cinnamon & raisin, bagel goodness

Bread & bread-like foods are delicious no matter which way you look at it. In fact, bread-like items have been a staple in many cultures diets for centuries. Yet, here we are. Most people are afraid of bread. They are afraid to eat it because their hips might get bigger, maybe gain a little weight in the wrong places. All of which I strongly disagree with, as long as it’s enjoyed in moderation.

They say bread is unhealthy, it’s bad for you. What they forget is that it’s so good! I just don’t understand it. How can it be so bad for you when it tastes so amazing? Freshly baked bread with honey. A sandwich made from ciabatta bread. Slices of toast with runny eggs. I don’t think it’s true, I simply refuse to believe it. Something that good just can’t be bad. Did you know that it’s been around for over 30,000 years? You’d think someone would have gotten rid of it sooner if it was really such a risk. Maybe it’s not the bread, maybe it’s how it’s made. Maybe they forgot to put the love into it when they were baking.
For the rest of you who love bread, eat it & are just scared of making it. Don’t be. Yes it’s time-consuming, but other than that it’s pretty simple. Don’t get me wrong, this doesn’t go for every single bread recipe. There are many out there that even I fail to make. However, you won’t know that until you try. Do you have any idea how satisfying it is eating it within minutes of it exiting the oven? You can’t beat that.

So here it is. Cinnamon raisin bagels. Straight forward. Easy. And completely delicious.

…and let’s be real, if this was put in front of you, could you really say no?
 Ingredients:
– 675g bread flour
– 225g whole wheat bread flour
– 5 tsp cinnamon
– 1.5 tsp salt
– 560ml warm water
– 2g active dry yeast
– 6g malt powder (if you can’t find this, substitute it with brown sugar)
– 2/3 cups raisins

Directions:
– combine the water, yeast & malt in a bowl and set aside for 5 minutes
– in a large mixing bowl, combine the flours, cinnamon & salt. Add in the wet ingredients & begin to knead. If you have a mixer, use the dough hook & set on medium speed for 5 minutes until the dough comes together & stops sticking to the sides. If doing it by hand, try and work the dough until it forms a smooth ball, about 10 minutes.
– pour in the raisins & continue to work the dough until they are all incorporated.
– divide the dough into 12 balls, each weighing approx. 130g
– for each of the balls, flatten the ball with the palm of your hand into a disc.
– lift one side of the disc, and fold it towards the centre line, do the same for the other side.
– fold it in half one more time so it resembles more of a rope.
– now roll the rope gently until it is about 9in long.
– pinch one side of the rope flat, and wrap it around the other end of the rope so you form a doughnut shape. Pinch it closed.
– line a baking sheet with a towel and dust it with flour. Place the 12 rolls on the towel, cover with cling film, & leave them in the fridge over night.
– too cook the bagels, preheat the over to 260C.
– Bring a large pot of water to boil, & drop in the bagels 3 at a time.
– When the bagels start to float, they are ready to be removed.
– transfer them to a cloth towel for a few seconds, & then onto a perforated baking sheet.
– bake for 12-15 minutes or until nicely golden.

Helpful tips:
1. If twelve bagels are more than you can eat in one go, they can always be frozen. Just after the bagels have been boiled & dried, transfer them to a container and store in the freezer for up to a month.
2. If you’d like a different flavor, omit the cinnamon & raisins & replace with desired spices. After boiling, whilst the bagels are still sticky, they can be covered in poppy seeds, sesame seeds, or any other type of seed.

….for more recipes from us, check out our archives here.

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