Cinnamon-Raisin Bagels

 
makes about 15

Starter:
1 tsp dry yeast
600 g high-gluten flour (can be labelled as strong or bread flour)
625 ml water, lukewarm

Mix everything, and leave to rise for about two hours.

Main dough:
the starter
1 tsp dry yeast
450-500 g high-gluten flour
5 tbsp sugar
3 tsp salt
1 tbsp cinnamon
1 tbsp molasses or honey

200 g raisins
Knead everything but the raisins into a very hard dough. It shouldn't feel sticky. Count on 8-10 minutes in a Kitchen-Aid, or twice the time if you do it by hand. Add the raisins towards the end.
 
Divide the dough into 15 equally sized pieces (my bagels are usually around 120 g) and shape into round balls. Leave to rest for 20 minutes.
 
Shape each ball into a bagel, by poking a hole in the middle with your finger, then gently stretching the hole and twirling it around your fingers. Leave to rest for another 20 minutes. At this point, you can retard the bagels by placing them in the fridge for a few hours or overnight.
 
Bring a wide pot of water to boil, and add 1 tbsp baking soda. Boil the bagels for one minute on each side (I can usually fit three at a time), and then place them on a baking sheet. Bake at 225°C for 10 minutes.
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