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20 minute dinner recipes

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Cinnamon-Raisin Bagels

http://www.eatingwell.com/recipes/cinnamon_raisin_bagels.html

From EatingWell:  March/April 1996, The Essential EatingWell Cookbook (2004)

If you love to bake, these hearty homemade bagels are well worth the effort. Serve them warm with a little reduced-fat cream cheese.

12 three-ounce bagels | Active Time: 1 hour | Total Time: 1 1/2 hours

Ingredients

Bagels

Kettle water

Preparation

  1. Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes. Drain and blot dry with a paper towel.
  2. Whisk lukewarm water, 1/4 cup brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. Stir in whole-wheat flour, cinnamon, salt and the raisins. Stir in enough of the bread flour to make a soft dough, about 21/2 cups.
  3. Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a clean cloth and let rest for 10 minutes.
  4. Divide the dough into 12 pieces. Roll each piece into a 10-inch-long rope. Form bagels by overlapping the ends by 1 inch. Pinch together firmly. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
  5. To kettle & bake bagels: Preheat oven to 450°F. Line 1 large or 2 small baking sheets with parchment paper. Bring 6 quarts water and 2 tablespoons brown sugar to a boil in a large pot.
  6. Slip several risen bagels at a time into the pot"the water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Remove the bagels with a slotted spoon and drain on a clean kitchen towel; place on the prepared baking sheet(s). Brush with egg white.
  7. Place the bagels in the oven, reduce heat to 425° and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.

Nutrition

Per bagel : 261 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 55 g Carbohydrates; 7 g Protein; 4 g Fiber; 613 mg Sodium; 21 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, /2 fruit, 1/2 other carbohydrate

Tips & Notes