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Cinnamon Raisin Bagel

In an effort to limit the amount of processed foods we eat, I made a commitment to make and grow a  majority of my food this year which includes growing a much larger garden.  Making your own food has many benefits to include understanding exactly what’s in your food, how it’s grown and knowing how fresh it is.  In terms of produce, unless you buy local, 60% of your fruits and veges are flown in from another country which if we do the math means by the time our “fresh” food hits the supermarket shelves up to 10 days have passed on many occasions and there is nothing fresh about that.  I won’t even mention how long meat takes to get to our table.

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
1tsp cinnamon
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