Cinnamon bagel with berry cream cheese

Cinnamon bagel with berry cream cheese

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Alltagspioniere

“When I spent a year in the US in my youth, raisin bagels with strawberry cream cheese were my morning highlight. This is my self-made tribute. The bagel recipe was adapted from Cynthia Barcomi's “Let's Bake” book.”

Difficulty

Medium 👍
40
min.
Preparation
20
min.
Baking
60
min.
Resting

Ingredients

Servings:-8+
½ tbsp ground cinnamon
80 g mixed berries (frozen)
200 g cream cheese
275 ml water (warm)
1 tbsp agave nectar
½ tsp vanilla extract
1½ tsp lime juice
500 g flour
7 g active dry yeast
30 g sugar
50 g raisins
2 tbsp semolina
salt
butter (for serving)
Metric
Imperial

Utensils

  • small pot
  • rubber spatula
  • large bowl
  • hand mixer with dough hook
  • kitchen towel
  • baking sheet
  • oven
  • large pot
  • parchment paper
  • slotted spoon

Nutrition per serving

Cal
372
Protein
10g
Fat
9g
Carb
62g

Step 1/4

  • 80 mixed berries (frozen)
  • 60 ml water (warm)
  • 1 tbsp agave nectar
  • ½ tsp vanilla extract
  •  tsp lime juice
  • 200 cream cheese
  • small pot
  • rubber spatula
  • large bowl

Slowly heat frozen berries in a small pot together with water. Add agave syrup, vanilla extract, and lime juice. Let simmer for approx. 3 – 4 min., stirring constantly. Let the berry syrup cool a little, then stir into the cream cheese.

Step 2/4

  • 500 flour
  • 7 active dry yeast
  • 10 sugar
  • 215 ml water (warm)
  • ½ tbsp ground cinnamon
  • 50 raisins
  • salt
  • large bowl
  • hand mixer with dough hook
  • kitchen towel

In another large bowl, combine flour, dry yeast, half of the sugar, and salt. Add water and knead for approx. 4 min. using hand mixer with dough hooks. Aim for dry and non-elastic consistency. Then add cinnamon, raisins, another half of sugar, and a splash of water and continue kneading using your hands on a non-floured work surface just to finish it. Form dough into a ball, place in the mixing bowl, cover with a kitchen towel, and let it sit for approx. 45 min. in a warm place.

Step 3/4

  • baking sheet

Divide the dough into 100 g portions. On a non-floured working surface, roll the individual pieces of dough into a sausage, form a circle and close the ends with each other by rolling the dough. The dough should be quite sticky. If it’s too dry, slightly moisten your hands before rolling. Transfer the bagels onto a baking sheet and let it rest covered with a kitchen towel for approx. 15 min. more.

Step 4/4

  • 20 sugar
  • 2 tbsp semolina
  • water (warm)
  • butter (for serving)
  • oven
  • large pot
  • parchment paper
  • slotted spoon

Preheat the oven to 215°C/415°F. Bring a large pot of water with remaining sugar to a boil. Line the baking sheet with parchment paper and sprinkle with semolina. Add as many bagels to the boiling water so they are still not touching each other. Boil for approx. 2 min. Using a slotted spoon, remove bagels from the water and place on the baking sheet. After all bagels have been cooked, bake them at 215°C/415°F for approx. 15 – 20 min., or until golden brown. Enjoy it with berry cream cheese and butter.

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