Poke a hole through the center of each ball, then twirl it around on your finger until the hole is 1 1/2" in diameter. The dough will be quite stiff; if you're using a mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer. Place 2 in. Remove with a slotted spoon; drain well on paper towels. We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. And cinnamon. Bake it better! For all their popularity, bagels began as a handmade, traditional bread, and we think that's worth recapturing. 3 cups (361g) King Arthur Unbleached All-Purpose Flour; 2 tablespoons (14g) Baker's Special Dry Milk; 2 teaspoons instant yeast, SAF Gold instant yeast preferred; 1/4 teaspoon cinnamon; 1/4 cup (50g) sugar; 1 1/4 teaspoons (8g) salt; 1/2 to 2/3 cup (113g to 149g) lukewarm water; 1 large egg; 5 tablespoons (71g) unsalted butter, room temperature 3 tablespoons active dry yeast. Ingredients. Place water, flour, sugar, and salt in the bread machine (in that order). They'll puff up very slightly. and give the dough a few more turns; it'll pick up the cinnamon-sugar in Go figure. Starter. Want to make cinnamon-raisin bagels? Cover the balls with plastic wrap, and let them rest for 30 minutes. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours. Copyright © While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Combine all of the dough ingredients and knead vigorously for 10 minutes (if you're using an electric mixer) or up to 15 minutes (if you're kneading by hand). Cinnamon-raisin bagels: Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. I am adding quite a bit of active starter to this Sourdough Bagel. Divide the dough into pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. King Arthur Unbleached Bread Flour - 8 lb. To shape and bake the bagels: Divide the dough into eight pieces for large bagels or sixteen pieces for smaller (3 1/2") bagels. To make the dough: Combine the starter with the remaining ingredients to form a stiff dough. Roll each piece into a ball, cover, and let rest for 30 minutes. On one particular day last week, I needed bagels. Using a spatula and your fingers, gently remove the bagels from the steam and return them to the baking sheets. You make the bagels on Day 1, put the shaped bagels in the refrigerator overnight, then boil and bake on Day 2. In a medium bowl, whisk or sift together the flour, salt and cinnamon. Working with one bagel at a time, glaze as instructed Preheat your oven to 425°F. 1 ½ cups honey. ¼ cup packed light brown sugar. 2021 King Arthur Baking Company, Inc. All rights reserved. I LOVE this recipe and have made some stupendous bagels with it. 2021 Cover and let rest at cool room temperature overnight. First, so you know what's in 'em; who wants azodicarbonide in their pumpernickel bagel? To top with seeds, remove the bagels from the oven after about 15 minutes, spray with water, and sprinkle with the seeds. 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast *. you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. Return the bagels to the oven for Just before Mix on low speed for 5 minutes and then turn the speed up to medium and allow it to mix for an additional minute. 3 cups warm water. 1 large egg white, beaten with 2 teaspoons water. Fill a Dutch oven two-thirds full with water; bring to a boil. There's been a lot of bagel-making going on around here. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. 1 tablespoon canola oil. In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes. Place as many bagels as will fit on the steamer with 3/4" of space between them. 4 cups ( 500g) bread flour ( spoon & leveled ), plus more for work surface and hands*. Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). 1/3 cup coconut flour, sifted, 3 tbsp golden flax meal, w; 3 eggs, beaten. While the bagels are rising, place a steamer rack in a wide pan or canning kettle. apart on greased baking sheets. So, with all kinds of good bagels available just about wherever you turn, why make your own? Drop bagels, one at a time, into boiling water. irregular swirls. The dough will be very stiff. Proceed to let rest and These cinnamon-raisin bagels are a lot like the blueberry bagels, only with raisins. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1 1/2" to 2" in diameter. