When Teaghan brought up the Great Canadian goodies, I knew I could make a pretty decent facsimile in our own kitchen - and if possible, even improve on the classic. First, I tweaked the basic dough formula to convert it to a sourdough - whenever it comes to sweeter yeast bread, I like the tangy edge and overall character that the prefermentation adds. Then, given that in her maturity, my sister has in fact garnered a taste for whole wheat bread, I decided for a 100% whole wheat dough that I proceeded to lace with a goodly amount of cinnamon and sweeten with barley malt and dark brown sugar. For the final touch, both Thompson and sultana raisins (a rough 50 / 50 mixture) took a bath in some lukewarm water while the sponge fermented before I kneaded them in by hand.
The whole batch, from preferment to boil-and-bake, took just under two days - but the results were well worth the wait! Crispy, chewy crust with a toasty hue from the high heat oven and the alkaline pH bath, they sliced open to reveal a tight crumb and a smattering of raisins. Perfectly fitting in the toaster or simply chewed on au naturale, they are similar to Montreal's famous bagels but with a distinctly "Oshawan" kick.
|Submitted to this week's YeastSpotting at Wild Yeast|
Sourdough Cinnamon - Raisin Bagels
185 g whole wheat bread flour
¼ tsp instant yeast
220 g water
140 g sourdough starter
¼ tsp instant yeast
235 g whole wheat bread flour
3 tbsp brown sugar
1 tbsp cinnamon
1 tbsp malt syrup
6 g salt
1/3 cup raisins, soaked in hot water and drained well
1 tbsp baking soda
2 tbsp honey
1 egg white (optional)
- Combine sponge ingredients in the bowl of a stand mixer. Mix well to form a batter-like consistency.
- Cover and let rest for 2 hours at room temperature.
- Add the yeast, whole wheat bread flour, brown sugar, cinnamon and malt syrup to the sponge.
- Stir to combine, then add the salt.
- Knead with the dough hook for 12 minutes, until the dough becomes smooth and pliable. It will be stiff but not dry.
- Turn out onto a counter and, by hand, knead in the raisins.
- Cover and let rest at room temperature for 1 hour, then place in the fridge for 8-24 hours.
Boiling / Baking:
- Remove the dough from the fridge and let rest at room temperature 1 ½ hours.
- Preheat the oven to 500°F. Line 2 baking sheets with parchment paper or SilPat.
- Turn the dough out onto the counter and divide into 8 pieces. Shape into rings (keep the middle holes larger than you want them to be in the finished bagel).
- Cover with a towely and let rest for 15 minutes.
- Bring a large pot of water to a boil and add the baking soda and honey.
- Drop in as many bagels as will comfortably fit in the pot. Cook 1 minute, flip, and cook 1 more minute.
- Place boiled bagels on the baking sheets and brush with egg white.
- Place one sheet of bagels in the oven and bake for 5 minutes, then lower the heat to 450°F and bake for another 5 minutes.
- Repeat for remaining tray of bagels
Amount Per Serving
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 12.8 mg
Total Carbs: 58.0 g
Dietary Fiber: 7.7 g
Protein: 9.2 g