|Cornmeal, for baking sheet||21||3.8|
In a bowl, mix the yeast, sugar, and warm water. Let sit for 5 minutes or until bubbly.
Put the raspberry extract in a bowl with your berries. Set aside for later.
Mix salt in with the flour, and With a strong spoon, mix in. When the dough gets stiff, turn it out on the table and kneed for 5 minutes adding flour as needed. Place dough in greased bowl (use non-stick cooking spray) and cover with damp cloth. Let rise until double in size (1 1/2 to 2 hours or so).
Punch down dough and divide into 12 balls. Place a spoonful of berries in the center of each ball, fold it closed and pinch it.Use thumb and make a hole in the bagel careful not to let the berries leak out.
After shaping bagels, place on cookie sheet lined with parchment paper to rise for 15 minutes. While the bagels are rising, bring to a boil of water and sugar.
Boil bagels in batches on each side for a total of 5 minutes (they will look funny and bumpy).
Take bagels out with slotted spoon and place on paper towel.
Sprinkle cornmeal on the same parchment paper and arrange bagels.
Brush each with an egg wash (you could sprinkle with poppy seeds or sesame seeds at this point).
Bake bagels for 25-28 minutes at 400°F or until golden brown all over.