Monday, February 3, 2014

Cinnamon Raisin Bagels

     

                  It should come as no surprise that we are bagel freaks in this house. We love them slathered in peanut butter, cream cheese, butter, and even sandwiched between an egg.

This is a super easy recipe to try if you are new to bagel making. The hardest part is creating the hole in the middle and then dunking them into the boiling water...easy peasy

Cinnamon Raisin Bagels

2 tsp. Active Dry Yeast
1-1/2 cups Warm Water
1/4 cup Packed Brown Sugar,divided
3 tsp. Ground Cinnamon
1-1/2 tsp. Salt
1/2 cup Raisins
2-3/4 to 3-1/4 cups Flour; All-purpose,Spelt,you pick!

In the bowl of a stand mixer with the dough hook attachment ( you can do this all by hand if you want),add the yeast,warm water, 3 tablespoons brown sugar, salt, and raisins.

Slowly add in enough flour to form a dough that is not sticky and pulls away from the dough. If using the stand mixer continue to knead the dough for 5-6 minutes. If kneading by hand, it will take you around 8 minutes or so. You want the dough to be smooth and elastic no matter which method you use.

Shape the dough into a ball and place into a greased bowl and turning once to coat. Cover and allow to rise in a warm spot until doubled in size, about 1 hour.

Gently deflate the dough and on a floured surface,divide the dough into 10-12 balls ( I went with 10 to get a slightly larger bagel). Push your thumb into the center of the ball to form a 1-1/2 inch hole. Gently stretch the dough to form an even ring.  Place on a floured surface,cover and allow to rise 25-30 minutes.
                       

                    Preheat oven to 375 05 190 celsius. Line one or two baking sheets with parchment paper and set aside.

Fill a dutch oven or large pan with water two-thirds full with water and remaining brown sugar;bring to a boil. Gently drop bagels,two at a time,into the boiling water. Allow to boil for 30 seconds,flip, and allow to boil on the other side for another 30 seconds. Scoop bagels out with a slotted spoon or spatula and place onto prepared pan 2 inches apart.

Bake 18-20 minutes,or until golden brown. Cool on wire rack.

Yield: 10-12 Bagels
Source: Adapted from Taste of Home and Ambitious Kitchen        







2 comments:

lytha said...

this is freaking me out how much the dough expanded on my counter. i had no idea what size bowl i would need but the one i picked was inadequate. food that grows scares me. stay tuned..

Sonya said...

Bigger is always better when dealing with dough that needs to rise..lol always use a large bowl :)