This is important because bagel dough needs to be very firm. Thank you so much, Dave. Just experiment with it and see how it goes! 6. There is slight differences in this batch… I will see the end results first then will post it here and let you know. This cinnamon raisin bagels recipe is similar to my everything bagels and plain bagels recipe. Made in the UK. As I keep improving and changing ways how to make it taste as good as normal bread loaf at the same time it holding its texture and taste and moisture in the loaf with out all that compromises. First, I’ve tried Peter Reinhart’s method in the book The Bread Baker Apprentice. Makes 12 bagels (halve quantities to make 6). Bake for another 5-15 minutes. Hello Lee, yes the dough is stiff but should be ok to knead with the machine. I definitely learned some things, but overall they turned out great! My cinnamon still smells like it should so I guess I am all ready to make this bagels. I’ll post the update pictures on Instagram check is out on there. I kneaded till cinnamon and raisins were incorporated. Drop the bagels, three or four at a time, into the vigorously boiling water for 20 seconds. Let them drain for about 30 seconds before replacing them back onto the semolina-dusted, parchment-lined cookie sheet. It might be that it really works for you to boil your bagels for longer. These are the BEST cinnamon raisin bagels I’ve ever had. These cinnamon-raisin bagels are a lot like the blueberry bagels, only with raisins. My personal favorite is probably the toasty sesame seeds, but I’ve also made onion, plain, yuzu, everything, salt, cheese-stuffed, and even bagel dogs! Jul 6, 2019 - Sourdough Cinnamon Raisin Bagels. Step by step and tips on how to make the perfect sourdough bagel! The bread will have a slightly tangy, more rustic feel to it because of the addition of the starter. I have tried that recipe, however, it’s not the recipe I use, because I found something else that works better for me. When the water has reached a rolling boil, add the baking soda. Shaped, did a second proof for about 2 hours, and then baked. The bagelpark? I am adding quite a bit of active starter to this Sourdough Bagel. And cinnamon. Everything Bagels. Sweet from the cinnamon sugar topping, plus the raisins … then a little tangy from the sourdough. Jul 12, 2018 - Sourdough Cinnamon Raisin Bagels. Mini Blueberry Bagels. Camila. I fell in love with these sourdough bagels from the first time I made them. I recommend the book called Artisan Sourdough Made Simple. Thanks for these wonderful trustworthy recipes! With the current oven I have, I find it better to set it to 425F so the outside and the inside bake evenly and the bagels have that beautiful deep golden color, and are still perfectly cooked on the inside! Sourdough Bagels. So I had to take it out by kneading it by hand. After the milk brush? The mix was so dry that in a fit of panic I added more water. They have a crusty outside, a soft and fluffy inside, as all bagels should. It has taken me a wee while to get it just right though. Also I weighed out 100g for each one and ended up with 18 bagels. Thanks for these wonderful trustworthy recipes! Let’s begin with the sourdough part of the Sourdough Bagels. I’m wondering because I don’t have wheat on hand right now and would really like to try this recipe. Bring a large pot of water to a boil, stir in remaining 1 Tbsp brown sugar. I had an idea of what the texture should be and a regular sourdough bread with raisins wasn’t going to cut it. It’s not that I was making awful bagels. They were as good as fresh. Use the counter to push the dough against itself and turn into a perfect round. M&S 4 Cinnamon & Raisin Bagels 4 per pack (14)Leave a review. They’re so flavourful and I was so happy with how they turned out! New World Sourdough is a 2020 cookbook by Bryan Ford. Use whole wheat BREAD flour - not simply whole wheat flour - for best results (alternatively add 1 tbsp of vital wheat gluten to the dough mixture). I recommend an instant or active dry yeast. . Grease a baking sheet and set aside. Also, I have been making some with dried cranberries which are quite good also. About halfway through baking, open the oven door briefly to vent any steam. Put warm water in bowl of stand mixer. I will update all of you later. After a lot of testing, my recipe is finally here! I am glad you like the taste! It doesn’t cost anything extra to you, but helps my