Oh my moly.
Can one addition change a really great recipe into a really amazing recipe? You bet your Red Rider it can. Especially when that one addition is a bag of Craisins.
I started with the recipe for super simple bagels. You remember this, right? Flour, water, yeast, salt. I said they were simple! But to the mix, toward the end of the kneading, I added a bag of Craisins.
They still puffed up just right.
They survived the boiling just fine.
And they baked up beautifully.
And I got to eat this for breakfast!
Hard to argue with that, isn’t it?
Here’s a quick run-down of the recipe; full details can be found at the original post.
Make a starter of:
- 2 1/8 oz bread flour
- 2 oz. cool water
- a pinch of yeast
and let it sit overnight at room temperature.
The next morning mix your bubbly starter with:
- 17 ounces bread flour
- 10 ounces cool water
- 1 3/4 teaspoons salt
- 1 1/2 teaspoons instant yeast
- Knead with abandon. Bread flour is high protein and will take longer to develop gluten; I let the stand mixer have at it for about eight minutes
- About five minutes into the kneading, add one bag of Craisins
- Let the dough rise for one hour, then deflate it. Let it rise for thirty minutes more
- Divide the dough into 12 roughly-equal parts, roll into balls, and let rise under plastic wrap for 30 minutes
- Preheat oven to 425 and bring a pan of water with 1 Tbsp. brown sugar to boil
- Poke your finger through the middle of the dough balls and twirl on your finger to shape into a bagel. Poke in any Craisins trying to escape
- Boil bagels, a few at a time, for 2 minutes on one side; flip with chopsticks and boil for one minute on the second side, then move to parchment-lined cookie sheets
- Bake at 425 for about 20 minutes, but start checking after 15 — you want them browned, but not too crispy
Enjoy! These are great with cream cheese. They also mail rather well, which is a nice bonus.