OK
1kg bread flour
2 tsps salt
1 sachet easy-blend yeast
4 tablespoons sugar
1 tbsp veg oil
500ml warm water
150g raisins
2-3 tsp cinnamon, vary according to taste
Put raisins in a saucepan with 125ml water and bring to the boil. Simmer for 1 minute and leave to stand for 1/2 hour.
In the meantime, add salt, yeast, cinnamon and sugar to flour and gradually mix in veg oil and water to make a dough, adding extra water if necessary. Knead until smooth and elastic - this will take at least 10 minutes. You want the dough to be as dry as possible so knead in more flour if you can.
Cover and leave in a warm place for at least an hour until well risen.
Strain the raisins and gradually knead in the raisins until evenly distributed. Again, add more flour if the dough starts to get at all sticky.
Divide the dough into pieces weighing very roughly 100g - my dough made about 18 pieces. Roll into a smooth ball and make a large hole in the middle with your fingers. Place on a lightly greased baking sheet and leave to rise for 20 minutes.
Preheat the oven to 220C and put on a large pan of water to boil with 2 tbsp of sugar added. When it is simmering add the bagels in batches of 2 or 3 and poach for about 1 minute. Remove with a slotted spoon.
Transfer back to the baking sheets and cook in the oven for 10-15 minutes until golden brown and bases sound hollow when tapped.
Enjoy!