Instructions

• Warm 1 cup water to the yeast packaging directions (about 125°F). If you don’t have a thermometer, make it warm to the touch but not hot.
• In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine the warm water and 1 1/2 tablespoons granulated sugar. Sprinkle 2 1/4 teaspoons yeast evenly over the surface. Wait 5–10 minutes until the surface is foamy.
• Add 2 1/2 cups bread flour and an optional pinch of salt to the bowl. Knead (with the mixer on low/medium or by hand) for 5–7 minutes until the dough comes together into a smooth, round ball that is firm but not sticky. If the dough is sticky, add additional bread flour 1 tablespoon at a time until it is manageable.
• Flatten the dough slightly and sprinkle 1 tablespoon cinnamon and 3/4 cup raisins over it. Knead for 2–3 minutes more (or by hand on a floured surface) until the cinnamon and raisins are evenly distributed. Push any loose raisins into the dough as needed.
• Lightly grease a large bowl, place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free place until doubled in size, about 2 hours.
• Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 6 to 8 equal portions. Roll each portion into a smooth ball.
• Make a hole through the center of each ball with your finger and gently stretch to form a bagel shape, keeping the hole open enough to allow for expansion during baking. Place shaped bagels onto baking trays that have been sprinkled with the 2 tablespoons yellow cornmeal (spread a thin, even layer of the cornmeal on the trays to prevent sticking).
• Cover the trays loosely and let the bagels rise in a warm, draft-free place for about 30 minutes, until noticeably larger (they will not double). Begin preheating the oven to 400°F during the last 10 minutes of this rise.
• Choose one of the following for the crust: - Boil for a chewier crust: Bring a large pot of water to a rolling boil. Working in batches, lower each bagel into the boiling water and boil 1–2 minutes total, flipping once halfway through (1 minute per side for 2 minutes total or 30–60 seconds per side for a lighter chew). Remove with a slotted spoon and let drain briefly. - Quick submerge for a milder chew: Submerge each bagel in a bowl of warm tap water for about 1 minute, then lift and drain briefly.
• After boiling or submerging, return the bagels to the cornmeal-lined trays with space between them.
• Bake in the preheated 400°F oven for about 18–20 minutes, until the bagels are golden, domed, and cooked through. Boiled bagels or larger bagels (if you made only 6) may need a few extra minutes—watch color and doneness rather than time alone.
• Remove the trays from the oven and let the bagels cool on the trays briefly before transferring to a cooling rack or serving.