Mark Your (Online) Calendars: Cinnamon Raisin Bagels Cook a Book Event!

COOK A BOOK: CINNAMON RAISIN BAGELS
Cookbook author and blogger Sally McKenney has some awesome recipes on the library shelves!

Follow along on Facebook Live on Friday, April 23rd at 11am as we make her yummy Bagels!

If you'd like to make the bagels along with us, mix up the following dough the day before (April 23) and put it in a covered plastic container in the refrigerator.  Remove it at 10:15 am the day of (April 24) so it will have time to rise at room temperature before we begin.

Whisk 1 1/2 cups of Warm Water with 2 3/4 teaspoons Active Dry Yeast in the bowl of a stand mixer fitted with a dough hook attachment.*  Cover and allow to sit 5 minutes.

Add 4 cups of Bread Flour**, 1 Tablespoon packed Brown Sugar, 2 teaspoons Salt, and 1 teaspoons Vanilla Extract.  Beat on low speed for 2 minutes.

Beat in 3/4 cup of raisins until combined.  Dough should be stiff and somewhat dry looking.

Mix 3 Tablespoons Granulated Sugar with 1 Teaspoon Ground Cinnamon.  Sprinkle on to a clean counter top.  Set the dough on top and knead by hand for 4 minutes, picking up all the cinnamon sugar mixture.  Set in a covered plastic container in the refrigerator.

*If you don't have a stand mixer, mix by hand in a bowl and then knead for 10 - 15 minutes before kneading for 4 minutes in the cinnamon sugar mixture

**Bread Flour is necessary to attain that chewy bagel texture we all love so well.  

Caputo 00 Bread Flour can be purchased from Amazon
*DISCLAIMER: SARAH'S RECOMMENDATION, NOT NORTH MANCHESTER PUBLIC LIBRARY'S*