L.R. cinnamon raisin bagels

4 cups whole wheat flour ( I use freshly twice ground white wheat)
1/4 cup vital wheat gluten
2 tsp. salt
1/2 T. instant yeast
1-1/4 cups cool water
1 T. cinnamon
1 tsp. vanilla
1/2 cup raisins

In the large bowl of a mixer, combine 3 cups flour, gluten, salt, yeast, cinnamon and raisins. Pour in the water and vanilla. Knead with the keading hooks. Gradually add the last cup of flour. Knead for a few minutes longer to make sure the gluten is worked well. The dough will be very stiff. It is almost impossible to do well by hand. Let the dough rest for 5 minutes. Divide into 8 pieces. Roll each piece into a tight ball. Cover with a towel or plastic wrap. Let rest for 5 more minutes. Prepare a half sheet pan (12'x18") by sprinkling it with cornmeal to keep the bagels from sticking. Take one ball at a time and shape by rolling into a rope on the counter. Make each one about 9-10 inches long. Moisten each end and overlap and pinch to seal. Carefully roll a little on counter to round out. Place on the prepared sheet pan. Cover tightly with plastic wrap. It needs to go all the way around the pan so no air can reach the bagels. Place in the bottom of your refrigerator for 12-18 hours. Set them out about 20 minutes before you're ready to boil and bake them. Preheat the oven to 450. Place a rack in the middle of the oven. Bring a large kettle of water,about 3 inches deep, to a rolling boil. You can put 1 Tablespoon brown sugar and 1 teaspoon baking soda in the water for a nicer crust. When water is at a rolling boil, place 4 bagels in the water. Boil for 35 seconds, pushing them under and flipping them in the water with a skimmer. After 35 seconds, take them out of the water and drain on a cooling rack. Repeat with the others. Place bagels on sheet pan covered with baking parchment. Bake for 15-20 minutes or until browned. Cool on wire rack completely. Makes 8 servings.


Number of Servings: 8

Recipe submitted by SparkPeople user LRUSSELLFAMILY.