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Place warm water in a large bowl and add yeast, 3 tablespoons of brown sugar, cinnamon, raisins, and salt; mix well.
Next, add in enough flour to form a soft dough that doesn't stick to the bottom of the bowl.
You can use a dough hook or your hands, but continue to knead, until dough is smooth and elastic, about 8 minutes.
Next, place dough in a bowl coated with oil, and cover the top allowing it to rise in a warm place until dough doubles in size, about 1 hour.
Punch down the dough and shape into 12 balls. Push your thumb through the center to form a 1 inch hole. Strech the dough to form an even ring.
Cover, place in warm place and let rise again for 20-30 minutes.
Preheat oven to 400 degrees F. Coat baking sheet with cooking spray.
Fill a Dutch oven two-thirds full with water and add remaining brown sugar; bringing water to a boil.
Drop bagels, two at a time, into boiling water. Cook for 1 minute on both sides. Remove with a slotted spoon; drain well on paper towels.
Place bagels on baking sheets and bake for 18-20 minutes or until golden brown. Remove and cool on wire racks. Makes 1 dozen bagels.