New York Cinnamon Raisin Bagels Recipe 435

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NEW YORK CINNAMON-RAISIN BAGELS RECIPE - (4.3/5)



New York Cinnamon-Raisin Bagels Recipe - (4.3/5) image

Provided by DreiFromBK

Number Of Ingredients 11

1cup1cup plus 2 tablespoons ice water (9 ounces)
2tablespoons2tablespoons malt syrup
2 2/3cups2 2/3cups (14 2/3 ounces) bread flour
4teaspoons4teaspoons vital wheat gluten
2teaspoons2teaspoons instant or rapid-rise yeast
2teaspoons2teaspoons salt
2/3cup2/3cup raisins
1/4cup1/4cup (1 1/4 ounces) cornmeal
1teaspoon1teaspoon sugar, plus 1/4 cup (1 3/4 ounces)
1teaspoon1teaspoon ground cinnamon
1tablespoon1tablespoon baking soda

Steps:

  • This recipe requires refrigerating the shaped bagels for 16 to 24 hours before baking them. This recipe works best with King Arthur bread flour, although other bread flours will work. Vital wheat gluten and malt syrup are available in most supermarkets in the baking and syrup aisles, respectively. If you cannot find malt syrup, substitute 4 teaspoons of molasses. The bagels are best eaten within a day of baking; fully cooled bagels can be transferred to heavy-duty zipper-lock bags and frozen for up to one month. 1. Stir ice water and malt syrup together in 2-cup liquid measuring cup until malt syrup has fully dissolved. Process flour, wheat gluten, and yeast in food processor until combined, about 2 seconds. With processor running, slowly add ice water mixture; process until dough is just combined and no dry flour remains, about 20 seconds. Let dough stand for 10 minutes. 2. Add salt to dough and process, stopping processor and redistributing dough as needed, until dough forms shaggy mass that clears sides of workbowl (dough may not form one single mass), 45 to 90 seconds. Transfer dough to unfloured counter and sprinkle raisins over dough. Knead until smooth and raisins are evenly incorporated, about 1 minute. Divide dough into 8 equal pieces (3 1/2 ounces each) and cover loosely with plastic wrap. 3. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured counter. Loosely cup your hand around dough and, without applying pressure to dough, move your hand in small circular motions. Tackiness of dough against counter and circular motion should work dough into smooth, even ball, but if dough sticks to your hands, lightly dust your fingers with flour.) Let dough balls rest on counter, covered, for 15 minutes. 4. Sprinkle rimmed baking sheet with cornmeal. Combine 1 teaspoon sugar and cinnamon in bowl. Working with 1 dough ball at a time and keeping remaining pieces covered, coat dough balls lightly with flour and then, using your hands and rolling pin, pat and roll dough into 5-inch rounds. Sprinkle 1/4 teaspoon sugar-cinnamon mixture over each dough round, leaving 1/2-inch border around edges. Starting with edge of dough farthest from edge of counter, roll into tight cylinder. Starting at center of cylinder and working toward ends, gently and evenly roll and stretch dough into 8- to 9-inch-long rope. Do not taper ends. Rolling ends of dough under your hands in opposite directions, twist rope to form tight spiral. Without unrolling spiral, wrap rope around your fingers, overlapping ends of dough by about 2 inches under your palm, to create ring shape. Pinch ends of dough gently together. With overlap under your palm, press and roll seam using circular motion on counter to fully seal. Transfer rings to prepared sheet and cover loosely with plastic, leaving at least 1 inch between bagels. Let bagels stand at room temperature for 1 hour. Cover sheet tightly with plastic and refrigerate for 16 to 24 hours. 5. One hour before baking, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 450 degrees. 6. Bring 4 quarts water, remaining 1/4 cup sugar, and baking soda to boil in large Dutch oven. Set wire rack in rimmed baking sheet and spray rack with vegetable oil spray. 7. Transfer 4 bagels to boiling water and cook for 20 seconds. Using wire skimmer or slotted spoon, flip bagels over and cook 20 seconds longer. Using wire skimmer or slotted spoon, transfer bagels to prepared wire rack, with cornmeal side facing down. Repeat with remaining 4 bagels. 8. Place sheet with bagels on preheated baking stone and pour 1/2 cup boiling water into bottom of sheet. Bake until tops of bagels are beginning to brown, 10 to 12 minutes. Using metal spatula, flip bagels and continue to bake until golden brown, 10 to 12 minutes longer. Remove sheet from oven and let bagels cool on wire rack for at least 15 minutes. Serve warm or at room temperature.

