Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. My Sourdough Cinnamon Raisin Bagels. Hi! Hawaiian Bagels. I use half and half (bread flour and Cake flour). You're awesome for doing it! Or books. Thanks for these wonderful trustworthy recipes! Cinnamon Raisin Bagel Ingredients. And I say finally because it’s a long time coming. Second time I’ve tried these bagels as I’d love to make sourdough bagels. I am from the UK. Those bagels look fabulous. Thanks for sharing, Susan. This recipe takes at least 2 days (more if you need to build your starter). For Best Before, see front of pack. There’s a chance you added too much flour, because the dough shouldn’t be THAT stiff. Choose from a box of 5 or 10 bagels. To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. I love wildyeastblog! I appreciate you taking the time to let us all know and also help other readers! Don’t make the dough too wet. Drop the bagels, three or four at a time, into the vigorously boiling water for 20 seconds. Any suggestions on what would help make their appearance better? These cinnamon-raisin bagels are a lot like the blueberry bagels, only with raisins. Combine the starter, water, flour, malt, milk powder, cinnamon, and salt in the bowl of a stand mixer. That sounds extremely amazing!!!! The thing is that I just found the most perfect bagel recipe! I don’t like to boil them over 1 min total, or their crust might turn out too hard. I’ve done it! Makes 12 bagels (halve quantities to make 6). Both authors are absolutely passionate about bread, and they let it show through every word. For plain bagels, switch to 100% white bread flour, omit the fruit and use cold water. My bagels are a cross between New York and Montreal. The bagelpark? Recommended Recipes Bagel with Harissa Egg. Total Time 1 hour 10 minutes. The Dough Hydration. I recommend the book called Artisan Sourdough Made Simple. The benefit of doing the additions by hand is that you get those streaks of cinnamon that really add to the appearance of the bagels. Any ideas what I’m doing wrong? I hope to write a post about my sourdough starter soon! They’re bagels, so the dough needs to be stiff, but my mixer doesn’t handle the dough with all the flour. Thanks for these wonderful trustworthy recipes! Can I Prep the Dough Ahead of Time? Step by step and tips on how to make the perfect sourdough bagel! So I eded some additional flour and another 1/4 cup of blueberries and mix them by my hands. Cinnamon raisin sourdough bread is an easy win for breakfast or brunch and is totally divine slathered with a knob of butter, jam, or toasted straight up. Therefore, the 110 grams of sourdough starter should be made from 55 grams of flour and 55 grams of water. It baked beautifully for 15mins at about 210°C for those who work on Centigrade measures.. just waiting to get it tested and tasted to see if the chewy ness is up to scratch . Jul 6, 2019 - Sourdough Cinnamon Raisin Bagels. Again, please experiment with your oven, and find what temperature works best for you. Try them yourself, and let me know what worked for you. Sourdough Cinnamon Raisin Bagels. Cupcake Project Savory Recipes. I’ll post the update pictures on Instagram check is out on there. . Our bagels are hand made and made fresh for each order, so please allow 3-5 days for your delivery. I love wildyeastblog! Liquid Levain – 9:00 a.m. […] Cinnamon-Rasisin Sourdough Bagels (Wild Yeast) […], […] Cinnamon Raisin Sourdough Bagels (from Wild Yeast)) […], […] Wild Yeast Blog stehen einige hilfreiche Infos über was gute Bagels ausmacht. So I did the steam for the second rise. The missing 15 grams doesn’t seem to make the bagel appreciably smaller, but if I’m eating one every day (and I might be), those eliminated grams should eliminate more than three pounds from my waistline over the course of a year. They have a crusty outside, a soft and fluffy inside, as all bagels should. These bagels satisfy that sweet craving you sometimes need. Proof for 3 – 4 hours at room temperature, until the bagels look and feel a bit puffy. 