Bagels get their chewy crust from a brief simmer before baking. Knead this dough until smooth, then give it enough time to rise until puffy rather than relying on the clock alone. The recipe makes eight medium bagels. Keep the boiling water at a gentle simmer so the shaped rings hold their form.
Makes: 8 bagels
Prep: 30 minutes, plus 1 hour 15 minutes rising
Cook: 25 minutes
Ingredients
- 4 cups bread flour
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons fine salt
- 1 1/4 cups warm water
- 1 tablespoon ground cinnamon
- 3/4 cup raisins
- 1 tablespoon honey or barley malt syrup, for the water bath
Method
- Mix the flour, yeast, sugar, salt, and cinnamon in a large bowl. Add the warm water and stir to form a firm dough.
- Knead for 8 to 10 minutes until smooth and elastic. Knead in the raisins, then cover and let rise until puffy, about 60 to 75 minutes.
- Divide into eight pieces. Shape each into a smooth ball, poke a hole through the center, and gently stretch the opening to about 2 inches wide.
- Set the bagels on a lined pan, cover loosely, and rest for 15 minutes. Heat the oven to 425°F.
- Bring a wide pot of water to a gentle simmer and stir in the honey. Boil bagels in batches for 30 seconds per side, then return them to the pan.
- Bake for 20 to 24 minutes, rotating the pan once, until deep golden. Cool on a rack before slicing.
Variations
Replace raisins with dried currants, or add 1/4 teaspoon ground nutmeg. For plain bagels, leave out the cinnamon and raisins.
Storage and reheating
Store cooled bagels in a paper bag inside a covered container and use within 2 days, or slice and freeze for up to 2 months. Toast from frozen.
For a weekend bake plan, read the breakfast prep guide for early mornings and grocery list for a week of breakfasts. Put flour and raisins on the Lucru Home grocery list.
