cinnamon raisin bagels

INGREDIENTS

• 1 teaspoon instant yeast
• 4 cups unbleached high-gluten or bread flour
• 2 1/2 cups water, room temperature
• 3 3/4 cups unbleached high-gluten or bread flour
• 1 tablespoon ground cinnamon
• 5 tablespoons sugar
• 2 3/4 teaspoons salt
• 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar
• 2 cups loosely packed raisins, rinsed with warm water to remove surfact sugar, acid, and natural wild yeast
• 1 tablespoon baking soda
• Cornmeal or semolina flour for dusting
• Melted butter for brushing (optional)
• Cinnamon sugar for sprinkling (optional)
• 10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute, flip them over and boil for another minute. If you like very chewy bagels, you
• 11. When all the bagels have been boiled, place the pans on two middle shelves in the oven. Bake for approximately five minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only one pan, keep it on
• 12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving. Optionally, when they come out of the oven and are still hot, you can brush the tops with the melted butter and dip them in cinnamon sugar to crea