Sourdough Cinnamon - Raisin Bagels
From jo_jo_ba 11 years ago
- 2 days to make
- Serves 8
A lightly sweetened whole wheat bagel dough gets a unique touch from sourdough starter and malt syrup while cinnamon and raisins add homey familiarity. This recipe takes at least 2 days (more if you need to build your starter).
Ingredients
Sponge
- 185 g whole wheat bread flour shopping list
- ¼ tsp instant yeast shopping list
- 220 g water shopping list
- 140 g sourdough starter shopping list
Dough
- ¼ tsp instant yeast shopping list
- 235 g whole wheat bread flour shopping list
- 3 tbsp brown sugar shopping list
- 1 tbsp cinnamon shopping list
- 1 tbsp malt syrup shopping list
- 6 g salt shopping list
- 1/3 cup raisins, soaked in hot water and drained well shopping list
Boiling/baking
- 1 tbsp baking soda shopping list
- 2 tbsp honey shopping list
- 1 egg white (optional) shopping list
How to make it
Sponge
- Combine sponge ingredients in the bowl of a stand mixer. Mix well to form a batter-like consistency.
- Cover and let rest for 2 hours at room temperature.
Dough
- Add the yeast, whole wheat bread flour, brown sugar, cinnamon and malt syrup to the sponge.
- Stir to combine, then add the salt.
- Knead with the dough hook for 12 minutes, until the dough becomes smooth and pliable. It will be stiff but not dry.
- Turn out onto a counter and, by hand, knead in the raisins.
- Cover and let rest at room temperature for 1 hour, then place in the fridge overnight.
Boiling/baking
- Remove the dough from the fridge and let rest at room temperature 1 ½ hours.
- Preheat the oven to 500°F. Line 2 baking sheets with parchment paper or SilPat.
- Turn the dough out onto the counter and divide into 8 pieces. Shape into rings (keep the middle holes larger than you want them to be in the finished bagel).
- Cover with a towely and let rest for 15 minutes.
- Bring a large pot of water to a boil and add the baking soda and honey.
- Drop in as many bagels as will comfortably fit in the pot. Cook 1 minute, flip, and cook 1 more minute.
- Place boiled bagels on the baking sheets and brush with egg white.
- Place one sheet of bagels in the oven and bake for 5 minutes, then lower the heat to 450°F and bake for another 5 minutes.
- Repeat for remaining tray of bagels.
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