Amigos, I’m going to be honest with you for a minute.
This week I am thankful for jeans that stretch.
Next week I will be thankful for Jillian Michaels and being able to use the gym at the university for free.
That’s what happens when you spend three days straight baking. It’s like Christmas around here…just without the tree, festive music, or bad “Every kiss begins with Kay” commercials.
But these bagels…oh man, these bagels. Let’s just have a little bagel chat, shall we?
I woke up yesterday morning and thought, “What should I make today?” Somehow, the answer just seemed to be bagels. I mean, that’s totally normal…right?
Ok, maybe not. But it is still what happened and I’m glad it did.
A lot of “authentic” bagel recipes will take you through approximately 364 steps and will take longer to make than the Israelites wandered through the desert. While this recipe does include one rising and a boiling step, you can easily pull these guys together in an afternoon – as opposed to drawing out the process over multiple days. That’s just not necessary when you’ve got bagels on the brain.
These guys are chewy, studded with raisins, and have just the right amount of sweetness. Did I mention that they contain half whole wheat flour? Does that almost make them – gasp! – good for you? I will let you be the judge of that.
One thing I will mention is that you may want to consider making these into mini bagels (as opposed to the large/full size ones shown in my pictures); the smaller ones would be easier to handle throughout the whole boiling process, which means they might come out a little prettier (read: less surface cracks) than mine did. Not that mine were any less delicious – they just might not win any bagel beauty pageants any time soon.
They were still a big hit around here though. In fact, I practically had to beat my father away from them before I could get pictures taken. I’m beginning to wonder if my mother actually feeds him when I’m not around…
So what are we taking away from here today? Don’t be afraid to make your own bagels. It will be a delicious adventure. Also, check every so often to make sure your mother is feeding your father after you move out of the house.
Cinnamon Raisin Bagels
Ingredients
- 1 1/2 cups warm water approximately 110 degrees
- 2 packets active dry yeast
- 3 tablespoons granulated sugar
- 2 teaspoons salt
- 2 cups bread flour
- 1 1/2 - 2 cups whole wheat flour
- 1 1/2 tablespoons brown sugar
- 1 tablespoon cinnamon
- 1 cup raisins
- 1 egg white + 1 tablespoon water for the egg wash
- Cinnamon-sugar for sprinkling on top
Instructions
- In a small bowl, dissolve granulated sugar and yeast in the warm water. Allow to stand for about 5 minutes, or until the mixture bubbles/foams.
- Meanwhile, place raisins in a small bowl and pour in enough hot water to cover. Allow to soak for about 10 minutes.
- In a large bowl, sift together the bread flour, 1 1/2 cups of the whole wheat flour, salt, brown sugar and cinnamon. Make a well in the center and add the yeast mixture, stirring to combine. Turn out onto a lightly floured surface and knead in the (drained) raisins, adding extra whole wheat flour as needed. Dough should not be sticky when you are done kneading.
- Place dough in a large, greased bowl. Cover lightly and set in a warm place to rise until doubled in size, about an hour.
- Once dough has risen, divide into equal portions with a dough blade or a knife. Shape each portion into a ball; allow to relax for a few minutes.
- With your hand, flatten each round slightly. Press your thumb through the center of each bagel and pull the hole open slightly. Cover bagels lightly and allow to rest for about 10 minutes.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a dutch oven, bring about 2 quarts of water to a boil and add 1 tablespoon of granulated sugar. Reduce heat to a simmer; place 2-3 bagels at a time into the simmering water. Boil for about 30 seconds, flipping once. Drain; place on prepared baking sheet.
- Whisk together the egg white and 1 tablespoon of water; brush the tops of the bagels with the egg wash and sprinkle with cinnamon sugar. Bake for 30-35 minutes or until browned.
These look so wonderful! I love the option of making these cinnamon raisin too-that’s my other fave bagel flavor! 🙂
I am actually really excited to experiment some more with this recipe and see what other flavors I can come up with!
When someone says cinnamon, I’m usually there and ready to try no matter what the dish is. Your bagels sound delicious. A recipe that must be tried.
I agree, I love cinnamon! Let me know how they turn out for you!
These scones look grogeus – like a cinnamon bun but in scone form 😀
Great brekkie!
Cheers
Choc Chip Uru
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I have been wanting to try my hand at making bagels and I was ecstatic when I came across this recipe! It is easy, simple, and works perfectly. I just made them this morning and they were a hit with my whole family. I decided to make 8 medium-sized bagels instead of six large ones. I’m excited to give a blueberry or chocolate chip version a try!
I’m so glad everyone liked them! Let me know if you try other versions, I’d love to hear about them!