Cinnamon Raisin Bagels

In the bowl of a stand mixer, whisk together the yeast, warm water and 2 tablespoons brown sugar. Allow it to proof for 5 minutes.

Add the flour mixture to the stand mixer. Mix on low speed for 5 minutes and then turn the speed up to medium and allow it to mix for an additional minute.

Remove the bowl from the stand mixer and gradually knead in the raisins by hand, a few at a time. Use your fingers to separate any clumps and disperse them evenly.

Form the dough into a ball and place in a large, lightly greased bowl. Cover and allow the dough to double in size, approximately 1 hour. Remove the dough and punch it down.

Lightly grease a baking sheet. Using a kitchen scale, measure out 3-ounce dough balls. If you don't have a scale, divide the dough into 8 equal pieces. Roll each ball into a 5-inch log. Join the ends and very firmly pinch them together. There will be approximately 1 additional ounce that can be rolled into a bite sized “chef’s” bagel. Once all of the bagels are rolled out, cover and let them rest for an additional 20 minutes.

Preheat the oven to 400°F. Bring a large pot of water to a boil, stir in remaining 1 Tbsp brown sugar. Grease a baking sheet and set aside.

In small batches, boil the bagels for 30 seconds per side.

Remove the bagels with a slotted spoon and place them on the prepared sheet tray. Bake for 12 minutes, flip, and bake for an additional 12 minutes. Allow to cool before serving.