Lightly adapted from the Food Network
1 cup warm water (110°F)
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 tablespoons sugar
2 1/2 to 3 cups flour
1 teaspoon salt
2-3 teaspoons cinnamon
1/2 cup currants
12 cups water
1/2 tablespoon sugar
1/2 tablespoon brown sugar
1 tablespoon melted butter
1. In a large bowl combined water, yeast, and sugar. Let stand until foamy, about 5 minutes. Gradually mix in 2 cups of flour and the salt.
2. Stir in additional flour, 1/2 cup at a time until dough forms. Turn out onto lightly floured surface and knead until no longer sticky, smooth, and elastic, about 5 minutes.
3. Place dough into oiled bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 45 minutes to 1 hour.
4. Punch down dough on a lightly floured surface, and press out into a 1" thick rectangle. Sprinkle surface with cinnamon. Fold over sides over dough to cover cinnamon and then knead until cinnamon is evenly distributed throughout the dough.
5. Again shape the dough into a 1" thick rectangle, this time sprinkle the currants over top, fold over the sides, and knead in the currants until evenly distributed. Shape dough into a log and slice into 8 pieces.
6. Shape each piece into a ball and then push a hole through the middle of the ball and form the bagel shape. Place onto a greased baking sheet, cover with a towel, and let rise in a warm place until doubled in bulk, 20-30 minutes. Preheat oven to 400°F.
7. In a large pot, bring water and sugars to a boil. Reduce heat to low for simmering water. In batches, add the bagels to the simmering water and keeping turning them for about 30 seconds to a minute. Remove from water (use a slotted spoon to drain water) and place back onto greased baking sheet.
8. Brush tops of bagels with melted butter. Bake 15-20 minutes until golden brown on top, browned on the bottom, and hollow sounding when gently tapped. Let cool then serve & enjoy!