Cinnamon raisin bagels from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 122) by Peter Reinhart

  • ground cinnamon
  • cornmeal
  • high-gluten flour
  • malt powder
  • raisins
  • instant yeast
  • malt syrup
  • EYB Comments

    Requires 3.5 hours to prepare and refrigeration overnight. Can substitute unbleached bread flour for high-gluten flour, honey or brown sugar for malt syrup, and semolina flour for cornmeal.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 3.5 hours to prepare and refrigeration overnight. Can substitute unbleached bread flour for high-gluten flour, honey or brown sugar for malt syrup, and semolina flour for cornmeal.

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