Cinnamon Raisin Bagels
Photo © Deb Perelman
- 1 teaspoon instant yeast
- 4 cups unbleached high-gluten or bread flour
- 2 1/2 cups water, room temperature
- 1 teaspoon instant yeast
- 3 3/4 cups unbleached high-gluten or bread flour
- 1 tablespoon ground cinnamon
- 5 tablespoons sugar
- 2 3/4 teaspoons salt
- 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar
- 2 cups loosely packed raisins, rinsed with warm water to remove surfact sugar, acid, and natural wild yeast
- 1 tablespoon baking soda
- Cornmeal or semolina flour for dusting
- Melted butter for brushing (optional)
- Cinnamon sugar for sprinkling (optional)
- This recipe is vegetarian
- Produce
- Raisins, loosely packed (2 cups)
- Cooking & Baking
- Baking soda (1 tablespoon)
- Cinnamon, ground (1 tablespoon)
- Cinnamon sugar (1)
- Cornmeal or semolina flour (1)
- High-gluten or bread flour, unbleached (7 3/4 cups)
- Instant yeast (2 teaspoon)
- Malt powder or 1 tablespoon dark or light malt syrup (2 teaspoons)
- Salt (2 3/4 teaspoons)
- Sugar (5 tablespoons)
- Drinks
- Water (2 1/2 cups)
- Dairy
- Butter (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 4, 2009 (3 years ago).
14 people saved this recipe.
