Mix together 3 cups of all-purpose flour (or bread) with 1 tsp salt and 3 tbs of sugar.
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Rehydrate your raisins in boiling water for 5 minutes.
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Add 1 tbs of cinnamon.
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2 tsp dry active yeast to 1 cup of water. Allow it to active for 15 minutes then add to flour.
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Mix until the dough starts to form.
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Flour your surface and your hands.
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Turn out dough onto your well floured surface.
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Knead for 10 minutes until you have a soft uniform dough.
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Add in more cinnamon if you desire.
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Once you’ve kneaded the dough. Fold the corners inward to form a ball.
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Lightly oil a deep bowl. Cover with plastic wrap or a clean kitchen towel. Allow to rise for 2 hrs.
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Flour your surface and hands again!
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After 2 hrs press down the dough. (It should have doubled in size. )
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Turn out dough on your well floured surface. Fold in corners to form a ball.
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Flour your knife and cut into 8 equal pieces. 6 if you want bigger bagels.
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Form each dough ball. Press the center to form a hole. Then stretch the dough like so.
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Allow to rise again for 10 minutes.
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Bring water to a boil then add bagels one at a time. Boil for 1-2 minutes. Flip halfway through.
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Longer time = chewier bagels. Drain bagels then place on a baking sheet lined with parchment.
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Brush the bagels with an egg wash. Use non-dairy milk to keep vegan.
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Preheat oven to 425F. Dust bagels with coarse sugar and more cinnamon. Bake for 20-25 minutes.
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