Breakfast anyone?! Sometimes, a hit of carbs is only a good thing, perfect to fill you up quick. These bagels are good for you though; wholewheat, low fat and low sugar!
This is about the 475027493 time I have made bagels and to be honest, these are the most perfect batch yet #girlvsbagel
If you have been reading my blog for some time, you may know that I despise raisins in food. However, these bagels are a completely different story altogether.
There is sometime about raisins in a cinnamon bagel that just "works". Eating a cinnamony bagel and bamm! Sweet raisin, you know what I mean?
As you can probably tell, I love these bagels. The perfect amount of chewiness, a lovely dark golden colour and the optimum amount of raisins, if you love bagels, you will love these.
I was surprised about how easy it was to make these bagels from start to first. Just like a regular yeasted bread dough but instead of just baking it, you boil them first to achieve the lovely chewy texture and the glorious colour which develops during baking.
And yes, making bread is as easy as turning on the oven, trust me!
Making bread is all about the chemistry; yeast is just a little microorganism that gets to work making carbon dioxide and alcohol whenever it has a supply of food and a suitable temperature to grown in. The yeast feeds on the sugars found in the flour as well as the smidgen of added sugar whilst the dough is proving to make carbon dioxide to make it grow and "prove". This also develops alcohol which develops the bread flavour. But don't worry, the alcohol evaporates during baking!
Proving is vital for a successful bread; if you under-prove, your bread will be flat and no air-bubbles made. If over-proved, the yeast has no more energy and the gluten structure in the bread may collapse.
However, if you prove your bread for the perfect amount of time, your bread will be utterly divine!
Kneading also is one of the most important things about making bread. Kneading builds up gluten, a protein from flour, which makes bread dough elastic and stretchy. I cannot stress enough how important kneading you dough is. For a long time, I used to use my table top mixer, fitted with the dough hook to knead my bread dough. However, this did not produce great results at all! So, about years ago, I started to hand knead my dough and the difference it made was amazing.
No more dense breads. Hand kneading lets you manipulate the dough, therefore building up more gluten thus producing a better bread.
I 1000% recommend kneading by hand even if you are not the most confident, just practice on the dough. Plus, it is so much more fun.
Only, ever, if you are pushed for time, can you use a table top mixer, just make sure to leave it to knead for a good 7 minutes. But trust me, you will enjoy kneading by hand so much more!
So first, shape the dough into 4 equal balls like so.
Next, press your thumb into the middle to make a small hole.
Stretch the hole with your hands to make it slight bigger.
Next, put three fingers into the hole and spin in on the work-surface to make the hole larger, this is the fun bit!
Ta dah! One perfect bagel. Make the hole bigger than you want it to be as the dough will slowly spring back during the last short prove and when the bagel is being boiled and baked.
Just repeat until all of the bagels are ready to go for their dip.
What makes bagels soo good is the technique of being quickly boiled and then baked. Boiling the bagels creates the chewy texture and promotes a golden colour in the oven. Boiling bagels is actually a very easy thing to do. Fill a medium sized pot with water and the baking soda and sugar and bring to the boil. Add one bagel and boil for 30 seconds and flip and boil for another 30 seconds. Lift out and place on a wire rack to drain and repeat. After, they should look something like this...
And finally just bake! They only take 15 - 18 minutes to bake, which is very speedy for a bread but that means you can enjoy them quicker. Perfect golden, flavoursome and fun to make, these cinnamon raisin bagels are a far cry from the shop-bough ones.
Cinnamon Raisin Bagels
Posted by Eve
- 125g strong wholewheat flour
- 100g strong white flour
- 1 tbsp. dark brown sugar
- 1 tbsp. cinnamon
- 1/2 tsp. salt
- 200ml warm water (about 37ºc)
- 7g fast action yeast
- 40g raisins
For the boiling
- water, about 1-2 litres, depending on your size of pot.
- 2 tbsp. baking soda
- 1 tbsp. caster sugar
- Put the wholewheat flour, white flour, dark brown sugar, cinnamon and salt into a large bowl and mix well. Put the water and yeast into a jug and mix well. Leave for 5 minutes until bubbles start to form.
- Pour the water into the dry ingredients and mix well with a wooden spoon.
- Knead for 7 minutes in an electric mixer with the dough hook attachment or 10 minutes by hand until the dough is smooth, elastic and very stretchy.
- Place the dough into a clean and oiled bowl and cover with clingfilm. Leave to prove for one hour until doubled in size
- Once the dough has proved, add the raisins and punch down with your fist. Divide the dough into 6 equal pieces and roll each piece into a ball.
- Using your thumb, poke a hole into the centre of one of the balls and slowly stretch it to make a hole about 4cm in diameter.
- Leave the bagels to prove for another 15 minutes until they are slightly puffier in texture. Meanwhile put a large saucepan of water onto boil with the baking soda and sugar. Get a cooling wire rack ready for the bagels and line a large baking tray with baking paper.
- Preheat the oven to 220ºc / 200ºc/ gas mark 7.
- Once the bagels have proved again, carefully drop them into the boiling water. Boil for 30 seconds and flip and boil for another 30 seconds. Drain on a wire rack and repeat.
- Once all the bagels have been boiled, place on the baking tray and bake for 15-20 minutes until a dark golden brown and shiny. Leave to cool on the tray for 2 minutes and then remove them onto a wire rack to cool completely.