Studying in the course of the recipe, I wasn’t positive how those cinnamon raisin bagels would prove–no preferment, a unmarried upward thrust, boiling at a difficult boil in simply water (no added barley malt or honey).
When making those, I discovered the dough very stiff, and the bagels themselves confirmed no upward thrust after 8 hours of chilly proofing, so I allow them to cross in a single day for a complete of about twenty hours.
Given the stiffness of the dough, I had to be cautious with my mixer (a Kitchenaid 600 Professional). As Kitchenaid recommends, I didn’t exceed velocity 2, and, now and then, the mixer gave the impression to pressure, so I decreased the rate to 1 and stopped as quickly because the dough wiped clean the perimeters of the mixer.
So, how did the bagels pop out, you ask? They had been scrumptious–cinnamon-y with simply the correct amount of raisins. That they had the dense, chewy consistency you need in a bagel and, toasted, accompanied by means of somewhat butter, were given the day began off proper.
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