Comments on: Cinnamon Raisin Bagels

By: Kate

Kate — Sun, 29 Nov 2009 16:24:00 +0000

Living in Germany there are a lot of things I can’t find that I had at home in Australia. A bagel is one of them. I bought one once, but it was just a bread roll with a hole in the middle. These bagels are delicious and easy to make, so long as you have the whole day! Thank you so much for the recipe and easy to follow pictures. Oh and I didn’t refrigerate mine and they turned out fine. Next time i’ll try some savoury varieties.

By: Nick

Nick — Fri, 13 Nov 2009 19:08:01 +0000

@ Tanner. Any kind of dried berry should work fine. As far as storing goes, I froze mine and they kept very well. Just reheat them in a 350 degree oven for about 5 minutes and then cut and toast them as normal. I’ve been eating mine for a few weeks now and they are still awesome.

By: Tanner

Tanner — Thu, 12 Nov 2009 19:17:37 +0000

I recently made these sans the raisins and they turned out great. Your post inspired me to crack open Bread Baker’s Apprentice again. I’m thinking of trying out blueberry or cranberry next and am wondering if I should be using dried, fresh, other? Do you have any experience other than raisins?

Also, mine really lost a lot of freshness after the 2nd day. Any tips in that department?

Thanks in advance!

By: Abbie

Abbie — Thu, 12 Nov 2009 03:11:51 +0000

These look great! How tough is it to find malt syrup?

By: Nick

Nick — Mon, 09 Nov 2009 12:54:28 +0000

@Shelly if you’re substituting brown sugar for the malt use the same amount (1 Tablespoon)

The windowpane test is a test to see if the gluten in the dough is developed enough. Basically you take a piece of dough and stretch it out and if you can see light through it (looks like a windowpane) before it rips, then you know your dough has been kneaded enough. Check out the link in the post to a photo of what should be happening.

Thanks everyone!