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Ingredients
- 1 1/4 c. water
- 2 Tbsp. sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 c. all-purpose flour
- 2 tsp yeast
- 1/3 c. raisins (added at the end of kneading)
Directions
- Do not try this recipe without flour in hand.
- Well, disappointingly this recipe was soooo wet which I ended up having to add in an additional 7 Tbsp. of flour and still the dough was somewhat slack - very different than Meilach describes bagel dough should be in her Best Bagels book.
- The cinnamon raisin bagels turned out the best, as they were very close to the texture of the best bagels I have purchased in bakeries. German states not to give a second rise after the bagels are shaped - to proceed right away to boiling. This produced the closest thing to a real bagel. [Angela]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 765g | |
| Calories 1657 | |
| Calories from Fat 36 | 2% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1192mg | 50% |
| Potassium 985mg | 28% |
| Total Carbs 360.06g | 96% |
| Dietary Fiber 15.2g | 51% |
| Sugars 58.8g | 39% |
| Protein 43.59g | 70% |
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