Cinnamon and raisins Bagels
This is my first attempt at baking bagels due to necessity. During lockdown we are trying to avoid shops as much as possible but one of our favourite weekend breakfasts are buttered bagels. Let's try and adapt a recipe to make them American style cinnamon and raisins. They have nothing to envy to shop bought bagels, I like them because they have a crispier finish when you toast and butter them #MyCookbook
Cinnamon and raisins Bagels
This is my first attempt at baking bagels due to necessity. During lockdown we are trying to avoid shops as much as possible but one of our favourite weekend breakfasts are buttered bagels. Let's try and adapt a recipe to make them American style cinnamon and raisins. They have nothing to envy to shop bought bagels, I like them because they have a crispier finish when you toast and butter them #MyCookbook
Open in Cookpad AppSteps
- 1
Mix warm water and milk with one tablespoon of caster sugar and whisk yeast in.
- 2
Rest for 10 minutes covered in a warm place until mixture is frothy
- 3
Add flour to frothy mixture and mix well. Add half mix and then add the other half
- 4
Add flour if too sticky and turn to a floured surface
- 5
Knead for 10 minutes until smooth and elastic
- 6
Place dough in a greased bowl, cover and stand in warm place for 1 hour or until doubled in size
- 7
Tuen dough into floured surface and incorporate the raisins while kneading until smooth.
- 8
Divide dough into 12 portions
- 9
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)
- 10
Drop bagels in boiling water so they don't touch, boil for one minute each side
- 11
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
- 12
At home we like them cut in half, toasted and buttered for breakfast
Cooksnaps
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