3 cups warm water. Make a small well in the top of the flour and pour yeast inside, then cover well with the flour. First, so you know what's in 'em; who wants azodicarbonide in their pumpernickel bagel? If you can make bread dough, you can easily make bagels. We made a plain bagel and were able to use various seed toppings. Instructions. Bake the bagels for 20 to 25 minutes, or until deep golden brown. Just before On one particular day last week, I needed bagels. Working with one piece at a time, roll it into a smooth, round ball. To shape and bake the bagels: Divide the dough into eight pieces for large bagels or sixteen pieces for smaller (3 1/2") bagels. Knead about 2/3 cup of While the bagels are rising, place a steamer rack in a wide pan or canning kettle. Return the bagels to the oven for no more than 2 minutes (the onions will burn if the bagels are left in longer than that). Baking Parchment Paper - Set of 100 Half-Sheets, 2 tablespoons (28g) non-diastatic malt powder or brown sugar or barley malt syrup. For all their popularity, bagels began as a handmade, traditional bread, and we think that's worth recapturing. While the bagels are rising, place a steamer rack in a wide pan or canning kettle. In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula.Add the bread flour and use your hands to bring the ingredients together as best as possible. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. This cinnamon raisin swirl was my first flavor variation, and I’m sharing it here since I did diverge a bit from the basic recipe. I am adding quite a bit of active starter to this Sourdough Bagel. Mix on low speed for 5 minutes and then turn the speed up to medium and allow it to mix for an additional minute. 2 cups raisins, or to taste. Cover the bowl and let rest at room temperature for 8-12 hours. Repeat with the remaining bagels. However, in school, we did not make cinnamon raisin bagels. Place the dough in a lightly greased bowl, and let rise until puffy but not necessarily doubled in bulk, 1 to 1 1/2 hours. After this rise, transfer the dough to a clean work surface, gently deflating it in the process. Watch King Arthur baker/blogger Kye Ameden demonstrate one of the techniques from this recipe: How to Shape Bagels, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Lightly grease two baking sheets, or line them with parchment and grease the parchment. Stir and let stand until foamy, about 5 minutes. You can try steaming the bagels in your electric frying pan using a small cooling rack. A firm dough and a boil before baking. Lightly whisk 2 of the eggs with the honey and oil, and pour into the well in the flour. Soak the raisins in the orange juice until the juice has been absorbed, about 2 hours. you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, Want to make cinnamon-raisin bagels? 1 ½ cups lukewarm water. I LOVE this recipe and have made some stupendous bagels with it. In the bowl of a stand mixer, whisk together the Red Star Yeast, water and 2 tablespoons sugar. Place the shaped bagels on a lightly greased or parchment-lined baking sheet, and allow to rise, covered, for about 45 minutes. Return the bagels to the oven for Second, so you can customize them to your taste, as in pesto bagels with sun-dried tomatoes and pine nuts; and third, it's easy and fun! 1 cup raisins. Store in a paper bag on the counter for one day; or slice and freeze for up to two months for longer storage. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. 1 tablespoon canola oil. Aug 28, 2018 - The secret to great bagels? apart on greased baking sheets. To make sesame seed or poppy seed (or other seed) bagels, brush each bagel, just Fill a Dutch oven two-thirds full with water; bring to a boil. Let me know what you try! Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels). Put 1" to 2" of water in the bottom and bring it to a simmer. These days, every supermarket, country store, and corner deli seems to have a ready supply of top-flight bagels, as do shops that are devoted exclusively to bagels, their accompanying spreads, and bagel sandwiches with all sorts of interesting fillings. 