THE REAL NEW YORK BAGEL RECIPE



The Real New York Bagel Recipe image

This isn't a fast & easy recipe; unfortunately, it is quite a process. However everyone knows quality takes time! Especially in baking. If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you! I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better... Enjoy! Thanks all for your kind comments, I've added a few updates/details to the recipe...Reading your results made me hungry for these after not making them for a while!

Provided by Crazy Christobal

Categories     Yeast Breads

Time 12h25m

Yield 12 Bagels, 12 serving(s)

Number Of Ingredients 12

4 cups bread flour or 20 ounces bread flour
2 1/2 cups water
1 teaspoon instant yeast
1/2 teaspoon instant yeast
3 3/4 cups bread flour or 18 ounces bread flour
2 3/4 teaspoons salt or 1 tablespoon kosher salt
1 tablespoon brown sugar (can use 1/2 T)
1 tablespoon baking soda
1 eggs or 1 egg white
1/2 cup cornmeal
1/2 cup toasted sesame seeds
1/2 cup poppy seed

Steps:

  • In a medium/large bowl or pot, stir the sponge together with a whisk or wooden spoon. Make sure to get all dry materials mixed in well.
  • Cover with plastic wrap and keep at room temperature for 2+ hours.
  • After sponge is bubbly with small holes at the top and about 2 hours have gone by, pour sponge into your mixing bowl.
  • Attach dough hook. Then add all ingredients listed for dough. Flour can be added gradually as mixer is going.
  • Knead with dough hook for approximately 10 minutes or until dough looks smooth and is not too sticky. Dough should be quite stiff (add more flour if needed).
  • Turn out on counter and knead by hand for a few minutes. (More if your mixer couldn't handle the kneading for very long). Make sure dough does not stick to fingers to get to proper consistency.
  • Divide dough with a knife into 12 equal pieces about 4.5 oz. each. make into "balls". Cover to rest with plastic wrap for 20 minutes.
  • Shape each ball into a bagel by pushing your thumb(s) through the middle.
  • then using your two index fingers in the hole, make fast circular motions, stretching the hole out a bit. Don't worry if they are not perfect.
  • Place bagels on sheet pans or cookie sheets that have been sprayed with cooking spray oil. Leave an inch or so on all sides.
  • Let rise under plastic wrap for 20 minutes then place in refrigerator.
  • Refrigerate for at least 3 hours or preferably overnight.
  • Pull pans from fridge, get a large pot (4 quarts) of water on the boil and preheat the oven to 500 deg. F. move racks to the top of the oven.
  • Add 1 T. baking soda to water (this increases the color depth and flavor of the bagel while baking).
  • When water is boiling, pull 2-3 bagels at a time gently and place them upside down in the water.
  • Boil for 30 seconds then flip over with a large slotted spoon or similar and repeat for other side. (if perchance your bagels have had time to warm up from the fridge the boiling time decreases--if your bagels are coming out of the boiling water looking too flat, decrease the boiling time on each side but always go a minimum of 15 seconds per side).
  • Remove each bagel with spoon and slide off on to a large clean cotton cloth (flour sack type material not terry cloth) for draining.
  • Repeat with all other bagels.
  • Place parchment paper in your sheet pans or cookie sheets.
  • Spread corn meal evenly and lightly on parchment paper.
  • Place moist, warm bagels gently on corn meal. You can place them touching one another. Sometimes we like our bagels plain with no toppings, if you do, skip the next couple steps --.
  • Make an egg wash with 1 egg mixed with approx 1/2 cup of water and when well-mixed, brush across tops of bagels. If you don't like a slightly eggy taste, you could brush with just egg whites mixed with a bit of water. This will help hold topping on.
  • Sprinkle with desired toppings (I like toasted sesame seeds and poppy seeds the best, but this could include a dizzying number of different toppings-whatever you like).
  • Turn oven down to 450 deg F. as you place pan(s) in oven.
  • Bake for 5-7 minutes then turn pan around and switch pans on racks as necessary.
  • Bake for another 5-10 minutes turning as necessary and repeat this until all bagels are evenly deep golden brown. Total cooking time will be 20-25 minutes until all are evenly deep golden.
  • Remove from oven, let cool on pan for a few minutes, then transfer to a wire rack for at least 15 minutes (ok, 5 minutes!) before devouring.

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Top Asked Questions

How do you make cinnamon raisin bagels?
These Easy Homemade Cinnamon Raisin Bagels are perfectly dense & chewy, and packed with spicy cinnamon and juicy raisins. They're SO easy to make! Add the water, honey and yeast to a liquid measuring cup and set aside for the yeast to begin to grow (about 5 minutes).
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