Sandy's Bagels

Sandy's Bagels

Combine all ingredients (except oil) in a large mixing bowl. Mix thoroughly and knead until it forms a ball of dough (if it's really sticky, use less water next time). Cover bowl with plastic and let stand for 1.5-2 hours. Grease a cookie sheet with coconut oil. Knead the dough and divide into 8 balls. Place the balls on the cookie sheet and cover with plastic. Let stand 30 minutes.

While waiting, fill a large soup pot with water and bring to a boil. Turn heat down to a simmer. Take a dough ball, poke a hole in the middle with a finger, and form into a bagel shape. The hole should be about twice the size of the desired final hole size. Using a spatula (or similar), lower the bagel into the simmering water for 4 minutes, turn on other side for 2 minutes, then remove and place back on cookie sheet. Repeat for all balls (can do several at once, depending on the size of the pot being used).

While boiling bagels, preheat oven to 400F. Bake uncovered on cookie sheet at 400 deg F for 25 minutes. Can be served once cooled enough. For best texture, allow to cool completely, then freeze. If the bagels are to be sliced, it's best to do that before freezing.

Makes 8 bagels.

Variations: Other flavors I've made that have worked well are banana (instead of raisins and cinnamon, substitute one mashed banana; I like to add 1/8 tsp turmeric for a bright yellow color; depending on the size of the banana, reduce water to 1/2-2/3 cup) and cranberry (instead of raisins and cinnamon, substitute 3 tbsp cranberry sauce (I make my own) and reduce water to 2/3 cup). For apple cinnamon, skip the raisins and use 2/3 cup applesauce and only 1/3 cup water. This is a subtle flavor, so you might want to increase the cinnamon a little.