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    You are in: Home / Recipes / Sourdough Cinnamon - Raisin Bagels Recipe
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    Sourdough Cinnamon - Raisin Bagels

    Sourdough Cinnamon - Raisin Bagels. Photo by WhiskingWings

    1/1 Photo of Sourdough Cinnamon - Raisin Bagels

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 10 mins

    48 hrs

    10 mins

    WhiskingWings's Note:

    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). Use whole wheat BREAD flour - not simply whole wheat flour - for best results (alternatively add 1 tbsp of vital wheat gluten to the "dough" mixture).

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    Ingredients:

    Serves: 8

    Yield:

    bagels

    Units: US | Metric

    Directions:

    1. 1
      Sponge:
    2. 2
      Combine sponge ingredients in the bowl of a stand mixer. Mix well to form a batter-like consistency.
    3. 3
      Cover and let rest for 2 hours at room temperature.
    4. 4
      Dough:
    5. 5
      Add the yeast, whole wheat bread flour, brown sugar, cinnamon and malt syrup to the sponge.
    6. 6
      Stir to combine, then add the salt.
    7. 7
      Knead with the dough hook for 12 minutes, until the dough becomes smooth and pliable. It will be stiff but not dry.
    8. 8
      Turn out onto a counter and, by hand, knead in the raisins.
    9. 9
      Cover and let rest at room temperature for 1 hour, then place in the fridge overnight.
    10. 10
      Boiling / Baking:.
    11. 11
      Remove the dough from the fridge and let rest at room temperature 1 ½ hours.
    12. 12
      Preheat the oven to 500°F Line 2 baking sheets with parchment paper or SilPat.
    13. 13
      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).
    14. 14
      Cover with a towely and let rest for 15 minutes.
    15. 15
      Bring a large pot of water to a boil and add the baking soda and honey.
    16. 16
      Drop in as many bagels as will comfortably fit in the pot. Cook 1 minute, flip, and cook 1 more minute.
    17. 17
      Place boiled bagels on the baking sheets and brush with egg white.
    18. 18
      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.
    19. 19
      Repeat for remaining tray of bagels.

    Ratings & Reviews:

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    Nutritional Facts for Sourdough Cinnamon - Raisin Bagels

    Serving Size: 1 (104 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 234.6
     
    Calories from Fat 12
    25%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 764.7 mg
    31%
    Total Carbohydrate 52.7 g
    17%
    Dietary Fiber 6.4 g
    25%
    Sugars 13.1 g
    52%
    Protein 7.2 g
    14%

    The following items or measurements are not included:

    sourdough starter

    barley malt syrup

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