It was surprisingly easy to make bagels. I broke out the dough hook of my mixer to knead the bread which I think helped a lot (though you don't need to knead for as long, my mixer started smoking after 5 minutes!). These were so simple that I think I'll try again with other kinds of bagels as well. What I especially love about them is that I can make them whatever size I want. We love bagels but try not to have them too often since the ones we buy at the local bagel store are approximately the size of my face (ok, I'm exaggerating - they are the size of my one year old's face). So having these slightly smaller homemade ones are great to have on hand. I ended up with 11 bagels of varying sizes so we'll have a few over the next day or so and can freeze the rest to enjoy in the future.
Whole Wheat Cinnamon Raisin Bagels (slightly adapted from A Treasury of Jewish Holiday Baking by Marcy Goldman)
1 1/2 cups warm water
4 tsp dry yeast
pinch of white sugar
2 tbsp vegetable oil
2 tbsp honey
1/4 cup brown sugar
1 1/4 cups whole wheat flour (use white whole wheat for a lighter texture)
4 tsp ground cinnamon
1 1/2 tsp salt
3 cups bread flour, plus more as needed
1 cup plumped dark raisins
1 egg white, beaten
for the kettle water:
6 qts boiling water
2 tbsp. brown sugar
- In a large bowl, stir together the warm water, yeast, and white sugar. Let the mixture stand for a few minutes to allow the yeast to swell and dissolve.
- Whisk in the oil, honey, and brown sugar, stirring to blend.
- Stir in the whole wheat flour, cinnamon, and salt. Blend well.
- Add 3 cups of bread flour and knead for 10-12 minutes, adding more flour as needed to make a firm but smooth dough (***with my stand mixer I only kneaded the dough for about 7 minutes and didn't need any additional flour). Let dough rest for 5-10 minutes.
- While the dough rests, heat a small bowl of water (enough to cover raisins). When water is hot, add in raisins and let them sit for a few minutes.
- Knead or press the raisins into the dough.
- Please the dough on a work surface and cover with a clean tea towel or plastic bag, and allow it to rest for 10 minutes.
- Divide the dough into 8-12 portions (depending on desired size of bagels). Form each portion into a rope about 10 inches long. Form the ropes into bagels, sealing the ends by using wet fingers to press together, then roll on the work surface.
- Let the bagels rise about 20 minutes until they appear a little puffy.
- While the bagels rise, bring 6 qts of water with brown sugar added to a boil.
- preheat the oven to 450 degrees.
- Line a large baking sheet with parchment paper.
- Once the water is boiling and bagels are puffy, place a few bagels at a time in the boiling water.
- As the bagels come to the surface, flip them over and cook for another minute.
- Remove the bagels to the baking sheet and let them dry briefly.
- Brush each bagel with the beaten egg white for extra shine.
- Place the baking sheet in the oven and reduce the heat to 425.
- Bake (turning once midway) until the bagels are medium- or golden-brown, 18-22 minutes.