Sunday Morning Bagels.

My dad would totally disagree with what I'm about to say, but here it goes...I'm a morning person. To a certain extent at least. No offense dad, but I've come to find out I am more of a solo morning person.When I was younger and would wake up on the weekends at 10AM (realistically 11AM), he would have been up for HOURS by then. With bottled up energy. Just waiting for someone to bug  talk to about any thing. Which kinda made me grmupy and not a good morning person at all. Now, I like to get up early (without an alarm - alarms make me cranky too), drink my coffee, catch up on my favorite blogs, check the weather, figure out my day, pick out my outfit and so on. And the husband usually sleeps in, so in turn, I feel productive in the morning. Its when I have the most energy I guess (or that's when the caffeine is the strongest). Maybe its because I now go to bed at 9:30PM and feel like I have to make the most of the time I am actually awake. I dunno. It works.
Let me tell you how productive this Sunday morning was for me. Really productive; that's how much. I made bagels. That's right, by hand and from scratch and they were good. Like really good. They take some time to make, but seriously - yum. And the time it takes is mostly just waiting for the dough to rise. While it was rising, I made some apple butter, and more dough for my "every day" bread....ya, told you I was productive.

Homemade Cinnamon Raisin Bagels
Inspired by Food Coma // Makes 8 bagels
3 1/2 Cups Bread Flour
2 Teaspoons Active Yeast
1 1/2 Tablespoons Sugar
1 1/2 Teaspoon Salt
1 1/2 Cups Warm Water and maybe a few more tablespoons if neede
2 Tablespoon Cinnamon
2 Cups Raisins

Note: If you don't have a stand mixer, just substitute your arm routine at the gym with kneading this dough for roughly 10 minutes.
  1. In 1/2 cup of warm water, add sugar and yeast. Let this sit for about 5 minutes without stirring.
  2. Whisk together flour, salt, yeast and cinnamon in a bowl of a stand mixer (using paddle attachment).
    Make a well in the middle of the flour and add the warm water mix.
  3. Turn stand mixer on low speed to combine all the ingredients adding a tablespoon of water at a time if it is looking too dry. Once it all comes together let it knead for 10 minutes. If you don't have a stand mixer, knead dough by hand for 10 minutes.
  4. While kneading, throw in the raisins. Make sure they get really worked into the dough.
  5. After 10 minutes, place dough in a lightly oiled bowl and cover with plastic wrap or a damp towel for an hour. You can just spray the bowl with some non stick stray. After an hour the dough should double in size.
  6. After an hour, punch down the dough to release the gases. Place dough on a lightly floured surface and divide the dough into 8 even balls. I use a dough knife and a scale to help with this task. Side note on the dough balls: Make them as smooth as you can. Shape each piece into a round ball. Then, take a dough ball, and press it gently against your workspace moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms.

  7. Then, stick your thumb through the center of the dough ball forming a bagel-like shape.
  8. Place bagel dough things on your workspace and cover with a towel for another 10 minutes.

  9. Bring a pot of water to a boil and turn the oven on to 425*. After the 10 minutes are up and the water is boiling, place each bagel in the water and boil 1 minute per side. You can use a fork or spatula to flip them.
  10. Once boiled, place them onto a baking sheet and bake for 20 minutes until golden brown.
  11. Cool on a rack for about 10 minutes until you eat them. You may burn your taste buds off. Enjoy plain, with cream cheese or melted butter.
  12. Store in an airtight container for about a week. If they last that long at least.

  • Plain Bagel: Omit the raisins and cinnamon
  • Everything Bagel: add chopped garlic, chopped onion, coarse salt, caraway seeds, poppy seeds, sesame seeds.
  • Sesame/Poppy/Salt Bagel: add desired amount to the top before baking.
  • Blueberry Bagel: Knead in frozen for fresh blueberries (2 Cups)
If adding toppings, do so after the boil and before you bake them.



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