Cinnamon Raisin Bagels

We could not buy bagels in Swaziland.  So, I learned how to make them. It was always fun to surprise the single guys with fresh bagels when they got home from work.  This was a favorite recipe that I made often.

While you can use all purpose flour, the high gluten bread flour makes a much better bagel.  If you do not have bread flour, add a Tbl of gluten to the mix.

To change the bagel crust some, either add 1 1/2 tablespoon sugar or 1/4 cup instant malted milk powder to the the boiling water before adding the bagels.

Cinnamon Raisin Bagels
Print Recipe
Servings
12 bagels
Servings
12 bagels
Cinnamon Raisin Bagels
Print Recipe
Servings
12 bagels
Servings
12 bagels
Ingredients
Servings: bagels
Instructions
  1. Mix yeast, honey, salt and 2 cups warm water in large bowl.
  2. Let stand for 5 minutes. It should start to bubble up. If not, discard and start again.
  3. In small bowl, mix whole wheat flour, 1 1/4 cup bread flour, cinnamon and sugar.
  4. Using an electric mixer add the flour to yeast a little at a time.
  5. When all the flour is mixed in beat about 4 minutes.
  6. Add the remaining 1 1/2 cup bread flour and raisins and beat by hand. Dough will be still.
  7. Turn dough into liberally floured surface and knead until dough is not sticky, about 15 minutes, adding flour as needed.
  8. Place in greased bowl, flip and then cover with damp towel. Let rise till doubled in size.
  9. Knead dough gently for one minute.
  10. Divide dough into 12 pieces and form bagels.
  11. Place bagels on lightly floured board, cover and let rest 20 minutes.
  12. Preheat oven to 400 degrees.
  13. Bring 3 quarts of water to a boil.
  14. Prepare 2 cookie sheets by spreading them with cornmeal.
  15. Place 4 bagels at a time in boiling water, they will drop to the bottom and then rise. Boil 4 minutes, turning bagel every 30 seconds with a slotted spoon.
  16. Remove bagel and place on clean towel to drain off excess water. Place on cookie sheets and sprinkle with favorite topping.
  17. Option: Brush with beaten egg yolk mixed with 1 tsp water for a crustier bagel.
  18. Bake for 35 minutes until golden.
  19. Cool on wire rack for 10 minutes.
Recipe Notes

This recipe is very versatile.  Skip the cinnamon and raisins for plain bagels.   Or replace the raisins with nuts and mini chocolate chips.

Omit cinnamon and raisins and add sesame seeds, poppy seeds, dry onion flakes or minced garlic for flavored bagels.

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