Whole Grain Cinnamon Raisin Bagels

Cinnamon-Raisin Whole Wheat Bagels

Makes about 12 bagels

2 pounds (cantaloupe-size portion) Master Recipe dough
1 1/2 tablespoons agave syrup
1 1/2 teaspoons cinnamon
1/3 cup raisins

For the boiling-pot:
8 quarts boiling water
1/4 cup Xylitol
1 teaspoon baking soda

1. Thirty minutes before baking time, preheat a baking stone near the middle of the oven to 425°F, with an empty broiler tray on any other shelf that won’t interfere with rising bagels.

2. Mix the agave and cinnamon in a small bowl. Using your hands and a rolling pin, flatten the dough to a thickness of 1/4-inch. Sprinkle the dough with raisins and cinnamon-sugar. Roll up the dough, jelly-roll style, to incorporate the raisins. Shape into ball.

3. Cut off a 3 ounce piece of dough from the ball (about the size of a small peach). Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

4. Punch your thumb through the dough to form the hole. Stretch it open with your fingers until the hole’s diameter is about triple the width of the bagel wall.

5. Repeat to form the rest of the bagels, cover loosely with plastic wrap, and allow to rest at room temperature for 20 minutes.

6. Prepare the boiling-pot: Bring a large stockpot full of water to a boil. Reduce to a simmer and add the Xylitol and baking soda.

7. Drop the bagels into the simmering water one at a time, making sure they are not crowding one another. They need enough room to float without touching or they will be misshapen. Let them simmer for 2 minutes, flip them over with a slotted spoon, and simmer for another minute on the other side.

8. Remove them from the water, using the slotted spoon, and place on a clean kitchen towel that has been lightly dusted with whole wheat flour. This will absorb some of the excess water from the bagels. Then place them on a peel covered with whole wheat flour.

9. Slide the bagels directly onto the hot stone (I don't have a stone.  I used a preheated cookie sheet.). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake with steam for about 20-25 minutes, until deeply browned and firm.