Chewy Cinnamon Raisin Bagel. Learn how to make homemade cinnamon raisin bagels with this simple recipe tutorial. You only need a handful of basic ingredients and they taste WAY Bread Flour: A high protein flour is necessary for making bagels. We want a dense and chewy texture, not soft and airy like cinnamon rolls.
The perfectly dense and chewy bagels are delicious with lots of butter or cream cheese. For another bread with a touch of cinnamon, try my Cinnamon Sugar Banana Bread. Cinnamon Raisin Bagels Adapted from The Bread Baker's Apprentice.
Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to prepare a special dish, chewy cinnamon raisin bagel. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Learn how to make homemade cinnamon raisin bagels with this simple recipe tutorial. You only need a handful of basic ingredients and they taste WAY Bread Flour: A high protein flour is necessary for making bagels. We want a dense and chewy texture, not soft and airy like cinnamon rolls.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chewy cinnamon raisin bagel using 8 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Chewy Cinnamon Raisin Bagel:
- {Make ready 300 grams of ♥Strong (bread) flour.
- {Prepare 75 grams of ♥Whole wheat flour.
- {Get 2 tsp of ♥Cinnamon.
- {Take 6 grams of Dry yeast.
- {Prepare 22 grams of Honey (or sugar).
- {Get 6 grams of Salt.
- {Make ready 240 ml of Lukewarm water (30°C).
- {Make ready 200 ml of Raisins.
Deliciously chewy homemade cinnamon raisin bagels baked and boiled to perfection. This easy bagel recipe uses simple ingredients will be your new go-to! Add cream cheese, butter, or your favorite nut butter for the ultimate breakfast. For this cinnamon raisin bagel recipe, form dough out of yeast, flour, and salt, and flavor it with vanilla, cinnamon, and raisins before shaping into bagels.
Instructions to make Chewy Cinnamon Raisin Bagel:
- Combine the ♥ ingredients into a large bowl. Make a well the center and add the yeast and honey. Add the salt at the edge..
- Pour the water on top of the yeast and honey, and gradually move towards the edges (where the salt is). Mix it in. Add in the raisins and then knead..
- Use your wrists and knead for 15 minutes. When the texture becomes smooth and it's easy to spread out, it's done..
- Use a scraper to divide the dough into equal portions, and shape into balls. Lay seam side down and let rest for 15 minutes..
- After resting, use a rolling pin to roll out the dough to 20 x 12-14 cm..
- Roll the dough into a 2 cm cylinder and flatten one end..
- Wrap the flattened end around to form a donut shape and connect the ends as smoothly as possible..
- Since they swell when rising, make the center hole quite large..
- Let rise (there's no need for a second rising). Use the oven's bread proofing function at 40°C for 25 minutes..
- Boil one side of each donut for 1 minute and then place on a baking tray..
- Bake for 10-12 minutes at 190°C and then they are complete..
No one can resist a chewy, golden brown bagel studded with raisins and flavored with cinnamon and vanilla. I adapted this from a recipe for plain. Bagels are poached briefly before they are baked, giving them their unique chewy texture. Cinnamon raisin bagels are slightly sweet, perfect with cream cheese. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour.
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