* Exported from MasterCook *
Bagels, Cinnamon Raisin
Recipe By :
Serving Size : 10 Preparation Time :2:15
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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4 cups flour
1 1/2 tsp salt
1 Tbsp honey -- (or sugar)
1 1/2 tsp yeast
2 tsp cinnamon
1/2 cup raisins
In a small bowl combine the honey, yeast and 1 1/4 cups warm water.
Stir to dissolve and let sit for five minutes or until the surface is
covered with foam.
In a large bowl combine 2 cups of the flour and the salt. Stir to
combine. Add the frothy yeast water and stir well until everything is
evenly mixed. Continue adding flour 1/2 cup at a time until it is too
hard to stir by hand (about one cup later). Turn the dough out onto a
well floured surface and continue adding flour a little bit at a time
and knead in until you have reached 3 1/2 to 4 cups total (depending
on the humidity). You can stop adding flour when it becomes fairly
stiff but still pliable enough to knead. Knead the dough for 8 minutes total.
After kneading, flatten the dough slightly and add the cinnamon and
raisins down the center. Fold the dough over and knead a few more
times until the raisins are even throughout the dough and the
cinnamon has given the dough a swirly appearance. The raisins and
cinnamon may "break out" of the dough while you knead it in but just
keep going and let the dough pick it back up as you knead.
Form the dough into a ball, loosely cover and let it rise until
double (about 45 min.). Punch the down down, form it into a log and
cut it into 10 pieces (for medium bagels). Form each piece into a
ball by pulling the dough back and under itself. When you have a
smooth ball, pinch it in the center to make the hole then carefully
stretch the hole until it is a couple inches across. Make the hole
about 3x larger than you think it should be because the dough will
puff up quite a bit during cooking and close the hole off. Form the
rest of the bagels in the same manner.
Place the formed bagels on a baking sheet covered with parchment
paper and cornmeal or non-stick spray. Let rise until double in size
(about 45 minutes). Preheat your broiler near the end of the rise time.
Put a large pot of water on to boil. While you wait for it to boil,
place the tray of bagels under the broiler for one minute. Pull the
bagels out, carefully turn them over then place them back in to broil
on the second side. Every oven is different so watch the bagels
closely. You do not want them to brown just turn slightly dull on the surface.
Once the bagels have broiled on both sides, turn the oven to 375F to
preheat. When the water has come to a full, rolling boil, drop the
bagels in a few at a time. Boil the bagels for one minute, flip them
over and boil for another minute on the opposite side. I found that a
long chopstick works well for flipping them in the boiling water.
As the bagels come out of the water, let them drain on a wire cooling
rack so the bottoms don't get soggy. After draining for about 5
minutes, place them on a baking sheet and bake for about 30 minutes
or until the surface is golden brown.
Note:
One more note: Most recipes just say to boil then bake the bagels but
I remember having trouble with my bagels getting soggy and
disintegrating in the water while boiling. So I started broiling my
bagels briefly prior to boiling so that they wouldn't turn into goo.
Just broil the bagels for one minute on each side before boiling then
they'll still have that nice chewy skin AND hold their shape. It's up
to you whether or not you want to add the broil step; no one else
across the world wide web seems to have had the dissolving problem.
Source:
"Budget Bytes"
S(Internet Address):
"http://www.budgetbytes.com/2010/09/cinnamon-raisin-bagels/";
Start to Finish Time:
"2:45"
T(Cook Time):
"0:30"
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Per Serving (excluding unknown items): 213 Calories; 1g Fat (2.4%
calories from fat); 6g Protein; 46g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 322mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.