Sourdough Cinnamon Raisin Bagels

(Adapted from Lisa Bass's recipe at Farmhouse on Boone)

Bagels have a reputation for being difficult, but it is easier than you may think to make all your own bagels at home. The options are endless, but cinnamon raisin is classic. These are infused throughout with raisins and an aromatic cinnamon swirl.

Makes 8 bagels.

Ingredients:

1 cup water

1/2 cup sourdough starter

2 tbsp honey

2 tsp salt

4 cups all-purpose flour

For filling:

1/3 cup raisins

1 tbsp cinnamon mixed with 1 tbsp water

For boiling:

1 tbsp molasses

1 tbsp baking soda

Directions:

In the bowl of a stand mixer, combine water, starter, honey and salt.

Add 2 cups of the flour.

Mix on medium-low speed for 8-10 minutes.

On low speed, add raisins.

Begin adding remaining 2 cups flour 1/2 cup at a time (flour amount may vary by 1/2 cup more or less)

When thoroughly combined, move dough to counter and roll out into a rough rectangle. Spread with cinnamon and water paste and roll up first in one direction, then in the other until you have a ball of dough.

Place into oiled bowl, cover, and let sit 8-10 hours, or overnight.

When dough is puffy and has doubled in size, turn out and divide into 8 equal pieces.

Shape into rounds, then rings.

Let rise, covered, until nearly doubled in size. 1-2 hours

Pre-heat oven to 425 degrees.

Bring pot of water to a boil and add molasses and baking soda. Beware of bubbling!

Boil bagels for 30 seconds, flip and boil for another 30 seconds.

Place on a parchment paper lined baking sheet.

Place in oven and immediately turn temperature down to 400 degrees.

Bake 30 minutes, rotating pan halfway through, until bagels are golden brown.