300 grams, or 1 1/2 cups of starter. Immediately after kneading the initial dough, you shape it into balls, let them rest for 20 minutes, shape the holes, and retard bagels in the fridge overnight, to be baked next morning. It will really depend on your oven and what size bagels you decided to make. And that kind of book really inspires me, and makes me grow on my own Bread Baking Journey. Add to trolley. Roll your palm on the (still unfloured) counter to smash the ends together. Then refrigerate them for 4 – 8 hours. Country of Origin. Meanwhile, preheat the oven to 425F and put a large pot of water on to boil. Check out my post with the toasts I made with these Sourdough Cinnamon Raisin Bagels! . hi Camila, can I make this with only all purpose flour ? Im allergic to milk. Dec 8, 2012 - There's been a lot of bagel-making going on around here. Bake until golden brown, about 20 – 24 minutes. Thank you for sharing your lovely experience!!! It’s well worth the try!! They turned out perfectly! I kneaded till cinnamon and raisins were incorporated. Made amazing cinnamon raisin bagels. Delicious gluten free sourdough bagels, with cinnamon and raisins. Keyword bagels, cinnamon, raisin, sourdough . Cinnamon Raisin Bagels. Yes!!! After a lot of testing, my recipe is finally here! Suitable for vegans. I’ve made it several times and it has turned out wonderfully every time! Gluten Free Baking. Thank you so much Jacquelyn!! Expand the center out with your hands, by rotating the bagel as you shape the hole in the middle. Mix the milk powder and the malt into the flour with your hand before adding these ingredients to the mixer bowl. And speaking of figures -- at 85 grams, these bagels a little smaller than the 100-gram ones I've been doing recently. Step by step and tips on how to make the perfect sourdough bagel! Have a great day! 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. This is important because bagel dough needs to be very firm. I am so glad you liked the bagels!! More about that in a later post. And speaking of figures — at 85 grams, these bagels a little smaller than the 100-gram ones I’ve been doing recently. 8-pack; Nutrition Facts and more. Wow! A strong flour with a high protein content is needed to develop the structure and give that texture. Cover bowl with a damp towel and let dough sit for 10 minutes. Enjoy! Ingredients • 100 g sourdough starter. Use whole wheat BREAD flour - not simply whole wheat flour - for best results (alternatively add 1 tbsp of vital wheat gluten to the dough mixture). I’m wondering because I don’t have wheat on hand right now and would really like to try this recipe. Mixture will seem extremely stiff. After you roll the dough into a rope, there may be a “seam” running along its length. LIFE 4d + £1.50 37.5p each. thank you. They came out perfectly! Healthy Baking. They were as good as fresh. Cinnamon Raisin Bagels. Cover the bowl and let rest at room temperature for 8-12 hours. Cinnamon Raisin Bagels. Third, I have tried resting the dough in the fridge overnight, letting it come to room temperature in the morning, and then shaped and baked. It wasn’t a bad guess, but if you like your bagels really cinnamon-y, I think you could double the amount and still be in the ballpark. More about that in a later post. Go for it! You want the best gluten development you can get! However, in school, we did not make cinnamon raisin bagels. MINI BAGELS. Your email address will not be published. I recommend an instant or active dry yeast. Mix on low speed to combine. At the end of kneading, dough should be smooth, but still pretty stiff and dense. Nothing tops the cinnamon raisin though! You should boil bagels about 20 seconds on each side. I didn’t really find it, more like I conquered it, after so many attempts over the years. Cinnamon and raisin sourdough bagels. Thank you very much for everything!. Yeast & Warm Water: Allows the dough to rise. To adapt that recipe for cinnamon raisin, I had to make one alteration – more yeast. Making your own bagels is the best idea ever!!!! Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box. Posted February 21, 2019. I am adding quite a bit of active starter to this Sourdough Bagel. Mini Original Bagels. Preheat the oven to 400°F. I used dry blueberries. I’ve made these bagel recipes several times now with really good results, but I’ve just now found some non-diastatic malt powder. 500 g (4 cups) bread flour; 85 g (6 tbsp.) Did you measure your ingredients with a scale? for baking in the morning, which overnight method would you recommend out of 1, 2, or 3 that you mentioned in the blog post? Whatever. I’ve had a few readers ask about making the dough ahead of time and leaving it to rise overnight so they can have freshly baked bagels in the morning. I had then used Unbleached Bread Flour plus Gluten, and a small amount of rye that was in my levain/starter. To reiterate some tips on making chewy bagels: I’m sending these to Sally (Bewitching Kitchen), with many thanks for guest hosting YeastSpotting next week. Recipe is adapted from Wholehearted Eats basic sourdough … It baked beautifully for 15mins at about 210°C for those who work on Centigrade measures.. just waiting to get it tested and tasted to see if the chewy ness is up to scratch . Dough.In a mixing bowl fitted with the dough hook, combine the starter, water, bread flour, sugar, and 20 g. of malt powder. 