How To Make Cinnamon Raisin Bagels
Cinnamon raisin bagels are another great bagel variety. Cinnamon raisin bagels taste similar to cinnamon raisin toast. Raisins aren't for everyone but a hot cinnamon raisin bagel in the morning with butter is a great quick breakfast treat. To make cinnamon raisin bagels follow the directions below.
The Recipe
1 1/2 cups of warm water (110 to 115 F / 45 C)
1 Tbsp dry bread machine yeast
2 Tbsp granulated sugar
1 Tbsp barley malt syrup (Available at health food or bakery supply stores)
1 Tbsp vegetable oil
1 cup of bread flour
4 1/2 cups of bread flour
2 tsp of wheat gluten
1 tsp of kosher salt
1 cup of Raisins
2 Tbsp Cinnamon
1/4 cup corn meal (Used to keep the formed bagels from sticking to the cookie sheet)
Note: Makes 12 bagels
Substituting the the plain bagel recipe with the cinnamon raisin one above, prepare the dough using the instructions for making plain bagels. Note the following minor differences in preparing cinnamon raisin bagels.
The only recipe changes are adding an extra Tbsp. of granulated sugar, decreasing the amount of salt by 1 tsp. and adding one cup of raisins. The boil times for cinnamon raisin bagels will also be longer see below. Also the bagel board time increases by one minute and the baking time increases by 2 minutes.
(Note: See instructions for baking plain bagels)
Add the cinnamon and raisins as final ingredients to the dough prior to mixing.
Once the dough is prepared it should look similar to the following.
The Recipe
1 1/2 cups of warm water (110 to 115 F / 45 C)
1 Tbsp dry bread machine yeast
2 Tbsp granulated sugar
1 Tbsp barley malt syrup (Available at health food or bakery supply stores)
1 Tbsp vegetable oil
1 cup of bread flour
4 1/2 cups of bread flour
2 tsp of wheat gluten
1 tsp of kosher salt
1 cup of Raisins
2 Tbsp Cinnamon
1/4 cup corn meal (Used to keep the formed bagels from sticking to the cookie sheet)
Note: Makes 12 bagels
Substituting the the plain bagel recipe with the cinnamon raisin one above, prepare the dough using the instructions for making plain bagels. Note the following minor differences in preparing cinnamon raisin bagels.
The only recipe changes are adding an extra Tbsp. of granulated sugar, decreasing the amount of salt by 1 tsp. and adding one cup of raisins. The boil times for cinnamon raisin bagels will also be longer see below. Also the bagel board time increases by one minute and the baking time increases by 2 minutes.
(Note: See instructions for baking plain bagels)
Add the cinnamon and raisins as final ingredients to the dough prior to mixing.
Once the dough is prepared it should look similar to the following.
Form 12 equal sized bagels and boil the first batch of six. Cinnamon raisin bagels require more time in the boiling water to activate the yeast. Typically the bagels will sink when first placed into the kettle. I usually wait until all bagels are floating and then add an additional 35 seconds, taking care to keep them submerged with the bagel strainer.
Load the bagel boards into the oven and flip and remove boards after 3 minutes. Bake for an additional 12 minutes or until golden brown. If you are planning to freeze the bagels then bake them a little ligher than normal and they will toast perfectly.
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