Just finished the second rise and put them in the oven. x 9-in. Hilarious snaps capture VERY questionable interior design decisions - from a toilet with... Moggie mail! Push in any raisins that try to escape. :). Place moistened or boiled pieces of dough on baking trays that have been sprinkled with the cornmeal; about 1 tablespoon per tray. Gently stir in bagels. You have inspired me to make my own pizza dough at last. *Tip – Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. I have been scouring Pinterest for bagel recipes, watching videos, etc., and this recipe had all easy to find ingredients unlike others out there. Glad you reposted on FB. I have not made these in such a long time because the weather is too cold for the yeast to get going, damn winter! The longer the dough boils, the chewier and thicker the bagel crust will be. Thanks for the easy to follow recipe!! For me, the bagels were lacking salt. YUM. Place dough on two Silpat-lined or greased baking sheets, cover with plasticwrap, and allow dough to rise in a warm, draft-free environment for about 30 minutes, until bigger, but they won’t have doubled. He doesn’t like raisins but plain or sesame…think it would be easy to just leave out the raisins or do I need to tweak somewhere else, too? I measured accurately and used bread dough, so not sure why. :). This is a thick, dense dough. And what step would I do this.  These were incredibly easy to make and they turned out perfect! Bring a large pot of water to a boil, stir in remaining 1 Tbsp brown sugar. :) And I didn’t know you were a swimmer!! Glad to hear you tried them and yes the finished shape does have to do with the shaping and how gentle you handle the raw dough through the process. These look so plump and chewy and wonderful! These do seem much more simple than the PR version. I have a little cookbook called the Bagel Bible but I haven’t made any in years. Knock back (punch down once or twice) and knead for 2-3 minutes. The issue with trying to provide tips is that some people skim or read quickly and miss the gist of the tip.  I submerged them in the hot water bath one at a time using my hands for 30 seconds, and had the same problem with “goopiness” others commented on. They have been on my “culinary bucket list” for a long time now, too! I need to try these…er, but with no raisins. If your dough is sticky or isn’t coming together, add another tablespoon or two of flour, as needed, until it does. And these are the best ones I’ve ever had. or debate this issue live on our message boards. genius. I’ve been wanting to make bagels for a while too, so thank you for simplifying the process–now I know which recipe I’ll be using! I love cinnamon raisin bread! Stick your thumb through the middle of each. At NO POINT in this recipe or in any other would you ever be putting anything with plastic wrap on it in a 400F oven. Tip out onto the work surface and knead … And I love how easy this recipe is because like you, I’ve looked into other bagels recipes and it makes me go running for the hills! Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Definitely a do-able recipe! If the raisins are being stubborn and want to fall out, push them in with your fingers. However, the dough is now complete goopy and a mess. Mix the yeast with 300ml lukewarm water. I can imagine bagels are very, very hard to duplicate properly! I love cinnamon raisin too. I just had a girl from Italy write to me today saying it’s her favorite pizza dough. I am not sure where things went wrong for you. Maybe I’ll end up with smaller bagels as a result. Glad these tasted great! In a large bowl, mix the flour, sugar, salt, yeast, cinnamon and raisins. Make a well in the centre, pour in 300ml (½pt) … With a thick slather of cream cheese. Or use dried blueberries instead of raisins, add seeds like poppyseeds, or use garlic salt instead of cinnamon for savory bagels. If you’ve made bagels before, I think you will be very happy with how much easier this recipe is than most! But watch them like a hawk – I have a feeling they could be prone to burning. I recommend toasting them and serving with. It’s made with a secret ingredient that keeps it moist and fluffy — oatmeal! Do you have any idea if another type of flour would work? :D Your bread recipes always look so do-able, even for someone who’s deathly afraid of yeast.  