Ingredients
1½cupswarm water
2¾tspRed Star® Quick-rise™ yeast
4cupsbread flour,spoon and leveled, plus more for work surface and hands
1tbspbrown sugar,packed light or dark or barley malt syrup
2tspsalt
1tsppure vanilla extract
¾cupraisins
3tbspgranulated sugar
1tspground cinnamon
1tbspolive oil,or nonstick spray, coating bowl
8cupswater
¼cuphoney,or barley malt syrup
1egg white,beaten, with 1 tbsp water
Preparation
Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
Add the flour, brown sugar, salt, and vanilla extract. Beat on low speed for 2 minutes, then beat in the raisins until combined. The dough is very stiff and will look somewhat dry.
Mix the sugar and cinnamon together and sprinkle onto a clean surface. Place the dough on top.
Knead the dough for 4 minutes, picking up all that cinnamon sugar. Work as much of the cinnamon-sugar mixture as you can into the dough. Dough may become a little wet from the added sugar.
Lightly grease a large bowl with oil or nonstick spray.
Place the dough in the greased bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60 to 90 minutes or until double in size.
Line 2 large baking sheets with parchment paper or silicone baking mats.
When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Shape each piece into a ball.
Press index finger through the center of each ball to make a hole about 1½ to 2-inches in diameter. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
Preheat oven to 425 degrees F.
Fill a large, wide pot with water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2 to 4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet.
Bake for 20 to 25 minutes, rotating the pan halfway through, until bagels are dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy.
