Saturday, October 19, 2013

Cinnamon Raisin Bagels Recipe--Delicious!

Last month I delivered my baking cookbook manuscript to the publisher (due out August 2014) and promptly realized that I had forgotten to include a recipe for Cinnamon Raisin Bagels. So I went into the kitchen and without much ado, came up with this recipe. Just a quick note: Bagels are very easy to make, but most cooks never try them, and I'm not sure why. Even if you aren't a bread baker, they are quite easy to pull off, so give them a try. I think you'll be glad you did. And this particular recipe is a taste treat. Serve these bagels toasted with butter or cream cheese and you can't go wrong!

Cinnamon Raisin Bagels

Bagels Rising

Bagels Boiling


Cinnamon Raisin Bagels--Yum!

4 1/2 tsp. (2 packages) yeast
1 1/2 cups warm water
2 T. sugar
1 tsp. salt
4 cups flour, more or less
1 T. cinnamon, slightly heaped
1 1/2 cups raisins
1 gallon water
1 T. honey

In a large bowl, mix together the yeast, warm water, sugar, and salt. Let stand until frothy; about 10 minutes.

Beat in 2 cups of the flour along with the cinnamon and beat for about 3 minutes. Stir in raisins and then continue to add flour until a dough forms that can be turned out onto a floured surface and kneaded. Knead the dough for about 5 minutes, adding small amounts of flour as you knead so it doesn't stick to your work surface. When kneading is complete, divide the dough into 12 equal size balls and poke a hole in the middle of each ball; Gently pull to form a bagel shape (the hole in the middle will be quite small and the dough will be puffy; see picture above). Set the bagels on a greased baking sheet, cover with a towel, and let rise 35-45 minutes.

Preheat oven to 350 degrees.

Bring the gallon of water to which the honey has been added to a full boil. Gently lift bagels using a slotted spatula and place them in the boiling honey water; boil them, about 3 or 4 at a time, for 30 seconds; turn them over and boil for another 30 seconds. Drain them on absorbent paper or a tea towel and then place them on a greased baking sheet. Bake them in the preheated oven for 30 minutes. Remove bagels from the oven and allow them to cool on a wire rack.

These are so good! They have a great balance of cinnamon and raisins and they aren't too sweet. I hope you try them and let me know what you think.

Happy baking!

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