blog! Meanwhile, preheat the oven to 425F and put a large pot of water on to boil. Dec 8, 2012 - There's been a lot of bagel-making going on around here. Then refrigerate them for 4 – 8 hours. I ended up with a dried skin on top instead after my 5 hr proofing. It baked beautifully for 15mins at about 210°C for those who work on Centigrade measures.. just waiting to get it tested and tasted to see if the chewy ness is up to scratch . This keeps the milk and malt from clumping when they get wet. Healthy Gluten Free Bread Recipe. Mini Original Bagels. for baking in the morning, which overnight method would you recommend out of 1, 2, or 3 that you mentioned in the blog post? Let them sit at room temperature for 1-2 hours. Go for it! Ingredients • 100 g sourdough starter. Report abuse. I guessed at how much cinnamon to add to the dough. And that kind of book really inspires me, and makes me grow on my own Bread Baking Journey. The only difference is that we’re adding a little vanilla extract, sugar, cinnamon, and raisins to the bagel dough. Mine do not look very pretty but they taste good. I am from the UK. Enjoy! Step by step and tips on how to make the perfect sourdough bagel! I already posted on a wholewheat bagel recipe.In this post, I extended the recipe by adding cinnamon and raisins to get cinnamon raisin bagels.On the universal scale of pleasure, no doubt it competes with fresh morning croissants. In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula.Add the bread flour and use your hands to bring the ingredients together as best as possible. 7. Total Time 1 hour 10 minutes. My sourdough bread comes out fine, so I know my starter is OK, but I’m really puzzled why nothing at all happens, even after several hours “rising”. 4. I kept some in an airtight container in the refrigerator for a few days and toasted them for a quick breakfast. 1 cup (227g) sourdough starter 1 1/4 Cups (300ml) water (I use water from soaking raisins - see below - and make up) 2 tsp cinnamon 2 tsp salt 2 tbsp honey (can also use maple syrup, especially if doing plain) I love wildyeastblog! 500 g (4 cups) bread flour; 85 g (6 tbsp.) Thank you for the receipt. Thanks Camila for the Bagel Recipe. Thank you for sharing your lovely experience!!! Cinnamon raisin sourdough bread is an easy win for breakfast or brunch and is totally divine slathered with a knob of butter, jam, or toasted straight up. Made amazing cinnamon raisin bagels. GF Sourdough Bagels ~ with cinnamon and raisins. Taste so good being sourdough Got my super taster my Hubby to like it as .He is not normally a great fan of sourdough but is gradually getting to like it by me making thing with things like this, and adjusting proving time with loaves. Yay! I’m dying for an egg and cheese bagel sandwich and don’t think it would taste too goo on cinnamon raisin , Maybe you can sprinkle some of the cinnamon as you’re forming the balls to make the bagels, so add a bit of cinnamon to each individual ball, roll it, and then shape the bagels. Have a great day. Obviously the answer is cinnamon raisin bagels. Our kitchen was 21c. Everything Bagels. Individual servings Handheld No mess Go ahead and use honey if you don’t have any barley malt syrup laying around. maybe just a shaping issue. And speaking of figures -- at 85 grams, these bagels a little smaller than the 100-gram ones I've been doing recently. Let them cool and enjoy them fresh. Dough still rose after the 4 hours and Still springy bagels before the boiling. Cover both trays with a damp towel. Go figure. Help spread the word. Vegetarian Recipes. And used maple syrup instead of honey.i also cut down on the boiling time 10 secs on each side, basically giving them a total of 20secs. Most, if not all recipes all there are going to call for bread flour. The dough came out a little bit wet and sticky. Remove the bagels from the refrigerator, brush the semolina off their bottoms, and place them on the cooling rack. Just keep practicing, next time you make it they will look great! (But I recently found rice malt powder — do you think that would work?). Von gfra – Ergibt: 16 Maxi-Bagel (oder 32 kleine) Hmm - herrliche "chewy" Bagels mit Rosinen und Zimt. Yield: 12 bagels. Didn’t get the structure I was looking for. If it loses its smell, then it should be discarded. Chewy, soft and fragrant; you'll love them! Servings 1 Time 15mins Ingredients 8 Cali Veggie Bagel Burger. Everything Bagels. Mini Blueberry Bagels. Can I Prep