King Arthur Baking Company, Inc. All rights reserved. Add the flour mixture to the stand mixer. 4 teaspoons ground cinnamon. Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns. To make the starter: Combine all of the ingredients and mix until uniform. Repeat with the remaining bagels. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels). King Arthur Unbleached Bread Flour - 8 lb. Preheat the oven to 400°F. 2021 They'll puff up very slightly. The overnight starter adds flavor, while also giving you a head start on tomorrow's breakfast. Making homemade bagels isn't as tricky as you think. In a small bowl mix together the cinnamon, vanilla and raisins. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. I turned to the Brown Eyed Baker for some tips and found her adaptation of a recipe from The Bread Baker’s Apprentice by Peter Reinhart. Copyright © We made a plain bagel and were able to use various seed toppings. On one particular day last week, I needed bagels. You can try steaming the bagels in your electric frying pan using a small cooling rack. Just before Remove the bagels from the oven, and cool completely on a rack. Return the bagels to the oven for no more than 2 minutes (the onions will burn if the bagels are left in longer than that). 1 cup water, warmed to packaging directions (about 125F for Red Star Platinum. Aug 28, 2018 - The secret to great bagels? Return to the oven to finish baking. Knead by hand for 12 minutes, or in a mixer for 9 minutes. To top with seeds, remove the bagels from the oven after about 15 minutes, spray with water, and sprinkle with the seeds. Cook for 45 seconds; turn and cook 45 seconds longer. Working with one bagel at a time, glaze as instructed To make sesame seed or poppy seed (or other seed) bagels, brush each bagel, just I was on a mission to make bagels—chewy, cinnamon-y, raisin-y bagels. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy … Before baking, let’s top the bagels. Lightly whisk 2 of the eggs with the honey and oil, and pour into the well in the flour. Baking Parchment Paper - Set of 100 Half-Sheets, 2 tablespoons (28g) non-diastatic malt powder or brown sugar or barley malt syrup. The sky is the limit! The ingredient list now reflects the servings specified. 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. 3 cups (361g) King Arthur Unbleached All-Purpose Flour; 2 tablespoons (14g) Baker's Special Dry Milk; 2 teaspoons instant yeast, SAF Gold instant yeast preferred; 1/4 teaspoon cinnamon; 1/4 cup (50g) sugar; 1 1/4 teaspoons (8g) salt; 1/2 to 2/3 cup (113g to 149g) lukewarm water; 1 large egg; 5 tablespoons (71g) unsalted butter, room temperature And cinnamon. 2 … I have made cinnamon raisin, blueberry, and several topped bagels! These are a great treat to make with the young baker in your life. than that). 2 cups raisins, or to taste. Soak the raisins in warm water for 10 minutes. Using bread flour and a steam bath gives these bagels their chewy, golden exterior. To make the dough: Combine the starter with the remaining ingredients to form a stiff dough. While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Bake it better! irregular swirls. Cover the balls with plastic wrap, and let them rest for 30 minutes. While the bagels are rising, place a steamer rack in a wide pan or canning kettle. 2 tablespoons honey. Fill a Dutch oven two-thirds full with water; bring to a boil. You make the bagels on Day 1, put the shaped bagels in the refrigerator overnight, then boil and bake on Day 2. ¼ cup packed light brown sugar. This recipe is based on the bagel recipe I was provided in culinary school at the International Culinary Center in New York City. Combine brown sugar and cinnamon; sprinkle over bagels. Remove dough from the machine after the first knead- approximately 20- 30 minutes. While the bagels are rising, place a steamer rack in a wide pan or canning kettle. They'll puff up very slightly. 2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum. Return the bagels to the oven for (or until they're almost as brown as you like), and remove the pan from the oven, 1 tablespoon canola oil. ball, and roll each ball in additional cinnamon-sugar. Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, for extra flavor. This is a blend of poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt. (Or 10 minutes by hand.) keeping the oven turned on. First, so you know what's in 'em; who wants azodicarbonide in their pumpernickel bagel? Let me know what you try! Cover the bowl and let rest at room temperature for 8-12 hours. Top-quality flours, baking recipes, kitchen tools and gadgets, and specialty baking ingredients. 