This is our very own hybrid bagel recipe. A combination of what we’ve found works best and results in the most delicious, chewy bagels. Bagels have a reputation for being time-consuming and difficult for beginners. We disagree! This easy to make recipe for cinnamon and raisin bagels couldn’t be easier, and don’t let the boiling part put you off, it’s not as hard as it looks – in fact, it’s a lot of fun.
Sift together the flour and then add to the bowl along with salt, 2 tablespoons of sugar and vanilla.
Mix until combined by hand.
Kneading by hand
Turn out onto a lightly floured surface and knead for 10 minutes by hand.
Add the raisins and cinnamon, fold in until combined. The dough should form into a ball easily and be smooth and not too sticky to handle. Add additional flour if necessary.
After your dough has doubled, punch it down and allow it to rest for 1 to 2 minutes. While it’s resting, preheat your over to 400F and cover 2 cookie sheets or baking pans with parchment paper.
Whisk together the egg and 1 1/2 teaspoon water to make an egg wash.
Turn your dough onto a floured surface and divide it into the number of bagels you require (makes 8 large bagels).
Shape each piece into a ball and using your thumb make a whole in the middle (or roll out each piece and then join to make a doughnut shape). Allow dough to rest for 15 minutes in a warm place.
Time to boil the bagels!
Bring a large pot 2/3-full with water to a boil and add the remaining tablespoon of sugar and the baking soda.
Place 3-4 bagels in the water at time. Cook for 1 minute and the flip to boil the other side for 1 minute. Remove from boiling water using a slotted spoon or a strainer.
Place the bagels on the baking sheet. Sprinkle the sheet with cornmeal (so your bagels won’t stick).
Brush bagels with egg wash and bake for 20 minutes or until golden brown.
Allow to cool for 10 minutes before serving. Cut in half before freezing – this makes it easier to place straight into the toaster