2 env. active dry yeast
2 c. warm water (105-115 degrees)
1/4 c. Carnation malted milk powder
1 heaping tbsp. granulated sugar
4 2/3 c. all-purpose flour
1 heaping tbsp. cinnamon
1 tsp. salt
1 1/2 c. raisins

GLAZE:

2 tsp. malted milk powder
1/4 c. water

Mix yeast, water, malted milk powder and sugar in large bowl; let stand until foamy 10-15 minutes. Mix 3 cups flour, cinnamon and salt in medium-sized bowl. Add to yeast mixture; stir with wooden spoon until blended. Stir in raisins and remaining 1 2/3 cup flour, about 1/2 cup at a time, until stiff dough forms.

Turn onto floured surface; knead about 5 minutes until smooth and elastic, adding more flour if dough is very sticky. Turn dough into oiled bowl, turn dough to oil top. Cover and let rise in warm, draft-free place until doubled.

Lightly grease 2 large baking sheets. Punch dough down and turn onto work surface. Cut dough in half; cut each half in thirds, then in thirds again, to make 18 pieces. Roll each piece into a ball; using thumb and forefinger push a hole through. Arrange 9 on each baking sheet. Lightly cover; let rise at room temperature 40 minutes.

Fill a 9x13 inch pan with water and place on floor of gas oven or lowest rack in electric oven. Heat oven to 400 degrees.

Prepare glaze: Mix malted milk powder with 1/4 cup water; brush onto bagels. Bake one sheet at a time for 20 minutes or until lightly browned; additional rising time won't hurt the second batch. Only 157 calories. 0 mg. chol.