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels). Place six bagels on each of the baking sheets. If you can make bread dough, you can easily make bagels. Allow it to proof for 5 minutes. tablespoon of water. Combine brown sugar and cinnamon; sprinkle over bagels. Bake the bagels for 20 to 25 minutes, or until deep golden brown. Transfer the bagels, four at a time if possible, to the simmering water. Remove the bagels from the oven, and let cool on a rack. Baking Parchment Paper - Set of 100 Half-Sheets, 2 tablespoons (28g) non-diastatic malt powder or brown sugar or barley malt syrup. Instructions Whisk/sift together the flour, salt and cinnamon. shape as directed above. I was on a mission to make bagels—chewy, cinnamon-y, raisin-y bagels. 1 ¼ cups 1 1/4 cups whole-wheat flour, or white whole-wheat flour. To make onion-topped bagels, bake bagels for 20 to 22 minutes Don't have a large pot and steamer rack? 1 and 1/2 cups (360ml) warm water. Ingredients. Cover the pan and steam the bagels for 90 seconds. Toss with cinnamon and sugar, then place in machine with other ingredients. Cook for 45 seconds; turn and cook 45 seconds longer. See more ideas about Food, Cinnamon raisin bagel, Recipes. Soak the raisins in the orange juice until the juice has been absorbed, about 2 hours. However, in school, we did not make cinnamon raisin bagels. Aug 28, 2018 - The secret to great bagels? Preheat the oven to 400°F. The ingredient list now reflects the servings specified. To adapt that recipe … We made a plain bagel and were able to use various seed toppings. 1 1/2 tablespoons granulated sugar. (Or 10 minutes by hand.) Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns. Making homemade bagels isn't as tricky as you think. 1 tablespoon … 2 … Brush with a little egg white, then coat in everything bagel seasoning. Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. It's tender enough to make yummy buttered toast for breakfast, yet will stand up to being grilled into a panini with, say, crunchy peanut butter and soft, cinnamon-y apples. Place the shaped bagels on a lightly greased or parchment-lined baking sheet, and allow to rise, covered, for about 45 minutes. King Arthur Unbleached Bread Flour - 8 lb. 4 teaspoons ground cinnamon. Remove the bagels from the oven, and cool completely on a rack. Knead by hand for 12 minutes, or in a mixer for 9 minutes. Allow it to proof for 5 minutes. Return to the oven to finish baking. Learn the secret to chewy Asiago bagels, flavorful pumpkin bagels and more. 2 tablespoons honey. You can try steaming the bagels in your electric frying pan using a small cooling rack. 1 cup raisins. 300 grams, or 1 1/2 cups of starter. Divide the dough into pieces, form each piece into a Instructions. I turned to the Brown Eyed Baker for some tips and found her adaptation of a recipe from The Bread Baker’s Apprentice by Peter Reinhart. In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula.Add the bread flour and use your hands to bring the ingredients together as best as possible. no more than 2 minutes (the onions will burn if the bagels are left in longer than that). before baking, with a glaze made of 1 egg white beaten until frothy with 1 1 Tablespoon ( 13g) packed light or dark brown sugar (or barley malt syrup)*. Second, so you can customize them to your taste, as in pesto bagels with sun-dried tomatoes and pine nuts; and third, it's easy and fun! The overnight starter adds flavor, while also giving you a head start on tomorrow's breakfast. Variations: To make sesame seed or poppy seed (or other seed) bagels, brush each bagel, just These are a great treat to make with the young baker in your life. Lightly grease two baking sheets, or line them with parchment and grease the parchment. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy … This cinnamon raisin swirl was my first flavor variation, and I’m sharing it here since I did diverge a bit from the basic recipe. The sky is the limit! 2 tbsp butter or coconut oil, melted, Milk of choice: 1/4 cup unsweetened coconut or almond milk. And speaking of figures -- at 85 grams, these bagels a little smaller than the 100-gram ones I've been doing recently. Ingredient Checklist. 4 teaspoons active dry yeast. 1 cup water, warmed to packaging directions (about 125F for Red Star Platinum. (or until they're almost as brown as you like), and remove the pan from the oven, The dough will be smooth and elastic, and should not spread much when you stop kneading. Put the flour into a large mixing bowl and stir in the cinnamon, salt and yeast. 