Homemade Cinnamon-Raisin bagels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
I use REDSTAR active yeast--with this kind of yeast simply add it to the dry ingredients. Then add the warm (not hot) water to it and mix in mixer until the ingredients combine. Once combined, add extra sugar and cinnamon for the flavoring. Slowly add as much flour as you can (this time I added an extra 1 1/4 cups) until the dough pulls away from the mixing bowl but remains thick and smooth. Add raisins. Kneed/let dough hook on mixer need for 10 minutes. Put the dough into a lightly oiled bowl, cover with a slightly damp tea towel and let rise in a warm environment for about an hour or until doubled in size.
Divide the dough into four equal pieces. Shape the pieces into a ball using your hands and rolling it along a surface, pressing down to get rid of air bubbles. Use your finger to make a hole in the middle of the ball, widen it out to about 1/3 of the diameter of the whole bagel. Place on a lightly oiled baking sheet to rest for ten minutes under a damp tea towel.
Meanwhile, preheat the oven to 220C/425F. Fill a large pan with water and bring to the boil. Turn down to keep it at a strong simmer. Use a slatted spoon or similar to lower 1-2 bagels into the water. Boil for about 2 minutes one each side (I boiled them longer this time to get thicker crust). Remove, draining any excess water, to the baking sheet. When you have boiled them all, coat tops with either a little butter or (healthier) a whipped egg white wash. Put them into the oven for about 20 minutes. They should be gorgeously golden brown. Cool on a wire rack.
Number of Servings: 6
Recipe submitted by SparkPeople user FOXINSOXZA.
Makes 6-8 bagels. 2 tsp (or 1 package) REDSTAR quick yeast3/4 tbsp sugar 300 ml warm water 2 cup bread flour (I used King Arthur), plus extra for kneading1 tsp salt*For cinnamon flavor add: 1/4 cup brown sugar, 1/8 cup white sugar, and 2 tbsp. cinnamon1 cup raisins
I use REDSTAR active yeast--with this kind of yeast simply add it to the dry ingredients. Then add the warm (not hot) water to it and mix in mixer until the ingredients combine. Once combined, add extra sugar and cinnamon for the flavoring. Slowly add as much flour as you can (this time I added an extra 1 1/4 cups) until the dough pulls away from the mixing bowl but remains thick and smooth. Add raisins. Kneed/let dough hook on mixer need for 10 minutes. Put the dough into a lightly oiled bowl, cover with a slightly damp tea towel and let rise in a warm environment for about an hour or until doubled in size.
Divide the dough into four equal pieces. Shape the pieces into a ball using your hands and rolling it along a surface, pressing down to get rid of air bubbles. Use your finger to make a hole in the middle of the ball, widen it out to about 1/3 of the diameter of the whole bagel. Place on a lightly oiled baking sheet to rest for ten minutes under a damp tea towel.
Meanwhile, preheat the oven to 220C/425F. Fill a large pan with water and bring to the boil. Turn down to keep it at a strong simmer. Use a slatted spoon or similar to lower 1-2 bagels into the water. Boil for about 2 minutes one each side (I boiled them longer this time to get thicker crust). Remove, draining any excess water, to the baking sheet. When you have boiled them all, coat tops with either a little butter or (healthier) a whipped egg white wash. Put them into the oven for about 20 minutes. They should be gorgeously golden brown. Cool on a wire rack.
Number of Servings: 6
Recipe submitted by SparkPeople user FOXINSOXZA.
Nutritional Info Amount Per Serving
- Calories: 347.7
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 397.8 mg
- Total Carbs: 82.9 g
- Dietary Fiber: 2.8 g
- Protein: 7.1 g
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