Homemade Cinnamon Raisin Bagels1
Before I start discussing how ridiculously awesome homemade bagels are, I need your help!
I recently entered right into a recipe contest for where I made Mexican Breakfast time Tostadas with Avocado Pico de Gallo …. but I need your vote in order to win! So if you would all end up being kind enough to join over to the site, register, and give me 5 celebrities… I’d greatly be thankful. I might actually come cause you to these tostadas such as cumin spiced potatoes, black beans, eggs, goat parmesan cheese, and a spicy avocado pico. You will need a margarita too? I understand how to work with a blender.
Really even though, making breakfast for the special people in my own life is my way of showing them I care. A creamy bowl of oatmeal with blueberries to share with my grandma, or a simple bagel sandwich to-go for a pal. My mom is definitely perfectly happy eating toast topped with peanut butter, sliced bananas, and cinnamon. It’s those easy, delicious bites that really demonstrate my understanding for them.
They say that it’s the thought that counts…
These homemade bagels were for you, but then I ate all of them.
Sorry about that… We told you the thought counted.
Bagels are my total carb heaven and I absolutely sex them! I’m generally trying to find healthful alternatives to my ease and comfort favorites, and when I stumbled upon a lower calorie bagel formula, I was thrilled!
These bagels are fairly easy to make and a great Sunday adventure. I enjoy toasting mine, beef liver health topping with a pat of butter and a sprinkle of cinnamon sugar.
1-1/2 cups tepid to warm water (110° to 115°)
1/4 cup packed brown sugars, divided
4 teaspoons ground cinnamon
1-1/2 teaspoons salt
1/2 cup of raisins
Directions
Place tepid to warm water in a large bowl and add candida, 3 tablespoons of brown sugars, cinnamon, raisins, and salt; blend well. Next, add in enough flour to create a gentle dough it doesn’t stick to underneath of the dish.
You should use a dough hook or your hands, but continue steadily to knead, until dough is smooth and elastic, about 8 minutes. Next, place dough within a dish coated with oil, and cover the very best and can rise in a warm place until dough doubles in proportions, about one hour.
Punch down the dough and form into 12 balls. Push your thumb through the center to create a 1 inch opening. Strech the dough to create an even band. Cover, place in warm place and let rise once again for 20-30 moments.
Preheat oven to 400 levels F. Coat baking sheet with cooking food spray.
Fill up a Dutch oven two-thirds whole with water and add staying brown sugar; bringing water to some boil. Drop bagels, two at a time, into boiling water. Make for 1 minute on both edges. Remove having a slotted spoon; drain well on paper towels. Place on baking sheets and bake for 18-20 moments or until golden dark brown. Remove and great on wire racks.
Make 1 dozen bagels
Sarah Mckelvey