Bagels 

Not as hard as they sound. Makes 20 full size bagels or nearly 40 - 3 oz bagels which bake on two baking sheets.

~Bring medium size pot of water to a boil and add 1 oz honey. Preheat oven to bake 500*.

~Boil 2-3 bagels. Put in and cover or partially cover to get maximum steam about 60 seconds, until they float and are puffed. Turn over and boil longer until very puffed, maybe 30 seconds more. Transfer to rack to drain.

Oil baking sheet again and put drained bagels back onto it.

~Bake at convection bake 400* 20-25 minutes. They should be golden brown and feel light to the touch.

~If you put wet bagels on the baking sheet they stick very badly.
~In bosch mixer combine:
30 oz warm water
16 oz active starter
1/3 c sugar
1 T + 2 t salt
2 T cinnamon (if using)
54 oz white artisan bread flour
OR (10 oz whole wheat bread, 10 oz all-purpose white, 30 oz white artisan flour)
~Add the last few ounces of flour as it mixes. Dough should be stiff but not dry but not sticky. It should feel pleasant to work with.

Cover and let rest 1 hour

~While dough rests, moisten 12 oz raisins in just a bit of hot water to soften and break apart any clumps of them.

(Moisten the dough with wet hands and sprinkle on just 1 t yeast if desired to lighten the crumb. But the all-purpose flour lightens the crumb nicely as well.)

Knead again into a smooth but stiff dough. Rest and mix once more until very smooth and pleasant.

~If making cinnamon raisin bagels, work raisins into dough by hand on the counter at this point. They just won't combine in the mixer, and they break apart. Stretch and use fingertips to spread dough into a square or rectangle. Spread wet raisins and stretch as you pull it into a ball, allowing the raisins to disperse.

~Rise: 4-6 hours at room temperature in 2 gallon jar (Or two big bowls), until doubled. This depends greatly on temperature and if you've used the optional yeast.

~Turn out onto very lightly floured (or barely moist) counter and shape into a rectangle with  fingertips, dispursing raisins as evenly as possible. Divide with bench scraper into 20 pieces:  nearly 6 oz each for full sized bagels, 38 barely 3 oz for minis.

Tuck and stretch into tight balls, working the raisins inside.

Poke through the center and with your index fingers roll it to stretch the opening to an inch and a half (it will shrink back when you put it in the sheet but that's OK). Cover with wet bread towel and rest 15-25 minutes. Dough should puff up only slightly. If you haven't used the yeast they can rest for an hour or so, depending on temperature.

~I presume you could refrigerate overnight at this point and continue boiling and baking in the morning. Let warm up an hour or so before beginning to boil them, though.

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