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Cinnamon Raisin Sourdough Discard Bagels

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Cinnamon Raisin Sourdough Discard Bagels


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  • Author: Kalie

Ingredients

Scale

Equipment

  • Stand Mixer
  • Baking Trays
  • Parchment paper
  • Stock Pot for boiling bagels
  • Slotted Spoon

Ingredients

  • 100 g Sourdough Starter (can be discard or fed and bubbly)
  • 500 g Bread Flour (or 200 g Whole Wheat Pastry Flour and 300 g Bread Flour)
  • 250 g Warm Water
  • 30 g Coconut Palm Sugar, plus more for topping bagels
  • 9 g Salt
  • 1/2 teaspoon Instant Yeast
  • 1/2 cup (100 g) Raisins or Dried Blueberries
  • 1/2 teaspoon Cinnamon, plus more for topping bagels

For Boiling

  • 2 Litres (8.4 cups) Water
  • 40 g Honey

Instructions

  1. Add the sourdough starter (discard), water, flour, sugar, yeast, and salt to the bowl of your stand mixer.
  2. Mix with hands, a paddle or dough hook for about 30 seconds until a shaggy dough forms.
  3. Let the dough rest for 15 minutes.
  4. Add raisins and cinnamon to the dough, then knead with a dough hook for about 10 minutes until smooth and supple. The dough should be stiff but not sticky. Remember to give the mixer a break every few minutes.
  5. Cover with a damp paper towel or dishcloth and allow the dough to rise until it doubles in size and becomes puffy and soft, usually 2-3 hours.
  6. Once risen, divide the dough into 12 pieces, each weighing around 90g. Try to divide it as evenly as possible from the start, rather than tearing pieces off repeatedly to reach 90g. Shape each piece into a ball.
  7. Poke a hole in the center of each ball to form a bagel shape. Gently stretch the hole and place each bagel on a sheet of parchment paper to rise.
  8. Cover the bagels with a damp paper towel or dishcloth and let them puff up while you prepare the boiling water.
  9. Bring a pot of water with 40g of honey to a boil and preheat your oven to 395°F (200°C). Cover a large baking sheet with parchment paper.
  10. When the water is boiling, carefully place 2-3 bagels into the water at a time. Boil for about 30 seconds (15 seconds per side) to set the crust. The bagels will float midway.
  11. Remove the bagels from the water with a slotted spoon and place on prepared baking sheet. If desired, dip the wet bagels into a cinnamon and sugar mixture or sprinkle it on top. Leave plain if you prefer.
  12. Bake the bagels for 20-25 minutes at 395°F until golden brown.
  13. Allow the bagels to cool before enjoying!
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Hi beautiFULL, We’re Pam and Kalie

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