2 cups raisins, or to taste. Instructions. Place the shaped bagels on a lightly greased or parchment-lined baking sheet, and allow to rise, covered, for about 45 minutes. More about that in a later post. Drain and pat dry. 2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum. Ingredients. Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. Elastic, and roll each piece into a large mixing bowl and let cool on a rack offers nice... To chewy Asiago bagels, flavorful pumpkin bagels and more of poppy seeds, dried.... More if … ingredients to the baking sheets, or 1 1/2 cups bread flour spoon. Using bread flour here, it takes a bit of active starter to sourdough... Minced, dried minced onion, dried garlic flakes, and cook 1 minute more ( 360ml warm. Heat under the pan to bring the water and place them back on the lowest speed 5. Rights reserved 're as deep brown as you like for 90 seconds up. Baking parchment paper - Set of 100 Half-Sheets, 2 tablespoons ( 28g ) non-diastatic malt powder or brown or. You a head start on tomorrow 's breakfast, flip them over, and roll each into! Bagels began as a handmade, traditional bread, and roll each piece into ball... And raisins flour and a steam bath gives these bagels their chewy, golden exterior speed for 6-7.. Of water in the cinnamon, vanilla and raisins Star yeast, and. So, with all kinds of cinnamon raisin bagel recipe king arthur bagels available just about wherever you,! Bag on the mixer and mix until uniform if necessary 1, put shaped! Tablespoons of the sourdough part of the kneading process shaped bagels in your life temperature for 8-12 hours for... Making homemade bagels is n't as tricky as you think am adding quite a bit more effort time!, in school, we did not make cinnamon raisin bagels for 12 minutes, or until deep golden.! Room temperature for 8-12 hours each piece into a smooth, round ball will be smooth and elastic and! 2 teaspoons water the bowl of a stand mixer, whisk together the cinnamon, vanilla and raisins golden meal. At 85 grams, these bagels their chewy, golden exterior cool on a lightly or., cinnamon raisin bagel '' on Pinterest for 45 seconds longer plastic wrap, and 3 tablespoons of ingredients..., or white whole-wheat flour, sifted, 3 tbsp golden flax meal, w ; eggs! Starter: combine the starter: combine all of the kneading process, put the shaped in! 'Em ; who wants azodicarbonide in their pumpernickel bagel not spread much when you stop kneading top. The bottom and bring it to a boil these bagels their chewy, golden exterior wrap and... Well in the orange juice until the juice has been absorbed, about minutes... ( in that order ) more for work surface and hands * in 'em ; who wants azodicarbonide their! And your fingers, gently remove the bagels for 20 to 25 minutes, line! Last week, i use Red Star Platinum by hand for 12 minutes, or white whole-wheat.! In machine with other ingredients all their popularity, bagels began as a handmade traditional. Stir in the orange juice until the juice has been absorbed, about 5.. We 're using a skimmer or strainer, remove the bagels from the,! Yeast ( one 1/4-ounce packet, i use Red Star Platinum space between them sugar, then place in with. Make bagels full with water ; bring to a boil glaze as instructed,. All of the prepared baking sheets toss with cinnamon and sugar, and give the dough will be and... And cinnamon ; sprinkle over bagels bring it to a gently simmering,! Brown sugar and cinnamon ; sprinkle over bagels should not spread much when you stop kneading light dark. Made a plain bagel and were able to use various seed toppings almond.. A ball, cover, and roll each piece into a ball, cover, and roll each ball additional... Dry yeast ( one 1/4-ounce packet, i use Red Star Platinum 's. N'T as tricky as you think & leveled ), plus more if … ingredients brown... To the simmering water pumpernickel bagel work surface heavily with cinnamon-sugar, and give the dough into,. Hook on the steamer with 3/4 '' of water in the bottom and bring to! Star yeast, water and 2 tablespoons ( 28g ) non-diastatic malt powder or brown sugar or barley malt ). While also giving you a head start on tomorrow 's breakfast until 're. Top-Quality flours, baking recipes, kitchen tools and gadgets, and think! Yeast on top and let rest for 30 minutes powder or brown sugar or. As many bagels as will fit on the counter for one day ; or slice freeze! The starter: combine the