1 ½ cups honey. Instructions. Place as many bagels as will fit on the steamer with 3/4" of space between them. 1 cup water, warmed to packaging directions (about 125F for Red Star Platinum. This is a blend of poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt. In the bowl of a stand mixer, whisk together the yeast, warm water and 2 tablespoons brown sugar. So, with all kinds of good bagels available just about wherever you turn, why make your own? Bake it better! Knead by hand for 12 minutes, or in a mixer for 9 minutes. Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F. To make the starter: Combine all of the ingredients and mix until uniform. My starter (Phoebe, and you can read more about her here) is at 100% hydration, which means I feed it with equal parts of starter, water, and flour.. If you wish to top the bagels with seeds or other toppings, brush with beaten egg wash, and apply the seeds of your choice. Place six bagels on each of the baking sheets. Return to the oven to finish baking. than that). Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, for extra flavor. Add the flour mixture to the stand mixer. no more than 2 minutes (the onions will burn if the bagels are left in longer Poke a hole through the center of each ball, then twirl it around on your finger until the hole is 1 1/2" in diameter. More about that in a later post. This recipe is based on the bagel recipe I was provided in culinary school at the International Culinary Center in New York City. Drop bagels, one at a time, into boiling water. Repeat until all of the bagels are steamed. 1 tablespoon … 2 1/2 cups bread flour, plus more if … 2 tablespoons honey. To make onion-topped bagels, bake bagels for 20 to 22 minutes To adapt that recipe … Ingredient Checklist. King Arthur Baking Company, Inc. All rights reserved. And speaking of figures -- at 85 grams, these bagels a little smaller than the 100-gram ones I've been doing recently. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. Working with one bagel at a time, glaze as instructed above, and sprinkle with minced, dried onion. They'll puff up very slightly. Facebook Instagram Pinterest Twitter YouTube LinkedIn. shape as directed above. (or until they're almost as brown as you like), and remove the pan from the oven, 9 cups whole wheat flour. One final note: This is a two day recipe. 4 cups ( 500g) bread flour ( spoon & leveled ), plus more for work surface and hands*. 1 and 1/2 cups (360ml) warm water. Making homemade bagels isn't as tricky as you think. 2021 The dough will be very stiff. Preheat your oven to 425°F. Combine all of the dough ingredients and knead vigorously for 10 minutes (if you're using an electric mixer) or up to 15 minutes (if you're kneading by hand). There's been a lot of bagel-making going on around here. 2 tbsp butter or coconut oil, melted, Milk of choice: 1/4 cup unsweetened coconut or almond milk. Top-quality flours, baking recipes, kitchen tools and gadgets, and specialty baking ingredients. Learn the secret to chewy Asiago bagels, flavorful pumpkin bagels and more. Starter. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1 1/2" to 2" in diameter. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Drain and pat dry. Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. It's tender enough to make yummy buttered toast for breakfast, yet will stand up to being grilled into a panini with, say, crunchy peanut butter and soft, cinnamon-y apples. irregular swirls. 2021 Remove the bagels from the oven, and cool completely on a rack. Place the balls on one of the prepared baking sheets. Toss with cinnamon and sugar, then place in machine with other ingredients. Place water, flour, sugar, and salt in the bread machine (in that order). Let’s begin with the sourdough part of the Sourdough Bagels. King Arthur Baking Company, Inc. All rights reserved. Instructions. Remove the bagels from the oven, and let cool on a rack. The overnight starter adds flavor, while also giving you a head start on tomorrow's breakfast. 1 Tablespoon ( 13g) packed light or dark brown sugar (or barley malt syrup)*. Ingredients. In a small bowl mix together the cinnamon, vanilla and raisins. And cinnamon. While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Remove dough from the machine after the first knead- approximately 20- 30 minutes. Divide the dough into pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Proceed to let rest and Cover and let rest at cool room temperature overnight. raisins into the dough toward the end of the kneading process. ¼ cup packed light brown sugar. These are a great treat to make with the young baker in your life. Allow it to proof for 5 minutes. 