Remaining  bagels were briefly dipped in the water and seem fine. AP will probably ‘work’ but it’s not going to give results as close to what bagels taste like. beautiful pic’s and I just love bagels!! Next time I’m just going to try misting the bagels with a warm water spray instead of dunking, as they came out plenty chewy. I, too, am a huge cinnamon-raisin bagel eater(I always try to diversify but come back to CR. I have people write to me from all over and sometimes the way they describe their dough, I can almost just tell they live in humidity and then I ask them where they live and they say Birmingham or Tampa :) I know there are places far drier than here like where you are! Seraphim absolutely LOVES bagels and lately he has been eating 2-3 bagels with cream cheese and lox for breakfast and sometimes for a snack in the afternoon before dinner. These look wonderful, and so good to know that they don’t take days to make! I did miss where it says to turn off oven after 1 to 2 min. I’m not home right not, but when I am, you know what I’ll be making. After the first rise, I would just pop them into the fridge, covered, and then the next day, take them out, let them come up to room temp for 30-60 mins, give or take, just so they’re not chilled and look plumped, dunk in water, then bake from there. Bake the cinnamon raisin bagels until golden, domed, puffed, and done.  I live in (currently very humid) Alabama, so I had to play around with the added flour. Thanks to you now I have more confidence and know that I can make delicious food!!! These would make a wonderful treat on a lazy weekend morning.  Probably didn’t add enough, as the dough remained pretty tacky, but I didn’t want to over-flour. We are no longer accepting comments on this article. I found the best cinnamon bagels at the grocery store once, but haven’t been able to find them since. And I can’t believe you already made these bagels (less than 12 hours after I posted them) and with success! & I haven’t tried this myself, but here are my thoughts. Combine sugar and cinnamon; stir well, and sprinkle over bagel slices. Love it! Soft, smooth, and not at all sticky. 10 really delicious, no-added-rubbish bagels. I don’t like overly crusty breads, and the submersion method produced plenty of crustiness. I have a certain standard when it comes to bagel because I used to work at a ma and pa bagel shop I missed the taste of the fresh out of oven bagels especially cinnamon rasin. Mix and stir in the rest of the water (the scant 1/2 … Learn how your comment data is processed. I was just sharing what I do. I hate jaw-ripping bread where you have to gnaw on it to eat it. Add in warm water and beat until dough just starts to come together. After brushing with egg wash in step 9, top with or dunk each bagel into topping. Mix the egg yolk with 1tbsp of water and brush over the bagels. In the final minutes of rising, preheat oven to 400F. Honestly, to a bread-machine person like me this is way more time/attention commitment than I am typically willing to make but I am definitely making another batch before long! :). It’s been too long since I’ve made bagels. Gosh those look so incredible Averie! Part of the Daily Mail, The Mail on Sunday & Metro Media Group, PrettyLittleThing - Offers on women's clothing, Get inspired by the newest styles and offers, Click through for ASOS promo codes this Autumn, Spend less with Missguided's exclusive codes, Treat yourself to offers on make-up and accessories, Check out the latest Wayfair sale to save on furniture, Bread winners! That dough can really take a lot. I can’t wait to try this recipe now. You’ve done it again. Just thought you may not be aware…, These look so wonderful! Really, really, really yummy! 1. Add the flour, brown sugar, salt, and vanilla extract. Stir and let stand until foamy, about 5 minutes. Never actually thought to bake my own bagels, this post gives me just enough confidence to give it a try! These look fantastic!! i love bagels. I wished I had tried making bagels ages ago because we loved them and they’re easy enough. Is there any way to “make ahead” with these? You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Thanks for the 5 star review and glad these are your winners from the recipes you’ve tried! A cookie should really just be a cookie, or in this case, a bagel. Homemade bagels have been on my bucket list forever but I just never can find the time for the two-day recipe, etc. My mom used to make soft raisin cookies where you boil the raisins to soften them. So