Cinnamon Raisin Bagel Recipe King Arthur

I recommend an instant or active dry yeast. Just make sure all the flour is getting hydrated.

Learn how to make homemade cinnamon raisin bagels with

Next, add the butter, sugar, honey, and cinnamon and stir until the butter is melted and the noodles are coated with the cinnamon and sugar mixture.

Cinnamon raisin bagel recipe king arthur. Proceed with shaping the bagels by pushing a hole through the center of the roll with your thumb and stretching out the hole to 2 ½ inches in diameter, making sure that the resulting ring has a fairly even thickness all around. 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. While the dough is resting, soak 80 grams (1/2 cup) of raisins in warm water.

This cinnamon raisin bagels recipe is similar to my everything bagels and plain bagels recipe. This recipe is based on the bagel recipe i was provided in culinary school at the international culinary center in new york city. 12 when done, transfer the boiled bagel immediately, flatter side down, onto a pizza stone.

Preheat your oven to 425°f. The dough will be very stiff. Using your hands and a rolling pin, flatten the dough to a thickness of a quarter inch.

Squeeze the tube and elongate it until it’s about 8 inches, then bring the ends together to make your bagel ring. 4 cup s unbleached king arthur flour 2½ cup s water, at room temperature. Allow it to proof for 5 minutes.

Combine 1 tablespoon brown sugar, 1 tablespoon granulated sugar, and 1/2 teaspoon cinnamon in a small bowl and stir to combine. Place six bagels on each of the baking sheets. This recipe works best with king arthur bread flour, although other bread flours will work.

“for cinnamon raisin bagels, add 6 grams (2 teaspoons) to the dry ingredients. Whisk lukewarm water, 1/4 cup brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. We made a plain bagel and were able to use various seed toppings.

Before baking the bread, sprinkle a scant 1 tablespoon over the top of the loaf. Repeat with the rest of the bagels. Then add the eggs and milk, and stir until well blended.

This recipe makes about 10 bagels. Do this after the dough has been mixed. Using a pastry brush, brush the egg wash on top and around the sides of each bagel.

Flip each bagel and boil for an additional 30 seconds. Want homemade bagels that are so simple? The cinnamon sugar coating creates a delicious sweet crust around the entire bagel.

1 teaspoon instant yeast 3¾ cup s unbleached king arthur flour 2¾ teaspoon s salt 1 tablespoon ground cinnamon 5 tablespoon s granulated sugar 2 cup s loosely packed raisins, rinsed in warm water 1 tablespoon honey 1 tablespoon baking soda cornmeal or semolina flour for dusting This recipe requires refrigerating the shaped bagels for 16 to 24 hours before baking them. Mixture will seem extremely stiff.

Drain well before kneading them into the dough to incorporate.”. Place 4 bagels onto each lined baking sheet. Mix the sugar and cinnamon in a small bowl.

Let them sit there for 1 minute, and then flip them over to boil for another minute. If you want to add toppings to your bagels, do so as you take them out of the water. You want the bagels to be a dark golden brown.

However, in school, we did not make cinnamon raisin bagels. 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. Stir in enough of the bread flour to make a soft dough, about 2 1/2 cups.

Allows the dough to rise. Dip into the everything bagel seasoning. Line 2 sheet pans with parchment paper and mist lightly with spray oil.

Vital wheat gluten and malt syrup are available in most supermarkets in the baking and syrup aisles, respectively. It's fast, easy, and i love having it on hand for making cinnamon toast or cinnamon rolls. Combine the everything bagel seasoning ingredients together.

In the bowl of a stand mixer, whisk together the yeast, warm water and 2 tablespoons brown sugar. 11 adjust the heat, so the water is at a robust boil then add the bagel flat side up in the water. Using a strainer or a slotted spoon, remove each bagel from the water, coat with any desired toppings**, and place on the prepared baking tray.

In a medium bowl, whisk or sift together the flour, salt and cinnamon. 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. The only difference is that we’re adding a little vanilla extract, sugar, cinnamon, and raisins to the bagel dough.

Transfer the bagels, four at a time if possible, to the simmering water. Now roll the rectangle lengthwise into a little tube as if you were making cinnamon rolls. I love this recipe and have made some stupendous bagels with it.

Cinnamon raisin is a classic flavor everyone loves! Sprinkle the dough with the. Even the bottom half of the bagel, which is so sadly neglected by delicious toppings by most bagel shops.

Turn the dough out onto a lightly floured surface. Add the flour mixture to the stand mixer.

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