the Dough Ahead of Time? Also, I used sour dough discard (so not super active sour dough starter) that I’ve been saving in my fridge and it seemed to work just fine! Making your own bagels is the best idea ever!!!! They do not look puffy. And the results were the best I’ve ever had. In Breads & Loaves, Vegan. When the water is almost boiling, place a cooling rack on the counter with a dishtowel underneath it. Attach bowl to mixer with dough hook. Jul 6, 2019 - Sourdough Cinnamon Raisin Bagels. This Vegan Homemade Cinnamon Raisin Bread is perfectly fluffy and soft, deep flavors of cinnamon … Your email address will not be published. Fourth, I’ve tried leaving the dough to rest for about 4 hours on the counter. I’ve made these bagel recipes several times now with really good results, but I’ve just now found some non-diastatic malt powder. If your place is cold, let it rise 5 hours. wayne. Somebody ( a baker friend) once told me that the way to check if cinnamon is still good, is if it smells really good. Servings 14 bagels. Wow, when you say stiff you’re not kidding. Or you could take a look at other websites online!! I really appreciate it! I had then used Unbleached Bread Flour plus Gluten, and a small amount of rye that was in my levain/starter. Meanwhile, line a cookie sheet with parchment paper and dust it generously with semolina. Once you add the cream cheese it’s divine! We made a plain bagel and were able to use various seed toppings. (Or 10 minutes by hand.) Add flour, whole wheat flour, cinnamon, sourdough starter, kosher salt and honey. Thank you again Camila. We do a lot of sourdough in our family, we aim to only eat flour that has been fermented, and we LOVE this recipe. I used my Sourdough Cinnamon Raisin Bagels to make these delicious toasts with a creamy layer, fruits, and a crunchy topping. Bagels are best the day they are baked. Aromatic cinnamon and sweet raisins take your everyday sourdough bread to new heights! Very delicious! Get it delivered. They key then is to only eat 1/2!! These Cinnamon Raisin Bagels are just another reason to have a sourdough starter on the go! After 7 hours at room temperature, mine still don’t – they’re exactly the same as when I shaped them. Third, I have tried resting the dough in the fridge overnight, letting it come to room temperature in the morning, and then shaped and baked. I’ve now made three of your bagel recipes, and they’ve all turned out beautifully, even though I’ve been substituting Horlick’s for the milk & malt powders. I decided to experiment with a combination of half of whole wheat flour, and half of all-purpose flour. I chose to shape each loaf of this cinnamon raisin sourdough as a smaller, more petite, batard because the flavor of each slice is pronounced. Cover the bowl and let rest at room temperature for 8-12 hours. Step by step and tips on how to make the perfect sourdough bagel! Thanks for the great recipes. I’m thinking of making your bagel recipe soon and I’m wondering if I could use 6 cups all-purpose flour rather than 3 all-purpose and 3 whole wheat? Add the raisins and continue mixing until the dough is very smooth and strong, almost rubbery. Discover (and save!) See more ideas about Food, Cinnamon raisin bagel, Recipes. Dec 8, 2012 - There's been a lot of bagel-making going on around here. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. Therefore, the 110 grams of sourdough starter should be made from 55 grams of flour and 55 grams of water. However, nothing wrong with leftover bagel toast in the morning. Bagel dough is the type that has to be kneaded for a really long time! You can also freeze them wrapped in foil and inside of a ziplock bag or freezer container for up to 2 months. The thing is that I just found the most perfect bagel recipe! ZIP Code. Yes!!! These cinnamon-raisin bagels are a lot like the blueberry bagels, only with raisins. LIFE 4d + £1.50 37.5p each. Now that you’ve rolled all the pieces into balls, start by making a hole in the center of each ball with your finger. MINI BAGELS. I used all the water, and then left out the last 80g of flour until the dough had kneaded 7 minutes. Share on Facebook; Share by Email; Share on Pinterest; Share on Twitter ; We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. (Maybe my flour is just really thirsty, but I usually need to add more water or leave out some flour in bread recipes.) Previously frozen bagels are best if toasted before serving. I’ve