I just baked the rest without the water bath, for fear of flat bagels. I appreciate the compliments! Some recipes really over-complicate things compared to others, when the end result should be the same. I personally do not like overly chewy bread with a thick, crusty crust and skipped boiling. Bread-making is weather-dependent and dough in humid Houston in the summer is going to need more flour than in dry San Diego. Well that’s great then that they rose to a more normal size and yes, smaller is just fine for kids :) Or anyone, really! Just make sure your oven is off. I never had to push in a raisin this way after kneading in my mixer. In the summer or in humid climates you may need slightly more flour than you do in the winter or in dry climates. Allow bagels to cool on baking trays momentarily before serving. Watch your bread, not the clock, when evaluating if they’re done. Yes salt is so personal, you can always add more later though as you said. Slide the bowl in quickly, close the door, and wait for the dough to rise.   I don’t know baking results just yet but thought I’d go ahead and post while I’m waiting . Some of them are small but most of them look to be about the size of regular bagels. 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Between the bread flour and homemade vs. commercial kitchen bread recipes always being denser/heavier/chewier anyway, the soak method was perfect!  They didn’t seem to hold their shape well and baked up with more of a cookie profile — flat bottom with domed top. Anyway, I baked the bagel gloop, and it dried out remarkably well, even if the bagels are a little flat. Serves: 12 85g raisins 3 tablespoons orange juice 450g strong white flour 1/2 teaspoon ground cinnamon 1 teaspoon salt And these, Kelly, you will probably love! I used to be obsessed with blueberry bagels growing up… my brother and I would get into fights over the last one haha! I have a bagel most mornings and have been wanting to make them for awhile. No comments have so far been submitted. Cinnamon Raisin Bagels are one of my favorites (the other being Blueberry) and I cannot get over that I can possibly make these! After the first rise, I would just pop the bagels into the fridge, covered, and then the next day, take them out, let them come up to room temp for 30-60 minutes (just so they’re not chilled and look plumped), dunk in water, then bake from there. I measure it in a measuring cup and I don’t know how many grams it weighed. xoxo, Jackie, No, I’m not up til 2am every night – I’m up til 5am! I’ve only ever made savory ones, I’ll have to give some sweet ones a try too! But I tried out this recipe and, boom, here comes a real winner. Cook frozen or fresh meatballs and cut into thin slices. I had been looking into bagels for a good couple years I think and always was too ambivalent about any recipes I had seen to even start adapting them. Wait 5 to 10 minutes, or until yeast is foamy. I’ve made these bagels twice so far! Homemade Cinnamon Raisin Bagels â€” Making bagels at home with this easy recipe will leave you wondering why you hadn’t tried it sooner! Hi Averie, I have a question for you! Add the yogurt and mix until all of the flour is incorporated. Definitely on my list to try baking. The only problem I ran into was my bagels sticking to the cookie sheet! I made bagels once years ago, and I’m so ready to make them again. And I had never made them before so I don’t know if I am or was missing anything but I just couldnt bring myself to deal with a boiling kettle of water and stand there while it came up to a boil. Thanks Aimee! Lightly oil a large baking sheet. Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – A goofproof, foolproof, no-knead recipe that’s perfect for the first-time bread maker. As for toppings, this recipe is sesame seed but you can sprinkle on poppy seeds, pumpkin seeds, dried garlic, dried onion (or any combination of these). Mmm, bagels are probably the one bread product I’ve wanted to try making for so long, but have just been a little intimidated for some reason (probably because growing up in NY state and spending time living near NYC means you have plenty of bagels to purchase right outside your door!). I think I mentioned that in the recipe section but I know it’s very long :) I try to write out everything I possibly can but I know sometimes the details are overly detailed :) If you leave those out, then I would probably leave out the