I’ve written in the past about how much I love homemade bagels. I make a batch every other week so I have them in the freezer for my lunch and I will occasionally send them in with the hubby for his. As the summer season comes on I’ll probably end up baking them more frequently because they make excellent snacks to take when we get the chance to head out into the woods for a quiet day together. They are great with cream cheese, cheddar cheese, peanut butter or if you ask me, just plain.
I was ruminating upon bagels when I last made them and decided I wanted to try my hand at cinnamon raisin. I thought it would be nice to have a bit of variation for those days when I want a little bit of sweet (erm, to be honest that is every day) with my lunch. I was too lazy to go searching for a recipe and the cookbook I use for the base recipe did not have a variation so I just winged it. It worked! I ended up with a lovely bagel with just a hint of sweetness. The hubby said he likes these even better than the plain bagels.
Cinnamon Raisin Bagels
Makes 12 – 18 depending on how large you want them to be
2 cups warm water
In the summer my dough is ready in 1 hour in the winter it needs the extra time. You will know it is ready when you poke your finger in it and the indentation remains. This is a denser dough so it does not rise as high as the plain bagel dough.
These will be part of my bi-weekly bagel making going forward. I am truly enjoying them! I had one the other day with some cheddar cheese and it was delicious! I’ve also been thinking about what add-ins to put in my next batch? Perhaps some of my dried tomatoes and basil? Or cheese?
What do you think I should put in my next batch of bagels?