Grammy's Kitchen · Bagels · Cinnamon Raisin Bagels
One of 76 bagels recipes we measured
from www.seriouseats.com
2 cooks on www.seriouseats.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 62% | 66% |
| salt | 2% | 2% |
| yeast | 1% | 1% |
| total sugar | 3% | 5% |
| flour strength | 2.0 | 1.2 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 6 ounces cold water (3/4 cup; 170g) |
| 100 g | 3 1/2 ounces bread flour (about 3/4 cup, spooned; 100g) |
| 280 g | 10 ounces bread flour (about 2 1/4 cups, spooned; 280g) |
| 70 g | 2 1/2 ounces whole wheat flour (about 1/2 cup, spooned; 70g) |
| 15 g | 1/2 ounce sugar (about 1 tablespoon; 15g) |
| 8 g | 2 3/4 teaspoons ground cinnamon |
| 9 g | 2 1/2 teaspoons (9g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight |
| 4 g | 1 teaspoon (4g) instant dry yeast |
| 110 g | 4 ounces water (1/2 cup; 110g) |
| 125 g | 4 1/2 ounces golden raisins (about 3/4 cup; 125g) |
| 30 g | 1 ounce barley malt syrup (4 teaspoons; 30g), optional |
Method: 5 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“@lawyerjen, huh! Is it possible the yukone was still warm when you started? If not cooled to at least 75, it can add enough warmth that the dough temperature can climb above 114 in a food processor, which is damaging to the yeast. It's a bit tricky, cos in the” — a cook
“I'd had great success with the regular bagels, so I was excited to try these, half with golden raisins, half with dried blueberries. Unfortunately, they did not rise much at all, and came out fairly leaden and dense. I used instant yeast that I know was workin” — a cook