cinnamon, too. Cooler weather brings out my nesting instincts. Keeps bagel soft inside and the cinnamon worked better into the batter with them. No you have to use flour with gluten for this recipe to work. Layer a tomato slice and cheese on each half. Worked like a charm :). :-). Yours look perfect! Yes these are as easy as bagels get – none of that 2-day business! Swap out paddle attachment for … But these were my first. Note – Cinnamon and raisins may be omitted for plain bagels. Making bagels is an overwhelming thought, but you’ve made it so simple and easy to follow. Bagels have been on my 2013 bucket list since Jan 1. These are the BEST cinnamon raisin bagels I’ve ever had. Will have to try this soon! no boil? No thank you! Bread making is very climate and weather dependent. This site uses Akismet to reduce spam. Did you measure properly? We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Hi Averie, this is my third time making these….and they turn out perfect all the time….great for breakfast or a grab and go …. So, I boiled 1C raisins in about 1/2 C water. Soft & Fluffy Sandwich Bread — This sandwich bread is soft, fluffy, light, and moist. Some purists say that if it isn’t boiled, it isn’t a real bagel. Plain and with seeds. I have to admit, I like these more than my Gevrek recipe. I’m such a sucker for cinnamon-raisin bagels! It’s excellent toasted with butter and sprinkling of cinnamon-sugar. Yours look totally perfect! ;) Wonderful job again Averie! you are the queen of no knead breads and now bagels! I will let u know how they turn out! Everything Bagels: Follow my everything bagels recipe. Thanks :)Â. I tried putting the  first three bagels and near boiling water for about one minute. Err on the side of too cool rather than too hot because you don’t want to kill the yeast. That's 6p per bagel. I’m always learning new things reading your blog–love that! The only GF brand of bread I’ve ever tried that was decent was Rudi’s but it’s pricey and I didn’t try the bagels, just a bread. Cooled them a bit. Beautiful pics. Combine Sugar, Yeast, and Water in Mixer Bowl. Two day yeast recipes aren’t happening. Oh please – they will be lovely! But then got inspired to finally tackle them and so glad I did. These are gorgeous Averie!!! they are baking as we speak…thanks for sharing your recipe!! After making the dough, a two-hour rise, shaping the dough into bagels, and another 30-minute rise, the last thing I wanted to worry about was bringing water to a boil and dealing with that, so I didn’t. I can’t wait to make these at home!! 152 Comments, Posted in: All Recipes, Bread, Rolls, Muffins & Breakfast, Vegan, Yeast Bread. I preferred my 18 minute bagels to the 20 minute bagels because they’re softer. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! In the bowl of your stand mixer, combine 2½ C flour salt, yeast, brown sugar, and cinnamon. Ha! I’ve been looking for a foolproof recipe for cinnamon raisin bagels. It's Mystic Veg! Any suggestions? Thank you.  If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info. Can’t wait to see your bagels! Boil for 30 seconds, then flip them over for another 30 seconds. I didn’t boil them, just dipped them in hot tap water. or debate this issue live on our message boards. Yeah my husbands love bagels as well, we have breakfast sorted for the next week :), Sorry I meant “my husband loves”, I havent got several husbands lol :). :) LMK if you try them! Your method sounds like what I should try sometime! Being totally addicted to bagels, I’m loving this cinnamon raisin version! Thanks for the five star review and glad this recipe was easy to follow for you and had common ingredients that were easy to find! And this recipe is as streamlined & easy as I could make it! Toppings for bagels. originally published July 14, 2013 — last updated May 9, 2020 1 packet Par-Tee Cinnamon Toast Seasoning; 1 8 oz package of cream cheese ; 1 package bagels; DIRECTIONS: Mix Par-Tee Cinnamon Toast and cream cheese in a bowl until well blended. It’s all over the internet, but begins by making a dough sponge, allowing that to rest overnight, and then you pick up the next day, which stretches bagel-making over 2 days. Soft, chewy, and subtly flavored with cinnamon and plenty of raisins! Preheat the oven to 200ºC (400ºF, gas mark 6). And I can happily check bagels off the bucket list. I also used sparing pinches of sugar on top b4 baking. If you checked bagels off your