BAGEL RECIPE KING ARTHUR RECIPES

Steps:

• Stir yeast, sugar, and lukewarm water in a small cup until combined, then set it aside for 5 minutes.
• While you're waiting for the yeast to activate, put flour, cinnamon, two teaspoons of salt, and one heaping tablespoon of malt barley in a bowl of a stand mixer fitted with a hook attachment.
• Once the yeast mixture bubbles, add it to the bowl of a stand mixer. Mix on low speed, and after 3-4 minutes, add the raisins and increase the speed to medium-low. Mix for 5-7 minutes at that speed.
• Let the dough rest for a minute, then divide into 8-10 pieces, about 3-4 ounces each.
• Shape each piece of dough into a smooth ball. Arrange the balls of dough on a parchment-lined baking tray, and cover it with a cloth. Let the dough rest for 15 minutes before you proceed further.
• Roll each ball of dough into a 3-to4-inch strand with tapered ends.
• To shape, loop a strand of dough around your three fingers, pinch the ends together and roll to secure the seal.
• Return the bagels to the tray from where you took them, then refrigerate them for 12-18 hours.
• The following day, when ready to continue, first place a pizza stone on the top rack of the oven and set it to preheat to 500°C. The pizza stone should be in the heated oven for a minimum of 30 minutes.
• Fill a wide pot with water, then bring to a low boil over medium-high heat. Add two teaspoons of malt barley and a pinch of salt.
• Adjust the heat, so the water is at a robust boil then add the bagel flat side up in the water. Boil for 30-60 seconds per side.
• When done, transfer the boiled bagel immediately, flatter side down, onto a pizza stone. After 10 minutes, flip the bagel and bake for another 3-5 minutes, depending on how crispy you'd like the bagel to be.
• Repeat the same with the remaining bagels.
• Once out of the oven, allow the bagels to cool, then serve straight away.