cinnamon raisin bagels
There are a whole lot of foods that I’m not sure are even worth the trouble of making at home, though I suspect this list varies by what you have accessible in your neighborhood. I feel fairly certain I won’t be making any falafel sandwiches in our new kitchen, especially now that I’ve discovered our proximity to the $2.50 perfection at . I’m not even sure I’ll ever make pirogi again, after finding my fluffy, light pirogi nirvana this weekend at the . And in general, I’ve never seen a whole lot of purpose in making bagels from scratch in New York City — save a one-time — and certainly not when we lived less than two blocks from our bagel ideal, . (I’m a little lost for a decent bagel in the East Village — anyone? I think we’ve been spoiled.)
Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Bagel | 1 medium (89g) | 245 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Malt | not in our table | 0 |
| Syrup | not in our table | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon instant yeast
- 4 cups unbleached high-gluten or bread flour
- 2 1/2 cups water, room temperature
- 1 teaspoon instant yeast
- 3 3/4 cups unbleached high-gluten or bread flour
- 1 tablespoon ground cinnamon
- 5 tablespoons sugar
- 2 3/4 teaspoons salt
- 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar
- 2 cups loosely packed raisins, rinsed with warm water to remove surfact sugar, acid, and natural wild yeast
- 1 tablespoon baking soda
- Cornmeal or semolina flour for dusting
- Melted butter for brushing (optional)
- Cinnamon sugar for sprinkling (optional)
- 10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute, flip them over and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side.
- 11. When all the bagels have been boiled, place the pans on two middle shelves in the oven. Bake for approximately five minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only one pan, keep it on the center shelf but still rotate 180 degree
- 12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving. Optionally, when they come out of the oven and are still hot, you can brush the tops with the melted butter and dip them in cinnamon sugar to create a cinnamon-sugar crust, if desired. But wh