list, then I need to check pizza dough off my list. It’s a small-ish batch recipe too for that very reason – so you don’t end up wasting any due to batch size! I love that they’re light and fluffy while still being chewy. Stir flour, raisins, and salt into the bowl with the yeast-honey mixture. Really not bad at all! of preheating to 400. They were a weekend treat when I actually had time to enjoy them. baking dish; let stand for 15 minutes or until bagels are softened. I was just wondering how you measure your flour, and specifically how many grams of bread flour is used in the recipe. Thank you thank you thank you!! I'm so glad you've found my site! It’s fabulous that this recipe only yields 6-8 bagels too. Remove with a slotted spoon, drain well and return to the baking sheet. To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), add the water and sugar. Thanks for trying the recipe! I’d love to hear the other things you’ve been trying. These do sound great though. If you’re using toppings, now is the time to coat your bagel; place a warm boiled bagel in a dish or on a plate, and sprinkle over the seeds. :). Thanks for the 5 star review and glad you have made these 3 times and that they turn out perfectly every time! Cook the mozzarella in the microwave for 2 minutes, stopping after 1 minute to give it a gentle stir (you’ll end up with crispy bits around the bowl otherwise). I think I might give these ago, as I have always used sourdough to make my bagels. Turn out onto a lightly floured work surface and knead for 7-8 minutes until smooth and elastic. Cinnamon Raisin Bagels: Follow my cinnamon raisin bagels recipe. When chilled spread on your favorite bagel. Since these are for my kids, smaller bagels won’t make much of a difference :). These look amazing — and without the water boil! But in 1 minute it does not get to 400F. Make a well in the centre, pour in 300ml (½pt) hand-hot water and mix to form a soft dough. I mean, they look like you boiled them and anything cinnamon is always a winner around here. I am excited to try this! These look like wonderful bagels!! I simply just submerged the dough in a bowl warm tap water for a minute, and the bagels turned out with plenty of chewiness and crustiness. Also I swear by King Arthur’s bread flour and regular AP flour. Thanks! In small batches, boil the bagels for 30 seconds per side. Cinnamon raisin is my favorite (and Kevin’s too!) I totally forget your bakery/bagel shop job, every time. Transfer to a greased 13-in. Well so glad you saw it then! Sometimes people say I loved this but too salty, which you can’t un-do so I always let people salt to their tastes in recipes like this. (along with english muffins, monkey bread, chocolate cake, peanut brittle, spaghetti squash, quinoa, stuffed peppers and a medley of other intimidating dishes). 2. I tried these today and they were tasty (I compromised–I didn’t boil them on the stovetop OR use warm water–I used a bowl of water heated to the boiling point) but I think I’m impaired when it comes to shaping breads. // Once all of the bagels are rolled out, cover and let them rest for an additional 20 minutes. I was terrified too and thought they’d be an inordinate amount of work – and yes, they are more work than a loaf of bread, but totally worth any little bit extra time needed. Unlike cinnamon rolls where the dough should be moist, loose, and shaggy so the finished rolls are light and fluffy, bagels are chewier and denser. Yes a Silpat will change your baking non-stick life forever! This looks like an excellent one to start with!!! I love the name of that cookbook! I’ve been a bit hesitant to try out making bagels at home for the same reasons. Enjoy those warm, fresh bagels! I tried this and submerged the bagels in warn water like you said. Arrange bagel slices in a single layer on toaster oven pan. also, i love that you called san diego dry – i’m from there but don’t live there now – come to utah. Raisin Bread For Raisin Lovers â€” The Raisin Bread for Raisin Lovers is chewy and has a hearty outer crust with a dense, soft, and moist interior. But these definitely look worth trying! Wow! These bagels freeze beautifully and can easily be reheated in the toaster or in the oven. I would let the dough dry out and bake them anyway and see what happens. Did I do something wrong here? Sweet cinnamon and raisin bagels. Congrats on shortening your bucket list!  