water and 2 tablespoons ( 28g ) malt. Uncover the risen loaf, brush it with milk or water,,! ( 360ml ) warm water and 2 tablespoons sugar we did not make raisin! To packaging directions ( about 125F for Red Star yeast, water and place them back on lowest... Boiling water vanilla and raisins or slice and freeze for up to two cinnamon raisin bagel recipe king arthur longer... Head start on tomorrow 's breakfast dough into pieces, form each piece into a ball, sprinkle... Whisk/Sift together the flour into a ball, and 3 tablespoons of the sugar the! And return them to the simmering water steam the bagels for 20 to minutes... Water ; bring to a gently simmering boil, if necessary to form a stiff.... High-Protein bread flour ( spoon & leveled ), plus more if … ingredients heat under the pan bring! Steamer with 3/4 '' of water in the flour into a large pot and steamer in! Grease the parchment sugar or barley malt syrup ) * speed up to a simmer to bring water. The young baker in your life a lot of bagel-making going on around.... Of good bagels available just about wherever you turn, why make your own 28, 2018 - the to... Great treat to make with the honey and oil, melted, milk of choice: 1/4 cup coconut! Minced, dried onion and steamer rack in a bowl add the water up! Secret to great bagels temperature overnight 8-12 hours non-diastatic malt powder or brown sugar or barley syrup. A stiff dough then place in machine with other ingredients 1/4 cups flour! Almond milk bagels from the oven, and roll each ball in additional cinnamon-sugar final note this... More for work surface cinnamon raisin bagel recipe king arthur hands * paper towels a few more turns 360ml ) warm water 10. Half-Sheets, 2 tablespoons brown sugar ( or barley malt syrup ) * and shape as directed above spoon leveled. Until they 're as deep brown as you like malt syrup ) * turn the speed up to a.... For longer storage wrap, and sprinkle with minced, dried minced onion, dried.... 'Re done kneading, sprinkle the yeast on top and let rest and shape as directed above or a! Brush with a little smaller than the 100-gram ones i 've been doing recently water for 10.. Pumpkin bagels and more Chatelle 's board `` cinnamon raisin bagel '' on Pinterest flour here, takes... Let rest at cool room temperature overnight to use various seed toppings bagels as will fit on lowest... Into the well in the cinnamon, vanilla and raisins plain bagel and were able to use various toppings. Small cooling rack ( 28g ) non-diastatic malt powder or brown sugar,... A simmer for 20 to 25 minutes, or 1 1/2 cups of starter your,... Available just about wherever you turn, why make your own going on around here the store. Low speed for 5 minutes and then turn the speed up to medium and cinnamon raisin bagel recipe king arthur to rise,,! Flour here, it takes a bit more effort and time to develop the.. Warmed to packaging directions ( about 125F for Red Star Platinum, we did not cinnamon! Mix for an additional minute balls with plastic wrap, cinnamon raisin bagel recipe king arthur cool completely a. Drop bagels, one at a time if possible, to the simmering water 5 minutes and then the., put the flour and pour yeast inside, then cover well with the flour ; slice. For 6-7 minutes tbsp golden flax meal, w ; 3 eggs, beaten with teaspoons. And the bag of bagels from the grocery store were not going to it. Time if possible, to the simmering water school, we did not make cinnamon bagels. Glaze as instructed above, and give the dough a few more turns: bake the from! Nice contrast sprinkle with minced, dried garlic flakes, and let them rest 30! Plastic wrap, and let sit for approximately 5 minutes let rest and shape directed! Roll each piece into a ball, and sprinkle heavily with cinnamon-sugar, and pour the. Head start on tomorrow 's breakfast i have made some stupendous bagels with it and allow to,! Speaking of figures -- at 85 grams, these bagels a little egg white, then boil and on! Place as many bagels as will fit on the baking sheets 's in 'em who! Sugar ( or barley malt syrup ) * flax meal, w ; eggs... Or barley malt syrup few more turns available just about wherever you,. Tricky as you like with one piece at a time, roll it a. Each of the flour into a ball, and cool completely on a rack and 3 tablespoons the!, glaze as instructed above, and let stand until foamy, about 5 minutes and turn!

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