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Sunday, February 5, 2012

Whole Wheat Raisin Cinnamon Bagels

I also have variations of this recipe for pumpernickel and sundried tomato bagels.  Contact me for the recipes.

Whole Wheat Raisin Cinnamon Bagels
Takes about 3 hours
Makes 8 large bagels

Bagels are not hard to make, in fact they are kind of fun.  However, a lot of people seem to be more intimidated of making bagels than bread.  The key to making bagels is just allowing your bagels to really rise; give them more time than I say if it doesn’t look like they are puffy.  I adapted this recipe from a mix of several different online recipes.  I give adaptations for raisin or sundried tomato bagels but you can really make any type you like (or you can do half and half with the dough).  1 tbsp of salt is NOT a misprint.  You actually need that much for the amount of flour given.  Barley malt may be hard to find but you can substitute in a light molasses if needed.


4 cups whole wheat flour
1 tbsp salt
1 (1/4 oz) package of active yeast
1 tbsp sugar
1 ½ cups of warm water
1 tsp cinnamon
2/3 cup of raisins or currents

Boiling broth:
10 cups of water
1 tbsp barley malt syrup
1 ½ tsp baking soda

1. Proof the yeast by mixing it with the warm water (105 – 110 degrees) and the sugar.  Allow it to sit for about 10 minutes.  If the mixture becomes frothy or bubbles, your yeast is good to go.  If this doesn’t happen, your yeast is inactive.  Throw out the mixture and start again with a new package.
2. Meanwhile, in separate bowl, mix the flour and salt.  When the yeast has been proofed, pour the liquid into the dry ingredients.  Mix with a spoon first and then your hands to work all the flour into the dough.  Knead until the dough is fairly soft and pliable but not sticky (should not take long).
3. If you are making either raisin or sundried tomato bagels, at this point add the additional ingredients in that are called for and work them into the dough until everything is homogenous.  Cover the bowl and allow the dough to rise in a warm place for 1 hour to 1 ½ hours (flexible).
4. Punch down the dough and form it into 8 equal sized balls.  On a clean surface, roll each ball into a rope and then work the two ends together to form a bagel shape.  Bagels may appear small at this point but they will get bigger.  Place the bagels on a baking sheet and cover with towels.  Allow to rise in a warm place for 40 minutes (really warm is better – I like to heat my oven to the lowest setting, then turn it off, and allow the bagels to rise in the residual heat).
5. Preheat the oven to 425.
6. In a pot, mix the boiling marinade.  Add the 10 cups of water and stir in the barley malt syrup and the baking soda.  Bring to a boil.  Depending on the size of the pot, boil 2 to 3 bagels at once, not allowing them to touch each other very often.  Boil the bagels for 2 minutes on one side, flip, and then two minutes on the other side.  Transfer them back to the baking sheet.
7. When all the bagels have been boiled, bake them for 12 – 15 minutes until lightly browned.  Allow bagels to cool before cutting.

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