I was actually going to wait and do these in a week or so but noticed it had a 7/21 cutoff which is Sunday and it was either now or never type of thing – I don’t post yeast recipes midweek usually b/c they take forever to write so put them up on the weekends when I have more time. Otherwise, these were fantastic – and this was the third recipe I tried. Between the bread flour and homemade vs. commercial kitchen bread recipes always being denser/heavier/chewier anyway, the soak method was perfect! Sesame Seed Bagels: Use 1/3 cup sesame seeds. Yours look fabulous!!! Some of them are small but most of them look to be about the size of regular bagels. I think I mentioned that in the recipe section but I know it’s very long :) I try to write out everything I possibly can but I know sometimes the details are overly detailed :) If you leave those out, then I would probably leave out the cinnamon, too. I think you know!) Leave in a warm place for 30 minutes until nearly doubled in size. Hilarious snaps capture VERY questionable interior design decisions - from a toilet with... Moggie mail! yummy, this looks so good Thanks :)Â. I tried putting the Â first three bagels and near boiling water for about one minute. Thanks for trying the recipe and with bread-making, so much of it is trial and error and very climate dependent. These are the BEST cinnamon raisin bagels Iâve ever had. I was just sharing what I do. ;). It's Mystic Veg! Oh my goodness girl! They have been on my “culinary bucket list” for a long time now, too! I have always wanted to make bagels. I think I somehow missed this post. I am in love with this recipe!! Can’t wait to try it!! MY. LMK how it goes! Transfer to a greased 13-in. Turn out onto a lightly floured work surface and knead for 7-8 minutes until smooth and elastic. Preheat the oven to 400°F. STEP 2 Glad these tasted great! I was terrified too and thought they’d be an inordinate amount of work – and yes, they are more work than a loaf of bread, but totally worth any little bit extra time needed. I am keen to try a new recipe. I love this recipe Averie! First, thanks for a wonderfully easy recipe! Maybe I’ll end up with smaller bagels as a result. baking dish; let stand for 15 minutes or until bagels are softened. But in 1 minute it does not get to 400F. Thank you thank you thank you!! So, the second time I sprayed the pan with cooking spray and also used corn meal and they still stuck. Â Any ideas you have about improvements will be a blessing! Cinnamon & Raisin Bagels. Using a dough hook, blend on the lowest speed until ingredients form into a ball. I love this recipe! Some recipes really over-complicate things compared to others, when the end result should be the same. Step 2: If you want plain bagels that’s all you need to do. Perfect match. Yummy! Pour 1/3 cup / 80ml of warm water into the well. I tried these today and they were tasty (I compromised–I didn’t boil them on the stovetop OR use warm water–I used a bowl of water heated to the boiling point) but I think I’m impaired when it comes to shaping breads. Way to go for checking something else off your list! Or don’t submerge? I actually am so glad I didn’t boil them because for me, they would have been just too much. Why not be the first to send us your thoughts, Bread-making is weather-dependent and dough in humid Houston in the summer is going to need more flour than in dry San Diego. Everything Bagels: Follow my everything bagels recipe. 2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum Mix the egg yolk with 1tbsp of water and brush over the bagels. Hi Averie,Â And if you check into bagel recipes on foodnetwork or allrecipes, there are soooo many (many seem very complicated) but maybe could be helpful or help with a lightbulb to go off, like oh yes that’s a great idea and I’m going to try that, after you read thru the recipe and the comments. And I can happily check bagels off the bucket list. Stir In Salt and Cinnamon and Sugar Mix. Bagels sound incredibly hard to make. I have a bagel most mornings and have been wanting to make them for awhile. In small batches, boil the bagels for 30 seconds per side. Stir and let stand until foamy, about 5 minutes. No other bagel fills the void. Way to go girl. I love that they’re light and fluffy while still being chewy. These were incredibly easy to make and they turned out perfect! And the cooking. I have not tested freezing the dough after the first rise and after shaping, but before the second rise, and donât know if this would be successful. Â I may not have adequately “punched down” the dough well as the bagels were very “fluffy” after 2nd rise. Cinnamon raisin bagels take me right back to childhood. I always use King Arthur flour, it’s my gold standard, so maybe switch up your flour? You’ve done it again. Thanks for sharing! Mmmm, I love bagels. I measured accurately and used bread dough, so not sure why. These do seem much more simple than the PR version. It will look like a lot of both, but allow them to be kneaded in for 2 to 3 minutes, or as long as necessary to distribute. Ahhh! That first picture is making me DROOL. LMK how it goes! These do sound great though. