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
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.
Enjoy!!
For the whole wheat bagels, is the boiling time for the bagels 30 seconds (for the plain) plus 35 seconds or is it just 35 seconds? Also I have found that using a silpat sprayed with cooking spray to cook the bagels works well instead of the bagel boards. I also plan to add the sunflower seeds to the flour before starting the bread machine otherwise they don't mix in well. I also needed to add 1 Tbsp of water while mixing.
ReplyDeleteThe boiling time for the bagels depends on the level of yeast activation the bagels have achieved prior to boiling them. For whole wheat I usually wait until they float to the top and then add about 20-30 more seconds.
ReplyDeleteHi Bagelman. I really like your recipes! I would love it though if you made a printer friendly version available.
ReplyDeleteAnonymous,
ReplyDeleteI have added a print friendly link to the site on the top right side. I hope this helps.
Am I missing something? I can't find the temperature for the oven? Please help..thank you!
ReplyDeleteBake the bagels at 450 degrees Fahrenheit. I only have the recipe differences for cinnamon raisin bagels shown on this page.
ReplyDeleteSee the plain bagel page for more specific baking details. The plain bagel page contains the base recipe.
Hello- I made the cinnamon raisin version last week, and I am a little confused by the ingredients- you list 1 cup bread flour, then another 4&1/2 cups, but you don't mention this as a "difference" from the plain bagels. So- how much flour should I use- 4&1/2 cups or 5&1/2 cups. Thank you! Elise
ReplyDeleteHi Elise,
ReplyDeleteSorry about the confusion. It is 4 1/2 cups of flour. I have corrected this in the recipe. I hope your bagels turn out great!
Hello again- thanks for changing the recipe to make it less confusing. I made the bagels this morning, tweeked the directions a little, and topped each with a cinnamon-sugar mixture (I remember cinnamon raisin-plus bagels from New Jersey years ago) and they were truly fabulous! They were chewy on the inside and crisp on the outside; my husband and I actually had 1 AND 1/2 each. Thanks so much! Elise
ReplyDelete