One item I tend to have on my weekly shopping list are bagels. Not because we eat just that many, but by the end of the week I normally have to throw them out because they are stale and hard. I promised myself I wasn’t going to waste another dollar throwing out food and this crispy on the outside, and soft and chewy on the inside bagel recipe is now a staple.
2 tbs white sugar
1/2 tbs brown sugar
1 cup raisins
3 1/2 cups flour
1 tsp salt
1 pkg yeast
1 cup water
1/2 cup warm water
Heat oven to 350 degree
Boil a large pot of water
1. Add the yeast, 1/2 cup warm water and sugar together and set aside.
2. In a mixer or bowl, add the flour, cinnamon, salt and mix well.
3. Add the yeast mix and the remaining 1 cup of water.
4. Fold in the raisins
5. Knead until the dough is elastic (by hand or using the dough hook of a mixer) (if the dough is too tacky, add a little flour)
6. Keeping the dough in the bowl it was mixed in, cover with plastic wrap and allow it to rise approx 2 hours.
7. Place the dough on a floured surface and cut into 10 sections.
8. Hand roll the bagel into a bagel shape and place on wax paper for 20 minutes to rest.
9. Boil the bagel 2-3 minutes and place on a cooling tray to drain the water for 5 minutes.
10. Place the bagels on a cooking sheet and bake for 20-25 minutes