Sourdough Cinnamon - Raisin Bagels

Name: Sourdough Cinnamon - Raisin Bagels
Prep time: 48 h
Cook time: 10 min
Total time: 48 h 10 min
Yield: 8 bagels, 8 serving(s)
Ingredients: 185 g whole wheat flour; 1.23 ml instant yeast; 220 g water; 140 g sourdough starter; 1.23 ml instant yeast; 235 g whole wheat flour; 44.37 ml brown sugar; 14.79 ml cinnamon; 14.79 ml barley malt syrup; 6 g salt; 78.78 ml raisins, soaked in hot water and drained well; 14.79 ml baking soda; 29.58 ml honey; 1 egg white (optional)

Submitted by YummySmellsca

"A lightly sweetened whole wheat bagel dough gets a unique touch from sourdough starter and malt syrup while cinnamon and raisins add homey familiarity. This recipe takes at least 2 days (more if you need to build your starter). Use whole wheat BREAD flour - not simply whole wheat flour - for best results (alternatively add 1 tbsp of vital wheat gluten to the "dough" mixture)."

Download

photo by YummySmellsca

Ready In:: 48hrs 10mins
Ingredients:: 14
Yields:: 8 bagels
Serves:: 8

ingredients

185 g whole wheat flour
1.23 ml instant yeast
220 g water
140 g sourdough starter
1.23 ml instant yeast
235 g whole wheat flour
44.37 ml brown sugar
14.79 ml cinnamon
14.79 ml barley malt syrup
6 g salt
78.78 ml raisins, soaked in hot water and drained well
14.79 ml baking soda
29.58 ml honey
1 egg white (optional)

directions

Sponge:
Combine sponge ingredients in the bowl of a stand mixer. Mix well to form a batter-like consistency.
Cover and let rest for 2 hours at room temperature.
Dough:
Add the yeast, whole wheat bread flour, brown sugar, cinnamon and malt syrup to the sponge.
Stir to combine, then add the salt.
Knead with the dough hook for 12 minutes, until the dough becomes smooth and pliable. It will be stiff but not dry.
Turn out onto a counter and, by hand, knead in the raisins.
Cover and let rest at room temperature for 1 hour, then place in the fridge overnight.
Boiling / Baking:
Remove the dough from the fridge and let rest at room temperature 1 ½ hours.
Preheat the oven to 500°F Line 2 baking sheets with parchment paper or SilPat.
Turn the dough out onto the counter and divide into 8 pieces. Shape into rings (keep the middle holes larger than you want them to be in the finished bagel).
Cover with a towely and let rest for 15 minutes.
Bring a large pot of water to a boil and add the baking soda and honey.
Drop in as many bagels as will comfortably fit in the pot. Cook 1 minute, flip, and cook 1 more minute.
Place boiled bagels on the baking sheets and brush with egg white.
Place one sheet of bagels in the oven and bake for 5 minutes, then lower the heat to 450°F and bake for another 5 minutes.
Repeat for remaining tray of bagels.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

YummySmellsca

Canada

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"

View Full Profile