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Thread: Cinnamon rasin bagel

  1. #1
    Join Date
    Mar 2001
    Location
    Albany,CA, USA
    Replies
    334

    Post

    1 1/8 cups water
    2 cups bread flour
    1 cup whole wheat flour
    1 teaspoon oil
    2 teaspoons sugar
    1 1/2 teaspoons salt
    1/2 Tablespoon cinnamon (can use more or less)
    1/4 to 1/2 Cup rasins
    2 teaspoons yeast

    Place all of the ingredients in your machines fully assembled pan and in
    the order specified for your machine. Select the dough or manual cycle and
    press start.

    When the dough is finished remove it to a lightly floured surface and
    divide in to 2 oz chunks (use a scale if needed). You should end up with
    14 2oz dough balls and 1 1-1/2 oz dough ball or something close to this.
    Shape each of the 2 oz dough balls in to a nice smooth ball, cover with a
    damp towel and let rest 10 minutes. Flatten each dough ball until it is
    about 3 inches across, cover with the damp towel and let rest 10 minutes.
    Using a rolling pin roll out each dough disc until it is 4-3/4" across and
    as round as possible. Do not roll it any larger or it won't fit in your
    toaster. Cover the discs with the damp towel, place in a warm place and
    allow to rise for 1 hour. Preheat your oven to 350 degrees. Using a fork
    stick the risen dough disks several times to create about a dozen or so
    holes all over each disc (this is called docking). This will keep them
    from puffing too much, then place the risen discs on lightly greased
    baking sheet making sure they don't touch. Bake in the preheated oven for
    15 to 20 minute. You do not want them to dry out or brown too much. Remove
    to a cooling rack and repeat with the rest of the discs.

    Once they have cooled, place in a zip-lock plastic bag. To use simply
    remove one and pop it in your toaster and toast.
    Your CA buddySharon/Parklady Life time: 7-24- 01 Lost 42.2 #**********************************"It's nice to be important, but it's more important to be nice." **********************************

  2. #2

    Post

    Sharon, [img]graemlins/wave.gif[/img] these look great! Thank you for posting! [img]graemlins/bcbsalute.gif[/img]

    DS is crazy about bagels. I'm going to try this when he comes home at Thanksgiving.

    Hugs,
    Dawna
    "I don't know the key to success, but the key to failure is to try to please everyone". - Bill Cosby

  3. #3
    32lbs&counting Guest

    Post

    this does sound great Sharon . ho wmany points are we looking at per bagel though?

    Please let me know.

    PS....I sent you a private mail. Please take a look.

    Lisa [img]graemlins/wave.gif[/img]

  4. Default Re: Cinnamon rasin bagel

    I wanted to bump this recipe up, has anyone ever figured out the points for this???

    Sounds like a good recipe.
    Judy in Nevada " A Proud Mom of a U.S. Sailor"

    SW 190.6 started 2-3-06
    WW Goal 150.0 (40.0 lost) Made on 9-26-06
    CW 148.2 02-24-07
    Lifetime 11-7-06

  5. #5

    Default Re: Cinnamon rasin bagel

    I ran this through MC and got 2 points each if you get 15 bagels.

    * Exported from MasterCook *

    Cinnamon rasin bagel

    Recipe By :
    Serving Size : 15 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/8 cups water
    2 cups bread flour
    1 cup whole wheat flour
    1 teaspoon oil
    2 teaspoons sugar
    1 1/2 teaspoons salt
    1/2 Tablespoon cinnamon (can use more or less)
    1/4 Cup raisins -- (1/4 to 1/2)
    2 teaspoons yeast

    Place all of the ingredients in your machines fully assembled pan and in

    the order specified for your machine. Select the dough or manual cycle and

    press start.

    When the dough is finished remove it to a lightly floured surface and

    divide in to 2 oz chunks (use a scale if needed). You should end up with

    14 2oz dough balls and 1 1-1/2 oz dough ball or something close to this.

    Shape each of the 2 oz dough balls in to a nice smooth ball, cover with a

    damp towel and let rest 10 minutes. Flatten each dough ball until it is

    about 3 inches across, cover with the damp towel and let rest 10 minutes.

    Using a rolling pin roll out each dough disc until it is 4-3/4" across and

    as round as possible. Do not roll it any larger or it won't fit in your

    toaster. Cover the discs with the damp towel, place in a warm place and

    allow to rise for 1 hour. Preheat your oven to 350 degrees. Using a fork

    stick the risen dough disks several times to create about a dozen or so

    holes all over each disc (this is called docking). This will keep them

    from puffing too much, then place the risen discs on lightly greased

    baking sheet making sure they don't touch. Bake in the preheated oven for

    15 to 20 minute. You do not want them to dry out or brown too much. Remove

    to a cooling rack and repeat with the rest of the discs.

    Once they have cooled, place in a zip-lock plastic bag. To use simply

    remove one and pop it in your toaster and toast.

    +++++++++++++++___

    S(Internet Address):
    "http://www.healthdiscovery.net/forums/showthread.php?t=52771"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 107 Calories; 1g Fat (6.6% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
    Joanne
    SW 252.6/WWG 157/2013 Restart 192.6/CW189

  6. #6
    Join Date
    Apr 2004
    Location
    Big Sky Country ~ Montana
    Replies
    2,947

    Default Re: Cinnamon rasin bagel

    I am going to make these hopefully today...YUMMY!

    MrsD
    I make a choice to choose the JOY of the LORD today...and tomorrow...and to make each day count for HIM.

    start weight 174
    current weight 161
    recommittment loss 3 pounds

  7. #7
    Join Date
    Apr 2004
    Location
    Big Sky Country ~ Montana
    Replies
    2,947

    Default Re: Cinnamon rasin bagel

    these are in the oven right now...oh goodness....they smell so GOOD!...the thing I loved about working with this dough is that it was not sticky or hard to work with...I only raised mine 40 minutes...they had gotten big enough...my kids are waiting almost patiently...thanks for this recipe...I am pretty sure it will be a regular part of our life...low point, healthy, and GOOD...

    thanks.
    mrsD
    I make a choice to choose the JOY of the LORD today...and tomorrow...and to make each day count for HIM.

    start weight 174
    current weight 161
    recommittment loss 3 pounds

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