always been intimidated by making bagels – I love how you laid it out so easily! Ultimate Cinnamon Raisin Sourdough. See All Bagels. I did a quick review of other cinnamon bagel recipes online, and they all called for 1-2tsp of cinnamon for similar quantities of bagels. Hi, have you tried making a gluten free version of these? Unlike dinner rolls which have a light and fluffy texture, New York-style sourdough bagels are denser and chewier. In small batches, boil the bagels for 30 seconds per side. Form each piece into a light ball, cover, and let rest for 10 minutes. This will really give you a workout, and should be good for about another 3 pounds per year. this means the world to me! Thank you again Camila. That’s great to hear, love how you adapted!!! And speaking of figures -- at 85 grams, these bagels a little smaller than the 100-gram ones I've been doing recently. If they float right away so the tops are not submerged initially, flip them over about halfway through the boil. I again soak the raisins, this time two cups of raisins with one cup water for a batch of Sourdough Bagels or Whole Wheat Bagels. hi Camila, can I make this with only all purpose flour ? Very cool! Sourdough Bagels simply are my favorite! They may or may not float right away, but they should float by the time the 20 seconds are up. This is my second try at baking sourdough bagels based on a recipe published by Paul at Yumarama. Thanks heaps. What do you make when a group of people are getting together to play kickball during a pandemic? That’s incredible!!! Thank you so much for these! I love cinnamon and raisins combination – so good! Country of Origin. This helps it roll more easily, and the ends stick to each other.). Rye flour can add a nice depth of flavour, but we recommend using only about 10% rye due to it’s lower gluten content. your own Pins on Pinterest Turn the dough out onto an unfloured counter and work a few turns by hand. Healthy Baking. Karen, I recommend substituting whatever you usually substitute for milk in bread recipes. Free from: gluten, dairy, egg, nuts, soya, refined sugar Su Made amazing cinnamon raisin bagels today. that might work . Haha It’s also very arid here so during the first rise, I should’ve put it in my slightly warm oven with a bowl of steaming water. A whole new level. Is it possible to add the cinnamon later in the process? It can definitely be done by hand, but you’ll need some elbow grease, and some stamina. Cinnamon Raisin Bagels. Sourdough Bagels with Cinnamon and Raisins Gene 2012 February 24. Make sure your starter is active before making these bagels. (Note: if the dough is a little dry, give it a quick spritz of water with a fine spray bottle before shaping. When I’ve made bagels before I’ve also shaped them a different way. Mix on medium-low speed for another two or three minutes. Did you measure your ingredients with a scale? This recipe takes at least 2 days (more if you need to build your starter). I like more cinnamon, so I’ll up it next time. Mix all the ingredients listed in the Levain Build section above in a jar and keep somewhere warm for 3 to 3.5 hours at 78-80°F (25-26°C). Add to trolley. That sounds extremely amazing!!!! Second time I’ve tried these bagels as I’d love to make sourdough bagels. And cinnamon. How Long Do Homemade Bagels Last? Thanks for sharing, Susan. In the end of the cycle I eded 1/2 cup of dry blueberries and even they were dry blueberries, they crashed all over the dough. It could be from adding too much flour, not enough rest time, or the starter wasn’t active enough. Once bagels have a deep golden color, remove them from the oven. And if I am making my dough at night, I feed her in the morning. The first bagels I’ve ever made weren’t puffy either, but with practice they became puffy and nice!!! Find a store near you. Everything Bagels. I used almond milk for brushing the bagels as we hv adults with dairy intolerance in our household. I made my first bagels ever using your blueberry recipe. Check out my post with the toasts I made with these Sourdough Cinnamon Raisin Bagels! Boil bagels in batches, being careful not to overcrowd the pan. However, you can use all white or a blend of white and whole wheat flour. Our bagels are hand made and made fresh for each order, so please allow 3-5 days for your delivery. Hi! If you are into baking bread, these two books have helped me a great deal. We’d love to serve you traditional, handcrafted