The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adapting the bagel recipe in Peter Reinhart's Whole Grain Breads

Katbird's picture

Adapting the bagel recipe in Peter Reinhart's Whole Grain Breads

You all are my baking heros.  I have learned so much from this site.  I am relatively new to bread baking but I have baked a lot of bread and am fearless when it comes to experimenting.  That said, I REALLY want to try PR WGB bagels except I want to make them cinnamon raisin.  I looked through his BBA book and the bagel recipe in there but I want the whole grain.  I also read over his Grace Note on page 122 of BBA thinking I could cross reference and adapt to the whole wheat cinnamon raisin bagels but I still have questions about the yeast and hydration.  Any yeast changes to the biga or soaker?

I know that bark spices can inhibit yeast to some extent (learned that here) and that baking with whole wheat flour usually needs more liquid.  I could be in over my head but I want to try.  With this in mind, can anyone help me with an adaptation to his whole wheat bagels to make them cinnamon raisin whole wheat bagels?

I did look through other posts to see if this has been discussed previously but I couldn't find what I am looking for.  Snowed in here on the east coast and plan on a baking frenzy this weekend.

Thanks so much.






mrfrost's picture

1. Pat each little bagel-to-be doughball into a flat rectangle.

2. Spinkle desired amount of cinnamon(sugar) onto rectangle.

3. Sprinkle on desired amount of raisins.

4. Press down on cinnamon and raisins to adhere onto dough.

5. Roll up rectangle ala jelly roll/cinnamon roll style.

6. Continue to roll out into rope long enough to make a ring by joining ends of the rope together. One of the traditional methods of forming a bagle.

7. After bagels are formed, continue as per recipe.