Homemade Cinnamon Raisin Bagels
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5.0
114 reviews
Excellent
Homemade Cinnamon Raisin Bagels
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Make it Happen - Homemade Cinnamon Raisin Bagels, an easy delicious bagel recipe. The perfect breakfast, snack or anytime food.
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Ingredients
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ¼ cup raisins (plump them up by letting them sit in boiling water for 10-15 minutes, drain and towel dry)
- 1 teaspoon active dry yeast
- 1 cup + 2 tablespoons lukewarm water (255 grams total)
- 3½ cups bread flour (or all purpose)
- 1½ teaspoons salt
- 1 tablespoon honey
EXTRAS
- 8 cups water
- ¾ tablespoon honey
- 1 large egg (beaten)
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Instructions
- In a small bowl mix together the cinnamon, vanilla and raisins.
- In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes.
- In the mixing bowl of a stand up mixer add the flour, salt and honey, then add the yeast mixture and cinnamon mixture, mix at lowest speed (#1) with the dough hook attachment, until dough just starts to come together, approximately 3-4 minutes. Increase the speed to medium low (#2) and continue for approximately 8-10 minutes, until the dough is smooth and elastic.
- Remove the dough to a lightly floured flat surface and divide into 7 portions. Roll each portion into a ball, cover them and let rest for 10 minutes.
- Form each of the balls into a rope approximately 10 inches (25 cm) long and shape into a circle, join the ends, (the ends should over lap by about 1 inch (2½ cm) (damp the ends with water to stick them together).
- Dust a large baking sheet lightly with flour, place the dough rings on the sheet, cover tightly with plastic wrap and refrigerate 12-18 hours.
- Remove the dough from the fridge and let sit for 1 hour at room temperature.
- Pre-heat oven to 420° degrees (210° celsius).
- In a large pot add the 8 cups of water and ¾ tablespoon of honey bring to a boil.
- Add the bagel rings 2 or 3 at a time, boil for 60 seconds, turn over and boil for another 60 seconds.
- Remove and drain on a wire rack.
- Place the boiled bagels on a parchment paper lined baking sheet, brush them with a beaten egg and bake for approximately 15-20 minutes or until golden, if bagels are not golden underneath, flip over and bake for another 3-5 minutes. Remove the baked bagels immediately to wire rack to cool completely. Enjoy!
Notes
- This recipe can also be made by hand, knead the dough for about 10-12 minutes or until smooth and elastic, then continue with the recipe.
- To substitute with fresh yeast you need double the amount. In other words, 1 teaspoon of active dry yeast is 3 grams therefore you would need 6 grams of fresh.
- Baked and cooled bagels should be stored at room temperature in an airtight bag. They will last up to 4-5 days but are better if eaten within two days, as they can get stale and dry out.
- There are 2 ways to freeze them, when they are baked and completely cool, place in a freezer safe bag and put in the freezer, they will last up to three months in the freezer.
- Or you can freeze them after they have risen in the fridge, but before they are boiled. Freeze them on a cookie sheet until firm then move to a freezer safe bag or container. When ready to make, let them thaw or almost completely thawed, boil and bake.
Nutrition Information
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Calories
265kcal
(13%)
Carbohydrates
55g
(18%)
Protein
8g
(16%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
516mg
(22%)
Potassium
122mg
(3%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 7bagels
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 516mg | 22% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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