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Hands up if you also LOVE Bagels !! These cinnamon raisin bagels should not be missing on any breakfast plate. Pure or with jam .. mmmhhh just delicious.
Form the Bagel into 8 small dough balls. For the hole in the middle I always take the end of a wooden cooking spoon. Everyone has it and it´s super easy. That the hole does not disappear during baking. Best with the fingers generously pull the hole apart (see picture). After the water bath, the bagels look a bit as if you have bathed too long, but do not worry that will disappear when baking.
INGREDIENTS LIST CINNAMON RAISIN BAGELS
500 g wheat flour
1 packet of dry yeast (7 g)
pinch of salt
1 tbsp of sugar
1 tbsp soft butter
300 ml lukewarm oat milk or milk of your choice
100 g raisins
1 tbsp cinnamon
METHOD
First put the flour, yeast, salt and sugar in a mixing bowl and mix. Then add the milk and the butter and knead with the dough hook, a good 10 minutes on a medium level. Then knead the raisins under the dough.
Sprinkle cinnamon on the dough and work it roughly into the dough. It should not be uniform, streaks are desired. That gives a nice look. The dough is perfect if it sticks only lightly.
So let the dough covered for at least 1 hour.
Briefly knead the dough and then form into 8 equal sized balls. Use a cooking spoon to prick a hole in the center of the dough pieces and gently shape into a ring with circular motions. Enlarge the hole with your fingers. If it is too small, that’s when baking.
Preheat the oven to 220 ° C.
Bring the water to a boil and insert 2 Bagels each after about 30 seconds turn and then take out. Place on a wire rack and drain.
Put the Bagels on a baking sheet add oat milk on the top and sprinkle with a little sugar.
Bake in the oven for 20 minutes until golden brown.
Remove and allow to cool.
Have fun! And I’m looking forward to your bagels. Your Kathrin
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Cinnamon Raisin Bagels
Ingredients
- 500 g wheat flour
- 1 packet of dry yeast 7g
- pinch of salt
- 1 tbsp of sugar
- 1 tbsp soft butter
- 300 ml lukewarm oat milk or milk of your choice
- 100 g raisins
- 1 tbsp cinnamon
Instructions
- First put the flour, yeast, salt and sugar in a mixing bowl and mix. Then add the milk and the butter and knead with the dough hook, a good 10 minutes on a medium level. Then knead the raisins under the dough.
- Sprinkle cinnamon on the dough and work it roughly into the dough. It should not be uniform, streaks are desired. That gives a nice look later. The dough is perfect if it sticks only lightly.
- So let the dough covered for at least 1 hour.
- Briefly knead the dough and then form into 8 equal sized balls. Use a cooking spoon to prick a hole in the center of the dough pieces and gently shape into a ring with circular motions. Enlarge the hole with your fingers. If it is too small, that's when baking.
- Preheat the oven to 220 ° C.
- Bring the water to a boil and insert 2 Bagels each after about 30 seconds turn and then take out. Place on a wire rack and drain.
- Put the Bagels on a baking sheet add oat milk on the top and sprinkle with a little sugar.
- Bake in the oven for 20 minutes until golden brown.
- Remove and allow to cool.
If you like you can Pin our Pictures on Pinterest.
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2 comments
[…] English […]
[…] Form into balls and press your index finger through the center of each ball or use a wooden spoon. (Look here) In circular movements expand the hole and form into a ring. Put 1-2 bagels in the water for 30 […]