CWS4322
Chef Extraordinaire
I haven't made bagels since the last century. I have been researching cinnamon raisin bagel recipes. I like a bagel that has a chewy texture, nice crust, but still tender on the inside. Several of the recipes I am investigating include making a yukone and letting the dough proof in the fridge overnight. Wondering a few things:
(a) any secrets when making a dough with a yukone?
(b) to plump or not to plump the raisins?
(c) preference honey or malt barley in the water?
If anyone has a favorite, TNT cinnamon raisin bagel, point me in the right direction. Favorite pan to "boil" the bagels has always been my Mom's SS wok--also my favorite pan for making spaetzli (because my grater fits perfectly on it). The other thing I use this SS wok for is steaming tamale. Otherwise, I prefer my CI wok for stir-fries.
I am scared away by the number of steps or the time it takes to proof.
Thanks.
(a) any secrets when making a dough with a yukone?
(b) to plump or not to plump the raisins?
(c) preference honey or malt barley in the water?
If anyone has a favorite, TNT cinnamon raisin bagel, point me in the right direction. Favorite pan to "boil" the bagels has always been my Mom's SS wok--also my favorite pan for making spaetzli (because my grater fits perfectly on it). The other thing I use this SS wok for is steaming tamale. Otherwise, I prefer my CI wok for stir-fries.
I am scared away by the number of steps or the time it takes to proof.
Thanks.
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