Cinnamon Raisin Bagels Recipe
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Category
Easter
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Cusine
American
What do you need?
How to make?
Ingredients
For the Yukone:
6 ounces cold water
3 1/2 ounces bread flour
For the Dough:
10 ounces bread flour
2 1/2 ounces whole wheat flour
1/2 ounce sugar
2 3/4 teaspoons ground cinnamon
2 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1 teaspoon instant dry yeast
4 ounces water
4 1/2 ounces golden raisins
1 ounce barley malt syrup , optional
Directions
In a 10-inch skillet, whisk water and flour over medium heat until paste becomes a thick lump, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, cover, and cool until it reaches about 75 degrees F on an instant-read thermometer, about 30 minutes.
Pulse bread flour, whole wheat flour, sugar, cinnamon, salt, and instant yeast in a food processor fitted with a metal blade. Once ingredients are combined, add cooled yukone and water. Process until dough is smooth, about 90 seconds. Turn dough onto a clean, un-floured surface and knead in raisins; it will seem an impossible task at first, but keep at it. Divide dough into 8 roughly equal portions .
Cup a portion of dough beneath your palm and work in quick, circular motions to form a tight skin around the ball, with only a tiny seam along the bottom. If seam is large or irregular, continue rounding until bottom is nearly smooth. Cover with plastic and let rest 15 minutes. Poke a hole into the center of each portion with a damp fingertip, then gently stretch into a 3-inch ring, wetting your hands in cold water as needed to prevent sticking. Arrange on a well-greased, parchment-lined half sheet pan, then cover with plastic and refrigerate 24 to 36 hours, depending on your schedule.
Adjust oven rack to lower-middle position and preheat oven to 425 degrees F . Fill a stainless steel pot with about 3 inches of water, stir in barley malt , and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Working with 2 or 3 bagels at a time, boil bagels, about 30 seconds per side. Place on paper towels, then immediately transfer to a parchment-lined half sheet pan. , then sliced and briefly toasted to serve.
