How to Make
Cinnamon Raisin Bagels
What You Need
Large Slotted Spoon or Spider
Oil or Non-Stick Spray
Flour (for dusting surfaces)
Add baking mix and yeast to the bowl of a food processor and pulse until mixed.
With food processor running, slowly add 12 ounces (354 ml) hot water (straight from the tap is fine), and process until dough forms into an elastic ball, about 2 to 3 minutes. If you don’t have a food processor, mix baking mix and yeast by hand, then knead by hand until dough forms into an elastic ball.
Transfer dough to an oiled mixing bowl, add 1/2 of the raisins and 1/2 of the cinnamon and fold the dough several times to incorporate, repeat with the remaining cinnamon and raisins. Cover with plastic wrap and let rise in warm area until roughly doubled in size, about 45 minutes.
Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and divide the dough into 12 balls.
Using your hands, roll each ball into a rope. It should be about 1" (2.5 cm) thick, 6-8" (15-20 cm) long. Wrap around the outside of your hand to form a loop and press ends together to seal.
Repeat with all balls of dough, and lightly cover with a clean kitchen towel or plastic wrap once formed.
When you are done forming the dough, you'll want to start heating up your water bath and preheating your oven to 400° F (204° C). For your water bath, bring 4 quarts (4 L) of water and the malt syrup (or malt powder) to a boil in a stockpot over medium-high heat.
Use a large slotted spoon or spider to add 1 or 2 bagels to the water bath. Boil for 1 minute, turning bagels over half-way through. Remove bagels with spoon to a clean kitchen towel and pat dry. Repeat for all bagels.
Place bagels on a baking sheet lined with a baking mat. Brush bagels with egg wash, and bake until tops are golden brown, about 25-30 minutes.