CINNAMON-RAISIN BAGELS

By Vanetta

Ingredients

• Kettle Water:
• 12 three-ounce bagels
• 1 cup raisins
• 1 1/2 cups lukewarm water
• 1/4 cup packed light brown sugar
• 2 tablespoons honey
• 4 teaspoons active dry yeast
• 1 tablespoon canola oil
• 1 1/4 cups whole-wheat flour, or white whole-wheat flour
• 4 teaspoons ground cinnamon
• 1 tablespoon kosher salt
• 3-4 cups bread flour
• 1 large egg white, lightly beaten
• 6 quarts water
• 2 tablespoons packed light brown sugar

Preparation

Step 1

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. Whisk lukewarm water, 1/4 cup brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. Stir in whole-wheat flour, cinnamon, salt and the raisins. Stir in enough of the bread flour to make a soft dough, about 21/2 cups. Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 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-inch-long rope. Form bagels by overlapping the ends by 1 inch. Pinch together firmly. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes. Preheat oven to 450°F. Line 1 large or 2 small baking sheets with parchment paper. Bring 6 quarts water and 2 tablespoons brown sugar to a boil in a large pot. Slip several risen bagels at a time into the pot of water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Remove the bagels with a slotted spoon and drain on a clean kitchen towel; place on the prepared baking sheet(s). Brush with egg white. Place the bagels in the oven, reduce heat to 425° and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.