We Love Cooking! + yeast

:: Cinnamon and Raisin Breakfast Bagels

It's true that there is no better smell wafting around the house than baked bread but I have to challenge that. These cinnamon and raisin bagels will definitely give the traditional sliced pan a run for its money, toasted with a little butter there is nothing that compares.

If you haven't made bagels before it's pretty similar to making a normal bread except just before they go in the oven you pop them in a little boiling water for a few minutes. The finished product has a wonderfully chewy texture with a great crispy crust.

I have a few variations on the traditional bagel recipe to post, but would love to hear your suggestions, what are your favourite types of bagels? Multiseed, Poppyseed, cheese? Let me know!

Cinnamon and Raisin Breakfast Bagels
I first tried these bagels in America and have been hooked ever since. The flavours are perfect for a cosy late morning breakfast. Bagels are really easy to make and if you can master bread you can definitely give them a go.

Makes 12 Bagels.
500g of strong white flour.
350ml of lukewarm water.
1 sachet of active dried yeast.
3 tablespoons of sugar.
1 tablespoon of cinnamon powder.
2 teaspoons of salt.
125g of raisins.
1 beaten egg.

Soak the raisins in a bowl of boiling water for 30 minutes. Place the flour in a large bowl and make a well in the center with the back of a spoon. Pour the water, yeast and sugar into the well and allow to sit for 6-8 minutes or until it becomes thick and frothy. Add the cinnamon and salt and using a spoon slowly incorporate the flour into the yeast and water mix until you form a dough. Turn the dough out on to a floured surface and knead in the raisins. Continue kneading for 4-5 minutes until the dough becomes smooth and elastic. Grease the mixing bowl, place the dough in and cover with a damp cloth. Leave in a warm place for 30 minutes or until the dough has doubled in size. Punch the dough down and turnout onto a floured surface. With your hands shape the dough into a long sausage shape and cut into 12 bagel shaped pieces. Poke your finger through the middle and with your fingers form the bagel shape. Place on greaseproof paper and set aside for 5 minutes.
Preheat the oven to Gas 5/375oF/190oC.
Bring a large pot of water to the boil, lower the heat to simmer and drop 4 bagels in at a time. Cook the bagels for approximately 1 minute either side, turning with a slotted spoon. Drain the bagels and place on a floured baking sheet. Brush with a little beaten egg and place in the oven for 20-25 minutes until they are golden.
Enjoy toasted with a little butter!

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:: Cinnamon and Raisin Breakfast Bagels + yeast