Seasoned with Love

For 4 bagels:

2/3 cup warm water

1 pack of dry yeast

2 cups bread flour, sifted

2 Tbsp brown sugar

1 tsp salt

1/4 cup raisins (drenched in warm water for half an hour)

2 Tbsp sugar

1 tsp cinnamon

water bath: water and honey (a couple drops)

topping: milk

Whisk yeast in the wam water and leave for 5 mn.

Mix flour, sugar and salt and add the yeast. Use the flat dough hook to knead for 8 mn on low then medium speed.

Add the raisins in the last minute.

Shape the dough and roll it in sugar and cinnamon then knead.

Place in a greased bowl and turn it to coat all sides in oil.

Cover and let rise in a warm place (oven warmed on the lowest temperature for ten minutes is just perfect for me) for 1 to 1 and 1/2 hour.

Shape the bagels on a dusted surface.

Preheat oven to 400°F.

In the simmering water bath, poach the bagels for 1 mn on each side. They will float.

Transfer to a wire rack. Brush with milk and bake for 20 to 25 mn on a baking sheet.

Cool on a wire rack.

You can freeze them and thaw them overnight. My advice? Once you've gotten the hang of it, it doesn't take much longer to make 8 instead of 4 and freeze them.