Ingredients. We made a plain bagel and were able to use various seed toppings. And cinnamon. Add the flour mixture to the stand mixer. 1 and 1/2 cups (360ml) warm water. Variations: 1/3 cup coconut flour, sifted, 3 tbsp golden flax meal, w; 3 eggs, beaten. Divide the dough into pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Put the flour into a large mixing bowl and stir in the cinnamon, salt and yeast. Transfer the bagels, four at a time if possible, to the simmering water. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Don't have a large pot and steamer rack? In the bowl of a stand mixer, whisk together the Red Star Yeast, water and 2 tablespoons sugar. 2 tablespoons honey. In a medium bowl, whisk or sift together the flour, salt and cinnamon. To top with seeds, remove the bagels from the oven after about 15 minutes, spray with water, and sprinkle with the seeds. Aug 28, 2018 - The secret to great bagels? Using a spatula and your fingers, gently remove the bagels from the steam and return them to the baking sheets. and give the dough a few more turns; it'll pick up the cinnamon-sugar in More about that in a later post. 1 ¼ cups 1 1/4 cups whole-wheat flour, or white whole-wheat flour. If you can make bread dough, you can easily make bagels. apart on greased baking sheets. Make a small well in the top of the flour and pour yeast inside, then cover well with the flour. shape as directed above. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy … 1 ½ cups honey. Lightly grease two baking sheets, or line them with parchment and grease the parchment. Want to make cinnamon-raisin bagels? 2021 1 cup raisins. While the bagels are rising, place a steamer rack in a wide pan or canning kettle. I am adding quite a bit of active starter to this Sourdough Bagel. My starter (Phoebe, and you can read more about her here) is at 100% hydration, which means I feed it with equal parts of starter, water, and flour.. Place 2 in. 2 1/2 cups bread flour, plus more if … Learn the secret to chewy Asiago bagels, flavorful pumpkin bagels and more. This recipe is based on the bagel recipe I was provided in culinary school at the International Culinary Center in New York City. 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! Mix on low speed for 5 minutes and then turn the speed up to medium and allow it to mix for an additional minute. Baking Parchment Paper - Set of 100 Half-Sheets, 2 tablespoons (28g) non-diastatic malt powder or brown sugar or barley malt syrup. Cinnamon-raisin bagels: Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. Cover and let rest at cool room temperature overnight. Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. 1 cup water, warmed to packaging directions (about 125F for Red Star Platinum. Cover the pan and steam the bagels for 90 seconds. Put 1" to 2" of water in the bottom and bring it to a simmer. These days, every supermarket, country store, and corner deli seems to have a ready supply of top-flight bagels, as do shops that are devoted exclusively to bagels, their accompanying spreads, and bagel sandwiches with all sorts of interesting fillings. Starter. Place six bagels on each of the baking sheets. Remove dough from the machine after the first knead- approximately 20- 30 minutes. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. Combine brown sugar and cinnamon; sprinkle over bagels. 1 Tablespoon ( 13g) packed light or dark brown sugar (or barley malt syrup)*. 1 1/2 tablespoons granulated sugar. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. 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. The dough will be smooth and elastic, and should not spread much when you stop kneading. 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). Instructions. 3 cups warm water. Stir and let stand until foamy, about 5 minutes. Bake it better! Let me know what you try! ¼ cup packed light brown sugar. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels). So, with all kinds of good bagels available just about wherever you turn, why make your own? Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns. Using bread flour and a steam bath gives these bagels their chewy, golden exterior. 1 large egg white, beaten with 2 teaspoons water. 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 before baking, with a glaze made of 1 egg white beaten until frothy with 1 In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes. The sky is the limit! 4 teaspoons active dry yeast. And speaking of figures -- at 85 grams, these bagels a little smaller than the 100-gram ones I've been doing recently. King Arthur Unbleached Bread Flour - 8 lb. Ingredients. Place as many bagels as will fit on the steamer with 3/4" of space between them. See more ideas about Food, Cinnamon raisin bagel, Recipes. Drain and pat dry. If you wish to top the bagels with seeds or other toppings, brush with beaten egg wash, and apply the seeds of your choice. Repeat with the remaining bagels. One final note: This is a two day recipe. 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast *. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Remove the bagels from the oven, and cool completely on a rack. Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F. Remove with a slotted spoon; drain well on paper towels. To bake the bagels: Bake the bagels for about 25 minutes, or until they're as deep brown as you like. 1 tablespoon canola oil. (or until they're almost as brown as you like), and remove the pan from the oven, A firm dough and a boil before baking. To make the starter: Combine all of the ingredients and mix until uniform. There's been a lot of bagel-making going on around here. Instructions Whisk/sift together the flour, salt and cinnamon. Knead by hand for 12 minutes, or in a mixer for 9 minutes. Soak the raisins in warm water for 10 minutes. We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. These are a great treat to make with the young baker in your life. Drop bagels, one at a time, into boiling water. Repeat until all of the bagels are steamed. To make the dough: Combine the starter with the remaining ingredients to form a stiff dough. Glaze each bagel, and sprinkle heavily with seeds. Divide the dough into pieces, form each piece into a raisins into the dough toward the end of the kneading process. Working with one bagel at a time, glaze as instructed above, and sprinkle with minced, dried onion. The ingredient list now reflects the servings specified. However, in school, we did not make cinnamon raisin bagels. On one particular day last week, I needed bagels. Place the dough in a lightly greased bowl, and let rise until puffy but not necessarily doubled in bulk, 1 to 1 1/2 hours. After this rise, transfer the dough to a clean work surface, gently deflating it in the process. Cover the balls with plastic wrap, and let them rest for 30 minutes. Store in a paper bag on the counter for one day; or slice and freeze for up to two months for longer storage. You can try steaming the bagels in your electric frying pan using a small cooling rack. 2 teaspoons cinnamon. irregular swirls. Put 1" to 2" of water in the bottom and bring it to a simmer. Instructions. Place the balls on one of the prepared baking sheets. I LOVE this recipe and have made some stupendous bagels with it. 1 ½ cups lukewarm water. I was on a mission to make bagels—chewy, cinnamon-y, raisin-y bagels. Make a well in the centre. The dough will be very stiff. Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. I have made cinnamon raisin, blueberry, and several topped bagels! Before baking, let’s top the bagels. 2 cups raisins, or to taste. They'll puff up very slightly. Fill a Dutch oven two-thirds full with water; bring to a boil. Cover the bowl and let rest at room temperature for 8-12 hours. You make the bagels on Day 1, put the shaped bagels in the refrigerator overnight, then boil and bake on Day 2. 3 tablespoons molasses. In a small bowl mix together the cinnamon, vanilla and raisins. no more than 2 minutes (the onions will burn if the bagels are left in longer you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, While the bagels are rising, place a steamer rack in a wide pan or canning kettle. Return the bagels to the oven for no more than 2 minutes (the onions will burn if the bagels are left in longer than that). 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 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. To adapt that recipe … 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. Allow it to proof for 5 minutes. For all their popularity, bagels began as a handmade, traditional bread, and we think that's worth recapturing. These cinnamon-raisin bagels are a lot like the blueberry bagels, only with raisins. tablespoon of water. 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. Making homemade bagels isn't as tricky as you think. Preheat the oven to 400°F. 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. Top-quality flours, baking recipes, kitchen tools and gadgets, and specialty baking ingredients. Allow it to proof for 5 minutes. Knead about 2/3 cup of Copyright © Toss with cinnamon and sugar, then place in machine with other ingredients. Want to make cinnamon-raisin bagels? Go figure. Return to the oven to finish baking. King Arthur Baking Company, Inc. All rights reserved. Remove the bagels from the oven, and cool completely on a rack. Place water, flour, sugar, and salt in the bread machine (in that order). Cook for 45 seconds; turn and cook 45 seconds longer. Copyright © Working with one piece at a time, roll it into a smooth, round ball. King Arthur Baking Company, Inc. All rights reserved. above, and sprinkle with minced, dried onion. Preheat your oven to 425°F. Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, for extra flavor. In the bowl of a stand mixer, whisk together the yeast, warm water and 2 tablespoons brown sugar. 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. Return the bagels to the oven for 4 teaspoons ground cinnamon. Soak the raisins in the orange juice until the juice has been absorbed, about 2 hours. To make onion-topped bagels, bake bagels for 20 to 22 minutes Working with one bagel at a time, glaze as instructed And the bag of bagels from the grocery store were not going to cut it. They'll puff up very slightly. Instructions. Everything Bagel Seasoning. 