Sunday, March 29, 2020

Cinnamon Raisin Bagels

We haven't been able to buy cinnamon raisin bagels from Metro grocery store in weeks. Tried making it from scratch using the bread machine. This came out ok - a bit blander than I would have liked, and I should have let it rise more. Could make this again OR try another recipe. BDs want plain bagels next.
1/28/22 Tried the other recipe. Folding the raisins and cinnamon to get the swirls was a nice touch, but otherwise they did not rise enough. Would experiment with the first recipe again.
  • 1/2 c raisins, soaked in warm water for 10 min
  • 1 T cinnamon
  • 1 T sugar
  • 1.25 c warm water
  • 3 c flour (recipe called for bread but I only had AP)
  • 3 1/3 T brown sugar
  • 1 t salt
  • 2 1/2 t yeast
  • EGG WASH: 1 egg + 1 T water
  1. Pat the raisins dry and combine with cinnamon and sugar. Dump into bread machine pan followed by remaining main ingredients. Set to dough cycle. Check dough and add water or flour to get right consistency. Remove after the first knead - about 20 min.
  2. Place dough on floured surface and divide into 8 pieces.
  3. Shape into bagels with very large holes (to account for increase in size during rising and baking time) and place on parchment paper on baking sheets.
  4. Let rise for 30 min, until doubled.
  5. Boil large pot of water with 1 T sugar. Boil bagels in batches for 1.5 min per side.
  6. Cool on wire rack for a minute. Then brush with egg wash.
  7. Bake 400F for 20 min.
Recipe #2
1/28/22 These came out rather flat. I forgot to put cornmeal on the parchment paper so when it was time to boil I couldn't get them off the sheet! Remember to butter or cornmeal the sheet next time!
  • 1.25 c warm water
  • 1 T honey
  • 1/2 T sugar
  • 1.5 t yeast
  • 3.5-4 c flour
  • 1.5 t salt
  • 2 t cinnamon
  • 1/2 c raisins
  1. In a small bowl, combine the honey, sugar and warm water.  Sprinkle on the yeast. Stir to dissolve and let sit for 5 min until foamy.
  2. In a large bowl combine 2 cups of flour and the salt. Add the frothy yeast and stir until evenly mixed. Add 1/2 cup of flour at a time until it's too hard to stir by hand (about 1 cup). Turn onto floured surface and continue adding flour until the dough is fairly stiff but still kneadable. Knead for a total of 8 minutes.
  3. Flatten the dough. Add the cinnamon and raisins down the center. Fold the dough over and knead until the raisins are dispersed and there are swirls of cinnamon in the dough. Knead over raisins that have escaped.
  4. Form dough into ball, cover and let rise until doubled (about 45 min).
  5. Punch the dough down and form it into a log. Cut into 10 equal pieces.
  6. Form each piece into a smooth ball. Pinch the center to make a hole 3x bigger than final size.
  7. Place on GREASED baking sheet/parchment paper, or sheet lined with cornmeal. Let rise until doubled for another 45 minutes.
  8. Preheat broiler.
  9. Boil wide pan of water.
  10. [Broil the bagels for 1 min on each side. They should not brown, only become dull on each side and poof up.] - This is when I discovered I'd forgotten to grease the parchment paper so I couldn't flip them. I only broiled on one side and then had to deal with the disaster. The second tray I didn't broil at all. The first tray came out much smoother than the second tray.
  11. Boil rapidly for 1 min on each side, flipping with chopstick. Let drip on wire rack.
  12. Place back on baking tray and bake at 375/190 for 20-30 min until the surface is golden brown.

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