Rye Raisin Bagels!

I love bagels! My sister and I tried making them one time with buckwheat flour and they were good, but not the perfect bagel taste and texture that these were.


I used my rye bread dough from "Artisan Bread in Five Minutes a Day". You should be able to do this with pretty much any dough, though.
Flatten about a pound of dough out and sprinkle it with:
1 Tbs. sugar
1 tsp. cinnamon
6 Tbs. raisins
Roll up the dough and shape it into a ball.
Pull off peach-sized pieces, dust with flour, and shape them into balls. Poke a hole in the middle and stretch it out to a diameter about 3x the width of the bagel wall. Put them on a cutting board sprinkled with cornmeal and let them rest 20 min. Then, preheat your oven to 425F with a baking stone or cookie sheet in there. Meanwhile, simmer the bagels in:
4 quarts boiling water
2 Tbs. sugar
1/2 tsp. baking soda
Simmer for two minutes, then flip them over and simmer another minute. Drain them and put them on the hot baking stone. Put a pan with water on the oven rack beneath the one with the bagels as a steamer tray. Bake 20-25min.