Cinnamon Raisin Bagels
Author: Jennifer Farley
Serves: 8 3 ounce bagels
Ingredients
- 13 ounces bread flour
- 1 teaspoon sea salt
- 1½ tablespoons cinnamon
- 2½ teaspoons active dry yeast (I used Red Star)
- 1 cup warm water
- 3 tablespoons brown sugar, divided
- ⅔ cup seedless raisins
Instructions
- Whisk/sift together the flour, salt and cinnamon.
- In the bowl of a stand mixer, whisk together the Red Star Yeast, water and 2 tablespoons sugar. Allow it to proof for 5 minutes.
- Add the flour mixture to the stand mixer. Mix on low speed for 5 minutes and then turn the speed up to medium and allow it to mix for an additional minute.
- Remove the bowl from the stand mixer and gradually kneed in the raisins by hand, a few at a time. Use your fingers to separate any clumps and disperse them evenly.
- Form the dough into a ball and place in a large, lightly greased bowl. Cover and allow the dough to double in size, approximately 1 hour. Remove the dough and punch it down.
- Lightly grease a baking sheet. Using a kitchen scale, measure out 3 ounce balls. Roll each ball into a 5-inch log. Join the ends and very firmly pinch them together. There will be approximately 1 additional ounce that can be rolled into a bite sized “chef’s” bagel. Once all of the bagels are rolled out, cover and let them rest for an additional 20 minutes.
- Preheat the oven to 400 degrees F and bring a large pot of water to a boil with the remaining sugar. Grease a baking sheet and set aside.
- In batches, boil the bagels for 30 seconds per side.
- Remove the bagels with a slotted spoon and place them on the prepared sheet tray. Bake for 12 minutes, flip, and bake for an additional 12 minutes. Allow to cool before serving.
Found recipe=: http://www.savorysimple.net/best-cinnamon-raisin-bagels/
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