The cinnamon raisin bagels I grew up with included a touch of whole wheat, which made them slightly more tender—presumably to offset the inherent chewiness of dried fruit. Aside from providing a heartier flavor to underscore the aromatic cinnamon, whole wheat helps the dough absorb a little more water, so you'll notice the ratios are somewhat different from what you'd see in a batch of plain bagels. Get Recipe!
from Serious Eats: Recipes http://ift.tt/2mzp0Ce
via IFTTT
No comments:
Post a Comment