Toast in over for about ten minutes. The tablecloth was a steal of a find at my local thrift store for 39 cents! Do you think this can be made with AP Flour? Lightly oil a large baking sheet. No other bagel fills the void. I have always thought bagels would be too hard to make. Serves: 12 85g raisins 3 tablespoons orange juice 450g strong white flour 1/2 teaspoon ground cinnamon 1 teaspoon salt Mmm, bagels are probably the one bread product I’ve wanted to try making for so long, but have just been a little intimidated for some reason (probably because growing up in NY state and spending time living near NYC means you have plenty of bagels to purchase right outside your door!). I have Lindsay’s July Kitchen Challenge to thank for the nudge to make these. Why not be the first to send us your thoughts, And I love that you added a full tablespoon of cinnamon, no skimping on that! Will use this forever!Â. You’ve done it again. It is the flavour of the cinnamon toast with the texture of a properly made bagel and a lot less added sugar.  Proofing was very easy. Thanks for reminding me about Lindsey challenge. And she’s Italian! I seriously cannot keep track of them all – and I know you have bagel recipes! Lightly oil a large baking sheet. So LMK if you try and what he thinks. These look so good and your food photography never ceases to amaze me! Bread making is very climate and weather dependent. Hi Averie,  What do you think? i have a soft spot for cinnamon raisin bagels too… but sometimes i just toast bread , spread a little butter and top it with cinnamon and raisins. Watch your bread, not the clock, when evaluating if they’re done. These look wonderful, and so good to know that they don’t take days to make! I need to start making some bagels! Your bagels look amazing!!!!! It’s got a 2 hour rise, shape the dough into bagels, let them rise another 30 mins, dunk in water, bake. Next time I’m just going to try misting the bagels with a warm water spray instead of dunking, as they came out plenty chewy. Combine the flour, baking powder, chia seeds and salt and mix well. Way to go girl. This looks like an excellent one to start with!!! Your bagels look beautiful. I preferred my 18 minute bagels to the 20 minute bagels because they’re softer. Yes, they are a little goopy after you pull them out but Ive never had them bake flat. Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – A goofproof, foolproof, no-knead recipe that’s perfect for the first-time bread maker. I have a question….. if I want to make everything bagels do I still put those ingredients into the dough and then knead ? I would start with just on top, but if that doesn’t give you enough flavor you could incorporate some of it into the dough. I was just sharing what I do. The issue is that with any sort of yeast recipe is that there are so many recipes for the same thing; sort of like chocolate chip cookie recipes. I’ve been dying to try my hand at making homemade bagels. :-D, I ate Twix bars and Snickers AFTER school…same wavelength as you though! I also didn’t have any cornmeal, but they didn’t burn at all and popped right off the baking sheet! Mix the egg yolk with 1tbsp of water and brush over the bagels. This means it’s alive and will work. I didn’t boil them, just dipped them in hot tap water. Some looked like bakery bagels (I made 8) and some were kinda flat. But I tried out this recipe and, boom, here comes a real winner.  They didn’t seem to hold their shape well and baked up with more of a cookie profile — flat bottom with domed top. Can’t wait to see your bagels! Ahhh! Bake the cinnamon raisin bagels until golden, domed, puffed, and done. I haven’t tried this myself, but here are my thoughts. I use the preheated oven trick again. In the final minutes of rising, preheat oven to 400F. How long did these stay fresh for before they became dense? Cheddar and rosemary batons, Claudia Conway hits out at her mother again after mob storms Capitol, Doctor speaks of the 'indirect harm' high Covid rate incurs, Distressing moment teen drives her car into ex in fit of rage, Amusing moment PM struggles to pronounce medicine names, Thousands of Trump supporters storm U.S. Capitol Building In DC, James Corden slams Trump as a 'lunatic' who 'hijacked' America, Video shows police treating woman shot during protests at U.S. Capitol, Tearful stars pay respects to TV legend Barbara Windsor at funeral, Ashli Babbitt rants about politicians 'not doing their jobs' in 2018, Pro-Trump protesters easily break through police line at Capitol, Clip purports to show debris from Sriwijaya Air flight, Ex-boyfriend murders woman in front of her family and their child. They have been on my “culinary bucket list” for a long time now, too! I’m not home right not, but when I am, you know what I’ll be making. The photos were taken about 2am, when I do my best bread-making. The boiling vs steaming debate is HOT in the bagel world. Yes salt is so personal, you can always add more later though as you said. Beautiful pics. x 9-in. I made these today, the “plain” version.  