Cinnamon-Raisin Bagels with Cream Cheese
Inspired by techniques from America's Test Kitchen and Serious Eats.
A firm bread-flour dough with cinnamon and sugar has soaked raisins kneaded in, is shaped into rings, chilled overnight, poached and baked a little cooler so the fruit does not scorch.
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Method
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Equipment
- stand mixer with dough hook (or large bowl)
- 2 baking trays lined with baking paper
- cling film
- large wide pan
- slotted spoon
- clean tea towel
- wire rack
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 357 kcal |
| Protein | 9.5 g |
| Carbohydrate | 63.6 g |
| of which sugars | 14.6 g |
| of which free sugars | 3.9 g |
| Fat | 7.6 g |
| of which saturates | 4 g |
| Fibre | 2.8 g |
| Salt | 1.26 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Dough
- 500 g strong white bread flour
- 5 g instant (fast-action) dried yeast
- 20 g runny honey replaces barley malt syrup
- 9 g fine sea salt or table salt about 1½ tsp
- 290 ml water ice-cold
- 2½ tsp ground cinnamon
- 15 g caster sugar
- 120 g raisins soaked 10 min in hot water, drained and patted dry
To boil
- 3 l water, for boiling
- 21 g runny honey about 1 tbsp; for colour; very little clings to the bagels
- 15 g fine cornmeal or semolina, for the tray
To serve
- 150 g full-fat cream cheese, to serve
- 1
Soak the raisins. Soak the raisins in hot water 10 minutes, drain and pat dry.
- 2
Make the dough. Combine the flour, yeast, salt, cinnamon and sugar with the honeyed ice water, knead 8 minutes, then knead in the raisins.
- 3
Portion. Cut into 8 pieces, round into tight balls and rest 15 minutes.
- 4
Form rings. Press a thumb through each ball and stretch into a ring with a 4 cm hole.
- 5
Chill. Cover and refrigerate 12-24 hours.
- 6
Poach and bake. Heat the oven to 220 °C (200 °C fan). Poach 45 seconds a side, then bake 20-24 minutes until evenly browned. Cool before splitting.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
