Bread Machine Low Sodium Cinnamon Raisin Bagels

1 cup warm water (110
degrees F/45 degrees C)
1/2 teaspoons salt
2 tablespoons white sugar
2 teaspoons cinnamon
3 cups bread flour
2 1/4 teaspoons active dry
1 cup raisins, plumped

yeast
3 quarts boiling water
3 tablespoons white sugar or 2 tablespoons molasses (the molasses deepens the color of the finished bagel)
1 tablespoon cornmeal
1 egg white

1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting. Add raisins when mix-in prompt appears.
2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar or 2 Tbsp of molasses.
3. Cut dough into 9 equal pieces, and roll each piece into a cylinder. I weigh mine and they're usually about 4 oz each. Form into a circle and pinch ends together Cover bagels with a clean cloth, and let rest for 30 minutes to one hour.
4. Toward the end of rising, sprinkle an ungreased baking sheet with cornmeal. Add sugar or molasses to 3 quarts water and bring to boil. Carefully transfer bagels to boiling water, 2 or 3 at a time. Boil for 1 minute, turning half way through. Drain briefly on clean towel or rack. Arrange boiled bagels on baking sheet. Glaze tops with egg wash.
5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.

Number of Servings: 12

Recipe submitted by SparkPeople user SLBBW66.