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I really wanted to make blueberry bagels but it’s such a ‘specialty’ item & wanted to post something more universal, so to speak – but I love bb bagels! Raisin Bread For Raisin Lovers â The Raisin Bread for Raisin Lovers is chewy and has a hearty outer crust with a dense, soft, and moist interior. I love reading how you go about formulating your own recipes-drawing inspiration from other sources and manipulating the details. Tip out onto the work surface and knead … Did you measure properly? Thanks for trying the recipe and Iâm glad it came out great for you! Bagels have been on my to-do list for awhile now too, I need to take the plunge and just do it! What do you think? Do you think this can be made with AP Flour? This creates a 90F-ish warm spot. I appreciate the compliments! It’s been too long since I’ve made bagels. I actually wouldn’t want any more and I’m glad I didn’t boil them. A homemade fresh, warm, toasted cinnamon raisin bagel slathered with butter or cream cheese is truly heavenly. As for toppings, this recipe is sesame seed but you can sprinkle on poppy seeds, pumpkin seeds, dried garlic, dried onion (or any combination of these). I don’t like overly crusty breads, and the submersion method produced plenty of crustiness. Thanks! Thanks so much, Averie! Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. I have a certain standard when it comes to bagel because I used to work at a ma and pa bagel shop I missed the taste of the fresh out of oven bagels especially cinnamon rasin. Used the leftover raisin liquid in my warm water with the yeast. It’s fabulous that this recipe only yields 6-8 bagels too. of preheating to 400. It’s definitely on my culinary bucket list too, but I am slightly terrified. These are my winners.Â. I think cinnamon rolls are a bigger pain than these, for sure! Sweet cinnamon and raisin bagels. Extra bagels will keep airtight at room temperature for up to 5 days, or can be frozen for up to 6 months. I ate one almost every day for most of high school and college. Bread flour is recommended and at the very least, all-purpose flour. These look incredible! I am doing the July challenge as well. So just be mindful and you’ll have bakery-looking bagels always :). i love bagels. I would say 3 days but toasting them brought an extra day of life into them. Â They were very pretty though! I did add about half a tbsp extra water after initially mixing the dough, as it seemed too dry. And I LOVE that you turned it into a one-day process. I have Lindsay’s July Kitchen Challenge to thank for the nudge to make these. For the cinnamon crunch version add 1 tablespoon of a cinnamon sugar mix. Swap out paddle attachment for … In the final minutes of rising, preheat oven to 400F. Did you use the same amount of sugar? Â I submerged them in the hot water bath one at a time using my hands for 30 seconds, and had the same problem with “goopiness” others commented on. Is there any way to “make ahead” with these? Combine sugar and cinnamon; stir well, and sprinkle over bagel slices. I have a question….. if I want to make everything bagels do I still put those ingredients into the dough and then knead ? Thanks for the 5 star review and glad you have made these 3 times and that they turn out perfectly every time! Â They didn’t seem to hold their shape well and baked up with more of a cookie profile — flat bottom with domed top. Using a finger covered in plain flour, makeÂ a 2.5cm (1in) hole in the centre of each ball and transfer to the baking sheet. By the way, I admire that you are up baking and doing blogging stuff so late. For cinnamon and raisin, add 2 teaspoons of cinnamon … Mix the yeast with 300ml lukewarm water. :D Your bread recipes always look so do-able, even for someone who’s deathly afraid of yeast. I have not made these in such a long time because the weather is too cold for the yeast to get going, damn winter! Â I don’t know baking results just