Preparation:
Plump raisins by covering them with very hot water and allow them to sit for five minutes. Drain and use a paper towel to dry thoroughly. Set aside.
Whisk together the water, yeast, oil, honey, brown sugar, stirring to dissolve yeast and sugar. Stir in whole wheat flour, cinnamon and salt and blend well. Add three cups of the white bread flour and begin kneading, adding more flour as required to make a very firm but smooth dough. Knead 10-12 minutes. Raisins should be added about half way through the kneading period. The same applies if you're using a bread machine (unless it is equipped with an 'add ingredients' alarm).
Place dough on work surface, cover with a clean tea towel and allow to rest l0 minutes. Then divide into 8, l0, or 12 portions (8 for larger bagels, 10 for medium, or 12 for small). Form each portion into a rope about 10 inches long. Form into bagels by attaching ends together and rolling on board to lock ends. Let bagels rise about 20 minutes until they appear a little puffy. Preheat oven to 450 Degrees F.
Meanwhile, bring water and brown sugar or corn syrup to a boil. Prepare a large baking sheet by lining with parchment paper. Place a few bagels at a time in boiling water. As they rise to the surface, turn them over and allow them to cook on other side another minute. Remove to baking sheet and let dry briefly.
Optional: brush with beaten egg white.
Place in oven, reduce heat to 425 degrees F. and bake until done, about 18-22 mi |
