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Cinnamon Raisin Bagels

May 15, 2014

I’ve gotten into making homemade bagels the past few weeks. I don’t think I would have attempted this without a stand mixer (the dough is really stiff), but it’s really not that hard with the mixer. And they are the tastiest bagels. You need a few hours the first day to make the bagels, let them rise, shape them, and let them sit again, but then they stay in the fridge overnight. The second day it only takes about 20 minutes to boil and bake them, and they are ready to eat (well, once they cool a little).

bagel

First, make the sponge:

1 tsp instant yeast

4 cups bread flour

2 1/2 cups water (at room temperature)

Stir the yeast and flour together in the bowl of a stand mixer. Add the water to form a smooth, sticky batter (I can’t get all the lumps out of mine, but it doesn’t seem to matter). Cover with plastic wrap and leave at room temperature for about 2 hours. It should be very bubbly.

Then, make the dough:

Sponge (above)

1 tsp instant yeast

3 3/4 cups bread flour

2 3/4 tsp salt

2 tsp malt powder (can substitute 1 Tbsp malt syrup, honey, or brown sugar)

5 Tbsp sugar

1 Tbsp cinnamon

2 cups raisins, rinsed with warm water

Add yeast to the sponge and stir. Add 3 cups of flour, salt, and malt. Mix on low speed with a dough hook until the ingredients form a ball, slowly working in the other 3/4 cup flour. Knead for at least 6 minutes (10 minutes by hand), or until it passes the window pane test (you should be able to stretch out a piece of dough until it is thin enough to see light through, without the dough tearing).

Watch the dough in the mixer–mine creeps up the hook and will get into the machine if I don’t keep stopping it and scraping it down…I wish I could find a good solution for that…maybe I’m not adding enough flour.  You can add a little extra flour if the dough is sticky, or a few drops of water if it is too dry and is tearing.  Add the raisins in the last few minutes of mixing.

When the dough is ready, divide it into twelve 4 1/2 ounce pieces (or smaller if you want mini bagels). Form the pieces into rolls by rolling them quickly with cupped hand against the counter. Try to push very hard (as if you are trying to push it through the counter) while you roll them, to force them into a ball in your hand.  Cover the rolls with a damp towel and let rest for 20 min.

Line 2 sheet pans with parchment paper and spray lightly with oil. Shape the bagels by poking a hole in the middle of the roll and gently stretching the hole evenly, so it’s about 2 1/2 inches across. Try to make sure the bagel is an even thickness all around. Place the bagels on the pans and spray lightly with oil. Cover loosely with plastic wrap and let sit at room temperature for 20 min.

Fill a small bowl with water and test a bagel to see if it will float (within 10 seconds). If not, dry it off, and keep proofing the dough and checking your test bagel every 10-20 minutes. Once the test bagel floats, dry it off, put it back on the sheet and put the sheets of bagels in the fridge overnight.

The next day, preheat the oven to 500 degrees F. Bring a large, wide pot of water to a boil. Add 1 Tbsp baking soda to the water. Gently drop a few bagels into the boiling water (as many as will fit without overcrowding) and cook for 1 minute on each side. While they are cooking, sprinkle the same baking sheets with a little cornmeal or semolina flour. Lift the bagels out of the water with a skimmer or slotted spoon and place them back on the pans.

Bake the bagels for 10 minutes, or a little longer if you want them darker.  When they come out of the oven, you can brush the tops with butter and sprinkle with cinnamon sugar. (I would only do this for ones you are going to eat right away though, because if you try to toast them later the topping causes some problems…like smoke alarms going off…)

These are great eaten warm from the oven, or toasted with some butter and cinnamon sugar, or cream cheese. They stay fresh for a while if you cut them and keep them in the freezer. They also make a nice sandwich with peanut butter, honey, and sliced granny smith apples.

Variation — Cranberry Walnut Bagels: Substitute 1 1/2 cups dried cranberries for the raisins and add 3/4 cup toasted chopped walnuts.

bagel sandwich

To make the regular bagel recipe instead of cinnamon raisin, omit the raisins, cinnamon, and sugar from the dough, and reduce the yeast in the dough to 1/2 tsp. Immediately after boiling the bagels you can them top with sesame or poppy seeds or other toppings, before proceeding with baking.

bagel with lox

The regular bagels were very tasty with cream cheese, lox, capers, and red onion.

(Bagel recipe adapted from The Bread Baker’s Apprentice by Peter Reinhart)

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From → Breads

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