Make your own homemade bagels with this New York-Style recipe. Golden brown crust, dense chewy interior, fragrant cinnamon and plump raisins all add up to a bagel lovers delight. Dairy-free and refined sugar-free.
Pour lukewarm water into bowl of stand mixer, (KitchenAid or similar). Add coconut palm sugar and stir to dissolve. Sprinkle yeast lightly over the top and leave several minutes to bloom.
When yeast is puffed and bubbly, add salt and cinnamon. Stir until cinnamon is absorbed. Measure flour by scooping into a cup and leveling with a knife. Add flour to mixing bowl and stir until most the flour is incorporated. The dough will be dry and shaggy.
Attach dough hook to stand mixer. Knead at medium speed (setting 4 on a Kitchenaid) for 7 minutes. Dough will be smooth and elastic when finished but should not sag. Knead in an extra tablespoon of flour if necessary to make a stiff dough.
Turn dough out onto counter and dust lightly with flour. Roll out ⅛ an inch thick to a square at least 12 inches. Top with raisins and distribute evenly all the way to edges. Press raisins firmly into dough. Roll up jelly roll fashion. Coil dough into a ball. Lightly grease a bowl or rising tub. Place dough in, cover well and let rise 1 hour or until doubled. If your climate is hot, it's best to rise dough in the refrigerator for first 30 minutes and finish until doubled at room temperature.
Deflate dough and press down. Allow some room for expansion and cover securely. Store dough overnight in refrigerator.
Boil and Bake Bagels:
On baking day, preheat oven with a pizza stone on middle rack. Set temperature to 450 degrees.
Bring water and barley malt syrup to a boil and reduce heat to a simmer. Cover pan with a lid.
Line baking sheet with parchment paper and set aside.
Divide dough into 7 equal pieces. Squeeze dough firmly in cupped hands to form round balls. If dough is sticky, lightly oil bottoms before placing on parchment. Place balls on parchment and cover with a damp tea towel or plastic wrap. Let rest 5 minutes from shaping of last ball, but no longer that 10 minutes all together.
Take a dough ball and press thumb through the middle. Make a walnut sized hole. Stretch and shape dough into an even ring. Cover loosely with a slightly damp tea towel and tuck edges in. Rise 30-40 minutes or until puffy. You can test bagels by placing one in a small bowl of cold water. If it floats, it's ready to boil.
Remove lid from simmering water. Slide the bagels in 4 at a time. Let simmer 2 minutes. Use two flat spatulas to flip bagels. Simmer 1-2 minutes more. Bagels will float on top of water. Remove and drain on a wire rack.
Transfer drained bagels immediately to oven. Lay a sheet of parchment on pizza stone to prevent bottoms of bagels from sticking. All 7 should fit on a pizza stone. Bake at 450 degrees 20 minutes until nice and brown.
Notes
Ingredient Tips
High protein bread flour enriched with malted barley like this one from King Arthur Flour will give the highest rising bagels.