How to make raisin bagels

The world is so wonderful, you must not want to be lonely, so you must go out to eat with friends often. Having tried all the delicacies in the world, are you a little tired of it? It doesn’t matter. If you can learn how to make raisin bagels like me, you will definitely be excited for a long time.

1. Soak the raisins in red wine for half an hour in advance, take them out and drain the water. You can wrap the raisins with kitchen paper to absorb the moisture on the surface. If the raisins feel a bit big, you can chop them into smaller pieces.

2.12 Mix the flour, yeast, sugar, salt and water, knead the dough until it reaches the expansion stage, add butter, knead the dough until the surface is smooth and has good ductility, then add raisins and knead evenly.

3.21 Divide the dough into 6 pieces and let it rest for 2 minutes. Roll the divided dough into oval shapes.

4. Place the oval dough horizontally and fold it into three parts. Use your palm to press out the air from the gaps in the dough each time you fold it.

5. Pinch the edges tightly and use your palms to roll it evenly into a thin dough stick about 25 cm long.

6. Use a rolling pin to flatten one end of the dough stick, apply some water on it to facilitate bonding later, place the other end of the dough stick flat on the end coated with water, and pinch the connection with your hands. Cover the bagels with a cage cloth and let them ferment for 20 minutes.

7. While the bagels are fermenting, boil the sugar and baking soda in water. Place the fermented bagels face down into the boiling sugar water. Boil for 20 seconds on one side, then turn over and continue boiling for 20 seconds.

8. Use a strainer to scoop out the cooked bagels and drain them slightly. Put them into the middle layer of a preheated oven at 200 degrees and bake for 20-25 minutes.

You may not have cooked before, but now that you have read the introduction to the recipe of raisin bagels, you can try it yourself and develop your interest and affection.