Okay, fellow food adventurers, let's talk bagels! Not just any bagels, but those wonderfully chewy, cinnamon-and-raisin-studded delights that make mornings worth waking up for. Forget the overly sweet, store-bought versions – we're diving into the world of homemade goodness with a healthy twist.
Growing up, I was a sucker for "cinnamon toast," that sugary, processed bread creation. But, like a fine wine, my tastes have matured, and it's time for a glow-up! This recipe captures all the cozy flavors of my childhood fave but with the satisfying texture of a real bagel. These bagels aren't just bread rolls with a hole; they have a unique chewiness that will have you reaching for another. The secret? A quick dip in simmering water before they hit the oven, a step that transforms ordinary dough into bagel perfection.
Now, I know some bagel purists use a lye solution (cue dramatic music). But let's be real; unless you're a mad scientist, lye is tricky to get your hands on and also a bit dangerous. We’re keeping it safe and simple with a baking soda bath. Trust me, the results are incredible. The first time I made these, I was utterly gobsmacked. My kitchen became a bagel tasting zone, and let's just say, my willpower was thoroughly tested.
So, if you're ready to experience bagel bliss at home, here’s what you'll need:
Yields: 12 Bagels Prep Time: 40 minutes Cook Time: 15 minutes
Ingredients:
- 500g (4 cups) strong bread flour
- 4 tsp caster sugar
- 1½ tsp salt
- 7g sachet instant dried yeast
- 250ml (1 cup + 1 tbsp) lukewarm water
- 50ml (3 tbsp + 1 tsp) mild olive oil, plus extra for coating
- 2 tbsp cinnamon
- 115g (¾ cup) raisins
- ½ tsp baking soda
Method:
- In a large bowl, mix together the flour, sugar, salt, yeast, cinnamon, and raisins.
- Add the lukewarm water and stir with a wooden spoon. Pour in the olive oil and combine.
- Knead the dough on a lightly floured surface for 10 minutes until smooth and shiny. (Imagine you're giving the dough a mini-massage).
- Place the dough in a lightly oiled bowl, cover with a tea towel, and let it rise in a warm spot for 1-2 hours (until doubled).
- Punch down the dough and divide it into 12 equal portions.
- Shape each portion into a bagel: You can either roll the dough into a "snake", loop it into a circle, and seal the ends, or flatten the dough and poke a hole in the center with your thumb (I prefer the second method for less poaching drama).
- Arrange the shaped bagels on a lightly oiled baking sheet and let them proof for about 30 mins while you heat your oven to 200°C/390°F and bring a large pot of water to a simmer on the stove.
- Add the baking soda to your simmering water and gently poach each bagel for 90 seconds per side (or less for a breadier texture, longer for extra chewiness).
- Transfer the poached bagels to a paper towel to dry, then place them on a lightly oiled baking tray, lightly glaze with oil and bake for 15 minutes or until golden brown.
Enjoy these warm, chewy wonders with your favourite toppings. And remember, tag me on social media – I can't wait to see your bagel masterpieces! #HealthyHomemadeBagels #BellaBakes #KitchenAdventures