Reading through the recipe, I wasn’t sure how these cinnamon raisin bagels would turn out–no preferment, a single rise, boiling at a hard boil in just water (no added barley malt or honey).
When making these, I found the dough very stiff, and the bagels themselves showed no rise after eight hours of cold proofing, so I let them go overnight for a total of about twenty hours.
Given the stiffness of the dough, I needed to be careful with my mixer (a Kitchenaid 600 Pro). As Kitchenaid recommends, I did not exceed speed 2, and, at times, the mixer seemed to strain, so I lowered the speed to one and stopped as soon as the dough cleaned the sides of the mixer.
So, how did the bagels come out, you ask? They were delicious–cinnamon-y with just the right amount of raisins. They had the dense, chewy consistency you want in a bagel and, toasted, accompanied by a little butter, got the day started off right.
