Cinnamon-Raisin Bagels

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 teaspoon (0.11 ounces) instant yeast
• 4 cups (18 ounces) unbleached high-gluten or bread flour
• 2½ cups (20 ounces) water, at room temperature
• 1 teaspoon (0.11 ounces) instant yeast
• 3¾ cups (17 ounces) unbleached high-gluten or bread flour
• 2¾ teaspoons salt
• 1 tablespoon ground cinnamon
• 5 tablespoons granulated sugar
• 2 cups loosely packed raisins, rinsed in warm water
• 2 teaspoons malt powder
• -OR-
• 1 tablespoon dark or light malt syrup, honey, or brown sugar
• 1 tablespoon baking soda
• Cornmeal or semolina flour for dusting

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the sponge: in a large bowl, stir the first portion of yeast, the first portion of flour and the water until smooth. Cover and let stand at room temperature until bubbly, about 2 hours.

2. Drain the raisins after rinsing in warm water and pat them dry. Add the second portion of yeast, the second portion of flour, the salt, cinnamon, sugar and the malt powder or one of the malt syrup, honey or brown sugar options to the sponge, then mix until a shaggy dough forms.

3. Knead the dough 8 to 10 minutes until smooth and elastic. Gently knead in the raisins during the last 2 minutes, taking care not to tear the dough.

4. Cover the dough and let it rise at room temperature about 1 hour, until puffed.

5. Divide the dough into 12 equal pieces. Shape each into a ring with a hole in the middle. Set them on a baking sheet dusted with cornmeal or semolina, cover loosely and rest 20 minutes.

6. Heat the oven to 500°F (260°C) with a rack in the middle. Bring a large pot of water to a boil and stir in the baking soda.

7. Boil the bagels in batches for 1 minute per side. Lift out with a slotted spoon and let drain on a towel.

8. Return the drained bagels to the cornmeal-dusted sheet. Bake about 8 minutes until deep golden brown, then cool on a rack.