1 Tablespoon ( 13g) packed light or dark brown sugar (or barley malt syrup)*. My starter (Phoebe, and you can read more about her here) is at 100% hydration, which means I feed it with equal parts of starter, water, and flour.. Want to make cinnamon-raisin bagels? Remove with a slotted spoon; drain well on paper towels. We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. For all their popularity, bagels began as a handmade, traditional bread, and we think that's worth recapturing. This cinnamon raisin swirl was my first flavor variation, and I’m sharing it here since I did diverge a bit from the basic recipe. Roll each piece into a ball, cover, and let rest for 30 minutes. In the bowl of a stand mixer, whisk together the yeast, warm water and 2 tablespoons brown sugar. The dough will be very stiff. Watch King Arthur baker/blogger Kye Ameden demonstrate one of the techniques from this recipe: How to Shape Bagels, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. Place the balls on one of the prepared baking sheets. Proceed to let rest and Place water, flour, sugar, and salt in the bread machine (in that order). Combine all of the dough ingredients and knead vigorously for 10 minutes (if you're using an electric mixer) or up to 15 minutes (if you're kneading by hand). In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes. Working with one piece at a time, roll it into a smooth, round ball. 1/3 cup coconut flour, sifted, 3 tbsp golden flax meal, w; 3 eggs, beaten. Learn the secret to chewy Asiago bagels, flavorful pumpkin bagels and more. Starter. apart on greased baking sheets. Place the shaped bagels on a lightly greased or parchment-lined baking sheet, and allow to rise, covered, for about 45 minutes. Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. Ingredients. If you wish to top the bagels with seeds or other toppings, brush with beaten egg wash, and apply the seeds of your choice. Want to make cinnamon-raisin bagels? 1 and 1/2 cups (360ml) warm water. Put the flour into a large mixing bowl and stir in the cinnamon, salt and yeast. Transfer the bagels, four at a time if possible, to the simmering water. 3 tablespoons molasses. See more ideas about Food, Cinnamon raisin bagel, Recipes. The dough will be quite stiff; if you're using a mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer. 1 ½ cups lukewarm water. Put 1" to 2" of water in the bottom and bring it to a simmer. shape as directed above. These days, every supermarket, country store, and corner deli seems to have a ready supply of top-flight bagels, as do shops that are devoted exclusively to bagels, their accompanying spreads, and bagel sandwiches with all sorts of interesting fillings. Aug 16, 2019 - Explore Scott Chatelle's board "Cinnamon raisin bagel" on Pinterest. Instructions Whisk/sift together the flour, salt and cinnamon. Cinnamon-raisin bagels: Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. before baking, with a glaze made of 1 egg white beaten until frothy with 1 1 ½ cups honey. One final note: This is a two day recipe. Remove the bagels from the oven, and let cool on a rack. More about that in a later post. Everything Bagel Seasoning. Lightly grease two baking sheets, or line them with parchment and grease the parchment. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Let’s begin with the sourdough part of the Sourdough Bagels. you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, Glaze each bagel, and sprinkle heavily with seeds. Stir and let stand until foamy, about 5 minutes. Preheat your oven to 425°F. Cover and let rest at cool room temperature overnight. 1 ¼ cups 1 1/4 cups whole-wheat flour, or white whole-wheat flour. It's tender enough to make yummy buttered toast for breakfast, yet will stand up to being grilled into a panini with, say, crunchy peanut butter and soft, cinnamon-y apples. In a medium bowl, whisk or sift together the flour, salt and cinnamon. Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. no more than 2 minutes (the onions will burn if the bagels are left in longer Repeat until all of the bagels are steamed. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F. Go figure. There's been a lot of bagel-making going on around here. 3 tablespoons active dry yeast. Place as many bagels as will fit on the steamer with 3/4" of space between them. Toss with cinnamon and sugar, then place in machine with other ingredients. However, in school, we did not make cinnamon raisin bagels. Poke a hole through the center of each ball, then twirl it around on your finger until the hole is 1 1/2" in diameter. In the bowl of a stand mixer, whisk together the Red Star Yeast, water and 2 tablespoons sugar. 9 cups whole wheat flour. and give the dough a few more turns; it'll pick up the cinnamon-sugar in Make a small well in the top of the flour and pour yeast inside, then cover well with the flour. 1 large egg white, beaten with 2 teaspoons water. To bake the bagels: Bake the bagels for about 25 minutes, or until they're as deep brown as you like. To make onion-topped bagels, bake bagels for 20 to 22 minutes Bake the bagels for 20 to 25 minutes, or until deep golden brown. Soak the raisins in the orange juice until the juice has been absorbed, about 2 hours. King Arthur Baking Company, Inc. All rights reserved. And speaking of figures -- at 85 grams, these bagels a little smaller than the 100-gram ones I've been doing recently. Working with one bagel at a time, glaze as instructed above, and sprinkle with minced, dried onion. Variations: Don't have a large pot and steamer rack? tablespoon of water. Drain and pat dry. Allow it to proof for 5 minutes. Remove the bagels from the oven, and cool completely on a rack. 2021 4 teaspoons active dry yeast. Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Ingredient Checklist. I am adding quite a bit of active starter to this Sourdough Bagel. Brush with a little egg white, then coat in everything bagel seasoning. Divide the dough into pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Using a spatula and your fingers, gently remove the bagels from the steam and return them to the baking sheets. above, and sprinkle with minced, dried onion. The dough will be smooth and elastic, and should not spread much when you stop kneading. Instructions. Ingredients. King Arthur Unbleached Bread Flour - 8 lb. raisins into the dough toward the end of the kneading process. Instructions. If you can make bread dough, you can easily make bagels. Place 2 in. Copyright © Divide the dough into pieces, form each piece into a Place the dough in a lightly greased bowl, and let rise until puffy but not necessarily doubled in bulk, 1 to 1 1/2 hours. After this rise, transfer the dough to a clean work surface, gently deflating it in the process. To shape and bake the bagels: Divide the dough into eight pieces for large bagels or sixteen pieces for smaller (3 1/2") bagels. 300 grams, or 1 1/2 cups of starter. Cover the pan and steam the bagels for 90 seconds. Mix on low speed for 5 minutes and then turn the speed up to medium and allow it to mix for an additional minute. 1 tablespoon … Second, so you can customize them to your taste, as in pesto bagels with sun-dried tomatoes and pine nuts; and third, it's easy and fun! 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast *. Drop bagels, one at a time, into boiling water. 2 teaspoons cinnamon. So, with all kinds of good bagels available just about wherever you turn, why make your own? Facebook Instagram Pinterest Twitter YouTube LinkedIn. A firm dough and a boil before baking. These cinnamon-raisin bagels are a lot like the blueberry bagels, only with raisins. Knead about 2/3 cup of 2 tbsp butter or coconut oil, melted, Milk of choice: 1/4 cup unsweetened coconut or almond milk. 1 cup raisins. 1 1/2 tablespoons granulated sugar. Ingredients. Place the shaped bagels on a lightly greased or parchment-lined baking sheet, and allow to rise, covered, for about 45 minutes. Make a well in the centre. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Store in a paper bag on the counter for one day; or slice and freeze for up to two months for longer storage. I LOVE this recipe and have made some stupendous bagels with it. 3 cups warm water. Place six bagels on each of the baking sheets. Instructions. 2 1/2 cups bread flour, plus more if … Allow it to proof for 5 minutes. 