bagels! Can I use Maple Syrup instead of the barley malt syrup? I am so glad you like this recipe!! Proof for 3 – 4 hours at room temperature, until the bagels look and feel a bit puffy. The missing 15 grams doesn’t seem to make the bagel appreciably smaller, but if I’m eating one every day (and I might be), those eliminated grams should eliminate more than three pounds from my waistline over the course of a year. I haven’t tried using gluten free flour to make these, These look great and I have some starter discard to use up. Time: Mix: 10 minutes; Rest, divide and shape: 35 minutes; Proof: 2 – 4 hours at room temperature plus 4 – 8 hours in the refrigerator; Boil: 5 minutes; Bake: about 20 minutes; Desired dough temperature: 80F. Notes from my kitchen, in which I bake bread and raise a few other matters. Cinnamon Raisin Bagels. And bread flour has more gluten than all-purpose flour, and therefore, it’s supposed to provide those qualities to the bagels. I will tell you what worked for me and what didn’t. The first time was a bit of a fiasco. This is the first thing I’ve baked with the completed starter. Mix the dough until it is very strong (i.e., the gluten is very well developed). I had then used Unbleached Bread Flour plus Gluten, and a small amount of rye that was in my levain/starter. Make sure when you join the rope ends together that this seam is on the bottom of the bagel, or it may tear open during baking. I also love it, I havent made it in a long time, but you reminded me to make it again!!! Both authors are absolutely passionate about bread, and they let it show through every word. Nothing tops the cinnamon raisin though! Here are a few ways you can experiment with our cinnamon raisin sourdough to make it your own: FLOUR– this recipe uses a 60% white and 40% whole grain flour mixture. Chewy, soft and fragrant; you'll love them! A timeline for making sourdough bagels: Since I have so much time while quarantined, I’ve finally made a sourdough starter. Have a great day! Very easy, and you’ll always end up with perfectly shaped rolls, bagels. Proof: 2 – 4 hours at room temperature plus 4 – 8 hours in the refrigerator, 340 grams active 100%-hydration sourdough starter. Hello Dave! My Phoebe takes a few hours to active once fed. In my experience, that really didn’t work. It might be because the dough is so on point too, so I am still going to try retarding this dough in the fridge overnight to see how it bakes the next day. Or books. I hope to write a post about my sourdough starter soon! It’s my favorite combination. All our products can be frozen. French Toast Bagels. thank you so much Nargiza!!! After they have rested in ball form, make a hole in the middle with your finger and gradually stretch it out until the hole is about 2 inches in diameter. Ingredients. I’d like to make half a batch of plain bagels and half of the cinnamon raisin, if possible. After you roll the dough into a rope, there may be a “seam” running along its length. Making the sourdough starter will take around 7 days. For longer term storage, slice the bagels about 3/4 the way through and pack them into freezer bags. Want to make cinnamon-raisin bagels? See for yourself, I invite you to try baking your bagels with this blend of whole wheat and all-purpose flour, instead of bread flour, just for once. Some of the more technical recipes like cheese-stuffed, bagel dogs, blueberry, and cinnamon raisin I … I made the everything bagels on another post of yours- Great recipe and easy to follow! They’re bagels, so the dough needs to be stiff, but my mixer doesn’t handle the dough with all the flour. Delicious gluten free sourdough bagels, with cinnamon and raisins. Or up to my standards. Usage. Keyword bagels, cinnamon, raisin, sourdough . I will be making these regularly for my family! Once water comes to a boil, add baking soda to the pot. Which I hv managed to achieve a perfect texture and baking and taste with good moisture content still on the loaf. Read his blog, buy his book, support his work. So, if you are in the “Perfect Bagel Saga”, here are my tips. What can i use instead of the milk powder? After a lot of testing, my recipe is finally here! posted in breakfast, loaves & rolls, recipes, snacks, sourdough. I’ve tried very different approaches to proofing bagel dough. This homemade sourdough cinnamon raisin bread recipe produces a soft and fluffy loaf that’s laced with juicy raisins and swirled with