Makes 9 bagels
- 1 1/3 cup warm water
- 1 1/2 tbsp coconut sugar (replace with any sugar you choose)
- 1 packet active dry yeast (about 2 tsp)
- 3 1/4 cup of whole wheat flour
- 4 tbsp of cinnamon
- 1/2 cup raisins, unsweetened/unsalted
- oats for topping
- In a small bowl, combine the water and sugar and stir until the sugar is dissolved. Add the yeast and let it sit for 6-8 minutes. It should start bubbling and foaming.
- In a larger bowl, mix together the flour, cinnamon and raisins. When the yeast is ready, pour it into the large bowl and mix as well as you can. It will be lumpy. Don’t expect it to all stick together right away.
- Transfer mixture to a lightly floured surface and begin to knead the dough. Continue to do so until one large piece forms and everything is sticking together.
- Put the dough into a lightly oiled bowl (i used coconut oil and wiped it around a glass bowl using a paper towel). Let it sit in there for about an hour. You should see that the dough has nearly doubled in size.
- Divide the dough into 8 even pieces. Roll each piece into a ball, then use your pinky finger to poke a whole through the middle. Use your finger to open the hole up. Play around with the design until the bagel looks good to you.
- Set each bagel aside and preheat oven to 425 degrees fahrenheit. Bring a large pot of water to boil. Add the bagels (3-4 at a time if the pot cannot fit them all). Let them boil for 60 seconds.
- Transfer boiled bagels to a baking sheet lined with parchment paper. Sprinkle the oats on the tops of each bagel. Use a spoon or your finger to lightly push the oats down so they stick to the bagel.
- Bake bagels for 10 minutes. Let them cool for about 10 minutes before serving!