Cinnamon Craisin Bagels

Doughy's Note:

I made bagels once when I was younger without success. A couple of months ago I decided to give it another go. After a few attempts and a few round bread rolls with holes...I came up with a combination of a couple of recipies that makes a dense chewy bagel that I was looking for. The sponge creates a lot of the small bubbles so that the dough doesn't have to proof for very long, that was my first lesson and why I ended up with bread rolls! I hope you like them too!

• Total Time: 3 hrs 20 mins
• Prep Time: 3 hrs
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 bagels

Sponge

• 2 1/4 cups water
• 3 1/2 teaspoons active dry yeast
• 2 cups unbleached white flour

Bread

• 1/2 cup rolled oat
• 2 1/2 teaspoons cinnamon
• 1/4 cup brown sugar
• 2 teaspoons salt
• 1 1/2 cups craisins or 1 1/2 cups raisins
• 2 cups whole wheat flour
• 1 1/2 cups unbleached white flour

Directions:

1. For the sponge, stir together the water yeast and flour. Allow this to sit at room temperature covered with plastic wrap until doubled.
2. Mix oats, cinnamon, sugar, salt and craisins into the sponge.
3. Stir in the whole wheat flour and knead in as much of the white flour as you can. knead for 10 minutes.
4. Allow to rest for 15 minutes (or while you clean up :)).
5. Divide dough into 12 balls. Push your thumb through the center of each ball and twirl it around your fingers to make a 2 inch hole in the center of each bagel. Allow to stand for 5 minutes.
6. In a large pot, bring approx 3 inches of water to a boil with 1 tsp baking soda and 1 tablespoon of honey in the water. Boil bagels in a single layer for 45 secconds on each side. Remove with a slotted spoon and drain on a kitchen towel.
7. Bake 2 inches apart on a greased baking sheet for 10 to 15 minutes at 375 degrees F or until they are golden brown.

Reviews

[superblondieno2]

This was the first time that I have ever made bagels and they were delicious!!! I made them with raisins because I am not a fan of craisins.