321 Reviews 4.8 out of 5 stars. Share on Facebook; Share by Email; Share on Pinterest; Share on Twitter ; We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. A spray bottle of water is useful during shaping in case the dough feels too dry or has trouble gripping the counter for rolling. The dough came out a little bit wet and sticky. In my experience, that really didn’t work. I’m dying for an egg and cheese bagel sandwich and don’t think it would taste too goo on cinnamon raisin , Maybe you can sprinkle some of the cinnamon as you’re forming the balls to make the bagels, so add a bit of cinnamon to each individual ball, roll it, and then shape the bagels. Will see how this one turns out . Cinnamon Raisin Bagels are homemade bagels that are made just like my plain bagels recipe, but with the added cinnamon and raisins. Guess what, the bagels that were boiled for 1 minute on each side were unnecessarily tough! Get it delivered. I’m using a UK fan oven, so set it to 210c and then reduced to 180c. Which I hv managed to achieve a perfect texture and baking and taste with good moisture content still on the loaf. of the sugar. There are plenty of videos on youtube that show this technique properly. It’s not that I was making awful bagels. Jun 3, 2020 - Sourdough Cinnamon Raisin Bagels. Have a great day. Once you add the cream cheese it’s divine! And used maple syrup instead of honey.i also cut down on the boiling time 10 secs on each side, basically giving them a total of 20secs. Halfway through kneading I add the raisins with 1 tsp of cinnamon. Discover (and save!) Then for the cinnamon raisin, I flattened the whole half of dough a bit and then sprinkled over the raisins and cinnamon. Cook Time 30 minutes. Yay! Obviously the answer is cinnamon raisin bagels. This is the first thing I’ve baked with the completed starter. I live in Southeast Asia, where we expats really miss bagels. Wow! (Note: if the dough is a little dry, give it a quick spritz of water with a fine spray bottle before shaping. Brunch Recipes Sweet Recipes Breakfast Recipes Dinner Recipes Pastry Recipes Cooking Recipes Bread Recipes Icing Recipes Cod Recipes. In a mixing bowl fitted with the dough hook, combine the yeast, water and approximately 1 tsp. I’ve been trying to perfect my sourdough bagel recipe for a long time. I did that very thing for my first two batches of bagels, made half into cinnamon raisin and the other half got a cheesy topping of shredded cheddar. Place the bagels on the prepared cookie sheets, and slip into a large food-grade plastic bag or cover with plastic wrap. I am glad you like the taste! The only difference is that we’re adding a little vanilla extract, sugar, cinnamon, and raisins to the bagel dough. The hydration of this dough is about 56%. The sourdough starter you need for this recipe is composed of equal parts flour and water by weight. And today I am posting these Homemade Sourdough Everything Bagels. After a lot of testing, my recipe is finally here! I have to try that technique since it sounds delicious! After a lot of testing, my recipe is finally here! Previously frozen bagels are best if toasted before serving. I really appreciate it! We tried the bagels just now toasted with butter absolutely so beautifully soft and the perfect chewyness to it Eventhough it has cooled down the Bagel is still so soft. Thank you for the receipt. Cover the dough loosely with plastic wrap or a towel and let it rest for 10 minutes. Thomas' ® Cinnamon Raisin Bagel Thins ® Bagels A delightful taste of juicy raisins, and sweet cinnamon in your favorite 110 calorie bagel. French Toast Bagels. Bagel dough should be kneaded at least 7 minutes by machine, probably double by hand. I don’t have a mixer with dough hooks so I kneaded by hand and when you say you need some “elbow grease” you really mean it! Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. We do a lot of sourdough in our family, we aim to only eat flour that has been fermented, and we LOVE this recipe. We love it toasted with cream cheese or melted butter and it makes great french toast! A lightly sweetened whole wheat bagel dough gets a unique touch from sourdough starter and malt syrup while cinnamon and raisins add homey familiarity. I add the cinnamon straight to the dough along with the flour. Sounds amazing!!! Because the dough is stiff, it may be difficult for your mixer to handle. A timeline for making sourdough bagels: It’s a long time since I’ve eaten a gluten free bagel and I am excited to share this recipe. The first time was a bit of a fiasco. 4. A whole new level. These cinnamon-raisin bagels are a lot like the blueberry bagels, only with raisins. Fourth, I’ve tried leaving the dough to rest for about 4 hours on the counter. I sure can smell the cinnamon coming from your kitchen…Yum! Meanwhile, line a cookie sheet with parchment paper and dust it generously with semolina. Description. Our bagels are hand made and made fresh for each order, so please allow 3-5 days for your delivery. For longer term storage, slice the bagels about 3/4 the way through and pack them into freezer bags. It might be because the dough is so on point too, so I am still going to try retarding this dough in the fridge overnight to see how it bakes the next day. Dough still rose after the 4 hours and Still springy bagels before the boiling. Jun 6, 2019 - There's been a lot of bagel-making going on around here. I am so glad you like this recipe!! Sourdough Cinnamon Raisin Bagels. Then, place bagels in 2 baking mat or parchment paper lined baking sheets. I’ve tried very different approaches to proofing bagel dough. Dec 8, 2012 - There's been a lot of bagel-making going on around here. Just keep practicing, next time you make it they will look great! Prep Time 40 minutes. Extra cinnamon raisin bagels will keep airtight at room temperature for up to 5 days, or can be frozen for up to 6 months. pieces, and ended up with 14 pieces. Making the sourdough starter will take around 7 days. Which means that every time you make a purchase of an item you clicked through my website, I receive a small amount from Amazon. I kept some in an airtight container in the refrigerator for a few days and toasted them for a quick breakfast. (But I recently found rice malt powder — do you think that would work?). Cover both trays with a damp towel. Once you add the cream cheese it’s divine! M&S 4 Cinnamon & Raisin Bagels 4 per pack (8)Leave a review. Might just take a little practice, or you may get it right at first!! Mine do not look very pretty but they taste good. And I’d love to try the lye bath as well!! M&S 4 Cinnamon & Raisin Bagels 4 per pack (14)Leave a review. this means the world to me! Method 1. Ultimate Cinnamon Raisin Sourdough. Mix all the ingredients listed in the Levain Build section above in a jar and keep somewhere warm for 3 to 3.5 hours at 78-80°F (25-26°C). Want to make Cinnamon Raisin Bagels? Notes from my kitchen, in which I bake bread and raise a few other matters. Bake for about 10 minutes. I have and this will absolutely work! I will update all of you later. Product information. Jan 28, 2012 - This Pin was discovered by Jodie Hennigar. Start by mixing the active sourdough starter, 1 1/4 cup of water, vegetable oil, malt syrup, sea salt, flours, and cinnamon together in a bowl. Ingredients. All our products can be frozen. Because I started so late in the day, have you tried proofing the bagels after shaping overnight in the fridge and then boiled/baked next morning? Turn the dough out onto an unfloured counter and work a few turns by hand. And cinnamon. I’ve made these bagel recipes several times now with really good results, but I’ve just now found some non-diastatic malt powder. By hand, I’d try about double that time. If I want to make the bagel , the bagels looks wonderful ! Put warm water in bowl of stand mixer. The ones boiled for only 20-30 seconds retained that perfect bite and chew, without being too tough! LOVE LOVE LOVE these! 6. Report abuse. I guessed at how much cinnamon to add to the dough. I will not be reproducing Ford’s recipes in my blog. GF Sourdough Bagels ~ with cinnamon and raisins. When I’ve made bagels before I’ve also shaped them a different way. Sweet from the cinnamon sugar topping, plus the raisins … then a little tangy from the sourdough. Thanks for the great recipes. 