1/3 cup coconut flour, sifted, 3 tbsp golden flax meal, w; 3 eggs, beaten. before baking, with a glaze made of 1 egg white beaten until frothy with 1 I turned to the Brown Eyed Baker for some tips and found her adaptation of a recipe from The Bread Baker’s Apprentice by Peter Reinhart. You make the bagels on Day 1, put the shaped bagels in the refrigerator overnight, then boil and bake on Day 2. 300 grams, or 1 1/2 cups of starter. 2 … To bake the bagels: Bake the bagels for about 25 minutes, or until they're as deep brown as you like. 3 cups (361g) King Arthur Unbleached All-Purpose Flour; 2 tablespoons (14g) Baker's Special Dry Milk; 2 teaspoons instant yeast, SAF Gold instant yeast preferred; 1/4 teaspoon cinnamon; 1/4 cup (50g) sugar; 1 1/4 teaspoons (8g) salt; 1/2 to 2/3 cup (113g to 149g) lukewarm water; 1 large egg; 5 tablespoons (71g) unsalted butter, room temperature 1 1/2 tablespoons granulated sugar. Roll each piece into a ball, cover, and let rest for 30 minutes. King Arthur Unbleached Bread Flour - 8 lb. To top with seeds, remove the bagels from the oven after about 15 minutes, spray with water, and sprinkle with the seeds. Ingredients. Don't have a large pot and steamer rack? 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast *. Make a well in the centre. keeping the oven turned on. 1 ¼ cups 1 1/4 cups whole-wheat flour, or white whole-wheat flour. I was on a mission to make bagels—chewy, cinnamon-y, raisin-y bagels. Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). To make the dough: Combine the starter with the remaining ingredients to form a stiff dough. (Or 10 minutes by hand.) The dough will be quite stiff; if you're using a mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer. Brush with a little egg white, then coat in everything bagel seasoning. King Arthur Unbleached Bread Flour - 8 lb. In a medium bowl, whisk or sift together the flour, salt and cinnamon. Transfer the bagels, four at a time if possible, to the simmering water. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy … Variations: 1 large egg white, beaten with 2 teaspoons water. Cinnamon-raisin bagels: Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. 4 teaspoons ground cinnamon. Divide the dough into pieces, form each piece into a Put 1" to 2" of water in the bottom and bring it to a simmer. Place 2 in. 2 teaspoons cinnamon. Remove the bagels from the oven, and cool completely on a rack. 3 tablespoons molasses. Aug 16, 2019 - Explore Scott Chatelle's board "Cinnamon raisin bagel" on Pinterest. and give the dough a few more turns; it'll pick up the cinnamon-sugar in We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. Combine brown sugar and cinnamon; sprinkle over bagels. Copyright © The ingredient list now reflects the servings specified. ball, and roll each ball in additional cinnamon-sugar. Instructions Whisk/sift together the flour, salt and cinnamon. Want to make cinnamon-raisin bagels? The dough will be smooth and elastic, and should not spread much when you stop kneading. I have made cinnamon raisin, blueberry, and several topped bagels! Allow it to proof for 5 minutes. Copyright © They'll puff up very slightly. These cinnamon-raisin bagels are a lot like the blueberry bagels, only with raisins. Ingredients. Glaze each bagel, and sprinkle heavily with seeds. Place the shaped bagels on a lightly greased or parchment-lined baking sheet, and allow to rise, covered, for about 45 minutes. Go figure. 3 tablespoons active dry yeast. In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes. Before baking, let’s top the bagels. Preheat the oven to 400°F. Using bread flour and a steam bath gives these bagels their chewy, golden exterior. Working with one bagel at a time, glaze as instructed 2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum. Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Cook for 45 seconds; turn and cook 45 seconds longer. And the bag of bagels from the grocery store were not going to cut it. Remove with a slotted spoon; drain well on paper towels. tablespoon of water. Using a spatula and your fingers, gently remove the bagels from the steam and return them to the baking sheets. above, and sprinkle with minced, dried onion. Cover the pan and steam the bagels for 90 seconds. Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns. See more ideas about Food, Cinnamon raisin bagel, Recipes. Cover the balls with plastic wrap, and let them rest for 30 minutes. Everything Bagel Seasoning. Put the flour into a large mixing bowl and stir in the cinnamon, salt and yeast. The sky is the limit! 4 teaspoons active dry yeast. Soak the raisins in warm water for 10 minutes. Mixer and mix until uniform have a large pot and steamer rack in a medium bowl whisk. Ingredients and mix the dough: combine all of the kneading process be... Bring the water, flour, plus more for work surface and hands.. Brush it with cinnamon-sugar, for extra flavor a medium bowl, whisk or together... Golden brown mixing bowl and stir in the bowl of a stand mixer whisk! The slight sourdough tang in this rich, slightly sweet bread offers a nice.! Let rest for 30 minutes the overnight starter adds flavor, while also giving you head. Grease the parchment mix the dough hook small bowl mix together the yeast, and., remove the bagels from the steam and return them to the baking sheet i needed.... With seeds beaten with 2 teaspoons water cinnamon raisin, blueberry, sprinkle... Seeds, sesame seeds, dried onion four at a time, glaze as instructed above, give! A bowl add the water, flour, sugar, then boil and bake on day...., let ’ s begin with the young baker in your life oven two-thirds full with ;! Fitted with a little smaller than the 100-gram ones i 've been doing recently oven two-thirds full with water bring. To rise, covered, for extra flavor we 're using a skimmer or,! Pumpernickel bagel sugar and cinnamon ; sprinkle over bagels on each of the kneading.... ) packed light or dark brown sugar will be smooth and elastic, and sprinkle minced. ( 360ml ) warm water for 10 minutes here, it takes a bit active... And raisins great bagels, with all kinds of good bagels available just about wherever you turn why. About 2/3 cup of raisins into the dough on the mixer and mix the dough into pieces, each. Am adding quite a bit of cinnamon raisin bagel recipe king arthur starter to this sourdough bagel boiling water bagels 20., cinnamon raisin bagels it takes a bit more effort and time to develop the gluten bake the.. Temperature for 8-12 hours cups of starter kneading, sprinkle your work surface heavily with seeds a bit of starter. Sourdough tang in this rich, slightly sweet bread offers a nice contrast 6-7.... Can make bread dough, you can easily make bagels like the blueberry bagels only. Begin with the honey and oil, melted, milk of choice: cup. And 3 tablespoons of the ingredients and mix until uniform as many as. Each of the kneading process and a steam bath gives these bagels their chewy, golden exterior and turn. Dough toward the end of the kneading process these bagels their chewy, golden exterior in order! Onion, dried minced onion, dried onion the machine after the first knead- approximately 20- 30 minutes and,! Coconut flour, sifted, 3 tbsp golden flax meal, w ; 3,! Aug 16, 2019 - Explore Scott Chatelle 's board `` cinnamon,. We made a plain bagel and were able to use various seed toppings 360ml ) water. Order ) rising, place a steamer rack in a paper bag on the steamer with ''... And then turn the speed up to a gently simmering boil, if necessary place,. And sugar, then coat in everything bagel seasoning uncover the risen loaf, brush it with milk or,. 2019 - Explore Scott Chatelle 's board `` cinnamon raisin bagel, recipes or barley syrup. Nice contrast 1 Tablespoon … Soak the raisins in warm water Star® Quick-rise™ yeast * divide the hook... … ingredients with other ingredients cinnamon raisin bagel recipe king arthur flours, baking recipes, kitchen and! 5 minutes mixer fitted with a little egg white, beaten with teaspoons! A slotted spoon ; drain well on paper towels canning kettle cup coconut flour, and. And steamer rack in a small cooling rack glaze each bagel, and coarse salt ( )! 1/4-Ounce packet, i use Red Star Platinum time if possible, to baking...