Homemade Cinnamon + Raisin Bagels #shorts | SO VEGAN

Показать описание

Get the full recipe on our website and in the SO VEGAN App:

Nothing beats baking your own bread. These sweet homemade bagels are perfectly soft and chewy – and the combination of cinnamon and raisin makes them great for breakfast or an afternoon snack 😋

🌿7g (1.5 tsp) fast-action dried yeast
🌿2 tbsp caster sugar
🌿480g (16.9oz) strong white bread flour
🌿salt
🌿1 tbsp ground cinnamon
🌿1 tsp ground allspice
🌿50g (1.8oz / 1/3 cup) raisins
🌿neutral oil, such as rapeseed
🌿5 tbsp sesame seeds (we use black + white)

Add the yeast, sugar and 300ml (1.25 cups) of lukewarm water to a measuring jug, leave to sit for 5 minutes without stirring to help activate the yeast, then whisk until combined.

Combine the flour, 1/2 teaspoon of salt, cinnamon and allspice in a large mixing bowl, pour in the liquid yeast mixture and mix with the spoon.

Tip the dough onto a floured surface and knead for 5 minutes. Sprinkle over the raisins and gently knead again for 30 seconds or so to fold them in. Grease a clean mixing bowl with oil, add the dough, cover and prove for 1 hour or until the dough has doubled.

Punch the air out of the dough, transfer it to a clean work surface and divide into 8. Roll into round balls, then poke your finger into the middle to create a hole and stretch the hole with your fingers to create the bagel shape.

Transfer bagels to a lined baking tray, cover and leave to prove for another 10 minutes. You may need to use 2 baking trays to do this.

Preheat the oven to 200°C fan / 425°F. Prepare a large pot of boiling water. Carefully drop a few bagels at a time into the boiling water and boil for 1 minute on each side. Lift them out of the water and place back onto the lined baking trays.

Brush each bagel with oil and sprinkle the seeds all over. Bake for 20-25 minutes or until golden.

Big love! Roxy + Ben