Cinnamon and raisins Bagels. This cinnamon raisin bagels recipe is similar to my everything bagels and plain bagels recipe. The only difference is that we're adding a little vanilla extract, sugar, cinnamon, and raisins to the bagel dough. Yeast & Warm Water: Allows the dough to rise.
I don't like super sweet stuff so I relied on the raisins for sweetness. I have a soft spot for cinnamon raisin bagels. I ate one almost every day for most of high school and college. You can have Cinnamon and raisins Bagels using 11 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Cinnamon and raisins Bagels
- It’s 225 ml of skimmed milk warm.
- It’s 125 ml of warm water.
- You need 3 teaspoons of yeast (10g).
- You need 1 tablespoon of caster sugar.
- You need 500 g of plain flour.
- Prepare 1 of and 1/2 teaspoons of table salt.
- It’s 1 of and 1/2 teaspoons of ground cinnamon.
- Prepare of Extra: 1and 1/2 tablespoons of caster sugar.
- You need 100 g of raisins.
- You need of Sugar to sprinkle.
- You need 1 of egg.
And I can happily check bagels off the bucket list. The issue is that with any sort of yeast recipe there are so many recipes for the same thing; sort of like chocolate chip cookie recipes. Step by step and tips on how to make the perfect sourdough bagel! Bagels are supposed to have a chewy texture, and a crusty outside.
Cinnamon and raisins Bagels step by step
- Mix warm water and milk with one tablespoon of caster sugar and whisk yeast in..
- Rest for 10 minutes covered in a warm place until mixture is frothy.
- Add flour to frothy mixture and mix well. Add half mix and then add the other half.
- Add flour if too sticky and turn to a floured surface.
- Knead for 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover and stand in warm place for 1 hour or until doubled in size.
- Tuen dough into floured surface and incorporate the raisins while kneading until smooth..
- Divide dough into 12 portions.
- Knead each portion into a ball. Press finger into centre to make a hole and place the bagels about 4cm apart on greased trays to allow them to rise in a warm place (15-20minutes).
- Drop bagels in boiling water so they don't touch, boil for one minute each side.
- Remove with slotted spoon and place in greased oven tray. Brush with egg and sprinkle a bit of sugar. Bake in moderately hot oven for 20 minutes. Cool on wire rack.
- At home we like them cut in half, toasted and buttered for breakfast.
And bread flour has more gluten than all-purpose flour, and therefore, it's supposed to provide those qualities to the bagels. Cinnamon Raisin Bagels Adapted from The Bread Baker's Apprentice. Please tell me you eat the lox on the cinnamon – raisin bagels! My sister and I always always do that even though it grosses everyone out. Want homemade bagels that are so simple?