With the spring comes many holidays, such as Passover. Wheat being a no-no, one must intake the most wheat he can before being prohibited from eating the holy grain. (Hence long lines at any good bagel institution- but don’t skip the lox!) Okay, I’ll set aside the drama (even though some do really feel this way), but for real who doesn’t want to eat a homemade bagel? I figured it would be a nice treat before eating Matzah while celebrating Passover.
But what can make a bagel even better? Alcohol, of course.
Raisins soaked in flavorful rum give these bagels and extra kick for your weekend mornings. Go grab some shmear and bake these babies up!
Adapted from Food52
DRUNKEN WHOLE WHEAT CINNAMON RAISIN BAGELS
2 hours 3 mins
2 hours 28 mins
- 2 ¼ teaspoons of yeast
- 1 tablespoon of molasses
- ½ teaspoon vanilla paste
- 1 ½ cups warm water
- 2 cups white whole wheat flour
- 2 cups whole wheat flour
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- ½ cup of raisins
- ¼ cup dark rum or bourbon
- 1 tablespoon of granulated sugar
- 1 egg
- Add the yeast and molasses to the warm water in the bowl of your mixer. Wait until the mixture begins to bubble.
- While the yeast bubbles, combine the raisins and rum. Make sure the raisins soak up most of the alcohol.
- Then add in the vanilla paste and sugar. Next add the flour, salt and cinnamon. (You can sift these together prior to adding them to the mixture).
- Using your dough hook, mix together the ingredients.
- Remove the dough and knead on a flour surface for 1-2 minutes. Then place dough in a oiled bowl. Cover with a dishcloth and let sit in a warm place for 1-2 hours until dough has risen and doubled.
- Once the dough has risen, preheat your oven to 400 degrees. Additionally, bring a large stockpot filed 2/3 of the way with water and the tablespoon of sugar to a boil.
- While your water is boiling, punch out the dough on a floured surface. Diving the dough into 8 balls. Push your thumb through the middle of each dough piece to shape your bagel and reach your desired size.
- Once your water is boiling, using 2-3 pieces of dough at a time, let each side of the bagel for 30 seconds. Once done on each side, place the bagel on a dishtowel to let the excess water drip on to.
- After all the bagels have been boiled, place each on a parchment lined baking sheet. Whisk together the egg white and some extra cinnamon. Brush the wash onto the top of each bagel.
- Bake for about 25 minutes, or until golden brown.
Better get crackin to make these for your next brunch! Don't forget the spreads!