Bagels, Part 2 (BBA Challenge)

When I made the dough for this week's Bread Baker's Apprentice Challenge, I divided it in two and made one half into bagel dogs (yesterday's post) and I used the other half to make traditional bagels.
I struggled just a bit to get the raisins incorporated into the cinnamon dough, but they eventually figured out that I wasn't going to give up, and they finally acquiesced into submission. Sometimes you just have to show 'em who's boss! I really, really loved the chewy texture of these bagels and they tasted divine, especially when topped with this cinnamon cream cheese spread.

I also made some plain bagels which I topped with a combination of salt, poppy seeds and sesame seeds. These were quite tasty made into curried chicken salad sandwiches.

I will definitely use this recipe to make all future bagels. Now that I know the technique and how the dough is supposed to feel and react, I'm going to attempt to substitute at least half of the regular flour with whole wheat flour to add some fiber to this recipe.