Rising, shaping, resting and boiling time:: 1 hourhr20 minutesmins
Total Time: 1 hourhr50 minutesmins
Yield: 6bagels
Ingredients
1cup(250ml)lukewarm water, about 105F
2 1/4teaspoonsInstant or Active Dry yeast
2Tablespoonswhite granulated sugar
1teaspoonfine salt
2teaspoonsground cinnamon
1/4cupquick-cooking oats, *see Note 1 below for using large-flake oats
2 1/2 -3cups(325-375g)bread flour, spooned and levelled, *see Note 2 below for using all-purpose flour
Knead in:
1/2cupraisins, plumped, drained and dried
1teaspoonground cinnamon, sprinkled onto dough in while kneading
For the boiling water:
1/4cuphoney, or brown sugar
8cupswater
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Instructions
Plump the Raisins: Add the raisins to a small bowl and cover with hot water. Let stand while you start the dough, then when ready to use drain and pat dry with a paper towel.
In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the lukewarm water, yeast and white sugar. Stir and let stand 5 minutes. Add the salt, cinnamon and oats to the bowl, together with 1 cup of the flour. Mix to combine. Add another 1 cup of flour and mix in. Begin adding additional flour in small increments, until you have a smooth, moist dough, that wraps the kneading hook and mostly cleans the bowl. Continue kneading the dough for 3-4 minutes in the mixer.
Remove the dough to a floured surface and knead briefly, adding small amounts of additional flour only if the dough is sticking to your hands or the work surface. Pat dough out into a 1-inch thick oval and scatter raisins over top. Sprinkle the 1 teaspoon of cinnamon over top. Fold the dough over and knead to incorporate the raisins evenly into the dough.
Form the dough into a ball, place into a greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.
Towards the end of the first rising period, start a large pot of water to boil on the stove-top, with about 8 cups of water.
Preheat the oven to 425F (regular bake setting/not fan-assisted), with the rack in the centre of the oven. Line a baking sheet with parchment paper, lightly flour the parchment paper and set aside.
Remove the dough to a lightly floured work surface and gently deflate. Divide dough into 6 even pieces. *I like to weigh the entire dough piece, then divide by 6, to get a weight for each bagel. I then weigh out the individual portions. This way my bagels are all exactly the same size and will bake evenly.
For each of the 6 pieces of dough into a ball, then use your thumbs to poke a hole in the centre of the ball, to make the hole for the bagel. Stretch the hole out with your fingers, making a bit of an exaggerated hole at this point (larger than you think it needs to be), as it will fill in a bit as it boils and bakes. Place onto the prepared baking sheet. Once you've formed all 6, cover with a clean tea towel and let rest for 10 minutes.
Once the bagels have rested, add the honey to the boiling water. Boil the bagels, 3 at a time, boiling each side of the bagel for 1 minute. Remove bagels to the same parchment-lined baking sheet. Repeat with the remaining bagels.
Once all bagels are boiled, place baking sheet into the preheated 425F oven and bake for 14-16 minutes or until deep golden in colour and hollow-sounding when tapped.
Remove from oven and immediately remove to a cooling wire rack to cool completely.
Once cooled, store bagels in an air-tight container for 2-3 days at room temperature, 5-6 days in the refrigerator or freeze for up to 3 months.
Notes
Note 1: If you only have large-flake, old-fashioned oats, you can run them through a food processor to chop them down in size. Measure after chopping.Note 2: You can use all-purpose flour here, though the bagels will be a little less chewy. You may need to use a bit more flour if using all-purpose flour.Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos and a Recipe Video that you might find helpful.