Thursday, June 18, 2015

Cinnamon Raisin Bagels

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** This recipe and instruction have been updated - October 8th, 2015**

I decided to try my hand at making homemade bagels a while ago because I was buying them fresh every few days for my family and everything tastes better when homemade, right?

Well they turned out pretty good and I've been making them ever since.

Homemade bread making seems intimidating but it really only takes patience and time.

It isn't any harder than baking cooking, you just need to make sure when you start that you have available the amount of time the whole recipe calls for.

Try making bagels and your family will love them :)

Here's what you need:

1/2 cup hot water (105-110 degrees)
1 Tbs. yeast
1 Tbs. sugar
3-3/4 cups all purpose flour or bread flour (I have used both but prefer the bread)
1 tsp. salt
1/2 cup sugar
1 Tbs. cinnamon
1 - 1-1/2 cups raisins
1 cup warm water
1 Tbs. canola or vegetable oil

In a liquid measuring cup fill with 1/2 cup warm water (105 - 110 degrees) . Add the yeast and 1 Tbs. sugar and let stand for 5 minutes to bloom the yeast (this is where it will get foamy on top).
Put the flour, salt, cinnamon, sugar, and raisins in the bowl of a stand mixer.
Add the yeast mixture and oil and mix on medium until the dough comes together and forms a ball.
Mix on 2-4 speed for 8 minutes. The dough should be soft and pliable but not stick to your fingers.
Place in an oiled bowl and turn to coat in the oil.
Cover with plastic wrap and a tea towel and place in a warm spot to raise.  I use the top of the stove (with oven on lowest setting, mine is 170 degrees) Raising usually takes about 1 hour or until doubled in size.
Turn out onto a parchment lined baking sheet and divide into 12 (or more if you want smaller bagels) pieces and form into balls.  Place them evenly spaced on the parchment lined baking sheet. 
Cover with plastic wrap and a towel and raise for about 30 minutes in a warm place.  I raise mine on top of the oven (ignore the picture, lol) that has an internal temperature set at 170-200.
They will be nice and puffy after about 30 minutes.  Using your finger and thumb pinch through the middle to create a tiny hole.  Do not make the hole too big or the bagels will be flat not fluffy.
This is the correct size hole.

Cover with plastic wrap and a towel again and raise for another 15 minutes.
Preheat oven to 375 degrees.

Bring a large stockpot to a boil while the bagels are raising this last time.  Place the bagels into the water (I do two at a time) and boil for 60 seconds on the first side then flip and boil another minute on the second side. 
They will grow in size in the water.  Place back on the parchment lined baking sheet and continue until all are done. They will look waterlogged.
Bake for 25 minutes, turning halfway through the baking time or until done and slightly golden. 
Serve with cream cheese, hot out of the oven or toasted in the toaster.


Serves 12 regular size   -   Store in an airtight container for 3 - 5 days, in the fridge is best
Here's the handy printable - Cinnamon Raisin Bagels

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