for up to 1 month.

   Tip: Slice and toast frozen bagels directly for a quick breakfast option.