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Cinnamon Raisin Bagels
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Servings:
8 bagels
Author:
Lorena Salinas from Cravings Journal
Prep Time:
25 minutes
Cook Time:
35 minutes
Proofing Time:
1 hour
Total Time:
1 hour
Course:
Breakfast
Brunch
Tea Time
Cuisine:
Medium
🧂 Ingredients
1 tsp
instant yeast
2 tsp dry active yeast or 4 tsp fresh yeast
600 g
all purpose flour
4 tbsp
sugar
2 tsp
salt
340 ml
warm water
55 g
honey
2 tbsp
powdered cinnamon
100 g
raisins
plenty water in a large pot
2 tbsp
bicarbonate of soda
1
egg
+ 1 tbsp water
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Instructions
1
Hydrate the raisins in boiling water for 10min. Dry with kitchen paper and
reserve.
2
Mix the dry ingredients and make a hole in the center. Add the water with the
honey and mix using a spoon or spatula. When these don't help you anymore finish
mixing with your hands.
3
Once the dough is completely incorporated knead for 10-15min or until you feel
that the dough is elastic and not sticking to your fingers anymore. Once you
achieve that add the raisins and distribute around the dough.
4
Place a bit of vegetable or canola oil in a bowl and also cover the dough with a
thin layer. Cover with a kitchen cloth and place in a warm spot to proof for 1
hour. It can be in an oven at 30-40C or in the oven turned off with the light on
or somewhere else where you know there's a similar temperature.
5
Weight the dough and divide in 8 equal portions. Keep them under a slightly damp
kitchen cloth as you form the bagels.
6
Roll out each portion into a long shape. Wrap it around your hand and roll out
the part there the two ends meet so that it's evenly thick all around. For
further reference watch the video above. Remember they're going to proof so
don't make the center too small.
7
Place on an oiled baking tray or on silpat. Let them rest for 20min covered with
a slightly damp kitchen cloth.
8
Bring the water to a slight boil (just a few bubbles) and add the bicarbonate of
soda. The bicarbonate isn't absolutely necessary but helps to achieve a shinier
and more golden crust.
9
Place only 2 bagels at a time in the water and remove them after 30 seconds.
10
Remove them and place them back onto the oven tray. Here you can paint them with
egg if you like, this makes them more golden and shiny like on the photos.
11
Take to a preheated oven at 220C for 20-25min or until golden
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