You can buy malt extract from most health food shops. It helps give the bagels their signature golden colour and chew. Make sure you don’t over-prove your bagels before poaching, or they’ll collapse when they hit the water.
These cinnamon and raisin bagels are definitely worth the effort and delicious toasted with butter for brunch.
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Yields:
8
Prep Time:
45 mins
Cook Time:
25 mins
Total Time:
1 hr 10 mins
Cal/Serv:
331
Ingredients
For the bagels
500g
strong white flour
7g
sachet dried fast-action yeast
2tsp.
ground cinnamon
200g
raisins
1Tbsp.
malt extract
1Tbsp.
honey
Oil, to grease
For the poaching liquid
2Tbsp.
malt extract
1Tbsp.
bicarbonate of soda
Directions
Step 1To make the bagels, in a freestanding mixer fitted with a dough hook mix the flour, yeast, cinnamon and 1tsp fine salt. Briefly mix in the raisins. In a jug mix the malt extract, honey and 325ml of tepid water. Pour into the flour bowl and knead for 5min, or until smooth and elastic. Cover bowl and leave to rise in a warm place for 1hr, or until doubled in size.
Step 2Line a 2 large baking sheets with lightly greased baking parchment, oil-side up. Divide the dough into 8 equal pieces, shaping each piece into a ball. Working with 1 ball at a time, poke a hole in the middle using your index finger, then poke your other index finger through the hole from other side and roll your fingers around each other to make the hole gradually larger. Return to the lined sheet. Repeat shaping with remaining dough balls.
Step 3Cover with greased clingfilm (oil-side down). Leave to rise again in a warm place for 20min, or until visibly puffed.
Step 4Preheat oven to 220°C (200°C fan) mark 7. For the poaching liquid, bring a large pan of water to the boil and stir in the malt extract. Reduce heat to a simmer and whisk in the bicarbonate of soda (it will foam up initially, keep whisking until it subsides).
Step 5Gently lower in the bagels (in batches if needed). Cook for 2min, turning halfway through using a slotted spoon. Transfer back to the lined sheets and repeat poaching with remaining bagels.
Step 6Bake in the oven for 17-20min, or until the bagels are deep golden brown. Transfer to a wire rack to cool completely. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
