Ingredients (6 bagels)
- 1 1/4 cups warm water (~100°F)
- 1 1/2 teaspoons active dry yeast
- 3 cups high-gluten flour
- 2 tablespoons light brown sugar
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons kosher salt
- 2/3 cup raisins
Make the Dough
In the bowl of a stand mixer, whisk together the warm water and the active dry yeast. Let it sit for about 10 minutes, or until the mixture becomes foamy.
To the same bowl, add the high-gluten flour, brown sugar, cinnamon, and kosher salt. Using the dough hook attachment, mix on low speed until the ingredients are just combined.
Increase the speed to medium and knead until a smooth, stiff dough forms. This dough has low hydration, so it will be quite firm. To check if it’s ready, you can perform the windowpane test; a small piece of dough should stretch thin enough to see through without tearing. Once the dough is properly kneaded, add the raisins and mix on low speed just until they are evenly distributed.
Shape the Bagels
Turn the dough out onto a clean work surface. There’s no need for a bulk proofing step. Divide the dough into 6 equal pieces; each should weigh about 120g.
Working with one piece at a time, shape it into a rough log. To do this, stretch the dough into a small rectangle, fold the top third down to the center, and then fold the bottom third up and over, sealing the seam with your fingers. Cover the shaped logs with a towel while you work.
Take the first log you shaped and roll it out into an 8-inch rope. Wrap the rope around your hand, overlapping the ends by about 2 inches. Place your palm flat on the work surface over the overlapped section and roll back and forth gently to seal the ends together. This creates the classic bagel shape with a smooth exterior.
Place the shaped bagels on a baking sheet lined with parchment paper.
Proof the Bagels
Cover the bagels loosely with plastic wrap. For same-day baking, let them proof at room temperature for ~45-60 minutes, then transfer them to the refrigerator for at least another hour. They should feel light and airy.
For an overnight proof, place the shaped bagels directly into the refrigerator for up to 24 hours. This will develop a more complex flavor.
Boil and Bake the Bagels
Preheat your oven to 450°F.
Bring a large pot of water to a simmer. You don’t want a rolling boil, as this can overcook the bagels and kill the yeast.
Gently place 1-3 cold bagels at a time into the simmering water. They should float immediately. Simmer for ~30 seconds per side, then use a slotted spoon or spider to remove them and place them on a wire rack to drain.
Transfer the boiled bagels back to the parchment-lined baking sheet.
Bake for ~18-25 minutes, or until they are a deep golden brown. If you’re baking two sheets at once, rotate them halfway through. Let the bagels cool on a wire rack before slicing.
Cinnamon Raisin Bagels
Ingredients
Ingredients (6 bagels)
- 1 1/4 cups warm water ~100°F
- 1 1/2 teaspoons active dry yeast
- 3 cups high-gluten flour
- 2 tablespoons light brown sugar
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons kosher salt
- 2/3 cup raisins
Instructions
- Whisk warm water and yeast in stand mixer bowl, let stand 10 minutes until foamy.
- Add flour, brown sugar, cinnamon, and salt. Mix with dough hook on low until combined.
- Knead on medium speed until smooth, stiff dough forms. Add raisins, mix until distributed.
- Divide dough into 6 equal pieces (120g each).
- Shape each piece into a log, then roll into 8-inch rope. Form bagel shape by wrapping around hand and sealing ends.
- Place bagels on lined baking sheet, cover with plastic wrap.
- Proof at room temperature 45-60 minutes, then refrigerate 1 hour.
- Preheat oven to 450°F.
- Bring water to gentle simmer. Boil bagels 30 seconds per side.
- Transfer to wire rack to drain, then back to baking sheet.
- Bake 18-25 minutes until deep golden brown.
- Cool on wire rack before slicing.
