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
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 cinnamon bagel and bam! 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 color 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 color 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 flavor. 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 your dough is. For a long time, I used to use my tabletop 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 bread. 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 tabletop 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!
Now is it time for the shaping of the bagels to get that iconic shape. I find this my favorite part of the recipe. I hope this guide will help!
If you make my Cinnamon Raisin Bagels Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
125g strong wholewheat flour For the boiling water, about 1-2 litres, depending on your size of pot. Try out our Cinnamon Raisin Bagels recipe and post your results below in the comments…
How do you make Cinnamon Raisin Bagels
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
2 tbsp. baking soda
1 tbsp. caster sugar
125g strong wholewheat flour
For the boiling
water, about 1-2 litres, depending on your size of pot.
Try out our Cinnamon Raisin Bagels recipe and post your results below in the comments…