Cinnamon Bagels

Ingredients for 1 servings:

• 450 g flour
• 50 g cornstarch, fine
• 1 tsp salt
• 3 tbsp sugar
• 2 tsp cinnamon
• 1 tsp honey, liquid
• 1 egg white
• 275 ml water, warm
• 4 tbsp raisins, more if desired
• 1 packet of dry yeast or 1/2 cube of yeast
• 1 tbsp milk
• 1 egg yolk
• 2 liters of water
• 1 tsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Cinnamon-raisin bagels. Recipe from the States, low-fat, makes 12

First, prepare the dough. Thoroughly mix the flour, cornstarch, and dry yeast in a large bowl. (Hint: Sifting the flour beforehand will give the bagels more volume and make them “finer”). Then, add the salt, sugar, and cinnamon. Next, add the water and egg whites. Using a hand mixer (preferably with a dough hook), mix briefly on the lowest speed, then on the highest speed for about 5 minutes until you have a smooth dough. Just before the end of the kneading, add the honey and mix it in. Cover the bowl with a cloth and let it rise in a warm place until it has about doubled in size (about 40 minutes, but longer is better). After 30 minutes, lightly dust the dough with flour (to prevent it from sticking), remove it from the bowl, and knead briefly again (from the outside in to create surface tension). Meanwhile, add the raisins and knead them into the dough. (Don’t worry if the dough collapses; this is normal.) Now shape the raisin dough into an evenly thick roll and divide it into twelve equal pieces using a dough scraper or a knife. Shape these pieces into balls, ideally pressing from the outside in, shaping, and rolling (for baking pros: like rolling rolls). Tip: While processing and shaping, it’s best to cover the balls with a damp cloth. Then take one of the balls and, using a floured index finger, press a hole through the center. Now move the finger in a circular motion to enlarge the hole and form bagels. Let the formed bagels rise for another 15 minutes (under the damp cloth). Meanwhile, bring the 2.5 liters of water with a teaspoon of sugar to a gentle boil in a large saucepan. Also, prepare in advance: Whisk the egg yolks with the milk. Preheat the oven to 180-200°C. Now, using a slotted spoon, place the bagels in batches into boiling water and boil them for about 30-45 seconds on each side. Then drain and let them cool slightly (don’t be alarmed, as the surface may look a bit shriveled). Once they’ve cooled slightly, brush them with the beaten egg yolk (tip: don’t let them get too hot, or the egg will curdle). Place the bagels in the oven and bake at 180°C (top/bottom heat) for about 10 to 15 minutes.