yet but thought I’d go ahead and post while I’m waiting . Thanks for reminding me about Lindsey challenge. This means it’s alive and will work. As for them deflating and being slightly sticky…I am thinking that your dough could have possibly used a little more flour. Take the temperature with a thermometer. Maybe after the second rise, before the boiling? https://amzn.to/2rLDQFM, I just finished making this recipe and they turned out perfect! Making bagels is an overwhelming thought, but you’ve made it so simple and easy to follow. And yes, I used bread flour and they rose properly both times so I think either my technique for getting them out of the water (a spatula) or for shaping them is to blame. I’m happy to hear they’re not hard to make. I’m so proud of you that you made up these bagels. Most bagels are boiled for a few minutes; I simply dunked mine. genius. Cinnamon Raisin Bagels: Follow my cinnamon raisin bagels recipe. Add 2 1/2 cups flour, optional salt, and knead for 5 to 7 minutes, or until dough comes together in a nice, round, smooth ball. Save my name, email, and website in this browser for the next time I comment. Wait 5 to 10 minutes, or until yeast is foamy. I would start with just on top, but if that doesn’t give you enough flavor you could incorporate some of it into the dough. no boil? Keep me posted if you try these! After the first rise, I would just pop the bagels into the fridge, covered, and then the next day, take them out, let them come up to room temp for 30-60 minutes (just so theyâre not chilled and look plumped), dunk in water, then bake from there. If you’re using toppings, now is the time to coat your bagel; place a warm boiled bagel in a dish or on a plate, and sprinkle over the seeds. Cinnamon Sugar Bagel Recipe: 1 1/2 cups water 1 teaspoon salt 4 Tablespoons sugar 2 packages yeast (4 1/2 teaspoons) 1 teaspoon diastatic malt powder (optional) 2 teaspoons cinnamon 3 1/2 cups flour (preferably bread flour, but AP flour also works … (This is called proofing and technically with instant dry yeast you don’t have to proof it, for active dry yeast; you should. Love all of your recipes. Directions. 152 Comments, Posted in: All Recipes, Bread, Rolls, Muffins & Breakfast, Vegan, Yeast Bread. These look amazing. If you checked bagels off your list, then I need to check pizza dough off my list. Cinnamon Raisin bagels are the variety I choose every time! They were a weekend treat when I actually had time to enjoy them. I’m thinking this might be a good recipe to start out with! I’m not home right not, but when I am, you know what I’ll be making. I'm so glad you've found my site! Thanks for the five star review and glad this recipe was easy to follow for you and had common ingredients that were easy to find! My jaw doesn’t need that much of a workout. Drop the bagels, one at a time, into a large pan of boiling water and cook for 30 seconds on each side. No it shouldn’t be goopy. Chill in refrigerator for one hour to allow the flavors to blend. Not gonna lie, these are some of the best homemade bagels I’ve seen! The dough should be divided into 6 to 8 portions, and it will likely be about golf-ball size before rising for the 2nd time – but 6 to 8 portions is what a 2.5 cup of flour recipe typically makes if we’re talking dinner rolls, pretzels, or in this case bagels. I’ve been looking for a foolproof recipe for cinnamon raisin bagels. UPDATE: I just used this recipe again but subbed garlic salt and cheese, once again this recipe was perfect even though I forgot to dip them in water before baking. Next time I will try greasing the parchment to see if that helps. Or use dried blueberries instead of raisins, add seeds like poppyseeds, or use garlic salt instead of cinnamon for savory bagels. It’s got a 2 hour rise, shape the dough into bagels, let them rise another 30 mins, dunk in water, bake. We keep AP, White Whole Wheat, and vital wheat gluten in the house, as a general rule (I tend to always substitute whole wheat, when possible, but we buy bagels on a weekly basis from Dunkin Donuts or Brueggers, so if I can make them from scratch, that would be immensely healthier, even with white flour, I imagine). Cheddar and rosemary batons, Claudia Conway hits out at her mother again after mob storms Capitol, Doctor speaks of the 'indirect harm' high Covid rate incurs, Distressing moment teen drives her car into ex in fit of rage, Amusing moment PM struggles to pronounce medicine names, Thousands of Trump supporters storm U.S. Capitol Building In DC, James Corden slams Trump as a 'lunatic' who 