Growing up outside of New York City meant that I grew up eating good bagels. Living in the south, I cannot find good bagels. If another person tells me Panera or Thomas’s are good bagels, I may slap them. My only option is to make bagels myself that have that chewy delicious outsides and wonderful textured insides.

I cheated a bit with this recipe by using a bread maker to start the dough. The reason I have “Bagels” in quotations is because my fiance says they don’t count as real bagels. I had some issues with making the wholes in the bagel stay, so he says without holes, they are breakfast roles. All it means is I still need to practice to make them look at bagel like as possible. The flavor and texture is there though.

RECIPE:  Cinnamon Raisin Bagels
Makes 8 Bagels 

SUPPLIES NEEDED:
Bread Maker
Large pot or dutch oven
Cookie Sheet
Oven heated to 400 Degrees
Small Bowl
Measuring Cups and Spoons

INGREDIENTS:
10 oz Water
2 Tsp Salt
2 Tbsp Vegetable Oil
2 3/4 Cup Bread Flour
2/3 Cup Quick Cook Oatmeal
1/3 Cup Whole Wheat Flour
1 1/2 Tbsp Brown Sugar
2 Tsp Cinnamon
2 Tsp Active Yeast
3/4 Cup Raisins
Molasses
6 Quarts Water

DIRECTIONS:
1) Bread Maker layer all the ingredients from the 10 oz of water to 3/4 Cup Raisins. Set to dough setting and let it do its thing.
2) When the bread maker is finishing its thing, Grease the cooking sheet and fill the small bowl with water.
3) When the dough is done, separate it into 8-10 pieces. Roll the pieces out and wrap them around your fingers. Use water to dampen the ends and attach them. Lay all the bagels on the greased cooking sheet. 
4) Cover the dough with a damp towel and let rise for 30 minutes.
5) Fill a large pot or dutch oven with the 6 quarts of water and a tablespoon or two of molasses. Bring the water to a rolling boil.
6) Drop the bagels 3 at a time into the bowling water. Let cook on each side for 1 minute and 30 seconds.
7) Bake the bagels for 25 minutes in the 400 degree oven.
8) When the bagels are browned and down, remove from the oven and let cool.