I keep an ongoing grocery list on the kitchen counter
and I noticed Youngest Hawthorne had added a few items,
cinnamon raisin bagels being one of them.
Well, Rosie ain't buying no stinkin' bagels from Food Lion.
She'll make her own.
So I did.
Rosie's Cinnamon Raisin Bagels
1 cup warm water
1 tsp rapid rise yeast
1 TB honey
3 1/2 cups King Arthur unbleached bread flour
1 1/2 tsp kosher salt
1/2 cup raisins
(I would have used 1 cup and more of raisins,
but I only had 1/2 cup in a dried clump
hiding in a corner in the back of my fridge.)
1/4 cup sugar
2 TB cinnamon
To make the dough:
Place water, yeast, honey, flour, and salt in mixing bowl.
Using the dough hook, mix on lowest speed for 3 minutes,
or until well-blended.
If the dough isn't fully hydrated,
mix in a little water - a tablespoon or two.
Let dough rest for 5 minutes.
Add in raisins, sugar, and cinnamon
and mix on low for 4-5 minutes
to smooth out the dough and develop the gluten.
Place the dough in a lightly oiled bowl,
cover with plastic wrap, and refrigerate overnight or up to two days.
On baking day:
Divide the dough into 6-8 pieces.
(A typical bagel is about 4 ounces before baking.)
Form each piece into a ball by rolling it on a
clean, dry, work surface.
Do not flour the surface.
If the dough won't ball up,
wipe the surface with an damp paper towel.
The moisture should provide enough traction
for the dough to form into a ball.
Poke a hole through the center of the ball
and, holding the dough with both thumbs in the hole,
rotate the dough, stretching it,
until the hole is about 2 inches in diameter.
Place each shaped bagel on a sheet pan
lined with lightly oiled parchment paper.
Heat oven to 500°.
To check whether the bagels are ready for baking,
use the "float test."
Place one of the bagels in a bowl of cold water.
If the bagel sinks, shake it off and return to pan.
Wait another 15 - 20 minutes and test again.
When the bagels float, they're ready to boil.
For the poaching liquid:
Fill a large pot with at least 4 inches of water.
Bring to a boil, then reduce heat to a simmer.
Stir in a tablespoon of honey,
a teaspoon of kosher salt and a tablespoon of baking soda.
Working with 3-4 bagels at a time,
gently lower each bagel into the simmering water.
Poach for one minute,
turn bagels over, and poach for another minute.
Remove bagels with a slotted spoon
and transfer to oiled parchment paper.
Place pan of bagels in oven and lower the heat to 450°.
Bake 8 minutes, rotate the pan and bake another 10-12 minutes,
until the bagels are golden brown.
For the topping:
Melt 3 TB unsalted butter.
Dip each bagel in the butter,
then dip into a bed of cinnamon sugar -
1/4 cup sugar and 1 TB cinnamon.
(I would have used 1 cup and more of raisins,
but I only had 1/2 cup in a dried clump
hiding in a corner in the back of my fridge.)
1/4 cup sugar
2 TB cinnamon
To make the dough:
Place water, yeast, honey, flour, and salt in mixing bowl.
Using the dough hook, mix on lowest speed for 3 minutes,
or until well-blended.
If the dough isn't fully hydrated,
mix in a little water - a tablespoon or two.
Let dough rest for 5 minutes.
Add in raisins, sugar, and cinnamon
and mix on low for 4-5 minutes
to smooth out the dough and develop the gluten.
Place the dough in a lightly oiled bowl,
cover with plastic wrap, and refrigerate overnight or up to two days.
On baking day:
Divide the dough into 6-8 pieces.
(A typical bagel is about 4 ounces before baking.)
Form each piece into a ball by rolling it on a
clean, dry, work surface.
Do not flour the surface.
If the dough won't ball up,
wipe the surface with an damp paper towel.
The moisture should provide enough traction
for the dough to form into a ball.
Poke a hole through the center of the ball
and, holding the dough with both thumbs in the hole,
rotate the dough, stretching it,
until the hole is about 2 inches in diameter.
Place each shaped bagel on a sheet pan
lined with lightly oiled parchment paper.
Heat oven to 500°.
To check whether the bagels are ready for baking,
use the "float test."
Place one of the bagels in a bowl of cold water.
If the bagel sinks, shake it off and return to pan.
Wait another 15 - 20 minutes and test again.
When the bagels float, they're ready to boil.
For the poaching liquid:
Fill a large pot with at least 4 inches of water.
Bring to a boil, then reduce heat to a simmer.
Stir in a tablespoon of honey,
a teaspoon of kosher salt and a tablespoon of baking soda.
Working with 3-4 bagels at a time,
gently lower each bagel into the simmering water.
Poach for one minute,
turn bagels over, and poach for another minute.
Remove bagels with a slotted spoon
and transfer to oiled parchment paper.
Place pan of bagels in oven and lower the heat to 450°.
Bake 8 minutes, rotate the pan and bake another 10-12 minutes,
until the bagels are golden brown.
For the topping:
Melt 3 TB unsalted butter.
Dip each bagel in the butter,
then dip into a bed of cinnamon sugar -
1/4 cup sugar and 1 TB cinnamon.
This little bagel didn't pass the "float test."
Needs to proof a little longer.
Ahhhh...
We have a floater.
Honey into pot.
Salt into the pot.
Baking soda into pot.
This is the fun part.
The water bubbles up vigorously.
Not the prettiest bagels,
but awfully good!
My ugli-bagels.
Oh so good!
I need to make another batch
and make them smoother and neater.
Cook and learn.
So I did:
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