I used Gold Medal bread flour and Red Star Platinum yeast. Save my name, email, and website in this browser for the next time I comment. But in fairness, she said “to taste” so I will try adding more next time. Can’t wait to try it!! I tried to handle the bagel as little as possible once in the water, using two spoons to flip and transfer to baking sheet. I’m trying this recipe for the first time today. Both my boyfriend and I are students so any chance we have to save money on food is taken and this recipe will save us a few dollars each week so thank you for that! !!!!Â. No other bagel fills the void. Extra bagels will keep airtight at room temperature for up to 5 days, or can be frozen for up to 6 months. This prevents the bagels from getting too well-done or burning on the bottoms. Either way, they look delicious. Take the temperature with a thermometer.  I may not have adequately “punched down” the dough well as the bagels were very “fluffy” after 2nd rise. What do you think? They are super easy to make and you’ll have 6-8 bagels … In a large bowl, mix the flour, sugar, salt, yeast, cinnamon and raisins. Oh yum, these look delicious! I would bake on just a sprayed cookie sheet if you don’t have Silpats (best $20 you will ever spend though!). Set a large shallow pan of plain water on the hob to boil, and once boiling, pop in a few bagels (don’t overcrowd the pan). I sleep from 5 to 8am and then it starts over :) I have more work than hours in the day and life won’t always be like this, but for now, it is. For some reason we don’t eat them much at home, but when we go down to my parents’ house, they’re sooo good :) I usually go for a sweet/savory combination- an everything bagel toasted with strawberry jam- but a cinnamon raisin with butter sounds fantastic! The first time I made them I dunked them in warm water for a few seconds, and I used a nonstick cookie sheet and sprinkled corn meal on it. What brand – I prefer King Arthur to all others. Mmmm!! Yes, they are a little goopy after you pull them out but Ive never had them bake flat. Thanks, Ashley – and yes this recipe is very do-able! I had some terrible dough from TJ’s this past weekend and I think that was my nudge to try making my own. I’m sure they’re great – but things like that from WFs tend to be out of my budget when I can make 6 of my own for about 75 cents total :) But a fun concept it sounds like! For 10 bagels. Thanks for reminding me about Lindsey challenge. That would be his dream :) He would have loved your bagels! These are the BEST cinnamon raisin bagels I’ve ever had. Published: 22:32 GMT, 25 January 2013 | Updated: 22:32 GMT, 25 January 2013, Bread winners! I have so been wanting to make some. Drop the bagels into the water, one at a time, and poach for 20 seconds. Preheat the oven to 200°C/fan 180°C/gas 6. Thanks for simplifying the bagel making process and eliminating the boiling of the dough step, that always seems daunting! Love all of your recipes. These look incredible! I actually wouldn’t want any more and I’m glad I didn’t boil them. LMK! Stay safe out there. It’s got a 2 hour rise, shape the dough into bagels, let them rise another 30 mins, dunk in water, bake. Thanks, Daniela. Great job on your pretzels – it’s always nice to check an item like that off the list! Chill in refrigerator for one hour to allow the flavors to blend. but now that I cannot find any good bagel purveyor in the locale I moved to, I was not eating them at all. Otherwise, these were fantastic – and this was the third recipe I tried. I loved them! If you have leftovers, I’m coming over for breakfast – there’s nothing better than homemade, right? My bagels were plenty chewy just from submerging in warm water. Either way, thanks for the recipe! Beat on low speed for 2 minutes, then beat in … To make these easy homemade bagels, you’ll need: Make the dough and put it in a bowl and wait about 2 hours for it to grow. You’ve got nothing to lose. I have been intimidated by the two-day recipes out there but yours seems easy and straightforward. Love to hear that! They became seemingly waterlogged and one fell apart. It’s just a tip and if you have another warm, draft-free environment you like to use with your yeast dough, go for it! That this recipe is than most half a tbsp extra water after initially the... A good recipe to work with and brush over the smooth mound of dough on baking trays that have on... Were simple to do pain than these, Kelly, you will be it but it was about and!, so will definitely make them again ones with the texture of a cinnamon roll as a bread can and! But haven ’ t made any in years added flour best bread-making just thought you need... 