Cinnamon and raisins Bagels. This cinnamon raisin bagels recipe is similar to my everything bagels and plain bagels recipe. The only difference is that we're adding a little vanilla extract, sugar, cinnamon, and raisins to the bagel dough. Yeast & Warm Water: Allows the dough to rise.

I ate one almost every day for most of high school and college. And I can happily check bagels off the bucket list. The issue is that with any sort of yeast recipe there are so many recipes for the same thing; sort of like chocolate chip cookie recipes. It is easy to cook Cinnamon and raisins Bagels using 11 ingredients and 12 steps. This is actually the groundwork you have to do to prepare it.

Ingredients of Cinnamon and raisins Bagels

  1. – You need 225 ml of skimmed milk warm.
  2. – You need 125 ml of warm water.
  3. – Prepare 3 teaspoons of yeast (10g).
  4. – Prepare 1 tablespoon of caster sugar.
  5. – Prepare 500 g of plain flour.
  6. – It’s 1 of and 1/2 teaspoons of table salt.
  7. – You need 1 of and 1/2 teaspoons of ground cinnamon.
  8. – It’s of Extra: 1and 1/2 tablespoons of caster sugar.
  9. – You need 100 g of raisins.
  10. – Prepare of Sugar to sprinkle.
  11. – Prepare 1 of egg.

Making your own cinnamon raisin bagels at home is fun and it will cost you pennies on the dollar compared to store bought! I don't like super sweet stuff so I relied on the raisins for sweetness. Step by step and tips on how to make the perfect sourdough bagel! Bagels are supposed to have a chewy texture, and a crusty outside.

Cinnamon and raisins Bagels step by step

  1. Mix warm water and milk with one tablespoon of caster sugar and whisk yeast in..
  2. Rest for 10 minutes covered in a warm place until mixture is frothy.
  3. Add flour to frothy mixture and mix well. Add half mix and then add the other half.
  4. Add flour if too sticky and turn to a floured surface.
  5. Knead for 10 minutes until smooth and elastic.
  6. Place dough in a greased bowl, cover and stand in warm place for 1 hour or until doubled in size.
  7. Tuen dough into floured surface and incorporate the raisins while kneading until smooth..
  8. Divide dough into 12 portions.
  9. Knead each portion into a ball. Press finger into centre to make a hole and place the bagels about 4cm apart on greased trays to allow them to rise in a warm place (15-20minutes).
  10. Drop bagels in boiling water so they don't touch, boil for one minute each side.
  11. Remove with slotted spoon and place in greased oven tray. Brush with egg and sprinkle a bit of sugar. Bake in moderately hot oven for 20 minutes. Cool on wire rack.
  12. At home we like them cut in half, toasted and buttered for breakfast.

And bread flour has more gluten than all-purpose flour, and therefore, it's supposed to provide those qualities to the bagels. Cinnamon Raisin Bagels Adapted from The Bread Baker's Apprentice. Please tell me you eat the lox on the cinnamon – raisin bagels! My sister and I always always do that even though it grosses everyone out. Cinnamon raisin bagel French Toast would be heaven.

At its best, cooking is undoubtedly an adventure. It’s fun to test out different herbs and spices, as well as prepare your best foods in a new way. Combining local, fresh foods with global recipes and using them is a great way to maintain cuisine interesting and tasty. Especially for more Cinnamon and raisins Bagels is often more interesting whenever you can provide additional creations as per existing materials.

No you are likely to believe that eating only locally grown foods generally is a challenge. Naturally, it will be nearly impossible to find fresh fish and seafood if you are living inside desert, or unearth a resource for locally churned butter the local surf forecast in a fisher’s village. Just do not forget that perfection must not be the thing; even incremental changes in terms of how the world thinks and shop will help the planet. And, with the plethora of info on recipes and cooking that’s available to the Web, putting a universal twist on local ingredients can put the overall game back in dining!

Source :