How to Make Cinnamon-Raisin Bagels

I promised my mom this recipe, along with step-by-step instructions. During her recent visit, these bagels made for a wonderful and easy breakfast. They have a crispy exterior and a chewy, soft interior. Shaped bagel dough rests in the fridge over-night, so the bulk of the work is done the day before. It doesn't take much time in the morning to boil, bake, and serve fresh bagels. If you don't like Cinnamon-Raisin bagels, refer to the info at the bottom of the post for other varieties.

Ingredients:

2     lbs. bread flour       5     tsp. ground cinnamon      1.5  tsp. salt    560 ml. lukewarm water 2     g. active dry yeast 6     g.  malt powder 2/3  cup  raisins

Directions:
1. Mix the flour, cinnamon, and salt until well combined. Dump onto the counter top and make a well in the center.


2. Dissolve the yeast and malt powder in the water and pour into the middle of the well. Bring together the wet and dry ingredients, and knead for at least 5 minutes until the dough is very smooth. The dough will feel firm.



9. Place the dough seam-side up and peel apart the seam on one end. Flatten the open portion of dough.


10. Curl the rope of dough and insert the tapered end into the opened seam. Wrap the seam around the tapered end and pinch to seal. You can put your index and middle finger through the hole, while holding the bagel upright to roll slightly back and forth to smooth the seam.



11. Turn the bagel so that it is seam-side down and place on a towel-lined a baking sheet that has been dusted with flour. Make sure to leave spaces in between them so they have room to rise and don't stick to each other. Cover with plastic wrap and refrigerate over night to develop flavor and to let the gluten relax.


To Boil and Bake:
Directions:
1. Preheat the oven to 500F.

2. Take the bagels out of the fridge. You can see that they do rise over night.

3. In a large pot, bring the water and malt to a simmer. Drop 2-3 bagels into in the simmering water to poach. Once they float to the surface, remove with a slotted spoon and momentarily set on a kitchen towel or paper towel to absorb excess water. The bagels are less likely to stick to the sheet pan if you remove the excess water from the bottom. Transfer immediately to a perforated baking sheet to dry. By poaching bagels before baking, the simmering water activates the yeast and gives the baked surface a beautiful sheen. The malt also helps to develop color.


4. After a couple of minutes, the bagel's surface will be tacky. Place the baking tray into the oven and splash a couple of tablespoons of water on the side of the oven to create some steam. Close the door immediately and bake for 12-15 minutes, rotating for even color after about 10 minutes.

5. Remove from the oven and transfer the bagels to a cooling rack.

Yield: 12 bagels.

Tagged as: [ howto pastry recipes ]