Cinnamon-Raisin Bagels

Cinnamon-Raisin Bagels

Rating: Be the first to rate this recipe!     Rate/Review this Recipe Active Time:  40 Minutes Total Time:  1 Hour 40 Minutes Yield:  Makes 12 bagels Bagels are no harder to make than any other yeast roll. These have the unusual step of broiling, inserted between shaping and boiling, to set their shape. All bagels are boiled, which develops a nice glaze and encourages further rising. RECIPE INGREDIENTS 4-4 1/2 cups all-purpose flour 1 package active dry yeast 1 1/2 cups warm water (120-130 degrees) 2 tablespoons sugar 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1/2 cup raisins 6 cups water 1 tablespoon sugar 1 beaten egg     Cinnamon-Raisin Bagels Recipe at Cooking.com You May Also Like Similar Sourdough French Bread See More Similar Recipes » DIRECTIONS In a large mixing bowl combine 2 cups of the flour and the yeast. Add the warm water, 2 tablespoons sugar, the salt, and cinnamon. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in the raisins and enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let rest for 10 minutes. Grease 2 baking sheets. Working quickly, divide dough into 12 portions. Shape each portion into a smooth ball. Cover; let rest for 5 minutes. With a floured finger, punch a hole in the center of each ball. Make about a 2-inch hole, keeping a uniform shape. Place the bagels 2 inches apart on the prepared baking sheets. Reshape to make sure the holes are 2 inches in diameter. Cover and let rise for 20 minutes (start timing after the first bagel is shaped). Broil raised bagels about 5 inches from the heat for 3-4 minutes or till bagels look set, turning once (tops should not brown). Meanwhile, in a 12-inch skillet or 4 1/2 quart Dutch oven bring the 6 cups water and 1 tablespoon sugar to boiling. Reduce heat; simmer bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain on paper towels for a few seconds. (If left too long, bagels will stick.) Place drained bagels 2 inches apart on prepared baking sheets. Brush with egg. Bake in a preheated 375 degree oven for 20-25 minutes, or till tops are golden brown. Remove from baking sheets; cool on a rack.