Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, chewy cinnamon raisin bagel. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
This cinnamon raisin bagels recipe is similar to my everything bagels and plain bagels recipe. Bread Flour: A high protein flour is necessary for making bagels. We want a dense and chewy texture, not.
Chewy Cinnamon Raisin Bagel is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Chewy Cinnamon Raisin Bagel is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook chewy cinnamon raisin bagel using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chewy Cinnamon Raisin Bagel:
- Take 300 grams ♥Strong (bread) flour
- Get 75 grams ♥Whole wheat flour
- Take 2 tsp ♥Cinnamon
- Take 6 grams Dry yeast
- Get 22 grams Honey (or sugar)
- Make ready 6 grams Salt
- Make ready 240 ml Lukewarm water (30°C)
- Take 200 ml Raisins
I have a soft spot for cinnamon raisin bagels. I ate one almost every day for most of high school and college. But like almost all bagel recipes, it has you boil the dough before baking it. The reason for boiling the dough is because the water helps create a chewier, heartier, thicker crust.
Steps to make Chewy Cinnamon Raisin Bagel:
- Combine the ♥ ingredients into a large bowl. Make a well the center and add the yeast and honey. Add the salt at the edge.
- Pour the water on top of the yeast and honey, and gradually move towards the edges (where the salt is). Mix it in. Add in the raisins and then knead.
- Use your wrists and knead for 15 minutes. When the texture becomes smooth and it's easy to spread out, it's done.
- Use a scraper to divide the dough into equal portions, and shape into balls. Lay seam side down and let rest for 15 minutes.
- After resting, use a rolling pin to roll out the dough to 20 x 12-14 cm.
- Roll the dough into a 2 cm cylinder and flatten one end.
- Wrap the flattened end around to form a donut shape and connect the ends as smoothly as possible.
- Since they swell when rising, make the center hole quite large.
- Let rise (there's no need for a second rising). Use the oven's bread proofing function at 40°C for 25 minutes.
- Boil one side of each donut for 1 minute and then place on a baking tray.
- Bake for 10-12 minutes at 190°C and then they are complete.
Cinnamon and raisin bagels are the real deal with a perfect chewy texture that look as wonderful and authentic as they taste. The first time I tasted a properly made cinnamon and raisin bagel was on a holiday in New York. One of the best things about New York is that there are places that you can go at. Deliciously chewy homemade cinnamon raisin bagels baked and boiled to perfection. This easy bagel recipe uses simple ingredients will be your new go-to!
So that is going to wrap it up with this exceptional food chewy cinnamon raisin bagel recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
