Sourdough Cinnamon Raisin Bagels Food
SOURDOUGH CINNAMON - RAISIN BAGELS
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).
Provided by YummySmellsca
Categories Sourdough Breads
Time P2DT10m
Yield 8 bagels, 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 234.7, Fat 1.4, SaturatedFat 0.2, Sodium 764.8, Carbohydrate 52.7, Fiber 6.4, Sugar 13.1, Protein 7.2
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