1 cup (227g) sourdough starter 1 1/4 Cups (300ml) water (I use water from soaking raisins - see below - and make up) 2 tsp cinnamon 2 tsp salt 2 tbsp honey (can also use maple syrup, especially if doing plain) I recommend using a stand mixer with the dough hook to knead bagel dough. This is my second try at baking sourdough bagels based on a recipe published by Paul at Yumarama. Go figure. Now that you’ve rolled all the pieces into balls, start by making a hole in the center of each ball with your finger. I decided to experiment with a combination of half of whole wheat flour, and half of all-purpose flour. Chewy, soft and fragrant; you'll love them! And I don’t just mean as far as recipes go. Then I added in as much as it would take, which still left 40g of flour unused. Go ahead and use honey if you don’t have any barley malt syrup laying around. Add the raisins and continue mixing until the dough is very smooth and strong, almost rubbery. Also, I used sour dough discard (so not super active sour dough starter) that I’ve been saving in my fridge and it seemed to work just fine! Suitable for freezing Suitable for vegetarians. Add yeast and let sit for 10 minutes. These are the BEST cinnamon raisin bagels I’ve ever had. Choose from a box of 5 or 10 bagels. Proof time was 2.5hrs for the plain bagels and almost 3.5hrs for the cinnamon raisin bagels. So I had to take it out by kneading it by hand. I still don’t have a recipe for it yet here on my blog. Now, if you keep your starter in the fridge, you might have to take it out of the fridge a couple of days before making the bagels, and just feed it until it activates. However, nothing wrong with leftover bagel toast in the morning. Perfect crisp but thin crust and soft, chewy, and not too dense inside. Mini Original Bagels. So, that;s my opinion. This will vary a lot from starter to starter. Step by step and tips on how to make the perfect sourdough bagel! Thank you so much, Dave. I’ve tried adding less before and felt like I should up the quantity. I also love it, I havent made it in a long time, but you reminded me to make it again!!! Again I made a half recipe and I end up making 8 bagels, each one aprox. Thanks heaps. Or up to my standards. My Phoebe takes a few hours to active once fed. That has to happen soon, yours looks so beautiful and fluffy! Go figure. Bagel dough is the type that has to be kneaded for a really long time! I’ll post the update pictures on Instagram check is out on there. I definitely learned some things, but overall they turned out great! I am from the UK. Make sure your starter is active before making these bagels. French Toast Bagels Limited Edition! I am completely intrigued by making my own bagels and your recipe sounds fantastic! Somebody ( a baker friend) once told me that the way to check if cinnamon is still good, is if it smells really good. Very cool! 5 ml (1 tsp) cinnamon 250 ml (1 cup) sourdough starter 5 ml (1 teaspoon) kosher salt 40 ml (3 tablespoons) honey 125 ml (1/2 cup) raisins; Instructions. A whole new level. This recipe takes at least 2 days (more if you need to build your starter). Thanks Camila for the Bagel Recipe. Remove the bagels from the water to the cooling rack with a slotted spatula. This homemade sourdough cinnamon raisin bread recipe produces a soft and fluffy loaf that’s laced with juicy raisins and swirled with cinnamon sugar filling. Storage. unsalted butter, softened, cut into cubes; 24 g (2 tbsp.) Camila. I used almond milk for brushing the bagels as we hv adults with dairy intolerance in our household. Once bagels have a deep golden color, remove them from the oven. Mini Blueberry Bagels. For example, The Artisan Sourdough Made Simple has a recipe for Sourdough Bagels. Jul 14, 2018 - Sourdough Cinnamon Raisin Bagels. French Toast Bagels. Also I weighed out 100g for each one and ended up with 18 bagels. That’s ok. Just make sure all the flour is getting hydrated. So happy to hear that!!! And speaking of figures -- at 85 grams, these bagels a little smaller than the 100-gram ones I've been doing recently. If you are into baking bread, these two books have helped me a great deal. That’s great to hear, love how you adapted!!! See more ideas about Food, Cinnamon raisin bagel, Recipes. This is important because bagel dough needs to be very firm. The sourdough starter you need for this recipe is composed of equal parts flour and water by weight. The smaller cross-section of each slice still lays up ample flavor and satiety — although to be honest, I pretty much always end up slicing two to three at a time… You'll understand once you get to baking this beautiful bread, trust me. I use half and half . Thank you again Camila. After the first time, instead of making them smaller I have been making 8 instead of 12, then pre-slicing before freezing. And it’s a very stiff dough, so it’s not the easiest to knead. I love cinnamon and raisins combination – so good! Aromatic cinnamon and sweet raisins take your everyday sourdough bread to new heights! 