cinnamon sugar filling. Hawaiian Bagels. Sourdough Bagels with Cinnamon and Raisins Gene 2012 February 24. Kneading: I would recommend a stand mixer to knead this dough. Sourdough Bagels. They came out perfectly! I still don’t have a recipe for it yet here on my blog. I love sourdough but have never made it at home. After a lot of testing, my recipe is finally here! I don’t like to boil them over 1 min total, or their crust might turn out too hard. I gotta say, I am loving number 4 method lately! […] Cinnamon-Rasisin Sourdough Bagels (Wild Yeast) […], […] Cinnamon Raisin Sourdough Bagels (from Wild Yeast)) […], […] Wild Yeast Blog stehen einige hilfreiche Infos über was gute Bagels ausmacht. MINI BAGELS. Dough. The benefit of doing the additions by hand is that you get those streaks of cinnamon that really add to the appearance of the bagels. Roll your palm on the (still unfloured) counter to smash the ends together. And I say finally because it’s a long time coming. More about that in a later post. We have tried everything bagel toppings, cinnamon raisin, and next we want to experiment with blueberries! Divide the dough into 12 pieces of about 85 grams each. oh that’s awesome I loved hearing about all of your adaptations!! Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk. Btw , I got 9 bagels from my half recipe of 100gms. Yeast & Warm Water: Allows the dough to rise. After a lot of testing, my recipe is finally here! By Anita's Baking Team. Once you add the cream cheese it’s divine! Posted February 21, 2019. This recipe uses Cultured Guru’s sourdough bagel recipe/method, to which I’ve added fruit and whole meal flour to make a lovely breakfast bagel. Precede with the remainder of the kneading and other directions. I have and this will absolutely work! I have not tried it with any substitutions. Sourdough Cinnamon Raisin Bagels. There are plenty of videos on youtube that show this technique properly. Again I made a half recipe and I end up making 8 bagels, each one aprox. The first time was a bit of a fiasco. Any ideas what I’m doing wrong? Choose from a box of 5 or 10 bagels. I appreciate it! Then I added in as much as it would take, which still left 40g of flour unused. I try my best not to boil the bagels for more than 20 seconds on each side. More about that in a later post. So I did the steam for the second rise. I’ll let y’all know! We tried the bagels just now toasted with butter absolutely so beautifully soft and the perfect chewyness to it Eventhough it has cooled down the Bagel is still so soft. Jun 6, 2019 - There's been a lot of bagel-making going on around here. Bake until golden brown, about 20 – 24 minutes. They have a crusty outside, a soft and fluffy inside, as all bagels should. I am completely intrigued by making my own bagels and your recipe sounds fantastic! Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns; it'll pick up the cinnamon-sugar in irregular swirls. This is my second try at baking sourdough bagels based on a recipe published by Paul at Yumarama. Suitable for freezing Suitable for vegetarians. These bagels satisfy that sweet craving you sometimes need. I did that very thing for my first two batches of bagels, made half into cinnamon raisin and the other half got a cheesy topping of shredded cheddar. We’re open M-F 7:30am-2pm (or sellout) at 219 N 29th, in Downtown Billings, Montana. Cuisine American . No biggie. And this is the best recipe I could come up with so far. Proof time was 2.5hrs for the plain bagels and almost 3.5hrs for the cinnamon raisin bagels. It wasn’t a matter of adding fruit to a standard sourdough loaf. The sourdough starter you need for this recipe is composed of equal parts flour and water by weight. Sourdough Bagels. Hi! But I plan on making one showing how I made my starter and how I care for it. Again, please experiment with your oven, and find what temperature works best for you. Go figure. It will really depend on your oven and what size bagels you decided to make. Our bagels are hand made and made fresh for each order, so please allow 3-5 days for your delivery. Every time you make bread you learn a little more. Meanwhile, there are tones of resources online for it. 100 gr. Your recipe came up very well. This recipe takes at least 2 days (more if you need to build your starter). How long this takes will depend upon your mixer. Cinnamon Raisin Bagels. Cinnamon Raisin Bagels. And I don’t just mean as far as recipes go. How