Ingredients
The following ingredients have 4 Servings
- 2 cups lukewarm water
- 1 tablespoon active dry yeast
- 2 tablespoons brown sugar
- 1/4 cup instant malted milk powder
- 5 1/2 - 6 cups all purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 cup raisins
- 2 quarts water
- 2 tablespoons instant malted milk powder
- 1 tablespoon sugar
Instruction
- Add yeast and sugar to the warm water and let proof for 5 minutes. It should begin to foam on top, if it doesn't your yeast may be bad.
- Add instant malted milk powder.
- In a large bowl whisk together 5 1/2 cups of flour, cinnamon and salt. Add in the liquid and mix until combined. Add extra flour if dough is too sticky to knead.
- Knead dough with a bread hook attachment in a mixer or by hand until smooth (5-10 minutes). Fold in the raisins by hand to evenly distribute throughout the dough.
- Put dough in a greased bowl. Cover with a piece of lightly greased plastic wrap. Let rise in a warm draft free place until doubled, 1 1/2 to 2 hours. (I like to put mine in an unheated oven with the light on).
- When dough is doubled in size, place on a clean counter and punch it down.
- Preheat oven to 425 degrees.
- In a stock pot (or other pan that is at least 3" high) combine the water bath ingredients and bring to a boil.
- Divide dough into 16 balls. Poke a hole through the dough with your index finger and twirl a few times to make a ring.
- Boil the bagels 3-4 at a time for 30 seconds, then flip and boil another 30 seconds. Remove with a slotted spoon and put on baking sheet.
- Bake at 425 degrees until golden brown, about 20 minutes.
