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Saturday, July 13, 2024

Cinnamon Raisin Bagels – Okonomi Kitchen


Discover ways to make scrumptious do-it-yourself cinnamon raisin bagels with this easy-to-follow recipe, good for breakfast or a snack. These bagels are chewy on the within, crispy on the skin, and bursting with the candy and spicy flavors of cinnamon and juicy raisins.

Cinnamon Raisin Bagels

I had a bunch of raisins left from my raisin yeast water recipe and a few wild yeast sourdough discard, and needed to place them to good use so determined to make some cinnamon raisin bagels! When developing with this recipe, it took me 4-5 tries to get them proper as a result of stored getting denser than ordinary bagels. After some analysis realized cinnamon inhibits yeast to make dough rise so switched up the strategy a bit to make them rise extra however nonetheless comprise that cinnamon flavour.

Cinnamon Raisin Bagels with 2.5% cinnamon and 0.5% cinnamon

Elements

Simply 6 elements wanted to make cinnamon raisin bagels (+ water).

  • Brown Sugar: Brown sugar not solely provides sweetness but in addition contributes to the flavour and shade of the bagels. The molasses in brown sugar helps retain moisture within the dough, conserving the bagels gentle inside.
  • Dry Yeast: Yeast is a leavening agent that ferments the sugars within the dough, producing carbon dioxide and inflicting the dough to rise. This ends in a lightweight and ethereal texture within the ultimate bagels.
  • Bread Flour: Bread flour is excessive in protein, which is essential for growing robust gluten. This provides the bagels their attribute chewiness and construction.
  • Cinnamon: Cinnamon supplies the signature heat and spicy taste that enhances the sweetness of the raisins. It enhances the general style of the bagels.
  • Salt: Salt regulates yeast exercise and enhances the flavour of the bagels. It additionally strengthens the gluten construction, enhancing the dough’s elasticity and texture.
  • Raisins: Raisins add bursts of sweetness and a chewy texture to the bagels. Soaking them in water plumps them up, stopping them from drawing moisture out of the dough throughout baking.
  • Non-obligatory Sourdough Discard: Sourdough discard could be added for added taste complexity and a slight tanginess. It might probably additionally assist enhance the feel of the bagels, making them chewier and giving them a novel artisanal high quality.

The right way to Make

Cinnamon raisins bagels are very easy to make and could be prepped forward of time to have all week lengthy!

  1. Dough Preparation: Mix water, brown sugar, and yeast. Add bread flour, cinnamon, and salt to the combination, forming a dough. Incorporate soaked raisins.
  2. Kneading: Knead the dough till it’s clean and elastic.
  3. Proofing: Let the dough rise within the fridge for 8+ hours.
  4. Shaping: Divide and form the dough into bagels, guaranteeing a good distribution of raisins.
  5. Boiling: Boil the formed bagels briefly to set their construction and create a chewy crust.
  6. Baking: Bake till the bagels are golden brown and absolutely cooked.

Lisa’s Recipe Suggestions

  • Cinnamon: Don’t add an excessive amount of cinnamon to the bagel dough if you’d like a gentle and fluffy texture. Cinnamon inhibits the yeast from doing it’s job of rising dough which is why I like to recommend including the cinnamon when rolling the dough for a stronger cinnamon flavour. Including extra cinnamon does nonetheless some-what work, you simply get extra of a dense and chewy bagel.
  • Use a scale: Use a scale to weigh out the elements for finest outcomes. I can’t assure the recipe will come out the identical as mine if utilizing cups as everybody measures their elements barely in a different way.
  • Soak the raisins: Soaking dried fruit earlier than including them to your bagels provides you plump juicy raisins! You can even use leftover raisins from raisin yeast water.

Serving Options

I’ve eaten so many Cinnamon Raisin Bagels when testing this recipe, listed here are a few of my favourites:

  1. Basic Cream Cheese: Unfold plain or flavored cream cheese (like honey walnut or strawberry) on a toasted cinnamon raisin bagel.
  2. Butter and Honey: Add a pat of butter and a drizzle of honey for a easy, candy deal with.
  3. Nut Butter: Unfold almond butter, peanut butter, or cashew butter. Add a sprinkle of cinnamon or a number of slices of banana for additional taste.
  4. Apple, cheese and ham sandwich: Add some honey mustard to the bottom, rooster ham (tori ham), apples and brie cheese. Torch the cheese to make it additional melty!
  5. Egg and Cheese: Make a breakfast sandwich with a fried or scrambled egg and a slice of cheese.
  6. French Toast Bagel: Dip in a combination of egg, milk, and cinnamon, then cook dinner on a griddle like French toast. Serve with syrup and recent fruit.
  7. Ice Cream Sandwich: For a dessert twist, slice the bagel in half and fill with a scoop of vanilla or cinnamon ice cream. Drizzle with caramel sauce.