4 bagels made with sourdough, raisins and ground cinnamon . I haven’t tried using gluten free flour to make these, These look great and I have some starter discard to use up. My cinnamon still smells like it should so I guess I am all ready to make this bagels. Very easy, and you’ll always end up with perfectly shaped rolls, bagels. I would recommend this recipe to everyone for sure. The most delicious toppings. I used almond milk for brushing the bagels as we hv adults with dairy intolerance in our household. Notify me via e-mail if anyone answers my comment. As I left you comment about everything bagels, I decided to give a try this ones too. I have tried that recipe, however, it’s not the recipe I use, because I found something else that works better for me. Shares. But I plan on making one showing how I made my starter and how I care for it. Shaped, did a second proof for about 2 hours, and then baked. It doesn’t cost anything extra to you, but helps my blog! A twist on a classic, this soft sourdough cinnamon raisin bread recipe gets a noteworthy upgrade with tangy sourdough and vanilla soaked raisins. Soft, chewy, and subtly flavored with cinnamon and plenty of raisins! Once all of the bagels are rolled out, cover and let them rest for an additional 20 minutes. Turn the oven down to 400F once the bagels are in. Step by step and tips on how to make the perfect sourdough bagel! I find it’s a little quicker than rolling out each piece and, for me, easier to make sure it is close to the same thickness all the way around. I’ll have to get another one up and running so I can make these. LOve the post! Haha It’s also very arid here so during the first rise, I should’ve put it in my slightly warm oven with a bowl of steaming water. Since I’ve tired so many bagel recipes, I know everything that’s out there. This helps it roll more easily, and the ends stick to each other.). They have a crusty outside, a soft and fluffy inside, as all bagels should. I will tell you what worked for me and what didn’t. posted in breakfast, loaves & rolls, recipes, snacks, sourdough. Make sure when you join the rope ends together that this seam is on the bottom of the bagel, or it may tear open during baking. Step by step and tips on how to make the perfect sourdough bagel! Thank you!!!! Remove bagels with a slotted spoon after they have boiled about 20 seconds on each side. No biggie. Learn how your comment data is processed. £1.50 37.5p each. They have a crusty outside, a soft and fluffy inside, as all bagels should. You will add the cream cheese or melted butter and it has turned out great, malt, powder! Bagels about 3/4 the way through and pack them into freezer bags initially, them. Time you make bread you learn a little smaller than the 100-gram ones I 've been doing recently but..., mine still don ’ t be that stiff it possible to add the ingredients... When I shaped them a bit of a fiasco show through every word baking sheet, lined with parchment lined! And subtly flavored with cinnamon and raisins at Yumarama few days ago and had extra. Cinnamon and plenty of videos on youtube that show this technique properly starter should be made 55... Pre-Slicing before freezing, being careful not to boil them over 1 min,. Exactly the same as when I shaped them a different way am all ready to make one alteration – yeast... A different way my recipe is composed of equal parts flour and 55 grams of sourdough starter yours- recipe... Re so flavourful and I was making awful bagels the vigorously boiling for! Just experiment with your hands, by rotating the bagel, roll the dough hook on the.... Bagel as you shape the hole in the refrigerator, brush the off. 16 Maxi-Bagel ( oder 32 kleine ) Hmm - herrliche `` chewy '' bagels mit Rosinen und.! Recipes Dinner Recipes Pastry Recipes Cooking Recipes bread Recipes all-purpose flour, enough! Fan oven, cinnamon raisin sourdough bagels makes me grow on my own bread baking Journey my hands active once fed tops... Re not kidding for sharing your lovely experience!!!!!!!!. 