Tuesday, August 17, 2010

Multi-Grain Cinnamon (Raisin) Bagels

I posted here that I am on a bagel kick.  Trying to make mornings easier once we get going on school, which should be the second week of September. We are going camping with my sister and her family this coming weekend and then the week of Labor Day we will be heading to the Sierras for some fun.  The joys of home schooling, vacationing when you want to, and when no one else is.  Also, we wouldn't want to socialize our kids ;O).

My post on egg bagels has some more detalied pictures of the process of making bagels. 

Multi-Grain Cinnamon (Raisin) Bagels
  • 1-1/2 c. water
  • 1 T. yeast
  • 3 T. brown sugar, packed
  • 2/3 c. quick cook oatmeal
  • 2 c. white flour
  • 1 c. wheat flour
  • 1 T. gluten (optional, but will make a fluffier bagel)
  • 2 t. salt
  • 2 t. cinnamon
  • 2 T. vegetable oil
  • 3/4 c. raisins (I was out of raisins!)
  • 2 t. cinnamon
  • 3 T. sugar for boiling water

In the bowl of a stand mixer combine warm water and sugar. Sprinkle yeast over water and let proof for 5 minutes. Once yeast is proofed, add oatmeal and let stand another 5 minutes.  Add the rest of the ingredients and knead with dough hook for 5 minutes. Once dough is kneaded, shape into a ball and place in an oiled bowl. Cover and let rise until doubled, 45 minutes to 1 hour. Once the dough has doubled, punch down and divide into eight pieces. Shape each piece into a smooth ball, pulling the dough down and under (does that make sense?). Let dough balls rest 5 minutes. Spray a cookie sheet with nonstick spray. To shape your bagels, poke your thumb threw the middle of the dough ball and stretch the bagel out from the center forming a bagel shape. Place bagels on cookie sheet. Cover and let rise until just about doubled, probably 30 to 45 minutes. Bring a large pot of water to a boil and add 3 tablespoons sugar. Once water is boiling, gently pick up bagel from greased cookie sheet, trying not to deflate the bagel, and slide carefully into boiling water. Boil 1 minute, flip, boil 1 minute more. Remove from boiling water to cookie rack (with a towel underneath) and and let drain. Preheat oven to 400 degrees. Once all bagels have been boiled, return them to the greased cookie sheet. Bake in preheated oven for 20 to 25 minutes, until golden brown. The bagel dough can also be made in your bread machine, following directions for dough cycle.

This post is linked up with Tasty Tuesday.

1 comment:

  1. What a great recipe! I'm out of raisins too but I think I will try it with dried blueberries, Yum!



Related Posts Plugin for WordPress, Blogger...