Cinnamon Raisin Bagels

In a small bowl, dissolve granulated sugar and yeast in the warm water. Allow to stand for about 5 minutes, or until the mixture bubbles/foams.

Meanwhile, place raisins in a small bowl and pour in enough hot water to cover them. Allow to soak for about 10 minutes.

In a large bowl, sift together the bread flour, 1 1/2 cups of the whole wheat flour, salt, brown sugar and cinnamon. Make a well in the center of the dry ingredients and add the yeast mixture, stirring to combine. Turn out onto a lightly floured surface and knead in the (drained) raisins, adding extra whole wheat flour as needed. Dough should not be sticky when you are done kneading.

Place dough in a large, greased bowl. Cover lightly and set in a warm place to rise until doubled in size, about an hour.

Once dough has risen, divide into equal portions with a dough blade or a knife. Shape each portion into a ball then allow the dough balls to relax for a few minutes.

With your hand, flatten each round slightly. Press your thumb through the center of each bagel and pull the hole open slightly. Cover bagels lightly with a dish towel and allow them to rest for about 10 minutes.

Preheat oven to 400 F. Line a baking sheet with parchment paper.

In a Dutch oven, bring about 2 quarts of water to a boil and add 1 tablespoon of granulated sugar. Reduce heat to a simmer; place 2-3 bagels at a time into the simmering water. Boil for about 30 seconds, flipping once. Remove bagels from the water and place onto the prepared baking sheet. Repeat with the remaining bagels.

Whisk together the egg white and 1 tablespoon of water. Brush the tops of the bagels with the egg wash and sprinkle with cinnamon sugar. Bake for 30-35 minutes or until browned.

This recipe was adapted from The Baker Chick’s Whole Wheat Everything Bagels.