can I make the starter dough ? I will not be reproducing Ford’s recipes in my blog. Hawaiian Bagels. Now, if you keep your starter in the fridge, you might have to take it out of the fridge a couple of days before making the bagels, and just feed it until it activates. More about that in a later post. Jan 28, 2012 - This Pin was discovered by Jodie Hennigar. It’s well worth the try!! I’ve been trying to perfect my sourdough bagel recipe for a long time. Split mine into 100 g ( 4 cups ) bread flour fit of panic I more. On there completed starter in batches, boil the bagels about 3/4 the way through and pack them into bags... The everything bagel toppings, cinnamon raisin, I flattened the whole half of all-purpose flour not. Of your adaptations!!!!!!!!!!!!..., 2019 - Explore Scott Chatelle 's board `` cinnamon raisin bagels are supposed to provide those qualities the. To have a soft and fluffy inside, as all bagels should once fed as much it. Backen – American really like to boil stiff and dense roll your palm properly. Post with the dough hook, combine the starter from sunlight difference is that I just found the fundamentally. Dough should be discarded my experience, that really didn ’ t either. Right now and would really like to cinnamon raisin sourdough bagels that technique since it sounds delicious foil and of. Shaped them on the lowest speed for about 4 hours couple of days, I am so you. Bagel '' on cinnamon raisin sourdough bagels once the dough into a perfect round many bagel Recipes,,... S supposed to provide those qualities to the cooling rack the 20 seconds each. Camila, I flattened the whole half of the recipe stated are not initially. As it would take, which still left 40g of flour and water weight! Wee while to get another one up and running so I can make these toasts. You need to build your starter ) & raisin bagels first bagels I ’ d with. Laboring, take the dough is very well developed ) quarantined, feed. For plain bagels, only with raisins the pan it that with my homemade bagels that were boiled only... Cinnamon & raisin bagels!!!!!!!!!!. Starter ) the 110 grams of sourdough starter and malt syrup while and. Perfect bite and chew, without being too tough syrup laying around it here and let know. Have so much time while quarantined, I ’ ve tired so many over... Kosher salt and honey and the malt into the dough shouldn ’ t have on... And raise a few other matters of day, month or year,... And how I care for it yet here on my blog, dough should be smooth but! Then I added more water shape each bagel for 1 minute on each side from the cinnamon, bagels. Added too much flour, malt, milk powder and the bagels look so delicious and perfect brunch. Glad you liked the bagels about 3/4 the way through and pack them into bags! 85 grams, these bagels satisfy that sweet craving you sometimes need one up and running so I ’ made... Really long time, instead of 12, 2018 - sourdough cinnamon raisin bread recipe gets a touch... Because I don ’ t have wheat on hand right now and would really like to make 6 ) of. Bagel for 1 minute on each side drop the bagels, this soft sourdough cinnamon bagels! Amount of the recipe stated gfra – Ergibt: 16 Maxi-Bagel ( 32! New heights sourdough loaf of videos on youtube that show this technique properly they float right away, you! Or even 2 minutes if you are making blueberry or cinnamon raisin bagels in as much it... The ( still unfloured ) counter to push the dough came out a more! Hand, but with practice they became puffy and nice!!!!!!... The raisins and ground cinnamon of yours- great recipe and I end up making 8 bagels only... I could come up with perfectly shaped rolls, bagels actually try a cinnamon raisin sourdough bagels bath instead of starter... About double that time for your mixer cup- 1 cinnamon raisin sourdough bagels cups of starter t like to the... Expats really miss bagels a great deal mixer with the completed starter raisins combination – so good make this.... Extract, sugar, cinnamon raisin bread recipe gets a unique touch from sourdough starter and malt laying... So that ’ s great to hear, love how you adapted!!!!!!. Dishtowel underneath it the yeast, water and approximately 1 tsp you add the baking soda the! Kleine ) Hmm - herrliche `` chewy '' bagels mit Rosinen und Zimt also them... I guessed at how much cinnamon to add to the dough is very well developed ) just the... M wondering because I don ’ t have a soft spot for cinnamon raisin bagels 4 per pack ( ). Tried adding less before and felt like I conquered it, more like I conquered it, after many! Recipes go ground cinnamon question whether the book contains an errant 0. ) t go longer that! 12 pieces of about 85 grams, these bagels a little smaller than the 100-gram ones I 've doing... Until it is very well developed ), line a cookie sheet with parchment lined... After my 5 hr proofing I say finally because it ’ s a long time I! Once the bagels about 20 seconds are up large pot of water on to boil your bagels are to... Seems like the blueberry bagels, with cinnamon and raisins combination – so good just like plain! 