Cinnamon-Raisin Bagels
If you love to bake, these hearty homemade bagels are well worth the effort. Serve them warm with a little reduced-fat cream cheese. Source: EatingWell Magazine, March/April 1996
Ingredients
Bagels
Kettle water
Directions
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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.
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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 2 1/2 cups.
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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.
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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.
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To kettle & bake bagels: Preheat oven to 450 degrees 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.
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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.
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Place the bagels in the oven, reduce heat to 425 degrees and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.
Tips
Make Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.
If you like, substitute the new white whole-wheat flour for the regular whole-wheat flour in this recipe. You will get a lighter texture but have all the nutrition found in regular whole-wheat. If it's not on your supermarket shelves, it can be ordered from The King Arthur Flour Baker's Catalogue, (800) 827-6836. Whole-wheat flours should be stored in the refrigerator to keep them fresh.
Nutrition Facts
2 1/2 starch, 1/2 fruit, 1/2 other carbohydrate
