So, my lady has had some problems with her temporomandibular joint. This means that eating a normal, boiled, chewy bagel can be a hardship. Doing my best to make her happy in her extreme pregnancy, I worked out this pleasantly soft cinnamon-raisin bagel. It's still a bagel, and has a bit of chew, but it's much closer to those bagels in the packaged bread area of the supermarket than the glossy boiled (sometimes steamed) ones that are found in bagel shops.
Oh, the things we do for love.
Recipe after the break.
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So the plan here was to make the dough a little more slack and add some fat in order to soften things up, followed by not-boiling. It also a bonus that the fat will help the bagels' staying power, but it won't be by much. You'll get two good days out of these if they are well wrapped after cooling off.
So the plan here was to make the dough a little more slack and add some fat in order to soften things up, followed by not-boiling. It also a bonus that the fat will help the bagels' staying power, but it won't be by much. You'll get two good days out of these if they are well wrapped after cooling off.
Soft Cinnamon-Raisin Bagels
Yields: ½ dozen bagels
Time to complete: 5 hours
Yields: ½ dozen bagels
Time to complete: 5 hours
Ingredients
Preferment:
46g, at least, of Sourdough Starter
Soaker:
None
Final Dough:
394g Bread Flour
46g Starter
6g Salt
12g Malt Powder
215g Water
2g Instant Yeast
25g Lard
2g Cinnamon (half at a time)
70g Raisins
46g Starter
6g Salt
12g Malt Powder
215g Water
2g Instant Yeast
25g Lard
2g Cinnamon (half at a time)
70g Raisins
Procedure:
- Six hours or the day before, feed your 1:1 flour/water sourdough starter so that you can pull out 46g for our dough. If your sourdough is in a healthy state as it is, just go straight into the dough. No need to disrupt your current feeding schedule. If you don't have a sourdough going on, substituting 4g yeast, 21g bread flour, 21g water.
- That matter settled, throw all of the ingredients for the final dough (except for the second half of the cinnamon) into a bowl together and mix with a paddle until it just comes together into a shaggy mass.
- Either by hand or by dough hook, mix this dough for 4 minutes until it just passes the windowpane test. Stop before the last 30 seconds of mixing to sprinkle the rest of the cinnamon over the dough, and then complete mixing. This should leave a couple of streaks of cinnamon in the final dough, and make it more attractive. Ball the dough, cover, and let rest for 1½ hours. The dough should be around 78°F at this stage, which is something you can manipulate by tooling with the water temperature.
- The dough should have roughly doubled in size after 2 hours, at which point you should cut the dough into pieces. 110g will get you a slightly undersized bagel, which is what I used at home, or 140g would resemble something more commonly seen in a bagel shop. Pre-shape each of the pieces into a round, poke your thumb through their centers to create the bagels' holes, and let rest for five minutes.
- After their rest, the bagels will be more willing to stretch, and that's exactly what you need to do. Gently stretch the rings of dough out as much as you can without tearing them, which could be a little more than an inch on the 110g bagels. Cover these and let rest for 45-60 minutes. Preheat your oven to 350°F.
- Bake the bagels! Keep an eye on them, but around 20-30 minutes ought to do it. Tap the bottom, sounds hollow, etc. etc.
What to Do With This Bread
It's a bagel, you know what to do here, right? I normally love lox and cream cheese on my bagel, but with this being cinnamon-raisin I'd say plain cream cheese or butter, sans the cured fish, is the way to go.
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