Remaining  bagels were briefly dipped in the water and seem fine. I think I might give these ago, as I have always used sourdough to make my bagels. Fresh bagels are the best. For 10 bagels. LMK! I’ve made these bagels twice so far! Yeah my husbands love bagels as well, we have breakfast sorted for the next week :), Sorry I meant “my husband loves”, I havent got several husbands lol :). Being totally addicted to bagels, I’m loving this cinnamon raisin version! So delicious! Bake for 15-20 minutes until golden. After the first rise, I would just pop the bagels into the fridge, covered, and then the next day, take them out, let them come up to room temp for 30-60 minutes (just so they’re not chilled and look plumped), dunk in water, then bake from there. Probably! I don’t like overly crusty breads, and the submersion method produced plenty of crustiness. Extra bagels will keep airtight at room temperature for up to 5 days, or can be frozen for up to 6 months. And these are the best ones I’ve ever had. 152 Comments, Posted in: All Recipes, Bread, Rolls, Muffins & Breakfast, Vegan, Yeast Bread. This on a Sunday morning, with butter is all I wish for now.. They are super easy to make and you’ll have 6-8 bagels … Yummy! Cooled them a bit. There’s nothing quite like oven-fresh bread. I think I somehow missed this post. Thanks for the 5 star review and glad you have made these 3 times and that they turn out perfectly every time! Place in a lightly oiled bowl, cover with clingfilm and leave in a warm place for an hour until it has doubled in size. I am keen to try a new recipe. Oh my goodness girl! I sleep from 5 to 8am and then it starts over :) I have more work than hours in the day and life won’t always be like this, but for now, it is. Worked like a charm :). I am offering a suggestion that really helped with the raisins. We keep AP, White Whole Wheat, and vital wheat gluten in the house, as a general rule (I tend to always substitute whole wheat, when possible, but we buy bagels on a weekly basis from Dunkin Donuts or Brueggers, so if I can make them from scratch, that would be immensely healthier, even with white flour, I imagine).  I may not have adequately “punched down” the dough well as the bagels were very “fluffy” after 2nd rise. But in 1 minute it does not get to 400F. Stay safe out there. I’ve had a few readers ask about making the dough ahead of time and leaving it to rise overnight so they can have freshly baked bagels in the morning. :) What I wouldn’t give to be able to eat bagels and cream cheese and Twix and Snickers all day long, every day, again :). ;) Wonderful job again Averie! Mmmm!! I have always wanted to make bagels. These do sound great though. It’s just a tip and if you have another warm, draft-free environment you like to use with your yeast dough, go for it! :). I would try a bit more flour. you are the queen of no knead breads and now bagels! I will let u know how they turn out! These look fantastic!!  Any ideas you have about improvements will be a blessing! Cinnamon raisin bagels take me right back to childhood. Ironically when I made these in San Diego it was about 62F and ‘chilly’ as the summertime goes! It the entire batch of dough, 3+ cups of bread flour, it honestly doesn’t even really make the bagels that cinnamon-ey! Instead, I submerged each bagel in a bowl of warm tap water for about 1 minute. I never knew the words “bagels” and “easy” could be in the same sentence!  I’m a breadmaking rookie, so the simplicity of the recipe helped me to be confident in giving the bagels a try. I always thought the water boil gave the bagels a bit more chewiness? Did you use the same amount of sugar? I’ve been wanting to make bagels for a while too, so thank you for simplifying the process–now I know which recipe I’ll be using! I used parchment paper on my baking sheets and when I went to lift off the dough to submerge them in the warm water, they we slightly sticky and deflated somewhat. So I just baked the rest without the water bath, for fear of flat bagels. Transfer to a greased 13-in. Add the yogurt and mix until all of the flour is incorporated. But in fairness, she said “to taste” so I will try adding more next time. Place dough on two Silpat-lined or greased baking sheets, cover with plasticwrap, and allow dough to rise in a warm, draft-free environment for about 30 minutes, until bigger, but they won’t have doubled. Sprinkle the yeast over the top. My boy has a cinnamon raisin bagel every morning! Add remaining flour and beat until dough comes together. I did add about half a tbsp extra water after initially mixing the dough, as it seemed too dry. Method STEP 1 At NO POINT in this recipe or in any other would you ever be putting anything with plastic wrap on it in a 400F oven. Tip out onto the work surface and knead … Published: 22:32 GMT, 25 January 2013 | Updated: 22:32 GMT, 25 January 2013, Bread winners! Mix the yeast with 300ml lukewarm water. To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), add the water and sugar.  I submerged them in the hot water bath one at a time using my hands for 30 seconds, and had the same problem with “goopiness” others commented on. Some recipes really over-complicate things compared to others, when the end result should be the same. It’s quite the sponge! These would make a wonderful treat on a lazy weekend morning. I just made soft pretzels for the blog! https://amzn.to/2rLDQFM, I just finished making this recipe and they turned out perfect! Layer a tomato slice and cheese on each half. The vegan dough is a blank canvas for your favorite type of bagel. I measured accurately and used bread dough, so not sure why. Either way, thanks for the recipe! Add the flour, brown sugar, salt, and vanilla extract. Mmmm, I love bagels. 