Makes 8 Bagels | 1 hour, 40 minutes to prep, 2 minutes to boil, 20 minutes to bake

Ingredients:
  • 3 1/2 cups Bread Flour
  • 1 tsp Sea Salt
  • 1 scoop Profi Protein Booster
  • 2 tbsp Cinnamon
  • 1 tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 cup Raisins
  • 1 1/2 cup Warm Water
  • 2 1/4 tsp Active Yeast
  • 2 tsp Baking Soda
Directions:
  • In a stand mixing bowl combine the warm water, yeast, and 1 tsp of sugar/maple syrup/honey – let this sit while you prepare the other ingredients, for about 10 minutes until a layer of foam appears on the top and the yeast is activated.
  • Add vanilla and the remaining maple syrup to the mixture.
  • In a separate bowl thoroughly combine the bread flour, protein booster, 1 tbsp of the cinnamon, & the sea salt
  • Turn your stand mixer on low – with the bread hook attachment – and slowly add in the flour mixture until it’s all incorporated.
  • As the dough comes together slowly turn the stand mixer to high and allow it to knead the dough for five minutes or until it comes away clean from the sides.
  • NOTE: if you do not have a stand mixer you can combine the wet and dry ingredients in a large bowl and knead by hand for about 10 minutes.
  • Once your dough is well kneaded flour your work surface and with a bench scraper or sharp knife cut the dough into two halves.
  • Into one half of the dough knead the remaining cinnamon & half of the raisins.
  • Knead just the other half of the raisins into the other dough.
  • Oil two large bowls and place each dough ball into it’s own bowl. Cover with clean towels and place in a warm place to allow the dough to rise for 45 minutes – or until it has doubled in size.
  • Once the dough is risen punch each dough ball down to remove air and split the two dough balls again in half.
  • On a floured work surface roll out each of your 4 dough balls until they’re 1/2 inch in thickness. Stack the now rolled out dough into four layers alternating cinnamon layer-vanilla layer-cinnamon layer-vanilla layer.
  • Now that you have a 4 tiered stack of dough use a bench scraper to make 8 individual strips of dough.
  • Roll each of the 8 dough strips into bagel shapes, leaving the hole in the middle larger than what you see in a fully baked bagel as these will expand as they rise and bake and the hole will become smaller.
  • Place these bagels on a parchment lined baking sheet and cover with a clean towel, allow to rise for another 30 minutes.
  • Once your bagels have risen add water and the baking soda to a large pot and bring to a rolling boil. The baking soda will give the bagels their outer shine, and the boiling will ensure the inside is nice and chewy like a bagel.
  • Boil each bagel for 1 minute on each side (flipping once) before placing on a lined baking tray to ensure the bottoms do not get soggy.
  • Preheat your oven to 425F.
  • Before baking you can brush your bagels with a mixture of almond milk, maple syrup, and cinnamon to get a nice crust.
  • Bake the bagels for 20-25 minutes or until the crust has just turned golden brown.
  • Allow to cool before serving.
  • Enjoy!
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