New York Style Cinnamon Raisin Bagels: A Recipe For Success!

If you’re a bagel enthusiast yearning for the authentic flavors of New York City, this comprehensive guide will empower you to recreate the iconic cinnamon raisin bagel in the comfort of your own kitchen.

Ingredients:

• 3 cups (360g) bread flour, plus more for dusting
• 1 tablespoon (15g) active dry yeast
• 1 tablespoon (15ml) honey
• 1 1/2 cups (360ml) lukewarm water
• 1 tablespoon (15g) salt
• 1/2 cup (100g) raisins
• 1/4 cup (50g) granulated sugar
• 2 tablespoons (30g) ground cinnamon

Instructions:

1. Proof the Yeast:

In a small bowl, dissolve the yeast in the lukewarm water with the honey. Let stand for 5-10 minutes, or until the yeast becomes foamy.

2. Make the Dough:

In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour and salt. Add the foamy yeast mixture and mix on low speed until a sticky dough forms.

3. Knead the Dough:

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic.

4. Add the Raisins:

In a small bowl, combine the raisins, granulated sugar, and cinnamon. Add this mixture to the dough and knead until evenly distributed.

5. First Rise:

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until the dough has doubled in size.

6. Punch Down and Divide:

Punch down the dough to release the air bubbles. Divide the dough into 8 equal pieces.

7. Shape the Bagels:

Roll each piece of dough into a 12-inch (30cm) rope. Bring the ends together and press them together to form a ring. Place the bagels on a parchment paper-lined baking sheet.

8. Second Rise:

Cover the bagels with plastic wrap and let rise for 30-45 minutes, or until the bagels have slightly puffed up.

9. Boil the Bagels:

Bring a large pot of water to a boil. Carefully drop the bagels into the boiling water and boil for 2 minutes per side.

10. Bake the Bagels:

Preheat oven to 450°F (230°C). Remove the bagels from the boiling water and drain on a wire rack. Transfer the bagels to the oven and bake for 20-25 minutes, or until golden brown.

11. Let Cool and Enjoy:

Let the bagels cool on a wire rack before slicing and serving.

Tips for Making the Perfect New York Style Cinnamon Raisin Bagels:

• Use high-quality bread flour for optimal gluten development.
• Knead the dough thoroughly to develop its elasticity.
• Let the dough rise in a warm place to ensure proper fermentation.
• Boil the bagels to create the characteristic chewy crust.
• Bake the bagels at a high temperature to achieve a golden brown exterior.

Variations:

• For a sweeter bagel, add an extra 1/4 cup (50g) of granulated sugar to the dough.
• For a more intense cinnamon flavor, use 3 tablespoons (45g) of ground cinnamon.
• Add other dried fruits, such as cranberries or blueberries, to the dough for a twist.

Troubleshooting:

• If the dough is too sticky, add more flour 1 tablespoon at a time until it becomes manageable.
• If the dough is too dry, add more water 1 tablespoon at a time until it forms a sticky dough.
• If the bagels don’t rise properly, ensure the yeast is active and the dough has risen in a warm enough environment.

Wrap-Up:

With a little patience and attention to detail, you can now enjoy the authentic flavors of New York style cinnamon raisin bagels in the comfort of your own home. Share your creations with friends and family, and experience the joy of baking a truly iconic treat.

Frequently Asked Questions:

• Can I make the dough in advance? Yes, you can prepare the dough up to 24 hours in advance and refrigerate it overnight. Bring it to room temperature before shaping and baking.
• Can I use regular flour instead of bread flour? Regular flour will produce a less chewy bagel. For the best results, use bread flour with a high protein content.
• How can I store the bagels? Store the bagels in an airtight container at room temperature for up to 3 days. You can also freeze the bagels for up to 3 months and thaw them in the refrigerator overnight before serving.