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Whole Wheat Cinnamon Raisin Bagels |
"These are yummy whole wheat bagels! Make these into whatever flavor you desire by omitting the cinnamon and raisins and add blueberries, onion, plain...the options are endless! Have fun!"
Ingredients :
- 3 cups warm water
- 3 tablespoons active dry yeast
- 1 1/2 cups honey
- 3 tablespoons molasses
- 2 teaspoons cinnamon
- 9 cups whole wheat flour
- 2 cups raisins, or to taste
- 1 tablespoon salt
Instructions :
Prep : 30M | Cook : 35M | Ready in : 1H14M |
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- Combine warm water and yeast in a large bowl; allow to dissolve, about 5 minutes.
- Stir honey, molasses, and cinnamon into the yeast; stir gently.
- Stir flour, raisins, and salt into the bowl with the yeast-honey mixture. Mix well; it will be crumbly. Knead until dough is smooth, about 10 minutes. Cover with a towel and allow dough to rest for 20 minutes.
- Bring a large pot of water to a low boil.
- Pinch off a 2-inch ball of dough and roll into a snake. Wrap it around with 4 fingers and gently pinch ends together to form a bagel shape. Repeat with remaining dough to make 25 to 45 bagels.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Place bagels in boiling water; cook for 2 minutes on each side. Remove from the water and place on the prepared baking sheets.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool on wire racks.
Notes :
- I love raisins, so I add a lot. However, you can adjust to 1 cup if you choose.
- Oil your measuring cup before you put the honey in it. It should slide right out.
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