I recently saw a recipe I wanted to try for Cinnamon Raisin Bagels. I made a note of the site and when I went back to get the recipe and make them, I realized it was far more complicated than I wanted to get into. Which is a pity, because bagels are not complicated things. I looked for a bit, came across the same complicated recipe several times, and finally came across one that was simple, yet yummy. It was a European site, so I had to do some conversions, but with no trouble at all, in a few hours, and with very little work, I had hot, delicious Cinnamon Raisin Bagels for lunch.
I took pictures as I went, so if you've never made bagels before, you can see there's really nothing to it. I used my Kitchen Aid with the dough attachment, but there's no reason not to make these by hand. Just stir with a spoon to mix the dough and knead by hand.
Cinnamon Raisin Bagels
3 1/2 c. white flour
1 1/2 c. lukewarm water (baby bottle warm)
1 package dry yeast
1/4 c. sugar
1 T. of cinnamon
1 t. salt
1/2 c. raisins
1 beaten egg
Soak the raisins in a bowl of boiling water for 30 minutes.
Drain and set aside.
Place 2 c. flour in a large bowl and make a well in the center with the back of a spoon.
Pour the water, yeast and sugar into the well
and allow to sit for 6-8 minutes or until it becomes thick and frothy.
Add the cinnamon and salt and, using the dough hook (or a spoon),
slowly incorporate the rest of the flour into the yeast
and water mix until you form a dough
(adding a couple tablespoons flour at a time).
Knead for a minute and then add the raisins.
Continue kneading for 4-5 minutes
until the dough becomes smooth and elastic
(add more flour or water if necessary depending on the room humidity).
Grease the mixing bowl, place the dough in and cover with a damp cloth.
Leave in a warm place for 30-60 minutes
or until the dough has doubled in size.
Punch the dough down and turnout onto a floured surface.
Cut into 12 equal size pieces.
Roll into a ball and poke your finger through the middle
and with your fingers form the bagel shape.
(I put my finger in the hole and swing the bagel around the hole
until it is large enough.)
Don't worry if they're not perfect -- bagels are better with imperfections.
Place on floured surface and let rest for 5 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Bring a large pot of water to the boil,
lower the heat to simmer and drop 4 bagels in at a time.
Cook the bagels for approximately 1 minute either side,
turning with a slotted spoon.
Drain the bagels and place on a greased baking sheet.
Brush with a little beaten egg and place in the oven for 20-25 minutes
until they are golden.
.
1 1/2 c. lukewarm water (baby bottle warm)
1 package dry yeast
1/4 c. sugar
1 T. of cinnamon
1 t. salt
1/2 c. raisins
1 beaten egg
Soak the raisins in a bowl of boiling water for 30 minutes.
Drain and set aside.
Place 2 c. flour in a large bowl and make a well in the center with the back of a spoon.
Pour the water, yeast and sugar into the well
and allow to sit for 6-8 minutes or until it becomes thick and frothy.
Add the cinnamon and salt and, using the dough hook (or a spoon),
slowly incorporate the rest of the flour into the yeast
and water mix until you form a dough
(adding a couple tablespoons flour at a time).
Knead for a minute and then add the raisins.
Continue kneading for 4-5 minutes
until the dough becomes smooth and elastic
(add more flour or water if necessary depending on the room humidity).
Grease the mixing bowl, place the dough in and cover with a damp cloth.
Leave in a warm place for 30-60 minutes
or until the dough has doubled in size.
Punch the dough down and turnout onto a floured surface.
Cut into 12 equal size pieces.
Roll into a ball and poke your finger through the middle
and with your fingers form the bagel shape.
(I put my finger in the hole and swing the bagel around the hole
until it is large enough.)
Don't worry if they're not perfect -- bagels are better with imperfections.Place on floured surface and let rest for 5 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Bring a large pot of water to the boil,
lower the heat to simmer and drop 4 bagels in at a time.
Cook the bagels for approximately 1 minute either side,
turning with a slotted spoon.
Drain the bagels and place on a greased baking sheet.
Brush with a little beaten egg and place in the oven for 20-25 minutes
until they are golden.
.
3 comments:
Barbara - These look delicious. Unfortunately I think at this stage in my life my definition of a simple recipe is different than yours. :o) Or perhaps I'm just feeling lazy today! I would like to try making bagels someday.
You are right, Anne. Easy is a relative term. But compared to the other recipe -- these are easy! I have to say using the Kitchen Aid with the dough hook makes them super easy -- as it does with any bread (if you don't have one, put it on your Christmas list -- do you have a really nice mother-in-law?). But really, except for the hands on time in the dough -- they're nothing. Get that little man to help!
Thank you for sharing your recipes with us! I made these last week and they were insanely delicious and not that hard to make. The only change I made was with the egg wash, I brushed the tops with melted butter instead as I didn't have enough egg (I only had 1 left to last us until shopping day) and they still turned out good! I'm going to try doubling the recipe and make a double batch today so we'll have enough for us and for some friends we're hoping to visit tomorrow. I've also made your cinnamon bun bread (delicious!) and your perfect chocolate cake (also incredibly delicious!). I'm delighted to say everything I've tried from you blog so far has turned out incredible! Thanks so much! God bless!
~Cynthia
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