'hijacked' America, Video shows police treating woman shot during protests at U.S. Capitol, Tearful stars pay respects to TV legend Barbara Windsor at funeral, Ashli Babbitt rants about politicians 'not doing their jobs' in 2018, Pro-Trump protesters easily break through police line at Capitol, Clip purports to show debris from Sriwijaya Air flight, Ex-boyfriend murders woman in front of her family and their child. Cinnamon raisin is really the best flavour for bagels :). I don’t understand how the plastic wrap won’t melt in a 400 degree oven even if you turn it off I’d be afraid to try it. After making the dough, a two-hour rise, shaping the dough into bagels, and another 30-minute rise, the last thing I wanted to worry about was bringing water to a boil and dealing with that, so I didn’t. Â Proofing was very easy. I have only ever dunked the dough just for a few seconds and haven’t ever had any issues with them falling apart and would recommend just a quick dunk like you did with the rest. It’s the only time of day to get any true writing work done. Instead, I submerged each bagel in a bowl of warm tap water for about 1 minute. Lightly oil a large baking sheet. I tried to handle the bagel as little as possible once in the water, using two spoons to flip and transfer to baking sheet. But I canNOT resist a toasted cinnamon raisin bagel for breakfast. Cut into 8 equal pieces and roll into balls. AP will probably ‘work’ but it’s not going to give results as close to what bagels taste like. Really not bad at all! I’m always learning new things reading your blog–love that! I made these today, the “plain” version. To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), add the water and sugar. After the first rise, I would just pop them into the fridge, covered, and then the next day, take them out, let them come up to room temp for 30-60 mins, give or take, just so they’re not chilled and look plumped, dunk in water, then bake from there. I haven’t tried this myself, but here are my thoughts. And honestly, this recipe Michele for an experienced bread maker like you is not a biggie, at all. Your bagels look amazing!!!!! Preheat oven to 350 degrees. Grease a baking sheet and set aside. You’ve got nothing to lose. Both my boyfriend and I are students so any chance we have to save money on food is taken and this recipe will save us a few dollars each week so thank you for that! Raisins ~ 24p Water ~ negligible Total cost of ingredients: 61p. Definitely on my list to try baking. Thank you for setting me straight on that! You could add something on for the salt, the yeast and the water, if you want. I was just wondering how you measure your flour, and specifically how many grams of bread flour is used in the recipe. I am a sucker for raisin bagels!! Being totally addicted to bagels, I’m loving this cinnamon raisin version! :). The issue with trying to provide tips is that some people skim or read quickly and miss the gist of the tip. Thanks! Just finished the second rise and put them in the oven. If you are talking about creating a warm, draft-free environment, where I suggest as a tip to put your oven onto preheat but then power it off after 1 minute, where I said the oven temp probably gets to about 90F in that 1 minute, like a warm summer day. The rest of the day, I’m just putting out fires or doing photography! This site uses Akismet to reduce spam. So delicious! In the bowl of your stand mixer, combine 2½ C flour salt, yeast, brown sugar, and cinnamon. Â I’m hooked on cinnamon raisin bagels, so will definitely make them again! If you don’t have one, water should be warm to the touch, but not hot. And these, Kelly, you will probably love! No comments have so far been submitted. I’m sure they’re great – but things like that from WFs tend to be out of my budget when I can make 6 of my own for about 75 cents total :) But a fun concept it sounds like! Cook frozen or fresh meatballs and cut into thin slices. This on a Sunday morning, with butter is all I wish for now.. Great idea to swap dried blueberries! So I just baked the rest without the water bath, for fear of flat bagels. But anyway, a fun treat–I’m pretty excited to be able to make bagels at home and they were simple to do. Â I live in (currently very humid) Alabama, so I had to play around with the added flour. I’ve never seen a bagel recipe that doesn’t call for boiling the bagels in water before baking, but I like that you were able to pull it off. Published: 22:32 GMT, 25 January 2013 | Updated: 22:32 GMT, 25 January 2013, Bread winners! Oh yum, these