Like the more familiar cinnamon raisin flavor, only with a richer, spicier chai twist. The secret to this bagel is that it lets the raisins bring the sweetness—no sugar added.
Chai Raisin Bagels
- 7 cups (889 grams) bread flour
- ⅔ cup (85 grams) raisins
- 2 tablespoons (18 grams) kosher salt
- 4 teaspoons (8 grams) chai spice
- 1¾ teaspoons (5.25 grams) instant yeast
- 2⅓ cups (560 grams) warm water (120°F/49°C to 130°F/54°C)
- ½ cup (170 grams) plus 2 tablespoons (42 grams) barley malt syrup, divided
- 8 cups (1,920 grams) plus 1 tablespoon (15 grams) water, divided
- 1 large egg white (30 grams)
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, raisins, salt, chai spice, and yeast by hand. Add 2⅓ cups (560 grams) warm water and 2 tablespoons (42 grams) barley malt syrup, and beat at low speed until a shaggy dough forms, about 1 minute. Switch to the dough hook attachment. Beat at low speed until dough pulls away from sides and bottom of bowl, about 8 minutes. (Dough will be elastic but may not look completely smooth.)
- Turn out dough onto a lightly floured surface, and shape into a smooth ball. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
- Place a large sheet of parchment paper in a warm, draft-free place (75°F/24°C); dust parchment with flour.
- Divide dough into 12 portions (about 114 grams each). Shape each portion into a ball. Place 1 ball in your hand. Using your thumb and forefinger, pinch a hole in center of ball, and stretch hole to about 3 inches wide. Place on prepared parchment. Repeat with remaining dough. (Once dough contracts, the hole should be 1 to 1½ inches wide.) Cover and let rise until puffed, 15 to 30 minutes.
- Preheat oven to 400°F (200°C). Line 2 sheet pans with parchment paper.
- In a large stockpot, bring 8 cups (1,920 grams) water and remaining ½ cup (170 grams) barley malt syrup to a very low simmer over medium-low heat. (Do not boil.) Carefully drop bagels, 1 to 2 at a time, into water. Cook for 10 seconds per side; immediately transfer to prepared pans.
- In a small bowl, whisk together egg white and remaining 1 tablespoon (15 grams) water. Brush dough with egg wash.
- Bake until golden brown, 20 to 25 minutes. Let cool on pans for 10 minutes. Serve warm or at room temperature.