Thursday, November 29, 2012

Cinnamon Raisin Bagels

This was a recipe I got from the Brown Eyed Baker. I changed it a little bit drying to combine what she learned from her later batch with what she did for the actual cinnamon raisin recipe. It takes a couple of days to make them but they are much different and better from any bagel you would buy from the store, unless you were to buy them fresh from a bakery (soon I’ll be making them better then that too ;)  The key is patience and planning ahead.

The first step is to make a Sponge, if you’ve never made one before its pretty easy and is the same principal as making a yeast starter (which is what it is really, just for bread).
In a bowl mix the following,
  • 1 teaspoon of yeast
  • 4 cups bread flour
  • 2½ cups water (at room temperature)
When finished and fully integrated cover with plastic wrap and let sit for two hours. The sponge should be sticky and similar to a pancake batter. I put mine in the refrigerator and let it rest over night since I was doing this after work during the week. The extra time won’t hurt it at all if you feel to go this route. It will start to bubble and look foamy.

To make the dough mix the rest of the yeast in with the sponge, then add in the first 3 cups of flour, malt, sugar, cinnamon, and salt and continue stirring or mixing with a dough hook. Eventually the dough will thicken and form a ball, at this point add in the last ¾ of a cup of flour to thicken further.

  • 1 teaspoon yeast
  • 3¾ cups bread flour
  • 2¾ teaspoons salt
  • 2 teaspoons malt powder aka extract (or 1 tablespoon dark or light malt syrup, honey or brown sugar)
  • 1 tablespoon of cinnamon
  • 5 table spoons of raw sugar
At this point transfer the dough to a lightly floured surface and knead for an additional 10 minutes. During the last two minutes of kneading add the raisins.
  • 2 cups packed raisins, rinsed in warm water
The dough should be firm and smooth without any raw flour remaining. The dough also should not be sticky or tacky. If you need to you can always add a little more flour.

As soon as you are finished mixing the ingredients divide the dough into roughly 12 pieces and roll them into balls. Cover the balls with a damp towel and let them rest for about 20 minutes. While the dough is rising prepare a two baking sheets with parchment paper and spray with oil. When the second rest has finished take a single roll and press your thumb in the center and start to spread the dough until a hole is formed. Try to keep the rings as even as possible so they bake evenly. The hold should be about 2 to 2.5 inches in diameter. When finished with all of the bagels place them on the pans, spray with oil, cover with plastic wrap and let sit for an additional 20 minutes. Check to see if the bagels are ready to be retarded in the refrigerator by placing one in a bowl of cool water. If the bagel floats within 10 seconds remove it and dry the bagel and they’re ready to be placed in the refrigerator overnight. If the bagels do not float quickly keep them resting for another 20 minutes.

The next day:
Preheat the oven to 500 degrees F and bring a large pot of water to a boil. When the water is boiling add in the baking soda,
  • 1 tablespoon baking soda
  • Cornmeal for dusting
 Slowly drop the bagels into the water, as many that will fit comfortable, then flip them after one minute and boil on the other side for another minute. If you want them to be extra chewy go for two minutes per side, but I was happy with one minute. Sprinkle the parchment paper with cornmeal while you wait and place the bagels on it when they are done. I suggest using a slotted spoon to remove the bagels.

When all of the bagels have been boiled place them in the oven and bake for 5 minutes, then rotate the pans 180 degrees while switching shelves and bake for an additional 5 minutes at 450 degrees. If you prefer them a little darker continue baking.

Remove the bagels from the oven and let them cool on a cooling rack for about 15 minutes. Finally you’re ready to have some delicious bagels. They should keep for about two days but do not store them in a closed container or they will get soggy.

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