It was a few months back that I tried making bagels with not too much success. Oh, they tasted good, but they didn’t look right. I told myself I would try again and last night was the night.
I’ve been looking up different recipes and found this one for cinnamon and raisin bagels on dailymail.co.uk.
Once mixed and kneaded and left to prove in a warm place for an hour I checked on the progress. The dough had not doubled in size. It had risen only slightly. Disappointment loomed.
Stubborn as I am, however, I persisted. As I was cutting and shaping the dough, it actually felt the way a yeasty dough usually does.
There was hope. I left them to rise again for 30 minutes, as instructed, and they had doubled in size this time. Yippeeeeee.
They smelled great coming out of the oven and tasted even better.
450g (1lb) strong white bread flour
3tbsp caster sugar
1½tsp table salt
1¼tsp fast-action dried yeast
2tsp ground cinnamon
115g (4oz) raisins
1 egg yolk, beaten
Preheat the oven to 200°C/fan 180°C/gas 6. Lightly oil a large baking sheet. In a large bowl, mix the flour, sugar, salt, yeast, cinnamon and raisins. Make a well in the centre, pour in 300ml (½pt) hand-hot water and mix to form a soft dough. Turn out onto a lightly floured work surface and knead for 7-8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with clingfilm and leave in a warm place for an hour until it has doubled in size. Knock back (punch down once or twice) and knead for 2-3 minutes. Cut into 8 equal pieces and roll into balls. Using a finger covered in plain flour, make a 2.5cm (1in) hole in the centre of each ball and transfer to the baking sheet. Leave in a warm place for 30 minutes until nearly doubled in size. Drop the bagels, one at a time, into a large pan of boiling water and cook for 30 seconds on each side. Remove with a slotted spoon, drain well and return to the baking sheet. Mix the egg yolk with 1tbsp of water and brush over the bagels. Bake for 15-20 minutes until golden.