How to make Cinnamon Raisin Bagels at home|Kenyan Bagel Recipe

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Hi Bakers and Bakerettes, have you ever tried to bake your own Bagels? Comment below and share.
Here's a tried and tested Amari recipe you can use to make Bagels. Please feel free to tag us when you try them.
Make the dough and do the dough test as shown within the first few minutes of the tutorial; this ensures you have developed gluten very well in your dough.

**Ingredients: **Makes: 4 Medium Bagels
- All- Purpose Flour -                2 Cups (260 gms)
- Yeast (Instant) -                      1 teaspoons (4 gms)
- Ground Cinnamon -               1 Tablespoon
- Cooking Oil -                          1 Tablespoon (15 ml)
- Sugar -                                     1/4 Cup (50 gms)
- Salt -                                        1/8 teaspoon
- Water (Lukewarm) - (approx.) 2/3 cup (150 – 180 ml)
- Raisins -                                   1/8 cup (appx. 50 gms)
- Egg wash                                 1 Pce (beaten)
- Hot water -                             4 - 5 cups
- Baking Soda -                          1/4 cup
Directions:
● In a large bowl, measure your flour, sugar, yeast & salt and mix; then set aside.
● Measure the oil and put it into the flour mixture. Rub in the oil and the dry ingredients until well mixed. Leave a small hole in the mixture.
● Pour the lukewarm water gradually and knead as required until the dough is of a preferred texture. Knead the dough for about 3 minutes and then roll the dough into a ball.
● Let your dough rise in a proofer box or in a make-shift proofer in your oven for about 30 minutes to an hour, or until the dough has doubled in size. (This is the first proof). If you don’t have a proofer, you can just leave the dough in a bowl to proof. Lightly apply oil on the surface of the dough to avoid a hard crust forming; then use a warm, damp kitchen cloth to cover the bowl.
● While the dough is proofing, prepare a baking sheet by greasing it. After the dough has risen, remove it from proofer and punch down the dough in the bowl. Remove and place on your floured surface.
● Pre heat your oven at this time to 180 °C or 350 °F.
● Knead your dough for about 5 to 10 minutes to ensure the gluten is well formed (do the dough test- when you stretch the dough, it doesn't break).
● When you are sure your dough is alright; separate the dough into 4 equal pieces. Roll dough into a circle; then make a whole in the middle and shape until even all around. Do this for all 4 doughs. Place them onto the greased baking sheet.
● Put the hot water into a pot on heat and add the baking soda (careful – it will boil over a little bit). When the water is boiling, place the pretzels into the boiling water and leave them for about 3-5 minutes. Remove using a spatula and careful set them onto the greased sheet.
● Using a pastry brush, brush the tops of the bread with the egg wash.
● Place the baking sheet in the middle rack and bake for about 25 - 35 minutes or until golden brown.
● Remove the Bagels from the oven and allow them to cool in the pan for about 5 minutes, then turn them onto a cooling rack or a tray and cool completely.

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