Wednesday, May 26, 2010

Cinnamon Raisin Bagel

If I had to pick my top three favorite bagel flavors, cinnamon raisin would definitely be one of them.  Cinnamon and raisins, the combination is hard not to like.  I love the smell of bread baking in the kitchen, and it is especially true when baking with cinnamon.  The sweet aroma fills the kitchen, and I stare at the timer, thinking about the first bite of freshly baked bagels.

If you are not sure how to shape the bagel, please look at the pictures here.

Cinnamon Raisin Bagel Print Recipe

570g bread flour
1 1/2 Tbspcinnamon powder
2 1/4 tspinstant yeast (1package)
2 Tbspsugar
2 Tbsphoney
1 tspsalt
1 Tbspoil
1 1/3 cuplukewarm water
1/2~2/3 cupraisins

1.5~2Lwater (for boiling)
1 Tbsphoney (for boiling)

  1. Knead the dough: In a bowl, combine the flour and the cinnamon.  In a large bowl, combine the instant yeast, sugar, honey, salt, oil, and lukewarm water and stir (the ingredients do not need to dissolve in the water. The yeast may be a little lumpy.) Add the flour mixture to the bowl and mix with a spoon or a spatula first to prevent the dough from sticking to your hand.  When the mixture starts to come together, start using your hand, and transfer the dough to a clean surface.  Knead the dough until smooth, about 15 minutes.  At the end of the kneading process, fold in the raisins and knead it a little more until combined.
  2. Let the dough rest: Divide the dough into even 12 pieces.  Form each piece of dough into a ball.  Cover the balls with a damp towel to avoid dehydration. Rest the dough for 10 minutes.
  3. Shape the dough : Lightly dust the rolling pin with flour.  One at a time, place a ball on to a clean surface, the bottom side up, and roll into an oval shape.  Roll the dough and pinch the edges to seal.  Roll the dough on the surface and make it into a 7~8-inch rope.  Overlap and join the ends (If you like harder, tighter dough, twist the rope when you join the ends). Squish and roll to fuse the ends. Repeat with the remaining pieces of dough.  Cover with a dry towel, let it rise about 20 minutes. 
  4. Preheat the Oven: Preheat the oven to 420 degrees.
  5. Boil the dough: In a pot, boil 1.5~2L of water, add honey and stir.  Lower the bagels into the water, 2~3 bagels at a time, boil them for 30 seconds per side.  Place the bagels onto a prepared baking sheet.
  6. Bake the bagel: Transfer the baking sheet into the oven, bake for 9 minutes. Rotate the baking sheet and bake for another 8~9 minutes, until golden brown. Remove from the oven, and let them cool on a wire rack.  

Yields 12 small bagels