1/4cupraisins (plump them up by letting them sit in hot warm for 10-15 minutes, drain and towel dry)(40 grams)
1teaspoonactive dry yeast(3 grams)
1cup+ 2 tablespoons lukewarm water(255 grams)
3 1/2cupsbread flour (or all purpose)(440 grams)
1 1/2teaspoonssalt(8 1/2 grams)
In a small bowl mix together the cinnamon, vanilla and raisins.
In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes.
In the mixing bowl of a stand up mixer add the flour, salt and honey, then add the yeast mixture and cinnamon mixture, mix at lowest speed (#1) with the dough hook attachment, until dough just starts to come together, approximately 3-4 minutes. Increase the speed to medium low (#2) and continue for approximately 8-10 minutes, until the dough is smooth and elastic.
Remove the dough to a lightly floured flat surface and divide into 7 portions. Roll into a ball, cover and let rest for 10 minutes.
Form each of the balls into a rope approximately 10 inches (25 centimeters) long and shape into a circle, join the ends, (the ends should over lap by about 1 inch (2 1/2 centimeters) (damp the ends with water for them to stick together).
Dust a large cookie sheet lightly with flour, place rings on sheet, cover tightly with plastic wrap and refrigerate 12-18 hours, overnight.
Remove from the fridge and let sit for 1 hour at room temperature.
Pre-heat oven to 420° degrees (210° celsius).
In a large pot add 8 cups of water and 3/4 tablespoon of honey bring to a boil.
Add bagel rings 2 or 3 at a time, boil for 60 seconds, turn over and boil for another 60 seconds.
Remove and drain on a wire rack.
Place boiled bagels on cookie sheet, brush with beaten egg and bake for approximately 15-20 minutes or until golden, if bagels are not golden underneath, flip over and bake for another 5 minutes. Remove the baked bagels immediately to wire rack to cool. Enjoy!
This recipe can also be made by hand, knead the dough for about 10-12 minutes or until smooth and elastic, then continue with the recipe.