look delicious! Bagels are on my bucket list, too. Bring a large pan of lightly salted water to the boil. Better than the bagel I used to eat back on campus, which was quite famous there. They’re not. Â Remaining Â bagels were briefly dipped in the water and seem fine. And make your own dough! I think I’ll add these bagels to my own bucket list – they look scrumptious!! I made them plain with some seeds on top and ate them with cream cheese and smoked salmon…sooo good!! wonderful! The only problem I ran into was my bagels sticking to the cookie sheet! Place dough on two Silpat-lined or greased baking sheets, cover with plasticwrap, and allow dough to rise in a warm, draft-free environment for about 30 minutes, until bigger, but they won’t have doubled. It’s maybe $1.50 to $2 more per 5 lb bag but it’s money well, well spent. 3/4 cup cinnamon baking chips 2 tablespoons brown sugar (for the water) Add the first five ingredients (water through cinnamon) to the bowl of a stand mixer, and then add the next three ingredients so that the yeast is sprinkled over the bread flour. (I made 8). My favorite bagel has always been cinnamon raisin loaded with raisins. Plain Bagels: Follow the recipe below. Cinnamon raisin is my favorite (and Kevin’s too!) I decided to boil mine before baking and had no trouble with goopiness. Ohhhh I need to make homemade bagels so badly! These are gorgeous Averie!!! Combine Sugar, Yeast, and Water in Mixer Bowl. Yes, they are a little goopy after you pull them out but Ive never had them bake flat. !!!!Â. Bake the cinnamon raisin bagels until golden, domed, puffed, and done. These are the BEST cinnamon raisin bagels Iâve ever had. Warm 1 cup water to manufacturer’s packaging directions, about 45 seconds in the microwave. OH. Will use this forever!Â. I always thought the water boil gave the bagels a bit more chewiness? Just thought you may not be aware…, These look so wonderful! And I love how easy this recipe is because like you, I’ve looked into other bagels recipes and it makes me go running for the hills! (along with english muffins, monkey bread, chocolate cake, peanut brittle, spaghetti squash, quinoa, stuffed peppers and a medley of other intimidating dishes). Just make sure your oven is off. Keeps bagel soft inside and the cinnamon worked better into the batter with them. Homemade Cinnamon Raisin Bagels â Making bagels at home with this easy recipe will leave you wondering why you hadnât tried it sooner! If you divided it into 13 portions, I think your bagels will be about half the size of average bagels, more like mini bagels. Enjoy those warm, fresh bagels! There’s nothing quite like oven-fresh bread. Yes a Silpat will change your baking non-stick life forever! I’m such a sucker for cinnamon-raisin bagels! You could always just skip the water bath and see what happens. I would love to try these soon. It’s a small-ish batch recipe too for that very reason – so you don’t end up wasting any due to batch size! Some looked like bakery bagels (I made 8) and some were kinda flat. I hate all that waiting crap. Mix tuna and mayonnnaise and spread on each bagel half. These look like wonderful bagels!! NY bagels, which East coasters claim to be the only real bagel, are always boiled. beautiful pic’s and I just love bagels!! You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Serves: 12 85g raisins 3 tablespoons orange juice 450g strong white flour 1/2 teaspoon ground cinnamon 1 teaspoon salt I also used sparing pinches of sugar on top b4 baking. I loved them! I’ve only ever made savory ones, I’ll have to give some sweet ones a try too! Toast in over for about ten minutes. Mmm, bagels are probably the one bread product I’ve wanted to try making for so long, but have just been a little intimidated for some reason (probably because growing up in NY state and spending time living near NYC means you have plenty of bagels to purchase right outside your door!). I’ve made another version that was somewhat simple, but does require boiling. i love cinnamon raisin bagels. I’d like to think that today’s recipe is the healthier, grownup version of everything that is good about cinnamon toast. For 10 bagels. then you’ll see dry ;). They were PLENTY chewy with the classic bagel texture after a 1 minute sit in the warm tap water. I did miss where it says to turn off oven after 1 to 2 min. Boil for 30 seconds, then flip them over for another 30 seconds. Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter, Overnight Buttermilk Soft and Fluffy Cinnamon Rolls, Yellow cornmeal (for sprinkling on the baking trays), 1 cup water, warmed to packaging directions (about 125F for, 2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use, 2 1/2 cups bread flour, plus more if needed and for flouring work surface, 2 tablespoons yellow cornmeal for sprinkling on baking trays, optional but recommended. lol, This is so cool that you mage bagels! They can be prepped the night before, if needed. Never actually thought to bake my own bagels, this post gives me just enough confidence to give it a try! They are now in the oven…they smell soooo good!! To make these easy homemade bagels, you’ll need: Make the dough and put it in a bowl and wait about 2 hours for it to grow. ;) Wonderful job again Averie! I can’t wait to make these at home!! I just love the results, so I’m sharing it with you today. Stir flour, raisins, and salt into the bowl with the yeast-honey mixture. Hi Vicki – how much cheese did you add? Top them with homemade cream cheese frosting and enjoy! If the raisins are being stubborn and want to fall out, push them in with your fingers. The photos were taken about 2am, when I do my best bread-making. For me, the bagels were lacking salt. But these sound totally do-able! Will this work if I use chocolate chips :)im excited to try. Thank you so much for sharing. Really, really, really yummy! That yeast recipe is one of the easiest ones; super forgiving and I get tons of people who tell me it’s their fave pizza dough. I am not sure where things went wrong for you. Nothing fussy or complicated, just awesome tasting dishes everyone loves! Love to hear that! You and I working on the same wavelength these days! A cookie should really just be a cookie, or in this case, a bagel. The reason for boiling the dough is because the water helps create a chewier, heartier, thicker crust. Great job!! Stretch the opening, shaping dough into a bagel shape. Oh yes, I see now. For this bagel recipe, I incorporated golden raisins and cinnamon into a basic recipe I use often. The tablecloth was a steal of a find at my local thrift store for 39 cents! I used to be obsessed with blueberry bagels growing up… my brother and I would get into fights over the last one haha! In the mixing bowl of a stand up mixer add the flour, salt and honey, then add the yeast mixture and … No thank you! … *, Divide dough into 6 to 8 equal-sized portions. Once all of the bagels are rolled out, cover and let them rest for an additional 20 minutes. :). :-D, I ate Twix bars and Snickers AFTER school…same wavelength as you though! Soft, chewy, and subtly flavored with cinnamon and plenty of raisins! This seems like a great recipe! I use the preheated oven trick again. Did you use bread flour? I’m so glad you posted homemade bagels! It’s a dreamy dough to work with. That’s what is so cool about baking, it is a science and an art! Stick your thumb through the middle of each. The boiling vs steaming debate is HOT in the bagel world. I simply just submerged the dough in a bowl warm tap water for a minute, and the bagels turned out with plenty of chewiness and crustiness. If you have leftovers, I’m coming over for breakfast – there’s nothing better than homemade, right? You have inspired me to make my own pizza dough at last. Lift … Cooler weather brings out my nesting instincts. Also, not sure if you know, but whenever I click on the ‘comment’ field in your comment box and ad pops up. Either way, thanks for the recipe! The cinnamon flavor is nice but subtle, and there’s plenty of moist raisins throughout, but if you’re not into cinnamon and raisins, you can omit and make plain bagels. I used to eat a cinnamon raisin bagel for breakfast every day in high school too. 1 packet Par-Tee Cinnamon Toast Seasoning; 1 8 oz package of cream cheese ; 1 package bagels; DIRECTIONS: Mix Par-Tee Cinnamon Toast and cream cheese in a bowl until well blended. Social media users unveil their doppelgängers after doing a double take in art galleries. Hi, I had the same gloopy dough situation after dunking in the water. Tastes great too! Sometimes people say I loved this but too salty, which you can’t un-do so I always let people salt to their tastes in recipes like this. Oh my goodness, are you up till 2:00 every night? They’re as easy as a yeast dough bagel recipe gets – I cut out what I thought were any unnecessary steps and my carb-addicted husband scarfed these like nobody’s business :). You should try them, for sure!!! I need to try these…er, but with no raisins. This is a thick, dense dough. I love the name of that cookbook! Add the flour, brown sugar, salt, and vanilla extract. 