After living in New York City for 5 years, I became pretty picky about my bagels. I couldn’t find ones I liked in San Francisco so I learned how to make my own. These are the perfect homemade cinnamon raisin bagels - crunchy on the outside, chewy on the inside with lots of wonderful flavor, and freeze really well. I'll show you how to make bagels that are better than store bought!

Recipe (Yields 8 bagels)
400 g bread flour (approximately 2 ⅔ cup)
150 g whole wheat flour (approximately 1 cup)
1 tsp himalayan pink salt
2 Tbs white sugar
1 tsp active dry yeast
1 Tbs barley malt syrup
1 cup of raisins
2 tsp cinnamon
1 ½ cups warm water

Water bath + 1 Tbs barley malt syrup
1 egg white for egg wash

Bake at 425 deg F until crust is dark brown, about 35-40 minutes

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