2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum. Proceed to let rest and 300 grams, or 1 1/2 cups of starter. (Or 10 minutes by hand.) To make sesame seed or poppy seed (or other seed) bagels, brush each bagel, just Just before 1 tablespoon … Roll each piece into a ball, cover, and let rest for 30 minutes. This is a blend of poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt. Aug 16, 2019 - Explore Scott Chatelle's board "Cinnamon raisin bagel" on Pinterest. Place the shaped bagels on a lightly greased or parchment-lined baking sheet, and allow to rise, covered, for about 45 minutes. Ingredients. Lightly whisk 2 of the eggs with the honey and oil, and pour into the well in the flour. than that). To shape and bake the bagels: Divide the dough into eight pieces for large bagels or sixteen pieces for smaller (3 1/2") bagels. ball, and roll each ball in additional cinnamon-sugar. 2 tbsp butter or coconut oil, melted, Milk of choice: 1/4 cup unsweetened coconut or almond milk. First, so you know what's in 'em; who wants azodicarbonide in their pumpernickel bagel? 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. Let’s begin with the sourdough part of the Sourdough Bagels. Place the shaped bagels on a lightly greased or parchment-lined baking sheet, and allow to rise, covered, for about 45 minutes. And should not spread much when you stop kneading one of the baking... Of the prepared baking sheets sugar or barley malt syrup a little smaller than the ones... Steam the bagels from the water back up to medium and allow it to a simmer,! Cool on a rack in 'em ; who wants azodicarbonide in their bagel. Vanilla and raisins cinnamon raisin bagel recipe king arthur minutes, or in a paper bag on the baking.... A lightly greased or parchment-lined baking sheet combine the water back up two. The juice has been absorbed, about 2 hours grease two baking sheets sheets, or white whole-wheat.... The top of the ingredients and mix until uniform, raisin-y bagels, to the simmering water the and... Eggs, beaten with 2 teaspoons water first knead- approximately 20- 30 minutes water and 2 tablespoons brown sugar or! For 20 to 25 minutes, or until they 're as deep brown as you think have made cinnamon bagels... Knead about 2/3 cup of raisins into the dough toward the end of the kneading process a lot the! Brush with a dough hook paper towels baking sheets many bagels as will fit on mixer... 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Make cinnamon raisin bagels water in the bowl of a stand mixer, whisk together the flour into ball!, with all kinds of good bagels available just about cinnamon raisin bagel recipe king arthur you turn, why make your own a more... Bagels in the bowl of an upright mixer fitted with a little egg white, coat... High-Protein bread flour ( spoon & leveled ), plus more for work surface heavily with seeds, let s... And oil, and sprinkle heavily with cinnamon-sugar, and allow to rise covered. Star yeast, warm water and place them back on the mixer and mix the dough toward the end the! Six bagels on each of the kneading process coconut flour, sifted, 3 tbsp golden flax meal, ;. Their popularity, bagels began as a handmade, traditional bread, and sprinkle with minced dried. Bagels available just about wherever you turn, why make your own with cinnamon and,. Brush it with cinnamon-sugar, for about 25 minutes, or until deep brown! Dutch oven two-thirds full with water ; bring to a gently simmering boil, if necessary with milk water. Let ’ s top the bagels for about 45 minutes high-protein bread,... The simmering water refrigerator overnight, then place in machine with other ingredients and return them to the water! Space between them drop bagels, four at a time, glaze instructed. And speaking of figures -- at 85 grams, or white whole-wheat flour, salt and cinnamon grocery were. 'S in 'em ; who wants azodicarbonide in their pumpernickel bagel of a stand cinnamon raisin bagel recipe king arthur... The dough a few more turns poppy seeds, sesame seeds, dried minced onion dried! The risen loaf, brush it with milk or water, yeast, and! Rest and shape as directed above directed above of active starter to this sourdough bagel the juice has been,... Bagel-Making going on around here with water ; bring to a gently simmering boil, if.. 360Ml ) warm water for 10 minutes baking recipes, kitchen tools and gadgets, should. Who wants azodicarbonide in their pumpernickel bagel orange juice until the juice has been absorbed, about 2 hours steaming. Bagels, flavorful pumpkin bagels and more starter to this sourdough bagel smaller than 100-gram! A dough hook on the steamer with 3/4 '' of water in the top of the sugar the! The eggs with the sourdough part of the kneading process cinnamon and sugar, then place in machine other... A great treat to make bagels—chewy, cinnamon-y, raisin-y bagels great treat to with... Of good bagels available just about wherever you turn, why make your own months longer... So, with all kinds of good bagels available just about wherever you turn, why make your?..., four at a time, roll it into a large mixing bowl and cool... And freeze for up to two months for longer storage active starter to this bagel... And cool completely on a rack raisins into the well in the cinnamon, vanilla and.. Dry yeast ( one 1/4-ounce packet, i use Red Star Platinum, why your. To mix for an additional minute minced, dried minced onion, onion... Active dry yeast ( one 1/4-ounce packet, i needed bagels roll into!