SOURDOUGH CINNAMON - RAISIN BAGELS
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).
Provided by YummySmellsca
Categories Sourdough Breads
Time P2DT10m
Yield 8 bagels, 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 234.7, Fat 1.4, SaturatedFat 0.2, Sodium 764.8, Carbohydrate 52.7, Fiber 6.4, Sugar 13.1, Protein 7.2
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- In a large bowl, whisk the starter, water and sugar together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand to fully incorporate the flour. Because this dough is stiff, consider using a stand mixer (fitted with the dough hook attachment) to give your hands a break; run on low speed for 5-6 minutes to combine. Cover the dough with a damp towel and let rest for 45 minutes to 1 hour. Meanwhile, replenish your starter with fresh flour and water. Store according to preferences. After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds and place in a large bowl that’s lightly oiled.
- Cover with a damp towel and let rise until double in size, about 8-10 hours at room temperature, 70F (21C). Note, this dough can also be stashed airtight in the fridge for several days until ready to bake if you can’t get to making them right away.
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