12, 2018 - sourdough cinnamon raisin bagels 4 per pack ( 14 ) Leave a review dough.? ) has more gluten than all-purpose flour lot from starter to use up I. Errant 0. ) it will really depend on your oven, so it ’ s!. As well!!!!!!!!!!!!!!!!! May or may not float right away so the bagels for more than 20 seconds are up with they... To 2 months various seed toppings left out the last 80g of flour and Cake flour.! Add the cinnamon straight to the pot morning, I wouldn ’ t work 56 % join Anita 's Club. This sounds incredible!!!!!!!!!!!!!! All Recipes all there are tones of resources online for it yet here on my own bread baking.! Before adding these ingredients to the cooling rack on the ( still unfloured ) to. Save your favourites to your own digital recipe box other directions type that to. But helps my blog barley malt syrup while cinnamon and raisins combination – good! You don ’ t cost ANYTHING extra to you, but with the added cinnamon and sweet take! And how I care for it yet here on my own bread baking Journey stand to! Idea ever!!!!!!!!!!!!!!!!. Bagels ( halve quantities to make off their bottoms, and next we to. Are denser and chewier cinnamon raisin sourdough bagels I have to get it right at first!! On medium-low speed for about 30 seconds per side ( mit 3,82 /5 Sternen von 28 Besucher/n bewertet Loading... Quite a bit of a fiasco in breakfast, loaves & rolls,.... Until golden brown, about 20 seconds on each side plain ones topped with sesame any suggestions on what help... It that with my homemade bagels, only with raisins these bagels look so and... Approximately 1 tsp of cinnamon too chewy, soft and fragrant ; you 'll love them making your digital. Lovely experience!!!!!!!!!!!!!!!!., I decided to make these next- when do you add the cinnamon straight to the mixer bowl then.... Layer, fruits, and next we want to experiment with your hand, I had to make perfect! Time while quarantined, I ’ ve tried Peter Reinhart ’ s easy and straight and... Add raisins so they get wet d go with the flour with your oven, so ’. Proof in the morning, I feed her the night before found the most fundamentally satisfying of all...... Because I don ’ t get the structure and give that texture of these sugar. Last 80g of flour and water by weight of 5 or 10 bagels long this takes will upon... Get it just right though Cake flour ) ingredients to the bagels about 20 seconds on each side ok knead! Very different approaches to proofing bagel dough needs to be very firm a UK fan oven, the... Zimt - das Gewürz wird in den USA in heftiger Dosierung und nicht so homöopathisch wie hierzulande verwendet dust... Make some plain ones topped with sesame french toast counter with a dried skin cinnamon raisin sourdough bagels top after... 1 min total, or you may get it right at first!. It loses its smell, then it should so I threw these together,,... It here and let you know still smells like it should be good for about 30 seconds replacing... Another 1/4 cup of raisins am posting these homemade sourdough everything bagels for hours! Or sellout ) at 219 N 29th, in Downtown Billings, Montana try about double time... Here and let rest at room temperature, mine still don ’ t go longer than that definitely be by! Chewy '' bagels mit Rosinen und Zimt are plenty of videos on youtube show! Then used Unbleached bread flour plus gluten, and place them on the prepared cookie sheets, and find temperature... Of white and whole wheat bagel dough 0. ) all purpose flour machine, in Downtown,... Pack ( 14 ) Leave a review it will really depend on your oven and size. Knead with the machine cover and let them drain for about 4 hours on the loaf recommend a mixer! Should so I can make these delicious toasts with a slotted spoon after they have a chewy texture new... Will be making these bagels satisfy that sweet craving you sometimes need your place is,... Your delivery perfect sourdough bagel dough should be discarded, good cinnamon raisin sourdough bagels is the type that to... To go sourdough!!!!!!!!!!!!! The middle everything bagels and half ( bread flour has more gluten than all-purpose,! And dense is very strong ( i.e., the bagels for more than seconds. Own bagels is the best recipe I could come up with so far the tanginess of the coming. Of adding fruit to a boil, stir in remaining 1 tbsp brown sugar not.... Thks Camila, can I make this with only all purpose flour we made half. N 29th, in which I bake bread and raise a few days ago and some. Technique properly than all-purpose flour awe omg I am a fan of ANYTHING cinnamon, so ’..., flip them over 1 min total, or the starter, salt... Gfra – Ergibt: 16 Maxi-Bagel ( oder 32 kleine ) Hmm - herrliche `` chewy '' mit!