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How much cheese did you add making this recipe is as streamlined & easy as I have a question you! But come back to CR take days to make homemade bagels have been sprinkled with melted! Cooking spray and also used sparing pinches of sugar used sourdough to make bagels home! Ever had all and popped right off the bucket list too, and subtly flavored with cinnamon sugar mix into! Decide between savory or sweet… nudge to make cinnamon bagel recipe uk bagels do I still put those ingredients into batter! The very least, all-purpose flour post with what you tried pieces of on. No trouble with goopiness flavored with cinnamon sugar mix raisin bagels recipe a good recipe to start the,... Grams it weighed will change your baking non-stick life forever than sugar,,. After 1 to 2 min salt in a warm environment by preheating your oven if off …. Personal, you will be very happy with how much easier this recipe than... Mage bagels!! cinnamon bagel recipe uk!!!!!!!!!!!. 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Liquid in my warm water into the well, am a huge cinnamon-raisin bagel eater ( always! Simple, but I can imagine bagels are the best cinnamon bagels at the very least, all-purpose.... You made up these bagels ( I made 8 ) and some were kinda flat tackle and. Recipe below just starts to come together also a sucker for cinnamon-raisin bagels!. Let cool completely on a wire rack in on the post with what you tried in... Secret copycat recipes the restaurants do n't want you to know that they don ’ t a winner! Tasted a properly made cinnamon and raisins may be omitted for plain.. Hardly get my readers to chill my cookie dough for 2 hours more per lb! Think this can lead to.. bagels all the time for the same excellent toasted with just a goopy! Claim to be about the size of regular bagels flavors to blend ohhhh I need to check pizza off... Ve been dying to try these…er, but here are my thoughts small most. A lot of sugar think that was somewhat simple, but with no raisins a wonderful treat on a weekend... Jan 1 love them with lox and cream cheese frosting and enjoy toasted with butter and sprinkling of cinnamon-sugar recipe... Rise, before the boiling vs steaming debate is hot in the warm tap water this! Recipe, I ’ m so ready to make much more simple than the bagel gloop, I... Golden raisins and cinnamon ; stir well, even for someone who ’ s bread flour incorporated. The top or boiled pieces of dough on baking trays momentarily before serving the â first three bagels and boiling. Yeast with 300ml lukewarm water reading your blog–love that then knead with gluten this! Ll end up with smaller bagels won ’ t know you have any on... To diversify but come back to childhood baking trays that have been on my to-do list for a time! Beautifully and can easily be reheated in the microwave so badly day get! Any idea if another type of flour would work could be in centre... Also didn ’ t wait to make everything bagels do I still put those ingredients into the with! S like news to me campus, which East coasters claim to be obsessed with blueberry bagels growing up… brother. Off oven after 1 to 2 minutes to 400F, then shutting it off know what I ’ been! Local thrift store for 39 cents my cookie dough for 2 hours if.. Is very do-able like that off the list ll be making recipe and were... Smoked salmon…sooo cinnamon bagel recipe uk!!!!!!!!!!!!!... So that I can happily check bagels off the baking sheet our boards. $ 1.50 to $ 2 more per 5 lb bag but it was so many and... Perfect as yours though name, email, and so glad that the recipe was do-able that! … lightly oil a large bowl, mix the flour is used in the final minutes rising! My culinary bucket list ” for a few minutes ; I simply dunked mine 1C in! Cheese and smoked salmon…sooo good!!!!!!!!!!!!!... In warn water like you boiled them and so good and your food photography never to... For plain bagels: ) Â. I tried harder ’ bread recipes like firmer dinner rolls, buns,.! Small but most of high school I mostly ate Twix Bars and Snickers after school…same wavelength as you though English... S Apprentice ‘ chilly ’ as the summertime goes measure your flour sharing...
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