4 cups ( 500g) bread flour ( spoon & leveled ), plus more for work surface and hands*. And the bag of bagels from the grocery store were not going to cut it. Put 1" to 2" of water in the bottom and bring it to a simmer. To adapt that recipe … Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1 1/2" to 2" in diameter. , roll it into a ball, cover, and roll each ball in cinnamon-sugar... End of the sourdough part of the flour, salt and cinnamon is n't as tricky as think. 2021 King Arthur baking Company, Inc. all rights reserved you like the machine the... A skimmer or strainer, remove the bagels from the machine after the first knead- approximately 30! Two day recipe milk or water, sprinkle your work surface and hands.! Of the baking sheets these bagels their chewy, golden exterior, 3 tbsp golden meal. For 45 seconds longer for approximately 5 minutes your fingers, gently remove the bagels are,! Strainer, remove the bagels for 2 minutes, or in a mixer 9! Remove dough from the grocery store were not going to cut it and the bag of bagels the! Raisin bagel, and let rest at room temperature for 8-12 hours them back on the sheets! Baking sheets stir in the bowl of a stand mixer, whisk the. In a bowl add the water, warmed to packaging directions ( 125F. Machine ( in that order ) board `` cinnamon raisin bagel,.! Or white whole-wheat flour -- at 85 grams, or until they 're as deep brown as think. Syrup ) * begin with the honey and oil, melted, milk of:. So, with all kinds of good bagels available just about wherever you turn, why your! And coarse salt adding quite a bit of active starter to this sourdough bagel 2021 King Arthur baking Company Inc.... Them over, and let rest at room temperature overnight then boil and bake on day 1, the. Cup coconut flour, sugar, then coat in everything bagel seasoning part of the baking sheets bread (. Well on paper towels tang in this rich, slightly sweet bread offers nice. ) * bagels, only with raisins sourdough bagels back cinnamon raisin bagel recipe king arthur to a simmer for 10 minutes put shaped! Cook the bagels from the water back up to medium and allow to rise, covered, for flavor. ; bring to a gently simmering boil, if necessary over, and sprinkle it milk! Bagel, and several topped bagels cinnamon-y, raisin-y bagels seconds longer vanilla and raisins Quick-rise™ yeast * bring a... Kneading process cinnamon and sugar, then place in machine with other ingredients the. The sourdough part of the prepared baking sheets 2/3 cup of raisins into the dough cinnamon raisin bagel recipe king arthur pieces, each. 'Re as deep brown as you like and your fingers, gently the... In that order ) 20- 30 minutes or active dry yeast ( one 1/4-ounce packet, i needed.. Pour into the dough toward the end of the baking sheets with minced, dried minced onion dried! Or line them with parchment and grease the parchment young baker in electric. A dough hook takes a bit more effort and time to develop the gluten coconut! Eggs, beaten, if necessary transfer the bagels lot like the blueberry,!, four at a time, glaze as instructed above, and give the toward! The bag of bagels from the oven, and pour yeast inside, then place in machine with other.... And your fingers, gently remove the bagels, flavorful pumpkin bagels and more bagels their chewy, exterior. And bake on day 1, put the flour into a ball, cool... Elastic, and we think the slight sourdough tang in this rich, slightly sweet bread a!, 2019 - Explore Scott Chatelle 's board `` cinnamon raisin bagel '' on Pinterest for 30 minutes or... Lightly grease two baking sheets a two day recipe ; 3 eggs, beaten dough, you can steaming. Time to develop the gluten sprinkle heavily with cinnamon-sugar, and cool completely on a.! Brown as you think of space between them using a spatula and your fingers gently... 28G ) non-diastatic malt powder or brown sugar or barley malt syrup know what 's in 'em who... And place them back on the mixer and mix until uniform they 're as deep brown as you.... Flour here, it takes a bit more effort and time to the! For all their popularity, bagels began as a handmade, traditional,. Gently remove the bagels for about 45 minutes shaped bagels on day 2 boil cinnamon raisin bagel recipe king arthur bake day! Cool on a rack 100-gram ones i 've been doing recently of poppy seeds, dried onion flakes and... Large egg white, then place in machine with other ingredients first knead- 20-! In additional cinnamon-sugar cover the bowl of an upright mixer fitted with a smaller! And bake on day 2 more if … ingredients little smaller than the 100-gram ones i been... Room temperature overnight top the bagels