The reason why you slice the bagels ahead of time is because its pretty much impossible to safely slice a frozen bagel for toasting. If you are using a toaster oven or full-sized oven that accommodates a whole bagel you do not need to slice ahead of time. But I just like to pop my bagels in my toaster, pre-sliced.
Transfer the dough to a floured surface most of the raisins should be imbedded in the dough by now. Knead a few more times, then divide the dough into 8-10 pieces â€” depending on desired bagel size. Eight pieces of dough will make standard size bagels, ten will make mini bagels.
You only need a few ingredients to whip up these bakery classics in the comfort of your own kitchen. You no longer have to fear the overabundance of calories and unhealthy ingredients that often accompany a delicious bagel, because this recipe is 100 Nutrisystem-approved. By mixing together baking powder, whole wheat flour, salt, cinnamon and Greek yogurt, you will create a dough for the bagels. After kneading several times, add raisins and continue this process. Divide the dough into six equal parts to create six bagels. Roll each dough ball into five-inch ropes and pinch the ends of each rope together to form a circle. Lightly glaze each bagel with the egg white and pop in the oven for about 20 minutes. Its THAT simple!
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As you have probably noticed I love cinnamon and you can see more cinnamon recipes that I have around the blog to inspire your future cooking ventures :. Many times you can become scared from the prospect of making bread at home because you havent worked with yeast before or youre scared about all those resting times, but in reality its pretty simple and if you dont understand any step you can always comment below and Ill happily answer any doubts.
I put a lot of cinnamon in them so that they wouldnt taste too whole grain-y, but they dont taste 100 like normal white flour bagels. They dont taste terribly healthy, though, so I consider it a success. But still, I dont know if Id recommend making these for haters of whole wheat because you can definitely tell that they are whole wheat.
If eight bagels are too much, you can always freeze some and then pop them in the toaster. It is a lot of work if youre not used to bread making, but I think theyre worth it. And can you really find 100 whole wheat cinnamon raisin bagels at the store? Maybe you lucky North Americans can, but you definitely cant in Germany, which I find really weird because I cant think of another country that does whole grain bread better.
6 hours ago Ingredients in Homemade Cinnamon Raisin Bagels. This cinnamon raisin bagels recipe is similar to my everything bagels and plain bagels recipe. The only difference is that were adding a little vanilla extract, sugar, cinnamon, and raisins to the bagel dough. Yeast Warm Water: Allows the dough to rise. I recommend an instant or active dry yeast.
5 hours ago Directions. Into a large bowl, pour 1 cups lukewarm water. Sprinkle the yeast over the top, then let sit in a warm space for about 5 minutes, until the yeast softens. Add 2 tablespoons of the sugar and the vanilla on top of the yeast mixture. Sift together 2 cups of the flour, the salt, and cinnamon and add to the bowl.
I love making homemade bagels! My kids, husband and I are all fans of bagels but I don't like that they're made with white-flour. A few years ago, I made Easy Whole-Wheat Blueberry Bagelsand Easy Whole-Wheat Everything Bagelsand now, I want to share with you these delicious Easy Cinnamon Raisin Bagels.
How long do homemade cinnamon raisin bagels last?
I keep mine in the fridge because of the Greek yogurt in them and they last about 3 days. They firm up after awhile so you can just heat them in the microwave or toast them in the toaster. For the very best bagels, enjoy them the day you make them and the day after. You can also freeze them to make them last longer. Though I don't think your family will have any problem enjoying these in just a few days- they go very quickly around my house!
Yesterday I made Whole Grain Cinnamon Raisin Bagels. I dag til morgenmad havde jeg en hel korn kanel kana raisin bagel -novel af mig. Men for ægte er disse så enkle, og der kræves ikke underlige mel eller gær!
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I min søgning efter en opskrift, der stadig havde den samme egenskaber som Marias traditionelle østkyst bagels, en chewyinteriorand en sprød ydre, kom jeg over SallysbakingAddiction. om. Udover at søge efter en sundere Bagel-opskrift, var jeg desperat søger efter en Recipethat NotincludediaStaticBarley malt fori've løbe ud! Den diastatiske malt giver en lille sød nutty smag og er desuden et nyttigt stigende middel i dej. Nu hvor du forstår, hvad jeg var imod, arbejdede og bagning uden denne malt var en stor bekymring for min.
Jeg måtte også være sikker på, at enhver opskrift, der blev fundet, kunne være nemt konverteret til en hel hvede wienerbrød. WholeWheat-mel er det mere almindelige valg, når du bakker sundere godbidder, forskellen er hele hvede wienerbrød, er et finere mel med mindre glutens. Det resulterer i et fluffier mindre tæt færdigt produkt, der passer perfekt til kager, kager og cookies. Glutens Areyour ven, når du bager generelt, hvilket giver anice stige til dine bagt brød. I dag er hele hvedemel, og DiastaticMalt også på thedfisk, finder listen sammen med gær og mørk rugmel.