Homemade Cinnamon + Raisin Bagels

Method

1. Add the yeast, sugar and 300ml (1.25 cups) of lukewarm water to a measuring jug, then leave to sit for 5 minutes without stirring to help activate the yeast. Then whisk until combined.
2. Next combine the flour, 1/2 teaspoon of salt, cinnamon and allspice in a large mixing bowl, then pour in the liquid yeast mixture and bring it all together with the spoon.
3. Tip the dough out onto a floured surface and knead for 5 minutes. Then sprinkle over the raisins and gently knead again for 30 seconds or so to fold them in. Grease a clean mixing bowl with oil, then add the dough, cover with a damp cloth and prove for 1 hour or until the dough has doubled in size.
4. Gently punch the air out of the dough, then transfer it to a clean work surface and divide it into 8. Roll each piece of dough into a round ball, then poke your finger into the middle to create a hole and gently stretch the hole wider with your fingers to create the famous bagel shape.
5. Transfer each bagel to a lined baking tray, then cover them with a damp tea towel and leave to prove for another 10 minutes. Note: you may need to use 2 baking trays to do this.
6. Meanwhile, preheat the oven to 200°C fan / 425°F. Also prepare a large pot of boiling water. Once the bagels have finished proving, carefully drop a few at a time into the boiling water and boil for 1 minute on each side. Then lift them out of the water and place them back onto the lined baking trays.
7. Brush the top of each bagel with some oil and sprinkle the seeds all over. Bake for 20-25 minutes or until golden on top. See notes for storing instructions.