Whole Wheat Cinnamon Raisin Bagels
 
 
Serves: 8 bagels
Ingredients
  • 1 packet active dry yeast
  • 3 tablespoons pure maple syrup
  • 1½ cups warm water (100-110 degrees)
  • 4 cups whole wheat flour
  • 1 tablespoon kosher salt
  • 1 tablespoon cinnamon
  • ¾ cup golden raisins
Instructions
  1. Mix together yeast, maple syrup, and water in the bowl of a stand mixer fitted with a dough hook. Let stand about 10 minutes, until foamy.
  2. In a large bowl, stir together flour, salt, and cinnamon.
  3. Slowly add the flour mixture to the yeast mixture, beating at low speed until all the flour has been incorporated and the dough holds together. Add the raisins and mix a few minutes more.
  4. Turn dough out onto a floured surface and divide into 8 equal pieces. Roll each piece into a thick, 11-inch-long rope. Form into a bagel shape by overlapping the ends of each rope. Place on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate for 10 hours.
  5. Heat the oven to 450 degrees and line a baking sheet with parchment paper or silpat liner.
  6. Bring a large pot of water to boil over medium-high heat. Drop bagels, a few at a time, into the boiling water for 30 seconds. Turn them over and boil for 30 seconds more. Remove bagels from water and drain on a wire rack.
  7. Place boiled bagels on the prepared baking sheet and bake about 14 minutes, or until bagels are golden brown and crisp.
  8. Store in an airtight container for up to 3 days.
Notes
I like toasting my bagels and slathering them with cream cheese and jam, or almond butter and strawberries.
Recipe by the ringers at https://www.theringers.co/2015/06/whole-wheat-cinnamon-raisin-bagels/