Bagels take some time and skill... but these are so worth the effort. You'll love the soft, moist texture and the crisp outer crust. This recipe is very low in fat.

1 1/2 c. oat bran
1 (1/4 oz.) pkg. rapid-rising, active dry yeast
2 to 2 1/2 c. all-purpose flour, divided
1 1/2 c. very warm water (115 degrees)
3 tbsp. granulated sugar
1 tbsp. salt
1/2 c. seedless raisins

Spray a large cookie sheet with a thick coating of non-stick cooking spray.

In a food processor fitted with steel blade or in a blender, mill oat bran until fine and flour-like, about 2 minutes. Blend milled oat bran with yeast and 1 1/2 cups all-purpose flour. Combine warm water, sugar and salt; pour over flour mixture.

Beat with electric mixer or food processor fitted with dough hook for 30 seconds. Blend in the remaining flour and raisins, then knead with mixer or food processor fitted with a dough hook (or knead by hand) until the dough is smooth and satiny (4 minutes with electric dough hook, 10 minutes by hand).

Cover; allow to rise in a warm place for 10 minutes. Divide dough into 12 portions and shape each into a smooth ball. Make a hole in the center of each ball and gently shape into a 1 inch hole or a 4 inch bagel. Place on prepared cookie sheet. Cover; allow to rise in a warm place for 20 minutes. Preheat oven to broil.

Broil bagels for 5 minutes, 4 inches from heat. Turn bagels one time, but do not allow to brown. Reduce temperature to 375 degrees. Heat a gallon of water to boiling. Cook bagels in boiling water, 4 to 5 at a time, for 7 minutes, turning once. Drain.

Place hot bagels on a greased baking sheet. Bake in a 3765 degree oven for 25 to 30 minutes. When baked, bagels will be deep brown with a crisp outer crust. Yields 12 bagels.

Freeze any bagels not consumed in 2 days. To reheat: defrost, split and toast in an electric toaster.