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.
- In 1/2 cup of warm water, add sugar and yeast. Let this sit for about 5 minutes without stirring.
- 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.
- 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.
- While kneading, throw in the raisins. Make sure they get
really worked into the dough.
- 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.
- 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.
- Then, stick your thumb through the center of the dough ball
forming a bagel-like shape.
- Place bagel dough things on your workspace and cover
with a towel for another 10 minutes.
- 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.
- Once boiled, place them onto a baking sheet and bake for 20
minutes until golden brown.
- 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
- 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
- Blueberry Bagel: Knead in frozen for fresh blueberries (2