New York Style Raisin Bagels

One of the things I've missed since moving away from the east coast are New York style bagels.

I have adapted this recipe for a healthier option, and it still tastes scrumptious!
My kids don't even notice the changes I've made and even request it!

I have only made these bagels using a bread machine. The original recipe includes instructions on how to make this bagel by hand if you don't have a bread machine.

Ingredients:

1 1/4 cup of Water

1 1/4 cup of Whole Wheat flour (I like Trader Joe's 100% White Whole Wheat Flour.)

2 1/2 cup of Bread flour

2 Tbsp of Sugar

1.5 tsp of Salt

1.5 tsp of Active Dry Yeast

1/4 cup of Raisins

1 tsp (or more) of Chia seeds

1 tsp (or more) of Flax seeds

Place the ingredients into the Bread Machine container as instructed in the manual.
(With some bread machines, the wet ingredients are placed first, and then the dry ingredients, except the active dry yeast. Make a small "well" in the middle of the ingredients, and place the active dry yeast into the well.) Set option to "Dough".

Once the dough in the bread machine is ready, begin boiling water (about 4 quarts) in a large pot. 

Preheat oven to 350 degrees. (Oven temperatures may vary.)

Line a baking sheet with parchment paper or lightly oil the baking sheet.

Place the dough on a lightly floured work surface.

Divide dough into 8 balls (or more for smaller bagels). Press thumb down into center of each ball and push through to make a hole. Gently pull with fingers to make the hole bigger.

Add 2-3 bagels at a time to the pot of boiling water. Boil about 1 minute on each side. Using a slotted spoon, remove bagels from the pot of boiling water and place on a baking sheet lined with parchment paper or lightly oiled.

Brush the tops of each bagel with melted butter (optional).

Bake in the oven for 15 - 20 minutes until lightly golden brown.

Cool on a wire rack and enjoy!