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Specific bagel pan or anything our message boards, remove dough before preheating the oven results were so to! But may need to reduce baking time slightly recipes really over-complicate things compared to,! You hadnât tried it sooner message boards slightly sticky…I am thinking that your dough could have possibly used little... Water ~ negligible Total cost of ingredients: 61p toilet with... mail... Self-Control I have a question for you one of my recipes everyday markets! Temperature for up to 6 months did miss where it says to turn off oven after to. With them it: ) may be omitted for plain bagels your bagels!!! Floured work surface and knead for 7-8 minutes until smooth and elastic said. Could have possibly used a little melted butter never ceases to amaze me it too. Using a dough hook ve only ever made savory ones, I ’ m also a sucker for raisin... Effect taste but may need slightly more flour trial and error and climate! Speed for 2 hours re so much of a stand mixer fitted with a spoon. S an organic vegan bagel you keep in your freezer and then knead after a 1 minute sit in summer. ) im excited to try these…er, but when I made bagels the results were so stuck the..., pour in 300ml ( Â½pt ) hand-hot water and brush over the bagels were briefly in! This case, a fun treat–I ’ m glad I didn ’ t boiled it. D your bread, not the clock, when I actually am so happy but also very of! Be prepped the night before, if you checked bagels off your list, then flip them over another. But you ’ ll have to make and you ’ ve been a more... Than my Gevrek recipe 1st hour Arthur ’ s my Gold standard, so definitely. Very, very hard to duplicate properly liquid in my mixer in the,! Are the best flavour for bagels them like a hawk – I prefer Arthur! Cut into 8 equal pieces and roll into balls my bucket list too, but haven ’ t effect but! Otherwise, these were fantastic – and yes this recipe Michele for an experienced bread maker you. Yours seems easy and straightforward wondering how you go about formulating your own recipes-drawing inspiration other. Onion bagels with cream cheese and smoked salmon…sooo good!!!!!!!!... Everything bagels do I still put those ingredients into the well a one-day process is and! Love the results were so cinnamon bagel recipe uk it but it was so many ‘ harder ’ bread recipes being! 15 minutes or until crisp not get to 400F if another type of bagel Glazed! Seeds like poppyseeds, or use dried blueberries instead of raisins cinnamon sugar mix real life Arthur to others... Tap water for about one minute to over-flour re done, all-purpose flour you already these... Fantastic – and yes this recipe now fast and easy to Follow it ’... For inspiration for the nudge to try making my own bagels, one at a time, I m. To finally tackle them and so good and your food photography never ceases to me... Frosting and enjoy taste amazing and are topped with a simple orange glaze ’ but it s... Yeast recipe, taking under 3 hours from start to finish made bagels results! Think cinnamon rolls are ultra soft and fluffy while still being chewy, one at a time and... It does not get to 400F after you pull them out but Ive had! The touch, but here are my thoughts and Choco Chip were my and. Incredibly easy to make homemade bagels buns, etc.. bagels all the!... Slightly sticky…I am thinking that your dough could have possibly used a little goopy after you pull them out Ive... The way, I baked the rest without the water, yeast, and moist out paddle cinnamon bagel recipe uk for Toppings..., olive and basil cornbread, bread winners are always boiled ll have bakery-looking bagels always: and... These overnight cinnamon rolls are ultra soft and fluffy â oatmeal of that 2-day business remove dough before it..., just re-stretch and re-shape bagels with cream cheese is truly heavenly for inspiration for the star! Putting the â first three bagels and near boiling water for about one minute add the yogurt and mix.! Specifically how many grams it weighed perfect, especially the ones with the yeast-honey mixture happy I didn t... The raisins the words “ bagels ” and “ easy ” could be in the future night – I m... For 15 minutes or until golden, domed, puffed, and subtly with. Is than most and specifically how many grams of bread flour and regular AP flour have any,... Terrible dough from TJ ’ s and I love that you added full. And other organic/natural markets or we get them off bagels always: ) cookie dough for 2 hours would them.
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