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Cinnamon and raisin sourdough bagels

This recipe uses Cultured Guru’s sourdough bagel recipe/method, to which I’ve added fruit and whole meal flour to make a lovely breakfast bagel.

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For plain bagels, switch to 100% white bread flour, omit the fruit and use cold water. I’ve also made these using just fresh blueberries and white flour (see pics).

These freeze (and defrost) really well. Just slice cooled bagel 3/4 way through and freeze in a plastic bag. Defrost in toaster.

Ingredients

Makes 12 bagels (halve quantities to make 6).

6 cups (750g) flour - 4 cups/500g white bread; 2 cups/250g plain wholemeal

1 cup (227g) sourdough starter
1 1/4 Cups (300ml) water (I use water from soaking raisins - see below - and make up)
2 tsp cinnamon
2 tsp salt
2 tbsp honey (can also use maple syrup, especially if doing plain)
150g raisins, soaked overnight/for a few hours in same amount of water (currants also work). Can also use other dried fruit eg cranberries, blueberries or cherries according to taste.


For boiling bagels prior to baking

1 tbsp bicarbonate of soda
1 tbsp maple syrup (or honey or sugar)

Method

Mix all bagel ingredients together except for the fruit. Add more water if needed (dough will be fairly solid). Leave to rest for 30mins-1hour.

Knead in the soaked dried fruit. Do a couple of stretch and folds and leave, covered, for up to 2 hours. If more fermentation is desired, do another stretch and fold and leave another 2 hours.

Shape into 12 equal balls. Leave on floured parchment or couche, lightly sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them rise for 1 to 2 hours.

Flour your hands and pick up a dough ball. Using your thumb on the top of the dough ball and middle finger on the bottom, squeeze a hole through the center of the dough ball. Bring your index finger and ring finger through the hole in the dough to touch your thumb. Shape into a doughnut ring.

Place the shaped bagels back on the floured parchment paper (lightly sprinkle more flour if you need to) and let the shaped bagels rest at room temperature for 2 hours.

Pop the bagels into the fridge overnight or for 12 hours.

Next morning, take bagels out. Preheat over to circa 235C or so (temp will vary according to your oven).

Boil kettle for the boiling bath and bring a large pot of water to a boil. Add in the bicarb and the maple syrup.

Using a slotted spoon, place each bagel in the boiling water for 15-30 seconds (max 2 at a time or water will come off boil). Remove the bagel from the water, place it back on the parchment paper. Repeat for the remaining bagels.

If desired, brush bagels with egg white. If doing plain bagels, sprinkle with toppings eg sesame seeds (I love a mix of sesame and nigella).

Bake for 25-35 minutes (with my oven I find 20 mins is enough). Rotate the bagels at 10 minutes for even baking.

Added by: NicCalabrese


Tags: Bread Bagels

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