What rises, then is broiled, then is boiled and finally baked?
A Cinnamon Raisin Sourdough Bagel that’s what!
As Michael Bible sings “it’s some kind of wonderful and 100% worth the work.”
They are awesome with apricot spread and no butter. They don’t need it because they’re naturally moist.
1 tbsp active dry yeast – I use SAF brand
1/4 cup warm water
2 large eggs
1 cup sourdough starter
1 teaspoon salt
2 tablespoons sugar
3 tablespoons canola oil or olive oil
4 cups unbleached all-purpose flour
1 small box 4.5 Oz Sun Maid raisins
2 teaspoons are more ground cinnamon
4 quarts of boiling water mixed with 2 tablespoons of sugar to boil the bagels with.
Mix the sourdough starter and the two eggs and whip until frothy and blended. Add one teaspoon salt in 2 tbsp sugar and 3 tablespoons vegetable oil to the egg mixture.
Add the raisins and the cinnamon to the egg sourdough mixture and mix well.
Add all of the wet ingredients to the yeast & water mixture in a KitchenAid mixer equipped with a dough hook.
After the dough is needed you’ll have a perfectly formed round ball. Let it rest in the KitchenAid mixer bowl for an hour to an hour and a half until it’s doubled in size. Go do something else while its rising.
After the dough is risen until double in size divide the dough with into 2 pieces.
Lightly flour your work surface with little flour, and divide each half into 6 pieces making 12 small balls of dough.
Flour your finger and poke it through the center of each dough ball, making a doughnut shape.
Preheat to 500 degrees and get the 4 quarts water mixed with 2 tablespoons granulated sugar boiling.
One each bagel has risen, broil the bagels for 2 minutes, watching the clock, on each side.
After being broiled on each side 2 minutes.
Line 3 large plates with paper towels before you lower the bagels in the boiling water so it already prepped and waiting.
Drain on the paper towels and then lower the oven temperature to 375 degrees and then bake for 25 minutes, until nicely browed.
Now the hardest part is just waiting for him to cool long enough for you to cut with a sharp knife! Serve with low fat cream cheese or butter and honey make sure you give some to your friends.
Lots of patience and time are required to make these.
I’m sure the bakers make some kind of a metal plate that you can put inside the dough balls to keep the holes open, when their boiling and baking. Otherwise on their own, after broiling, boiling and baking- the holes will close.
All the bags of homemade cinnamon raisin bagels that I prefer split to give my favorite people and to enjoy through the week.
This recipe was adapted from “Sourdough Bagels” from Rita Davenport’s phenomenal sourdough book called The Sourdoug Cookbook.
Recipe streamlined by Paulette Motzko and all photographs photographed &edited by Paulette Le Pore Motzko, PLM Studios,
Copyright, March 2016
March 6th, 2016