Cinnamon Raisin Bagels (100% whole wheat, vegan, dairy-free)

Cinnamon Raisin Bagels (100% whole wheat, vegan, dairy-free) requires roughly 12 hours from start to finish. This recipe serves 8 and costs 23 cents per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 75 calories, 1g of protein, and 0g of fat per serving. 146 people were impressed by this recipe. It works well as a side dish. Head to the store and pick up salt, cinnamon, raisins, and a few other things to make it today. It is brought to you by Texanerin. Overall, this recipe earns a rather bad spoonacular score of 27%. If you like this recipe, you might also like recipes such as Easy Cinnamon Raisin Breakfast Risotto (Dairy-Free, Gluten-Free, Vegan), Cinnamon-raisin Whole Wheat Bagels, and 100% Whole Wheat Cinnamon Raisin Muffins.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

The night before you make the soaker and biga.Mix everything together in a small bowl for a minute until it forms a ball. Cover and leave at room temperature for 12 – 24 hours. If you want to leave it longer than that, you can also leave it refrigerated for up to three days. Just bring it to room temperature before using.Mix everything together in a small bowl for a minute until it forms a ball and then knead it for two minutes. The dough will be tacky. If you need more flour, only add it a teaspoon at a time. Let the dough rest for five minutes and then knead with wet hands for one more minute. Cover and refrigerate for 8 hours - 3 days. Bring to room temperature before using.Dissolve the yeast in the water. Then add the soaker and biga (each chopped or pinched into 12 pieces) and the salt and cinnamon.Mix and knead for about 5 minutes until well integrated.Add the whole wheat flour (starting off with 3 tablespoons - I only used 4 in total).Knead 5 – 7 minutes until you have a stiff but supple dough. Form the dough into a ball, and then let it rest covered with a kitchen towel for 5 minutes and then knead for another minute. The dough should be supple, satiny, and pass the windowpane test. To do that, pinch off a small piece and stretch it slowly apart, pulling and rotating it gently so that it stretches into a thin, translucent membrane. If it tears easily, continue kneading for a few more minutes and then try the test again.After the dough has passed the windowpane test, add the raisins.I just kneaded it about 30 seconds until they were thoroughly combined. Form the dough into a ball and swirl it around a bowl that has been covered / sprayed with oil. Cover and let rise for 45 – 60 minutes until it’s 1½ times the original size.Divide into 8 equal pieces. For me, that was 130 grams each. There are more professional ways out there, but what I do is to form the 130 gram piece into a ball. Put your thumb through the middle and form into bagel shape. Make the hole bigger than you really want it because they’ll grow… a little. I would make my holes smaller next time. Put the bagels on a Silpat or an oil-sprayed parchment-lined pan cover loosely.Preheat your oven to 500°F / 260°C. Fill a wide pot with 4 inches of water and bring it to a boil. When it starts boiling, add 2 teaspoons of baking soda (it will foam up). The time between shaping the bagels and putting them in the boiling water should not be longer than 20 minutes. If you wait that long, they might rise and then collapse. With your hands, carefully place the bagels in the boiling water. I could only fit three in my pot. Boil for 1 minute on each side. Then take them out with a slotted spoon, drain them and then place on a Silpat or parchment lined cookie sheet.When they’ve all been boiled, brush with a beaten egg white. Put the baking sheet in the oven and then lower the temperature to 450°F / 230°C, and bake them for 7 minutes. Rotate the pan and then bake for 7 more minutes until they are a nice golden brown. If you want to be absolutely sure that they’re done, I say rip one open and look. Mine were quite brown before the 14 minutes were up, but thought that they were just right after 14 minutes.Enjoy! I think they’re best on the first day, but after that they’re wonderful toasted.

 

Step by step:

1. The night before you make the soaker and biga.

2. Mix everything together in a small bowl for a minute until it forms a ball. Cover and leave at room temperature for 12 – 24 hours. If you want to leave it longer than that, you can also leave it refrigerated for up to three days. Just bring it to room temperature before using.

3. Mix everything together in a small bowl for a minute until it forms a ball and then knead it for two minutes. The dough will be tacky. If you need more flour, only add it a teaspoon at a time.

4. Let the dough rest for five minutes and then knead with wet hands for one more minute. Cover and refrigerate for 8 hours - 3 days. Bring to room temperature before using.Dissolve the yeast in the water. Then add the soaker and biga (each chopped or pinched into 12 pieces) and the salt and cinnamon.

5. Mix and knead for about 5 minutes until well integrated.

6. Add the whole wheat flour (starting off with 3 tablespoons - I only used 4 in total).Knead 5 – 7 minutes until you have a stiff but supple dough. Form the dough into a ball, and then let it rest covered with a kitchen towel for 5 minutes and then knead for another minute. The dough should be supple, satiny, and pass the windowpane test. To do that, pinch off a small piece and stretch it slowly apart, pulling and rotating it gently so that it stretches into a thin, translucent membrane. If it tears easily, continue kneading for a few more minutes and then try the test again.After the dough has passed the windowpane test, add the raisins.I just kneaded it about 30 seconds until they were thoroughly combined. Form the dough into a ball and swirl it around a bowl that has been covered / sprayed with oil. Cover and let rise for 45 – 60 minutes until it’s 1½ times the original size.Divide into 8 equal pieces. For me, that was 130 grams each. There are more professional ways out there, but what I do is to form the 130 gram piece into a ball. Put your thumb through the middle and form into bagel shape. Make the hole bigger than you really want it because they’ll grow… a little. I would make my holes smaller next time.

7. Put the bagels on a Silpat or an oil-sprayed parchment-lined pan cover loosely.Preheat your oven to 500°F / 260°C. Fill a wide pot with 4 inches of water and bring it to a boil. When it starts boiling, add 2 teaspoons of baking soda (it will foam up). The time between shaping the bagels and putting them in the boiling water should not be longer than 20 minutes. If you wait that long, they might rise and then collapse. With your hands, carefully place the bagels in the boiling water. I could only fit three in my pot. Boil for 1 minute on each side. Then take them out with a slotted spoon, drain them and then place on a Silpat or parchment lined cookie sheet.When they’ve all been boiled, brush with a beaten egg white.

8. Put the baking sheet in the oven and then lower the temperature to 450°F / 230°C, and bake them for 7 minutes. Rotate the pan and then bake for 7 more minutes until they are a nice golden brown. If you want to be absolutely sure that they’re done, I say rip one open and look. Mine were quite brown before the 14 minutes were up, but thought that they were just right after 14 minutes.Enjoy! I think they’re best on the first day, but after that they’re wonderful toasted.

Nutrition Information:

covered percent of daily need