Cinnamon and Golden Raisin Bagels

Servings

Calories 273kcal

In a small bowl or glass measuring cup, measure out the warm water. Sprinkle the yeast over the top of the water and allow this to sit for 6-8 minutes.
In a larger bowl, whisk together the flour, salt, and cinnamon. Once the yeast mixture has had time to activate, pour it in to the flour mixture, add the olive oil, and stir until a crumbly dough forms. Add the raisins.
Turn out onto a floured surface and knead for 6-7 minutes until the dough begins to become elastic-like.
You can also do this in a stand mixer with a dough hook attachment. Place the dough in a lightly oiled bowl, cover and allow to rise in a warm place for 1 hour.
Turn the dough out onto a lightly floured surface and divide into eight equal pieces. Shape into a ball and press your finger through to form the center hole.
Once you have shaped all the bagels, allow them to rest for 10 minutes or so. Now place them into a pot of boiling water. They should float. Let them cook for 45 seconds to 1 minute on each side, then remove to your prepared baking sheet.
Whisk the egg plus 1 teaspoon water in a small bowl and brush this over each bagel. This is optional but the egg wash will add a pretty brown sheen to your bagels. I sprinkled a little sanding sugar over the tops of mine that you see in the photos.
Bake at 425°F for 18-20 minutes. If you don't eat them all in one day, store in an airtight container for 4-5 days.