How to Make Cinnamon Raisin Bagels

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Ingredients
For the bagels:
2 1/4 cups warm water
4 teaspoons liquid honey
1 tablespoon active dry yeast or use instant yeast
5 3/4 cups all purpose flour
2 1/4 teaspoons sea salt
2 teaspoons ground cinnamon
2 tablespoons raw sugar or use brown sugar
1/2 cup raisins
For boiling:
10 cups water
1/4 cup liquid honey
For the egg wash:
1 egg
2 tablespoons water

Instructions
Add the water, honey and yeast to a liquid measuring cup and set aside for the yeast to begin to grow (about 5 minutes).
Measure the flour and salt into a large bowl and whisk together, along with the cinnamon, sugar and raisins.
Add the yeast mixture to the flour mixture and mix together well with a wooden spoon or a rubber spatula until a rough dough forms.
Turn the dough out onto a well floured surface and knead for about 10-15 turns until the dough forms a ball and isn't too sticky.
Add the dough ball back into the bowl and cover with plastic wrap, letting it rise for about 60-90 minutes or until the dough doubles in size.
Once the dough has risen, turn it out onto your work surface (flour the work surface a little bit, but this dough is a bit on the dry side to don't add too much flour!)
Add the water and honey to a pot and let it come to a low boil, turning the heat to medium after it boils to maintain a very gentle boil.
Preheat your oven to 425 degrees F. and prepare 2 baking sheets by lining them with parchment paper.
As you wait for the water to boil, divide the dough into 12 pieces. Roll each piece into a ball with a smooth surface.
To form a bagel shape, press your middle and ring finger (together) into the centre of one ball to make a hole right through the middle. Move your fingers gently in a circular motion to make the hole a little bit bigger.
Then, holding the bagel with your thumbs inside the hole, pick it up off the work surface and stretch it gently to make the hole bigger. The goal is to make the hole a little bigger than you actually want it, as the dough will shrink back slightly during baking.
Let the bagels you've formed sit on the work surface for about 5 minutes before gently lowering them into the boiling honey water 1 or 2 at a time.
Let the bagels boil for about 1 and a half to 2 minutes per side. Don't skip this step! This is what gives bagels their chewy texture and perfect crust and baking them without boiling will not give you the same result.
After boiling, place the bagels on a parchment paper-lined baking sheet
Whisk the egg and water together and brush the mixture lightly over the tops of the bagels.
Bake at 425 degrees Fahrenheit for about 15-18 minutes.


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