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   Makes 12 bagels Ingredients 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) Instructions 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 ho

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