Cinnamon Raisin Bagels

This recipe is not modified, really. But it's translated for American convenience. My friend Sara introduced me last night to the Good Mood Food Blog. I instantly fell in love (with the food, of course >.>) and couldn't wait to try one of his fabulous recipes. These bagels instantly caught my eye. I had always heard that bagels were difficult to make, but the recipe, while somewhat time-consuming and multi-faceted, did not seem as challenging as I'd presumed it would be. Actually, since the recipe was listed in grams and milligrams and called for the strange request of "strong flour", the most difficult part was figuring out what was meant. I got a bit of help from my sister, who has had experience with european recipes, and was soon ready to begin.

And they turned out fabulously. They are possibly the most wonderful bagels I have ever had. Give them a try, it's totally worth it.

Cinnamon Raisin Bagels

Preheat oven to 375° - Makes a baker's dozen

Ingredients:

4+ c. bread flour

1 1/2 c. lukewarm water

1 packet active dry yeast

3 T. sugar

1 T. cinnamon

3/4 c. raisins

1 beaten egg

Preparation:

Spread the raisins out and make sure that all the stems have been removed, then place in a bowl of boiling water and soak for 30 minutes.

Put the flour in a large bowl and make a deep well in the center with a spoon. Pour the water, yeast, and sugar into the well and let sit for 6-8 minutes or until it becomes thick and frothy. Add the cinnamon and salt. Use the spoon to slowly incorporate the flour into the yeast and water mix until you form a dough. Add up to half a cup more flour if needed. Turn the dough out on to a floured surface and knead in the raisins. Continue kneading for 4-5 minutes until the dough becomes smooth and elastic. Grease the mixing bowl, place the dough in and cover with a damp cloth. Leave in a warm place for 30 minutes or until the dough has doubled in size.

Punch the dough down and separate into 13 equal pieces. Form each piece into a circle. Place on wax paper and cover with the damp cloth. Set aside.

Preheat the oven to 375°

Bring a large pot of water to boil, then lower the heat to a medium-low and drop in about four bagels, making sure they're not crowded. Cook the bagels for a minute on either side, turning with a spoon. Drain the bagels and place on a floured baking sheet. Brush with a little beaten egg and put in the oven for 20 minutes or until golden brown.

I had to put the bagels on two different cookie sheets, and placed one on the top and one on the bottom rack of the oven. I switched them halfway through and they turned out just fine.

I did have a bit of trouble removing the bagels from the pans, so I would consider lightly greasing the pan, using cornmeal, or just making sure the pan is really floured.

Enjoy!

*Original recipe