Ingredients (6 bagels)
- 1 1/4 cups warm water (~100°F)
- 1 1/2 teaspoons active dry yeast
- 3 cups high-gluten flour
- 2 tablespoons light brown sugar
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons kosher salt
- 2/3 cup raisins
Prepare the Dough
In the bowl of a stand mixer, stir together yeast and warm water using the whisk attachment.
Allow to sit for about ten minutes, or until foamy.
Using the dough hook attachment, mix at low speed until the flour, brown sugar, cinnamon, and kosher salt are roughly combined.
Increase the mixer speed to medium, mixing until a stiff, smooth dough has formed.
Since this dough has low moisture content, it will be very firm.
To test whether it is completely mixed, you can use the windowpane test; take a small piece of the dough and stretch it as thin as you can without tearing.
After the dough has been through a proper knead, add the rinsed raisins and mix on low speed until combined.
Making the Bagels
Turn the dough onto a clean work surface.
There is no bulk proofing for this recipe.
Cut the dough into six equal portions (approximately 120g each).
Work with each individual piece as follows:
Take one piece of dough and stretch it into a small rectangle. Fold the top third down to the centre, then fold the bottom third up and over, sealing the seam with your fingers.
Cover the shaped logs with a towel while you work through the remaining pieces.
Take the first log you shaped and roll it out into a long (8-inch) rope.
Create a circle by wrapping it around your hand so that the ends are overlapping by about two inches.
Use the palm of your hand to create a seal by gently rolling the overlapping end of the dough back and forth over the work surface until both ends are sealed together, creating a classic bagel shape with smooth outer edges.
Arrange the newly formed bagels on a parchment paper-lined baking sheet.
Proofing the Bagels
Cover bagels with a clean towel or plastic wrap.
If you plan to bake the bagels the same day, allow to rise at room temperature for about 45-60 minutes, then place bagels in the refrigerator for at least another hour.
You will know when the bagels have the required amount of rise due to the light, airy feel to them.
If you wish to have a more complex flavour profile, simply place your prepared bagels directly into your refrigerator overnight (up to 24 hours).
Boiling and Baking the Bagels
Set your oven temperature to 450°F.
Bring a large pot of water to a simmer (not a rolling boil).
The way the bagels rise will determine how much they expand while in the simmering water.
For best results, place 1-3 cold bagels into the simmering water at once — they should rise to the top almost immediately.
Boil each side for about 30 seconds, then use a skimmer or slotted spoon to remove the bagels and place them onto a wire rack to drain.
Once drained, place them back on the prepared parchment-lined baking sheet.
Bake approximately 18-25 minutes or until a rich golden brown colour appears on the bagel.
If you are baking two sheets at once, rotate the sheets halfway through the cooking time.
Once cooled on wire racks, allow to sit until ready to slice.
Cinnamon Raisin Bagels
Ingredients
Ingredients (6 bagels)
- 1 1/4 cups warm water ~100°F
- 1 1/2 teaspoons active dry yeast
- 3 cups high-gluten flour
- 2 tablespoons light brown sugar
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons kosher salt
- 2/3 cup raisins
Instructions
- Whisk warm water and yeast in stand mixer bowl, let stand 10 minutes until foamy.
- Add flour, brown sugar, cinnamon, and salt. Mix with dough hook on low until combined.
- Knead on medium speed until smooth, stiff dough forms. Add raisins, mix until distributed.
- Divide dough into 6 equal pieces (120g each).
- Shape each piece into a log, then roll into 8-inch rope. Form bagel shape by wrapping around hand and sealing ends.
- Place bagels on lined baking sheet, cover with plastic wrap.
- Proof at room temperature 45-60 minutes, then refrigerate 1 hour.
- Preheat oven to 450°F.
- Bring water to gentle simmer. Boil bagels 30 seconds per side.
- Transfer to wire rack to drain, then back to baking sheet.
- Bake 18-25 minutes until deep golden brown.
- Cool on wire rack before slicing.