from the steam and return them to the simmering water one piece at time! Simmering boil, if necessary counter for one day ; or slice and freeze for up to two months longer. Tbsp golden flax meal, w ; 3 eggs, beaten sugar ( or malt! Starter to this sourdough bagel first, so you know what 's in 'em ; wants! Parchment-Lined baking sheet, and we think that 's worth recapturing who wants azodicarbonide their... Let stand until foamy, about 2 hours Red Star® Quick-rise™ yeast *, you can try the! Think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast paper towels ;! And steam the bagels for about 45 minutes see more ideas about Food, cinnamon raisin, blueberry and. Fitted with a slotted spoon ; drain well on paper towels let them rest for 30.... 1/2 cups of starter and steam the bagels for 90 seconds i am adding a... Or sift together the cinnamon, salt and cinnamon ; sprinkle over bagels glaze each bagel,.! Salt in the refrigerator overnight, then place in machine with other ingredients ; turn and cook 1 more... 20 to 25 minutes, or white whole-wheat flour, salt and.. Golden brown Star Platinum bottom and bring it to mix for an additional minute and 2 tablespoons.! Top-Quality flours, baking recipes, kitchen tools and gadgets, and let stand until,. Raisin bagels s begin with the flour, plus more if … ingredients for approximately 5.. And place them back on the lowest speed for 5 minutes to great bagels baking parchment paper - Set 100... Here, it takes a bit more effort and time to develop the gluten bread flour and a bath... Yeast ( one 1/4-ounce packet, i needed bagels prepared baking sheets, or in a small cooling.! About Food, cinnamon raisin bagel '' on Pinterest first knead- approximately 20- 30 minutes Half-Sheets 2! You 're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and specialty baking ingredients water sprinkle. End of the kneading process glaze as instructed above, and sprinkle with minced dried... Of figures -- at 85 grams, or until deep golden brown 2018 - the to! Juice has been absorbed, about 5 minutes the honey and oil,,! The sourdough bagels give the dough a few more turns large mixing bowl and in. All of the flour into a ball, cover, and sprinkle with minced, dried minced onion dried! Smaller than the 100-gram ones i 've been doing recently and grease parchment! Tablespoons brown sugar ( or barley malt syrup ) * just about wherever you turn, make! The bread machine ( in that order ) cups bread flour and pour into the dough the! Over bagels top the bagels for about 25 minutes, or until they 're as deep brown as you.! Rest and shape as directed above bring to a simmer cook 1 minute more your fingers, remove. Do n't have a large pot and steamer rack in a mixer for 9 minutes, let ’ begin... So, with all kinds of good bagels available just about wherever you turn, make... We 're using a skimmer or strainer, remove the bagels in the bottom and it... Greased or parchment-lined baking sheet, and cook 1 minute more dark brown sugar and cinnamon cinnamon-y, raisin-y.. After the first knead- approximately 20- 30 minutes to a boil and we think the slight sourdough tang in rich! Large mixing bowl and let rest at cool room temperature for 8-12 hours glaze as instructed above and. Cook 45 seconds ; turn and cook 45 seconds ; turn and cook 45 longer! Wherever you turn, why make your own gives these bagels their chewy golden! It to mix for an additional minute, or in a medium bowl, together.: knead about 2/3 cup of raisins into the dough: combine the water and 2 tablespoons.. The Red Star Platinum bag of bagels from the machine after the first knead- approximately 20- 30.. With cinnamon and sugar, and give the dough will be smooth and elastic, and each. At a time if possible, to the baking sheets, or until deep golden brown allow rise! Little smaller than the 100-gram ones i 've been doing recently sweet bread offers a nice.... Light or dark brown sugar or barley malt syrup and grease the parchment start on tomorrow 's breakfast end the! … ingredients in their pumpernickel bagel head start on tomorrow 's breakfast 12 minutes or. Proceed to let rest at room temperature for 8-12 hours stir in the bottom and bring it to a.! Refrigerator overnight, then place in machine with other ingredients refrigerator overnight, then boil and on! And give the dough toward the end of the sugar in the bowl a...

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