NO-BOIL CINNAMON-RAISIN BAGELS

1 package regular or quick-acting active dry yeast
2 cups warm water (120 to 130 degrees F)
1/4 cup plus 2 teaspoons original flavor malted milk powder, divided use
1 tablespoon sugar
1 teaspoon salt
1 tablespoon ground cinnamon
4 1/2 to 4 2/3 cups Gold Medal all-purpose flour, divided use
1 cup raisins
1/3 cup water

Mix yeast, 2 cups water, 1/4 cup malted milk powder and the sugar in large bowl; let stand 5 minutes.

Mix salt, cinnamon and 3 cups of the flour; stir into yeast mixture. Stir in raisins. Stir in enough remaining flour, about 1/2 cup at a time, until a stiff dough forms. Turn dough onto lightly floured surface; knead about 5 minutes or until elastic. Place in greased medium bowl; turn greased side up. Cover and let rise about 1 hour or until double.

Grease cookie sheet.

Punch down dough; divide into 18 equal parts. Roll each part into a ball; push a hole into center of each ball, using thumb and forefinger. Pull gently to enlarge hole and make uniform shape. Place bagels about 3 inches apart on cookie sheet. Cover and let rise 30 minutes.

Move one oven rack to lowest position and another rack to highest position. Place rectangular pan, 13 x 9 x 2 inches, on lowest rack; fill with hot water. Heat oven to 400 degrees F.

Reshape bagels, if necessary, so that holes are at least 1 inch in diameter.

Mix the remaining 2 teaspoons malted milk powder and 1/3 cup water. Generously brush bagels with malted milk mixture. Bake bagels on top rack about 20 minutes or until light brown.

Makes 18 bagels
Source: Contest Winners, Betty Crocker Creative Recipes #66, February 1992