Old-fashioned raisin cinnamon bagels
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Malt syrup, molasses or |
| White sugar | ||
| ¾ | teaspoon | Salt |
| 1½ | teaspoon | Cinnamon |
| 2¾ | cup | Bread flour |
| 1½ | teaspoon | Active dry yeast |
| ½ | cup | Dark or golden raisins, at |
| Beep* | ||
| 1¼ | cup | Water |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Malt syrup, molasses or |
| White sugar | ||
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| 3⅓ | cup | Bread flour |
| 2 | teaspoons | Active dry yeast |
| Dark or golden raisins, at | ||
| Beep* | ||
Directions
1 POUND
1½ POUND
*Or five minutes before the end of the kneading phase, or work into dough.
The familiar, or old-fashioned, raisin cinnamon white bagel is a "can't miss" appetite-pleaser. Knead in another tablespoon or so of cinamon before shaping the bagel for a marbleized look.
The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5
Carolyn Shaw April 1996