Cinnamon Raisin Bagels

Directions

1. Into a large bowl, pour 1½ cups lukewarm water. Sprinkle the yeast over the top, then let sit in a warm space for about 5 minutes, until the yeast softens.
2. Add 2 tablespoons of the sugar and the vanilla on top of the yeast mixture. Sift together 2 cups of the flour, the salt, and cinnamon and add to the bowl. Mix until combined (a dough hook attachment on a stand mixer works well).
3. Add the raisins and 1½ cups of the flour. Mix until combined. The dough should form into a ball easily and be smooth and not too sticky to handle, adding more flour in ½-cup increments as necessary.
4. Turn out the dough onto a work surface. Knead for 1 to 2 minutes with your hands, folding the ball in on itself one way and then the other. Lightly grease a glass bowl with oil and arrange the dough in the bowl, turning it to coat all sides with the oil. Cover the bowl with a tea towel, place in a warm space, and let rise for about 1 hour, until doubled in size.
5. Punch down the dough and let rest for 1 to 2 minutes. While it’s resting, prepare a board or work surface by sprinkling gently with flour and cover 2 cookie sheets or baking pans with parchment paper.
6. Bring a large stockpot two-thirds full with water to a boil and add the remaining 1 tablespoon of the sugar.
7. In a small bowl, whisk the egg white and 1½ teaspoons water to make an egg wash. Heat the oven to 400ºF.
8. Turn out the dough onto the prepared surface and divide it in half. I found a bench scraper to be very helpful, but a knife will work.
9. The key to this step and the next few is consistency. Cut each dough half into halves, then each quarter again into halves, so you have 8 equal sized balls of dough. I used a scale to weigh mine (each ball was between 4.8 and 5.1 ounces), but your eyes will work if you don’t have a scale.
10. Gently form each ball of dough into a round and pat it flat. Repeat until all 8 are done. Rest the dough again for 2 to 3 minutes.
11. Press your thumbs through the center of each dough ball and pull apart gently to form a center hole. Pull slowly away from the center with your thumbs until you have the shape you want. Let rest again for about 10 minutes, until the water in the stockpot is boiling.
12. Place a cotton tea towel over a plate or rack directly adjacent to the pot and have ready a spider or some tongs. Make sure your baking sheets are also ready and nearby.
13. Working with 2 to 3 at a time, add the dough to the boiling water; cook for 30 seconds, then flip and boil for another 30 seconds. Transfer to the towel-lined plate to drain some of the excess moisture, then put arrange on a baking sheet, making sure that the bagels don't touch.
14. Using a pastry brush (or spoon in a pinch), glaze the top of each bagel with the egg wash.
15. Bake for 25 minutes, rotating the pans halfway through, until golden brown. Let cool slightly, but make sure to eat (at least) one while it's still hot!