Get pleasure from!! For those who make this Cinnamon Raisin Bagels recipe, let me know! Depart a remark, score and when you resolve to share it on socials, tag me on instagram @Okonomikitchen. I’d love to listen to from you!

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Description

Discover ways to make scrumptious do-it-yourself cinnamon raisin bagels with this easy-to-follow recipe, good for breakfast or a snack. These bagels are chewy on the within, crispy on the skin, and bursting with the candy and spicy flavors of cinnamon and juicy raisins.


Industrial Yeast Model

  • 3/4 cup + 3 tbsp (238 ml) water
  • 2 1/2 tbsp (30 g) packed brown sugar
  • 2/3 tsp (3.5 g) dry yeast (0.8%)
  • 3 cups + 1 tbsp + 1/2 tbsp (432 g) bread flour
  • 1/2 tsp (2 g) cinnamon
  • 1 1/2 tsp (8 g) salt
  • 1/3 cup (65 g) raisins, soaked in water

Sourdough Discard Model

  • 1/3 cup + 2 tbsp (112 g) sourdough discard
  • 3/4 cup (183 ml) water
  • 2 1/2 tbsp (30 g) packed brown sugar
  • 2/3 tsp (3.5 g) dry yeast (0.8%)
  • 2 1/2 cup + 3 tbsp (375 g) bread flour
  • 1/2 tsp (2 g) cinnamon
  • 1 1/2 tsp (8 g) salt
  • 1/3 cup (65 g) raisins, soaked in water


  1. Make the dough: Add all of the elements besides the raisins within the order listed to a bowl of a standmix, bread machine or bowl. If utilizing discard, combine the water with it first. Knead till a tough ball types. Pat the raisins dry after which knead it into the dough. Type a smoothish dough. A bread machine will take about 18 minutes, standmix about 8 minutes on low velocity and hand kneading about 16 minutes. (For an in-depth element on how you can knead bagel dough take a look at my Japanese bagel recipe). Place it into a big tupperware and let it sit at room temperature for Half-hour. Then refrigerate in a single day or for 12+ hours.
  2. Divide: The following day take it out of the fridge and let it come all the way down to about 17 C / 62 F. Divide the dough into 6 items, about 125 grams every. Flatten the piece of dough with the bottom of your wrist and sprinkle slightly cinnamon within the center. Roughly form right into a log and relaxation for 20 minutes to permit the dough to chill out.
  3. Roll out the dough, about 15 x 18 cm / 6 x 7 inch in size after which ranging from the highest, roll down and use the bottom of your palm to press down on the dough to maintain the roll tight. Pinch the seams to safe. Repeat with all items and preserve them coated with a humid fabric. 
  4.  Return to the primary piece and form the bagel (it ought to have rested for at the least 5 minutes). With the seam dealing with up, press one fringe of the dough to flatten it together with your palm or curler. Carry the opposite finish to the flattened aspect and wrap, pinching the dough tightly to safe. Place on a chunk of parchment paper. Maintain the items coated with a humid paper towel.
  5. Secondary proof: Proof for  20-Half-hour or till it begins to look puffy. In the direction of the top, begin pre-heating the oven to 232 C / 450 F.
  6. Carry a pot of water to a boil. Add 2 L to a pot with 1 tbsp of sugar and 1 tsp baking soda*. As soon as boiling (or temperature of 85 C / 185 C) boil for 10-30 seconds on either side. The longer you boil, the chewier the outside. Utilizing a slotted spoon, take away the bagels and switch to a ready baking tray. Bake for 20-25 minutes or till deep golden brown.
  7. Take away from oven and switch to a wire rack. Serve and luxuriate in!

Notes

  • I’ve given the measurements in cups however I HIGHLY suggest utilizing a scale to weigh out the elements for correct and constant outcomes. 
  • *the baking soda and sugar could be substituted for malt syrup, molasses or simply sugar. 



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