Homemade Cinnamon Raisin Bagels

This recipe comes from "Healthy Bread in Five Minutes a Day" ( One of Jon's favorite bread books ). 

Master Dough Recipe

5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
1 1/2 tbsp (2 packets) granulated yeast
1 tbsp kosher salt
1/4 cup vital wheat gluten
4 cups lukewarm water

Cinnamon Sugar Bagel Recipe

2 pounds (cantaloupe-size portion) Master Recipe dough (1/2 the batch)
2 tbsp sugar
1 1/2 tsp cinnamon
1/3 cup raisins

For the boiling pot:

6-8 quarts water
1/4 cup sugar
1 tsp baking soda

This recipe makes about 8 bagels.

Directions:

1) For the Master Recipe -- throw all the ingredients in a very large container that can be covered and stir until all the flour is incorporated

2) Put the lid on the container and set at room temperature for 2 hours.

3) Put the container in the fridge for an hour or two -- though you an wait up to a week if you want...

4) When you are ready to bake, place your baking stone in the oven and heat the oven to 425F.  Start the boiling water (you can just put all the "boiling pot" ingredients in the pot and stir).

5) Take a cantaloupe sized portion of the Master Recipe and roll it out on a well floured countertop to a 1/4" thickness
6) Mix cinnamon sugar / raisin mixture in a bowl and spread evenly over the top of the dough.

7) Roll the dough into a jelly roll

8) Cut off peach sized portions and squeeze together and eventually push your fingers up through the middle to make a hole.

9) Set bagel on a floured surface

10) Drop bagel into boiling water (I do four at a time) let it sit there for 2 minutes and then flip for another minute on the other side

11) Remove and put on a floured and cornmealed pizza peel or other surface that allows you to easily slide the bagels onto the baking stones in the oven.

12) Bake for 25-35 minutes at 425F (Time depends on how wet the bagels are)

Enjoy the yummy goodness!