Cinnamon Raisin Bagels
Servings: 12-14 Prep Time: 1 Hr 10 Min Cook Time: 25 Min Total Time: 1 Hr 35 Min
Ingredients:
1 1/2 cups warm water
2 1/4 tsp active dry yeast
4 cups of white whole wheat flour
2 Tbs pure maple syrup
2 tsp sea salt
1/4 cup + 4 tsp coconut sugar
1/4 - 1/2 cup raisins
Directions:
Place the warm water and yeast in a small bowl and allow the yeast to dissolve completely. Set aside for 5 minutes.
In a separate large bowl (your stand mixer works best), combine the flour, syrup, salt and 4 tsp of coconut sugar. Once the ingredients are combined, switch to your dough hook and add the yeast, water mixture. Mix on low until there isn’t much loose flour left. The dough will look shredded.
Remove the dough from the bowl and kneed by hand for about 8-9 minutes. Add in the 1/4 cup of coconut sugar and raisins and fold into the dough while you kneed. The dough should become a smooth, stiff, elastic dough (If the dough starts to separated into two sections or gets stuck on the hook, stop the machine and push the dough down to the bottom of the bowl. Form the dough into a ball and place it back into a large bowl lightly coated with olive oil. Turn the dough ball and over so it gets completely covered in olive oil. Cover the bowl with a damp towel and set it in a warm place in order for it to rise for 20 minutes. The dough will not double in size. You’ll know it’s ready when it’s slightly larger and the dough springs back when you press it with your finger.
Preheat your oven to 425˚F and place the rack in the middle. Fill a large saucepan with water and bring to a boil. Once the water is boiling, reduce it to medium low heat to simmer. Cover the pot with a lid to keep the temperature until the bagels are ready to boil.
Line two baking sheets with parchment paper and a place a cooling rack on a third baking sheet. Set aside for later.
Turn the dough out onto a dry surface and divide evenly into 12 equal pieces. Form each piece of dough into a ball. Sick your finger through the middle and carefully stretch out to form a bagel. Repeat with each dough ball until 12 bagels are formed. Take three bagels at a time and place in the simmering water. Cover remaining bagels with the damp towel to keep them from drying out. Boil bagels for 30 seconds. They will skink to the bottom but then slowly rise to the top. Remove from water and palace them on the cooling rack to dry before baking.
Once all the bagels are done boiling, place 6 bagels on each parchment paper lined baking sheet. Bake for 15 minutes, then rotate the pans and bake an additional 10 minutes or until the tops are golden brown.
Remove from oven and allow the bagels to cool on a cooling rack for at least 20 minutes before eating or storing. Store in a ziplock bag for roughly a week.
