Two Ingredient Bagels Benefit From Boil Before Bake

 You can tell when I am intrigued by a recipe or a process.  It unlocks my inner analyst, and I start getting precise with how I make the baked good.

In this case, Boiling.  If you boil a bread dough in an alkali like baking soda or lye, you end up with a Pretzel once baked.  If you cook a bread bun about 3 oz/85g after boiling, you get a rather nice Pretzel Roll.

For a Bagel, I brought up 32 ounces of water, measured, to a full boil in a narrow pot.  To that water I had added a measured tablespoon of honey. (Metric below)

The result once baked is a proper chewy crust on the bagels.  If you don't boil them, this recipe will give you something a bit odd and very crunchy on the outside.

You Must Boil These Bagels.

The one shaped like a "C" was boiled 45 seconds per side.
The bagel shaped like a "O" was boiled 30 seconds per side.

The resulting difference?  Visually nothing.

However, I have just finished that "C" with some cream cheese.  I have to say it was one of the best Cinnamon Raisin Bagels that I have had years.  It was precisely what I wanted. 

So do your boils for 45 seconds per side and see if it's right for you!

Ingredients:  

Boiling liquid:

• 32 ounces (1 liter) of water.
• 1 Tablespoon (14g) of Honey.

Cinnamon Raisin Bagels:

• 1 cup (236ml) All Purpose Flour
• 1 ounce (28g) Raisins (or to taste)
• 2 teaspoons (10ml) Cinnamon 
• 1/2 teaspoon (2.5ml) Baking Soda
• 3.25 ounces (92g) Yogurt or 5 ounces (142g) Greek Yogurt

(If you want plain, leave out the raisins and the cinnamon and choose your own add ins or none if you like, I won't judge!)

Process:

• To a mixing bowl add Flour, Raisins, Cinnamon, Baking Soda.
• Mix your dry ingredients a bit.  A Fork will do nicely.
• Add your Yogurt to the bowl and begin to mix the dough by hand.
• (Yes, I use my hands, do wash yours before you begin.)
• Continue mixing the dough until it is an even consistency.  My resulting dough was like a "Play Doh" or a soft modeling compound.  It should not be sticky.
• Form the bagels.  Take 1/2 of the dough and roll it out into a snake/cylinder.
• Attach the two ends together to form the traditional Bagel shape and set them aside.
• Repeat with the second bagel.
• Bring your Honey and Water up to full rolling boil.
• Carefully place your bagel into the boiling water for 30-45 seconds per side.

Baking:

• Set your air fryer to 360F/180C and 11 minutes.
• Place your bagels into the air fryer bucket.
• Cook your bagels for 5-6 minutes and flip to the second side.
• When 9 minutes have elapsed, inspect the bagels. 
• If they are done, remove from heat, otherwise, you still have 2 minutes on the clock!
• The bagels in this picture above were baked for 10 minutes.
• Enjoy.