Homemade Cinnamon Raisin Bagels Recipes

Steps:

• Soak the raisins in warm water for 10 minutes.
• Drain and pat dry.
• Toss with cinnamon and sugar, then place in machine with other ingredients.
• Remove dough from the machine after the first knead- approximately 20- 30 minutes.
• Place dough on floured surface.
• Divide into 8 parts.
• Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
• While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
• Drop test dough (see first success hint).
• Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
• Boil on each side for 1 1/2 minutes.
• Remove and cool on rack 1 minute, brush with egg wash.
• Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.
• Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.
• When bagels have doubled in size, drop the test dough into boiling water.
• Dough should pop to the top right away.
• When this happens, it is time to boil the bagels.
• A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
• To make bagel chips, slice leftover bagels horizontally into thin slices.
• Brush with butter or margarine on one side.
• Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.

Steps:

• In a small bowl, combine the honey, yeast, and 1 1/4 cup warm water. Stir to dissolve and let sit for 5 minutes or until the surface is covered with foam.
• In a large bowl, combine 2 cups of the flour and the salt. Stir to combine. Add the frothy yeast water and stir well until everything is evenly mixed. Continue adding flour a 1/2 cup at a time until it is too hard to stir by hand (this will probably bring you to a total of 3 cups).
• Turn the dough out on to a well-floured surface. Continue adding flour a little bit at a time until you have reached a total of 3 1/2 - 4 cups, depending on the humidity. Stop adding flour when it becomes fairly stiff but still pliable enough to knead. Knead for 8 minutes.
• After kneading, flatted the dough slightly. Add the cinnamon and raisins to the center. Fold the dough over and knead a few more times until the raisins are distributed through the dough and the cinnamon has given the dough a swirly appearance.
• Form the dough into a ball, cover loosely, and let it rise until double (about 45 minutes). Punch the dough down, form it into a log, and cut it into 10 pieces. Form each piece into a ball by pulling the dough back and under itself. Pinch it in the center to make a hole and carefully stretch the hole until it is a couple of inches across (make this hole about 3x larger than you think it should be - the bagels will puff!). Place the formed bagels on a baking sheet covered with parchment paper and cornmeal or cooking spray. Let rise until doubled (about 45 minutes).
• Preheat your broiler near the end of the rise time. Put a large of water on to boil. Place the tray of bagels under the broiler for 1 minute. Pull the bagels out, carefully turn them over, and place them back in to broil on the second side. You don't want to brown the bagels, just make them slightly dull on the surface.
• Turn the oven to 375°F Drop the bagels into the boiling water a few at a time. Boil the bagels for one minute, flip them over, and boil for another minute on the opposite side. Remove from the water and allow to drain on a wire cooling rack for about 5 minutes.
• If you want to add toppings, do it now - brush the surface with a lightly beaten egg and then add topping.
• Place bagels on a baking sheet and bake for 30 minutes until the surface is golden brown.

Steps:

• This recipe requires refrigerating the shaped bagels for 16 to 24 hours before baking them. This recipe works best with King Arthur bread flour, although other bread flours will work. Vital wheat gluten and malt syrup are available in most supermarkets in the baking and syrup aisles, respectively. If you cannot find malt syrup, substitute 4 teaspoons of molasses. The bagels are best eaten within a day of baking; fully cooled bagels can be transferred to heavy-duty zipper-lock bags and frozen for up to one month. 1. Stir ice water and malt syrup together in 2-cup liquid measuring cup until malt syrup has fully dissolved. Process flour, wheat gluten, and yeast in food processor until combined, about 2 seconds. With processor running, slowly add ice water mixture; process until dough is just combined and no dry flour remains, about 20 seconds. Let dough stand for 10 minutes. 2. Add salt to dough and process, stopping processor and redistributing dough as needed, until dough forms shaggy mass that clears sides of workbowl (dough may not form one single mass), 45 to 90 seconds. Transfer dough to unfloured counter and sprinkle raisins over dough. Knead until smooth and raisins are evenly incorporated, about 1 minute. Divide dough into 8 equal pieces (3 1/2 ounces each) and cover loosely with plastic wrap. 3. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured counter. Loosely cup your hand around dough and, without applying pressure to dough, move your hand in small circular motions. Tackiness of dough against counter and circular motion should work dough into smooth, even ball, but if dough sticks to your hands, lightly dust your fingers with flour.) Let dough balls rest on counter, covered, for 15 minutes. 4. Sprinkle rimmed baking sheet with cornmeal. Combine 1 teaspoon sugar and cinnamon in bowl. Working with 1 dough ball at a time and keeping remaining pieces covered, coat dough balls lightly with flour and then, using your hands and rolling pin, pat and roll dough into 5-inch rounds. Sprinkle 1/4 teaspoon sugar-cinnamon mixture over each dough round, leaving 1/2-inch border around edges. Starting with edge of dough farthest from edge of counter, roll into tight cylinder. Starting at center of cylinder and working toward ends, gently and evenly roll and stretch dough into 8- to 9-inch-long rope. Do not taper ends. Rolling ends of dough under your hands in opposite directions, twist rope to form tight spiral. Without unrolling spiral, wrap rope around your fingers, overlapping ends of dough by about 2 inches under your palm, to create ring shape. Pinch ends of dough gently together. With overlap under your palm, press and roll seam using circular motion on counter to fully seal. Transfer rings to prepared sheet and cover loosely with plastic, leaving at least 1 inch between bagels. Let bagels stand at room temperature for 1 hour. Cover sheet tightly with plastic and refrigerate for 16 to 24 hours. 5. One hour before baking, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 450 degrees. 6. Bring 4 quarts water, remaining 1/4 cup sugar, and baking soda to boil in large Dutch oven. Set wire rack in rimmed baking sheet and spray rack with vegetable oil spray. 7. Transfer 4 bagels to boiling water and cook for 20 seconds. Using wire skimmer or slotted spoon, flip bagels over and cook 20 seconds longer. Using wire skimmer or slotted spoon, transfer bagels to prepared wire rack, with cornmeal side facing down. Repeat with remaining 4 bagels. 8. Place sheet with bagels on preheated baking stone and pour 1/2 cup boiling water into bottom of sheet. Bake until tops of bagels are beginning to brown, 10 to 12 minutes. Using metal spatula, flip bagels and continue to bake until golden brown, 10 to 12 minutes longer. Remove sheet from oven and let bagels cool on wire rack for at least 15 minutes. Serve warm or at room temperature.