The freshly baked cinnamon and walnut bagels 🥯 are still slightly warm. The aroma of cinnamon mingles with the crunch of the walnuts, and the chewy dough is packed with nuts. On this warm winter day, each one is a comforting treat. Those who appreciate healthy and nourishing bread should definitely try this one.
Materials
The more you chew the mixed grains, the more fragrant they become; the chopped walnuts and cinnamon flavor are a perfect match! I love the chewy texture! Here are the steps to make it.
Except for the butter, walnuts, and raisins, put all the dough ingredients into a stand mixer and knead. Bagels have a relatively low water content, so you don't need to knead them until they form a very thin gluten window. Just knead them until the dough is smooth and has a good balance of elasticity and extensibility.
Knead for about 10 minutes, then add the butter. Once the butter is fully absorbed, add the chopped walnuts and drained raisins, then mix everything on low speed until well combined.
Remove the kneaded dough from the stand mixer bowl; no first proofing is needed!
After taking it out, divide the dough into 10 portions, roughly round them, cover them and let them rest for 15 minutes in an environment of about 25-28 degrees Celsius.
After the dough has relaxed, take a piece of dough, roll it into an oval shape, and then gently flip it over and turn it in a different direction.
Roll it out into a small rectangular sheet and place the pre-roasted walnut pieces on top.
Roll it up from top to bottom.
Be careful to apply moderate pressure and roll it up slightly tighter.
After rolling it up, pinch the ends tightly to seal.
Gently roll the dough into a length of about 20 centimeters, just the approximate length is fine. With the seam facing up, use a rolling pin to flatten one end.
Place the other end on the flattened small surface, wrap the other end with the flattened small surface and seal the opening.
Pinch the opening tightly to seal it, and then use your hand to round it off.
Place the shaped bagel dough on a baking tray and let it rise in a warm, humid place at around 33-35 degrees Celsius for 30 minutes. I used a proofing box with the temperature set at 33-35 degrees Celsius and humidity at 80% for about 30 minutes, depending on the dough's condition.
The dough should rise to about 1.5 times its original size, be full of gas, and have an elastic surface that slowly springs back when lightly pressed.
Put water and sugar into a pot and cook over medium-low heat until small bubbles start to appear around the edge of the pot. Place the relaxed bagel dough into the sugar water and cook over low heat for 20 seconds on each side.
Once cooked, scoop the bagels out with a slotted spoon, drain them, and place them face up on the cereal to coat them. My baking cereal contains sunflower seeds, pumpkin seeds, black sesame seeds, white sesame seeds, rolled oats, and flax seeds. The ingredients don't need to be perfect; you can use whatever cereals you have at home.
Bake immediately after placing it on the baking tray. Don't leave it there because you have to do something else, so remember to preheat the oven while making the sugar syrup.
Place in a preheated convection oven, set to convection mode, temperature 180 degrees Celsius, and bake for 15 minutes. The time and temperature are for reference only and should be adjusted according to your oven.
Baking in progress~
After baking, unmold and cool on a cooling rack. When cooled to a slight residual temperature, pack into bags and seal for storage.
The sweet cinnamon blends with the crunchy walnuts, and the chewy dough is filled with the aroma of nuts, making every bite a gentle and comforting experience.
Are there any other ladies like me who are crazy about cinnamon flavors during fall and winter?
I spotted a raisin trying to run away from home! Haha, let's devour it!
The outer layer of mixed grains becomes more fragrant the more you chew it, and the walnut pieces and cinnamon flavor hidden inside go perfectly together. I love the chewy texture!
The more you chew the whole grains, the more fragrant they become; the chopped walnuts and cinnamon flavor go perfectly together! I love the chewy texture!
Bagel dough has a relatively low water content, so don't add water excessively during kneading if it seems dry! Knead until smooth and reaches the extended stage, meaning the dough has good extensibility; it doesn't need to be kneaded to the fully developed stage. This recipe makes two trays; if you have a small home oven, you can halve the quantities. The dough needs to be baked immediately after draining the cooked sugar syrup, so remember to preheat your oven. Don't leave the dough there to do other things!
