Fantastic Fat-Free Bagels

Combine yeast and 1 cup of the flour. In a separate bowl, combine water, 3 tbsp. of sugar and salt. Add to flour mixture.

Stir in raisins, 1 tbsp. sugar and cinnamon, if using. Beat with electric mixer or stir vigorously until no lumps remain and mixture is sort of splashy. Add raisins and remaining flour. Mix until dough is tough.

Turn out on floured surface and knead 6-8 minutes. Cover and let rise 10-15 minutes. Oil or spray a large cookie sheet. Divide the dough into equal portions, rolling each into a ball and pulling a hole through in middle with your fingers )OR roll into a snake and press ends together, which is the traditional way).

Place bagels on cookie sheet, cover and let rise in a warm place at least 20 minutes and no more than 2 hours (or you'll have dough coming out of your ears).

Meanwhile, put one gallon of water and one tbsp. sugar in a large pot to boil; reduce to simmering. Cook bagels, 4 or 5 at a time, 4-7 minutes (depending on the toughness of the skin you prefer (the longer they boil, the tougher they get), turning once.

Heat oven to 375 degrees F. Mix brown sugar, molasses, and non-dairy milk. Drizzle onto the bagels for a sweeter taste. Bake bagels for 31 minutes, or until golden brown.