Studying by way of the recipe, I wasn’t certain how these cinnamon raisin bagels would prove–no preferment, a single rise, boiling at a tough boil in simply water (no added barley malt or honey).
When making these, I discovered the dough very stiff, and the bagels themselves confirmed no rise after eight hours of chilly proofing, so I allow them to go in a single day for a complete of about twenty hours.
Given the stiffness of the dough, I wanted to watch out with my mixer (a Kitchenaid 600 Professional). As Kitchenaid recommends, I didn’t exceed pace 2, and, at instances, the mixer appeared to pressure, so I lowered the pace to 1 and stopped as quickly because the dough cleaned the perimeters of the mixer.
So, how did the bagels come out, you ask? They had been scrumptious–cinnamon-y with simply the correct quantity of raisins. They’d the dense, chewy consistency you need in a bagel and, toasted, accompanied by a little bit butter, acquired the day began off proper.
