Tuesday, May 12, 2009
Cinnamon Raisin Bagels
I recently made a new friend who was silly enough to think she could say "I want to learn to make bagels" and not be dragged to my house and apronned. (If the act of putting an apron on a person isn't a verb, it should be.) She was thoughtful enough to bring another friend with her, and so, over the making of these bagels we new friends bonded. Awwwww. We also got a lot of flour all over ourselves.
It's basically the same recipe as the everything bagels I posted in January. If you want photographic references for the process, check them out here: Everything Bagels.
Cinnamon Raisin Bagels
4 cups bread flour or all-purpose flour
2 tsp salt
1 tbsp barley malt syrup
1 1/2 tsp instant yeast
1 1/4 cups warm water
1/2 tsp vanilla
2 tbsp cinnamon
1 1/2 cups raisins
1 tbsp honey
In your largest mixing bowl, combine the flour, barley malt, and salt with a pastry cutter. In a small bowl, add the yeast and vanilla to the water, stir well, then pour into the flour mixture. Stir with the pastry cutter until the dough becomes too dense to stir, then start kneading it into dough, rotating the bowl as you go. It will take several minutes for the dough to become smooth, and once it is smooth keep kneading for at least 4 more minutes. Knead in the raisins (good luck!).
Separate your dough into 8 pieces. Roll each piece into a ball then roll each ball out to a 'snake' about 11" long. Shape the dough into a circle and pinch it together with 1-1/2" dough-overlap. Again, this will not be easy. You can put your hand in the middle of the bagel and knead the seam under your palm.
Set the rolled bagels on a cookie sheet, cover with plastic wrap, and refrigerate for several hours or overnight. They will rise slowly in the fridge, which is what gives them that wonderful texture inside.
12 to 18 hours later, preheat the oven to 425º.
Boil a quart or two of water and the honey in a wide deep pot (I use my wok). It should have room for 4 bagels in it at a time. Take the bagels out of the fridge and set them on the counter to relax while you wait for the water to come to a full rolling boil. Now might also be a good time to get out the wire cooling rack to rest the bagels on after boiling.
Carefully place 4 bagels at a time in the water. Boil them for about 30 seconds, dunking them with a slotted spoon from time to time. Remove them from the water to the cooling rack, let drip for a minute before placing the bagels on the cookie sheet. Bake for about 14 minutes, or until you start to see a hint of browning on top.