Hot from the oven or toasted these bagels are great! for a flavor change, soak the raisins in your favorite sweet liquor instead of water.
Hot from the oven or toasted these bagels are great! for a flavor change, soak the raisins in your favorite sweet liquor instead of water.
Soak the raisins in warm water for 10 minutes.
Drain and pat dry.
Toss with cinnamon and sugar, then place in machine with other ingredients.
Remove dough from the machine after the first knead- approximately 20- 30 minutes.
Place dough on floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
Drop test dough.
Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg wash.
Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.
Slice leftover bagels horizontally into thin slices.
Brush with butter or margarine on one side.
Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.
When forming bagels, set aside two 1/4" balls of dough. When bagels have doubled in size, drop the test dough into boiling water. Dough should pop to the top right away. When this happens, it is time to boil the bagels. A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
