Cinnamon-Raisin Whole Wheat Bagels

I didn't have any bread flour on hand, so I used a mix of KA light whole wheat and unbleached AP. I made the second rise overnight in the refrigerator, to better develop the yeast flavors, and to adjust to my busy schedule.

Using a pre-ferment (aka sponge/poolish/starter) gives greater complexity of flavor. Combined with the long second rise in the refrigerator, the flavor was hearty.

The malt (or brown sugar if you have none) gives extra flavor and sweetness to the bagels. Adding malt to the water bath (supposedly) gives the bagels their shiny crust.

Some thoughts about the final product.

Texture: I think the texture turned out wonderfully, not too chewy. When the bagels were fresh from the oven, it had a crisp crust which was delicious.

Taste: A very subtle yeast aftertaste, although with cream cheese, I'd say this bagel tastes like Breugger's. The raisins were juicy and plump, although the dough needs more cinnamon.





Sponge/Starter

- 1/8 tsp active dry yeast
~ 3/4 lukewarm water
- 1 cup high gluten/bread flour

1. Mix together until liquidy.
2. Let sit about 14 hours.
   

Dough

- All of above starter
- 1 cup lukewarm water
- 2 tsp salt
- 3.5 cups high-gluten/bread flour
- 1 Tbsp non-diastatic malt powder or brown sugar
- 2 tsp active dry yeast
- 3/4 cup raisins, soaked in warm water, dried
- cinnamon/sugar

1. Mix together ingredients. Use stand mixer with dough hook to knead the dough and develop the gluten. Knead roughly 7 minutes.
   
2. Knead in raisins towards the end.
3. Sprinkle work surface with cinnamon/sugar; knead dough to incorporate in.
4. Let sit 1 to 1.5 hours, then punch down.
   
5. Shape into mini-rounds. Then poke hole through the middle, and swing around finger.
   
6. Do the second rise overnight in the refrigerator.
7. Remove from fridge, let warm to room temperature, about 10-15 minutes.
8. Prepare a water bath, add 1 Tbsp of malt powder or brown sugar to the bath.
9. Boil each side, ~ 1 minute.
10. Bake at 425 degrees F for about 20-25 minutes, flipping them over at the 15 minute mark.

Could use more cinnamon, but texture and crust were very good.