Cinnamon-Raisin bagels from scratch!

Hey guys! I tried out my flavored bagels. AND THEY'RE AMAZING! I really enjoyed the original/plain bagel recipe I used the other day so I stuck with that and simply added some extra cinnamon and sugar (and raisins) to have a flavor in these. I highlighted my adaptions to the original recipe below. I doubled the previous recipe so that I could make bigger bagels and a few more of them. Enjoy!

Makes 8 bagels. 

2 tsp (or 1 package) REDSTAR quick yeast

3/4 tbsp sugar 

300 ml warm water 

2 cup bread flour (I used King Arthur), plus extra for kneading

1 tsp salt

*For cinnamon flavor add: 1/4 cup brown sugar, 1/8 cup white sugar, and 2 tbsp. cinnamon

1 cup raisins

I use REDSTAR active yeast--with this kind of yeast simply add it to the dry ingredients. Then add the warm (not hot) water to it and mix in mixer until the ingredients combine. Once combined, add extra sugar and cinnamon for the flavoring. Slowly add as much flour as you can (this time I added an extra 1 1/4 cups) until the dough pulls away from the mixing bowl but remains thick and smooth. Add raisins. Kneed/let dough hook on mixer need for 10 minutes. Put the dough into a lightly oiled bowl, cover with a slightly damp tea towel and let rise in a warm environment for about an hour or until doubled in size. 

Divide the dough into four equal pieces. Shape the pieces into a ball using your hands and rolling it along a surface, pressing down to get rid of air bubbles. Use your finger to make a hole in the middle of the ball, widen it out to about 1/3 of the diameter of the whole bagel.  Place on a lightly oiled baking sheet to rest for ten minutes under a damp tea towel. 

Meanwhile, preheat the oven to 220C/425F. Fill a large pan with water and bring to the boil. Turn down to keep it at a strong simmer. Use a slatted spoon or similar to lower 1-2 bagels into the water. Boil for about 2 minutes one each side (I boiled them longer this time to get thicker crust). Remove, draining any excess water, to the baking sheet. When you have boiled them all, coat tops with either a little butter or (healthier) a whipped egg white wash. Put them into the oven for about 20 minutes.  They should be gorgeously golden brown. Cool on a wire rack.

 Updated Jan. 27: I forgot to add my handy nutrition profile for this recipe so here it is...note that I made large bagels this time so the calorie count went up. Make 'em smaller and it'll go down =)