Wednesday, June 2, 2010

100% Whole Wheat Cinnamon Raisin Bagels

How would you like to learn how to make delicious and healthy bagels right in your very own home? No more early morning trips to the bakery to get your favorite cinnamon raisin bagel. Are you nodding your head? You should be, because bagels are actually one of the easiest breads to make and by merely following the step by step instructions and photos, you just might find that bagel making will become your new passion! It certainly has become one of mine.

I first learned how to make bagels last spring as part of the Bread Baker's Apprentice Challenge. Peter Reinhart's recipe is fabulous and remains one of my favorites from his book. Once I mastered the original recipe, I started tinkering with adding in whole grains (surprised?) This recipe for 100% whole wheat bagels yields a very flavorful and chewy bagel and I promise you that you'll never know it's whole grain.

100% Whole Wheat Cinnamon Raisin Bagels

Sponge:

1/2 tsp instant yeast
2 cups (8 oz) white whole wheat flour
2 TBSP vital wheat gluten
11 oz. room temperature water

In the bowl of your stand mixer, whisk together the above ingredients until everything is moistened and the consistency of a thick pancake batter. Cover bowl with plastic wrap and leave at room temperature for approximate 2- 2 1/2 hours. The mixture will become very foamy and bubbly and will nearly double in size.

Dough:

1/2 tsp instant yeast
1 3/4 cup (7 oz) white whole wheat flour
1 1/2 TBSP vital wheat gluten
1 1/2 tsp salt
1 tsp diastatic malt powder
1 1/2 tsp cinnamon
2 1/2 TBSP sugar
1 cup raisins, rinsed and patted dry

Add the instant yeast to the sponge and stir well. In small bowl whisk together the flour, wheat gluten, salt, malt powder, cinnamon and sugar. Add to the sponge and using dough hook, knead until dough is smooth and elastic, about 6 minutes. Remove dough from bowl and place on clean countertop.

Add in the raisins, kneading in a handful or so at a time until all are incorporated into the dough. This takes a few minutes to accomplish. Those raisins can be stubborn little buggers.



Line a baking sheet with a silpat or parchment paper sprayed with cooking spray. Divide dough into 3 ounce portions.

Roll each portion into a ball and place on prepared baking sheet. Cover with a damp towel and let rest for 20 minutes.

Roll balls into 6-7 inch ropes. If the dough resists, just let it rest for a few minutes and try rolling it again.

Wrap the dough around your palm and the back of your hand, overlapping the ends by an inch or two.

Press the overlapping edges against countertop, rolling the bagel back and forth to seal the seam.
Place bagels back on baking sheet and cover with plastic wrap that has been coated with cooking spray.

Allow bagels to rest at room temperature for approximately 20 minutes. To test to see if bagels are ready to be placed in fridge for an overnight rest, drop a bagel in a small bowl of cool water. If the bagel floats within 10 seconds of being placed in the water, it's ready. Remove it from the water and dry it off a bit with a paper towel and return it to the tray. If it doesn't float, wait for another 5-10 minutes and try again.

Cover bagels again with the greased plastic wrap and place in refrigerator overnight and for up to two days.

To finish and bake bagels:

Preheat oven to 500 degrees. Line a baking sheet with parchment paper, spray with cooking spray and dust lightly with cornmeal or semolina flour.

Bring a large, wide pot of water to a boil and add 1 TBSP baking soda. Remove bagels from the fridge and gently drop them into the boiling water. Let them boil for one minute, then flip them over to boil on the other side for one minute. Remove bagels from water with a slotted spoon and place on prepared baking sheet.

Place the pan in the oven and bake for approximately five minutes. Then rotate pan 180 degrees and reduce oven heat to 450 degrees. Bake for an additional 3-5 minutes or until bagels are golden brown. Remove from oven and allow to cool on cooling rack. Brush with melted butter and top with cinnamon sugar if desired. (I desired) Allow bagels to cool for at least 15 minutes before serving.

19 comments:

Julie said...

These look delicious. Bagels are on my Top 50 list. I need to get up the courage to make these!

LeighSabey said...

Wow, those look good!! Have you tried any other variations besides cinnamon-raisin?

Mags said...

Leigh: I have also tried a plain bagel with seed topping that I plan on posting about soon. It isn't 100% whole grain as I did use bread flour in the soaker, but the rest of the dough recipe uses white whole wheat flour.

Frieda said...

Beautiful. Just beautiful ~ Love the 100% whole wheat AND the 3oz portions. Cinnamon topping's good, too!

Barbara Bakes said...

I'm definitely giving these a try this summer. We love bagels. I don't know why I haven't made them yet.

Chocolate Shavings said...

Those look perfect - like they were made in a professional bakery!

Chocolate Shavings said...

Those look perfect - like they were made in a professional bakery!

Grumpy and HoneyB said...

I have wanted to make bagels for a long time but just haven't done it because it seemed like so much work. I guess I really don't have an excuse....doesn't look like its as much work as I thought!

stephchows said...

my bagels have never stood up to the crusty delicious NJ bagels I grew up on... I may need to give this recipe a spin though :)

Sweet and Savory said...

Thanks for a fantastic tutorial.

smilinggreenmom said...

I have been wanting a good whole wheat recipe for bagels! I have never made them personally but since our family just loves Kamut Khorasan Wheat, I have been really wanting to make some homemade breads with it. It is super healthy flour and it is whole grain so I cannot wait to try it in your recipe. It sure seems like a ton of work but I bet the result is amazing.

Sue Sparks said...

You make it look so easy! I will have to try these! Cinnamon raisin bagels are my favorite!

Jen @ My Kitchen Addiction said...

These bagels look awesome! I still haven't tried bagels, so I think I might have to make those my next bread project... Yum!

Jen @ My Kitchen Addiction said...

PS... I'd love to have you submit some of your bread posts for this month's Kitchen Bootcamp challenge on my site! You can click on the image on the sidebar of my site for the details. :)

debbie T said...

Oh my gosh, these look so tasty. I love that they are whole wheat too!

Eat Like Me said...

thank you so so much for this recipe! It came out wonderful and delicious! Alot of work, but worth it!
Check out my blog, im new to the blogger world & could use some followers =) I just followed yours!
http://eatlikemee.blogspot.com/

Deb said...

Holy Moly! Those look to die for! Definitely going to try this!

Anonymous said...

I finished making these today and the husband and I love them! Thank you for the recipe! It was not hard at all ( it might help that I've made other bagel recipes before) and they taste great! Just wondering.... Was there a purpose in rinsing the raisins?

Mags @ the Other Side of 50 said...

Anonymous: Glad that you enjoyed the bagels! The raisins are rinsed to remove surface sugar, acid and any natural wild yeast.