10 really delicious, no-added-rubbish bagels. *Tip – Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. Thanks for the five star review and glad this recipe was easy to follow for you and had common ingredients that were easy to find! Thanks for trying the recipe! Punch it down, divide it into 6 or 8 golf balls. It’s the perfect bread for a PB&J or grilled cheese sandwich! And these, Kelly, you will probably love! Plain and with seeds. Slide the bowl in quickly, close the door, and wait for the dough to rise. Overnight Buttermilk Soft and Fluffy Cinnamon Rolls — These overnight cinnamon rolls are ultra soft and fluffy thanks to the buttermilk in the dough. Easy Sourdough Bread — This easy sourdough bread recipe uses yogurt and sour cream in place of a traditional sourdough starter, which makes it possible to prep a loaf in less than a day! Note – Cinnamon and raisins may be omitted for plain bagels. Love all of your recipes. genius. I have a bagel most mornings and have been wanting to make them for awhile. Also I swear by King Arthur’s bread flour and regular AP flour. …And then get them wet. Mix tuna and mayonnnaise and spread on each bagel half. I made bagels once years ago, and I’m so ready to make them again. They’re as easy as a yeast dough bagel recipe gets – I cut out what I thought were any unnecessary steps and my carb-addicted husband scarfed these like nobody’s business :). I love cinnamon raisin bread! Way to go for checking something else off your list! Used the leftover raisin liquid in my warm water with the yeast. :). Unlike cinnamon rolls where the dough should be moist, loose, and shaggy so the finished rolls are light and fluffy, bagels are chewier and denser. If your dough is sticky or isn’t coming together, add another tablespoon or two of flour, as needed, until it does. I love reading how you go about formulating your own recipes-drawing inspiration from other sources and manipulating the details. Cinnamon Sugar Bagel Recipe: 1 1/2 cups water 1 teaspoon salt 4 Tablespoons sugar 2 packages yeast (4 1/2 teaspoons) 1 teaspoon diastatic malt powder (optional) 2 teaspoons cinnamon 3 1/2 cups flour (preferably bread flour, but AP flour also works … Regardless, an easy fix by sprinkling some over my cream cheese. If you have leftovers, I’m coming over for breakfast – there’s nothing better than homemade, right? It’s a small-ish batch recipe too for that very reason – so you don’t end up wasting any due to batch size! Was this supposed to happen? Hilarious snaps capture VERY questionable interior design decisions - from a toilet with... Moggie mail! I simply just submerged the dough in a bowl warm tap water for a minute, and the bagels turned out with plenty of chewiness and crustiness. Maybe I’ll end up with smaller bagels as a result. So this dough is thick, dense, and very well-floured, perfect for newer bread makers who aren’t used to handling sticky dough. Just finished the second rise and put them in the oven. I have been intimidated by the two-day recipes out there but yours seems easy and straightforward. For the cinnamon crunch version add 1 tablespoon of a cinnamon sugar mix. Some of them are small but most of them look to be about the size of regular bagels. I’m always learning new things reading your blog–love that! Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. It’s fabulous that this recipe only yields 6-8 bagels too. And make your own dough! These look wonderful Averie! But these definitely look worth trying! :). Your method sounds like what I should try sometime! YUM. And I had never made them before so I don’t know if I am or was missing anything but I just couldnt bring myself to deal with a boiling kettle of water and stand there while it came up to a boil. Did you use bread flour? Thanks for the easy to follow recipe!! And I can happily check bagels off the bucket list. Gosh those look so incredible Averie! Make a well in the centre, pour in 300ml (½pt) hand-hot water and mix to form a soft dough. Part of the Daily Mail, The Mail on Sunday & Metro Media Group, PrettyLittleThing - Offers on women's clothing, Get inspired by the newest styles and offers, Click through for ASOS promo codes this Autumn, Spend less with Missguided's exclusive codes, Treat yourself to offers on make-up and accessories, Check out the latest Wayfair sale to save on furniture, Bread winners! Tastes great too! I love hearing people’s experiences and so glad that you have more confidence in the kitchen. Extra cinnamon raisin bagels will keep airtight at room temperature for up to 5 days, or can be frozen for up to 6 months. Cooking with pumpkin, trust your instincts and watch the dough in front of you, submerged the dough in a bowl warm tap water. Seriously love cinnamon raisin combo. These are the BEST cinnamon raisin bagels I’ve ever had. i love cinnamon raisin bagels. It’s made with a secret ingredient that keeps it moist and fluffy — oatmeal! I have people write to me from all over and sometimes the way they describe their dough, I can almost just tell they live in humidity and then I ask them where they live and they say Birmingham or Tampa :) I know there are places far drier than here like where you are! It’s a dreamy dough to work with. If you don’t have one, water should be warm to the touch, but not hot. I am a complete rookie when it comes to baking, but I am working on my skills and techniques! 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