Cinnamon And Raisin Bagels

1/2 c Raisins; pre-soaked ***
1 tb Cinnamon
1 tb Sugar
1 1/8 c Water; lukewarm
3 c White bread flour
3 1/3 tb Brown sugar
1 ts Salt
3 1/4 ts Active dry yeast

*** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss with cinnamon and sugar, then place in the machine with the rest of the ingredients.

Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead ~ approximately 20 to 30 minutes.

Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.

While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).

Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.

Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.

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