2 ¼ teaspoons instant yeast (7 grams)
1 2/3 cup warm water (heated to 110F) (363 grams)
4 ¼ cups bread flour (554 grams)
1 tablespoon brown sugar (15 grams)
1 ½ teaspoons salt (8 grams)
1 cup raisins (120 grams)
2 teaspoons ground cinnamon (4 grams)
Filling
3 tablespoons brown sugar (45 grams)
1 teaspoon cinnamon (2 grams)
Water Bath
8 cups water (2 quarts)
3 tablespoons honey (63 grams)
Egg Wash
1 egg, beaten
INSTRUCTIONS: 1. Add yeast, warm water, bread flour, brown sugar and salt in the bowl of a stand mixer and knead with dough hook attachment for 3 minutes on medium-low speed. This is a stiff dough. Add raisins and beat on low speed until raisins for 2 minutes.
2. Turn dough out onto lightly floured surface. Sprinkle cinnamon over top of the dough. Gently knead the cinnamon into the dough so that there are still streaks of cinnamon in the dough. Don’t fully incorporate the cinnamon as you want the swirls of cinnamon to be in the dough. Transfer dough to a greased bowl. Spray top of dough with nonstick spray, then cover with plastic wrap.
2. Preheat oven to 100F. Once the oven reaches this temperature, turn the oven off. Place dough in warm oven for 45 minutes.
3. Meanwhile, line a baking tray with parchment paper and cut out 8 parchment paper squares, roughly 5x5 inches. Spray the parchment paper squares lightly with nonstick spray.
4. Punch down dough and turn out onto lightly floured surface. Divide dough into 8 roughly equal pieces. Roll into a 7x3 inch rectangle. Sprinkle brown sugar cinnamon mixture on half of the rectangle. Fold rectangle in half, then grab each end of the bagel and twist into a spiral. Wrap the bagel into a circle, then pinch to seal the ends together. Place bagels on prepared parchment paper squares. Cover bagels with plastic wrap and allow to rest for 20 minutes
5. Preheat oven to 425F.
6. Fill a large pot of water with 8 cups water. Whisk in the honey and bring to a boil. Reduce heat to medium high. Grab the corners of the parchment paper square, and gently and carefully place 3 bagels in the hot water. Use a pair of tongs to grab the parchment paper square and pull out of the water. Cook bagels for 1 minute on each side, then using a slotted spoon or spatula, remove the bagels, allow the excess water to drip, and place on parchment paper lined baking sheet.
7. Brush bagels with egg wash. Bake in preheated oven for 20-25 minutes or until golden brown in color. Enjoy!
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