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I can’t for the life of me remember how we ended up there, but one day Ariz and I found ourselves in a Jewish food shop. It was right next to the Perth Synagogue, and at least a 20-30-minute drive from our house. We must’ve gone there for something specific – I can’t think of any other reason we’d be there. What we didn’t know was that this shop also had a bakery. And that bakery had bagels. Oh, my word. We bought a bag on a whim and as soon as we bit into them when we got home, we literally drove back for more. I would definitely compare the allure of bagels to the allure of croissants. You will literally find hundreds of recipes, tips and articles on them online – and I genuinely believe pulling the perfect bagel out of the oven can be a life-long project. Having that said, these cinnamon and raisin bagels turned out really, really yum. Just be patient, and you’ll be able to enjoy fresh, homemade bagels.
150 grams or 5.3 oz. of water (37° Celsius/99° Fahrenheit)
8 grams or 0.3 oz. of fresh yeast
250 grams or 8.8 oz. of wheat flour
5 grams or 0.17 oz. of salt
2 tablespoons of FiberFin
2 tablespoons of honey
70 grams or 2.5 oz. of raisins
1 ½ teaspoon of cinnamon
2 tablespoons of FiberSirup Gold (optional for boiling)
In the oven: 230° Celsius/450° Fahrenheit/Gas 8
Makes 8 small bagels
Just a quick note: I strongly recommend that you use a kitchen machine with a dough hook for this recipe. The water/flour ratio is very low, meaning the bagel dough is really heavy to work by hand.
Dissolve the fresh yeast in the water in your mixing bowl. Add the wheat flour on top, followed by the salt, FiberFin, honey, raisins and cinnamon.
Turn the kitchen machine on to low speed and leave to run for 10 minutes.
Cover the mixing bowl with a towel and place the bagel dough in a warm room (27° Celsius/80° Fahrenheit is ideal) to rise. I let mine rise for about 1 ½ hours, but you could definitely leave it for longer than this. Just be aware that since there’s so little yeast in the bagel dough the rise will be slow and unlike the process in a regular yeast dough.
Line a baking tray with baking paper.
Get the bagel dough out of your mixing bowl and knead it a little. Cut it into 60 gram/2 oz. pieces.
You can shape the bagels using one of two methods. I used the first one. Either roll the pieces into ‘sausages’ that are long enough to wrap around your palm. Fold the bagel piece around your hand (like a hand wrap) and marry the seam thoroughly together.
Or shape discs out of the pieces and use your fingers to tear holes in the middle of them.
Place the bagels on your baking tray, cover with a kitchen towel, and place back in the warm room to rise. I left mine for about 40 minutes, but again, you could probably leave them for more than an hour.
≈ Preheat your oven to 230° Celsius/450° Fahrenheit/Gas 8 now ≈
Okay, this is where bagel-making gets really interesting. In order for them to get their characteristic crust, you actually boil the cinnamon and raisin bagels before baking them.
Fill a saucepan with water and add in the FiberSirup Gold (this is optional). Bring the water to a vigorous boil. Now you’re going to boil the bagels for 1 minute. It’s important that you use an alarm here and get the timing exactly right. If the bagels boil for too long, they won’t be able to expand in the oven.
I placed two and two bagels into the saucepan and boiled them for 30 seconds on each side.
Place the bagels back on their baking tray. Once they’ve all been boiled, place them in the oven. Bake the cinnamon and raisin bagels for 10 minutes, then remove them from the oven again. Flip them, and place them back in. Bake for another 10 minutes.
The bagels should be properly browned, to the point of burnt, before you take them out.
All you need now is some really good butter and enough time to eat as many cinnamon and raisin bagels as you feel like – I’m willing to bet it’s going to be a few 🙂