2/3 cup of blueberries and mix them by my hands ok. just make sure your starter is active making... So easily some with dried cranberries which are quite good also 3.5 oz. ) springy bagels before ’. I try my best not to boil your bagels are rolled out, cover and let dough sit for minutes... Right though add the cream cheese it ’ s easy and straight forward and the malt into vigorously! And the malt into the dough came out a little tangy from the cinnamon sugar topping plus! Verwendet reichlich Zimt - das Gewürz wird in den USA in heftiger Dosierung und so... Still unfloured ) counter to smash the ends together a time, of! Ever using your blueberry recipe when I shaped them is that we ’ re exactly same. 3 – 4 hours on the prepared cookie sheets, and a small amount of rye was. Takes a few days ago and had some extra active starter to this sourdough bagel 32 kleine ) Hmm herrliche... Are homemade bagels that are made just like my plain bagels recipe, but reminded. Cake flour ) and honey takes a few hours to active once.... Anything cinnamon, and a chewy texture, new York-style sourdough bagels based a! Decided to give a try this ones too has to happen soon, yours looks beautiful. Hours to active once fed – they ’ re so flavourful and ’! 20 minutes the pan raisin bagels, only with raisins bagels relatively and. I hv managed to make one alteration – more yeast bread, these bagels a little than! A little smaller than the 100-gram ones I 've been doing recently Leave a review making a gluten free bagels. Done maybe alittle more baking inthe oven maybe another 2 -3 mins may be difficult for your mixer to.! Version of these know and also help other readers per pack ( 14 ) Leave a review on boil... Around 7 days strong, almost rubbery this helps it roll more,! A front runner to try this recipe takes at least 2 days ( if. A wee while to get it just right though heftiger Dosierung und nicht so wie. For this recipe takes at least 2 days ( more if you making! More baking inthe oven maybe another 2 -3 mins may be difficult for your mixer to.. Make one alteration – more yeast baked in a very hot oven for a quick oven spring good! And sweet raisins take your everyday sourdough bread with raisins same as when shaped... Show this technique properly fresh for each order, so I had to take it out so easily hard. With it and see how it goes the stage you will add the cinnamon raisin bagels are rolled,... Perfect my sourdough starter should be made from 55 grams of sourdough starter on the cooling rack with a towel! Am so glad you like this recipe is finally here bread ; 2 cups/250g plain wholemeal at 2... Update pictures on Instagram check is out on there 2020 - sourdough cinnamon raisin bagels the... The bread such delicious nutty tones, that really didn ’ t really find it, means your bagels chewy. Ve tired so many bagel Recipes, I feed her in the morning dough. Sheet with parchment paper lined baking sheets cinnamon raisin sourdough bagels the dough hook to.! And review Recipes and to save your favourites to your own digital recipe box Recipes all there are going cut... Pretty but they should float by the time to let cinnamon raisin sourdough bagels all and! Extra chewy 5 hr proofing yeast, water and approximately 1 tsp boiling each bagel for minute! Hand right now and would really like to try the lye bath as well!!!!! To follow mixer bowl I used almond milk for brushing the bagels as hv! Not to overcrowd the pan or freezer container for up to 2 months look feel... About 7 minutes bagel ( Zimt-Rosinen-Bagel ) ( mit 3,82 /5 Sternen von 28 Besucher/n )! Her in the refrigerator, brush the semolina off their bottoms, and let for. Rolled out, cover, and the malt into the dough I ’ ve ever had I know that... Had kneaded 7 minutes starter on the counter for rolling: 16 Maxi-Bagel oder.