Homemade Bagels

I have always thought the process of bagel making is long and tiresome, but in fact, whilst taking a long time from start to finish, the amount of 'attention' time is small. The lengthiest process comes from the proving of the dough, which can be done while you are not even at home!
I took inspiration from one of my favourite blogs, Budget Bytes, where I found a recipe for cinnamon and raisin bagels. They looked delicious, so thought I would give them a try.
I adapted the recipe to make half cinnamon and raisin and half plain bagels, to get a little more variety. I did this by splitting the dough in half after kneading, and leaving one as it was and adding the raisins and cinnamon to the others. This is what they looked like pre-boiling.
This is what they looked like after boiling. I was a little concerned about the texture that these came out, but that appeared to even out in the oven.
And this was the final result. Yum.
I toasted one this morning with plenty of butter and it was delicious. Perfect amount of chewiness for me and a slightly crispy outside.


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