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Cinnamon and Raisin Bagels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 46 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 bagels
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These homemade Cinnamon and Raisin Bagels are soft, chewy, and perfectly spiced with cinnamon and studded with sweet raisins. With a golden-brown crust achieved by boiling before baking, these bagels make a delicious breakfast treat or snack any time of day. The recipe uses a traditional yeast dough and simple ingredients, resulting in a warm, flavorful, and satisfying baked bagel.

Ingredients

Dough Ingredients

  • 1 ½ cups warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 4 cups bread flour
  • 1 ½ teaspoons salt
  • 1 tablespoon ground cinnamon
  • ¾ cup raisins

Boiling Water

  • 1 tablespoon brown sugar

For Baking

  • Cornmeal for dusting

Instructions

  1. Activate Yeast: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let the mixture sit undisturbed for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready for use.
  2. Prepare Dough: Stir in the bread flour, salt, and ground cinnamon into the yeast mixture to form a rough dough. Transfer to a lightly floured surface and knead for about 10 minutes until the dough is smooth, elastic, and no longer sticky.
  3. Add Raisins: Gently knead in the raisins, ensuring they are evenly distributed throughout the dough without crushing them.
  4. Proof the Dough: Place the dough into a lightly oiled bowl, cover it with a clean towel or plastic wrap, and allow it to rise in a warm place until it doubles in size, approximately 1 hour.
  5. Shape Bagels: Punch down the risen dough to release air, then divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center with your finger and gently stretch to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet dusted with cornmeal. Cover and let them rest for 20 minutes to rise slightly.
  6. Preheat Oven: Preheat your oven to 425°F (220°C) during the resting time to ensure it’s hot enough to bake the bagels properly.
  7. Boil Bagels: Bring a large pot of water to a boil and stir in the brown sugar. Carefully boil each bagel for 1 minute on each side to give the bagels their distinctive chewy crust before baking.
  8. Bake Bagels: Return the boiled bagels to the baking sheet. Bake in the preheated oven for 20 to 25 minutes or until the bagels are golden brown and cooked through.
  9. Cool and Serve: Remove the bagels from the oven and transfer them to a wire rack to cool completely before serving to enjoy their perfect texture and flavor.

Notes

  • You can substitute whole wheat flour for half of the bread flour to create a heartier bagel texture.
  • For a sweeter bagel, add a tablespoon of honey to the dough during mixing.
  • Make sure the water for activating yeast is not too hot to avoid killing the yeast.
  • Boiling bagels briefly before baking ensures a chewy texture and shiny crust.

Find it online: https://slsrecipes.com/cinnamon-and-raisin-bagels-recipe-2/