I hadn’t planned on posting the recipe, but the Cinnamon Raisin Rye Bagels from Whole Grain Vegan Baking: More than 100 Tasty Recipes for Plant-Based Treats Made Even Healthier-From Wholesome Cookies and Cupcakes to Breads, Biscuits, and More were so good that I had to share. Forget the fact they are vegan. They have a very interesting flavor (for some reason, it reminds me of a Dunkin’ Donuts bagel) and a beautiful dark brown hue. I’m sure they’d be great with cream cheese or butter, but I really like them because they’re not so sweet they clash with my favorite topping — peanut butter!
Now I did take a photo of the bagels, but it was kind of dark and blurry so I asked Fairwinds Press if they’d be willing to share theirs. They said yes, so the photo you see is theirs. They also shared the recipe. The changes I made were to use brown sugar instead of the Sucanat and to make the bagels a tiny bit smaller. I got 8 instead of 6. If you like making bagels, have fun! If you’ve never made bagels and want to give it a shot, this is a good recipe to start with since the authors give such thorough instructions and offer weights for the flour. In fact, I forgot to mention that I really appreciate that the book has weights for all the flour measurements.
Cinnamon Raisin Bagels
- 1 scant cup 220 ml apple juice, lukewarm
- 2 teaspoons Sucanat I used brown sugar
- 4 teaspoons active dry yeast
- 240 g 2 cups white whole wheat flour
- 60 g 1⁄2 cup dark rye flour
- 70 g 1⁄2 cup whole spelt flour
- 2 teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- 2 tablespoons 30 ml neutral-flavored oil
- 60 g 1⁄4 cup plus 2 tablespoons raisins
- 8 cups 2 L water
- 55 g 1⁄4 cup baking soda
- Combine the juice, Sucanat, and yeast in a bowl. Let sit for 5 minutes for the yeast to activate.
- Combine the flours, cinnamon, and salt in the bowl of a stand mixer fitted with a dough hook. Add the oil, raisins, and yeast mixture on top of the dry ingredients. Knead for 6 minutes, adding extra whole wheat flour, 1 tablespoon (8 g) at a time, if the dough is too wet. The dough should be smooth and pliable. Alternatively, you can stir the ingredients, transfer the dough to a lightly floured surface, knead for about 8 minutes, until the dough is smooth and pliable, adding extra whole wheat flour, 1 tablespoon (8 g) at a time, if the dough is too wet. Shape into a ball.
- Place in a bowl, cover tightly with plastic wrap, and let rise in a warm place until doubled in size, 1 to 11⁄2 hours.
- Line a baking sheet with parchment paper or a silicone baking mat. Punch down the dough. Divide it into 6 equal portions and roll into circles. If the dough retracts when you try to shape it, give it 5 minutes to rest until it cooperates. Use your thumb to puncture a 1-inch (2.5 cm) hole in the center. Place on the prepared baking sheet.
- Bring the water and baking soda to a boil in a large saucepan. Preheat the oven to 400°F (200°C, or gas mark 6). Lower the heat of the boiling water to a gentle boil. Add 2 bagels at a time and simmer for 1 minute, flipping each bagel halfway through. Scoop out the bagels with a slotted spoon. Place on the prepared baking sheet.
- Repeat until all the bagels have been boiled.
- Transfer to the oven and bake for 14 minutes, or until the bagels are a deep golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.