Homemade Cinnamon Raisin Bagels
User Reviews
5
Homemade Cinnamon Raisin Bagels
Description
Homemade Cinnamon Raisin Bagels blend bread flour with cinnamon, vanilla, and soaked raisins to create a dough that is kneaded until smooth and elastic. The raisins are soaked and dried before mixing to ensure moisture without weakening the dough. After initial mixing and resting, the dough is divided, rolled into ropes, and shaped into circles with overlapped ends sealed by dampening.
The bagels are dusted lightly with flour and left to rest before boiling and baking. Boiling the bagels briefly helps set the crust and gives the final product a characteristic chewy texture, while baking develops a crisp, golden exterior. The combination of cinnamon and raisins imbues a gentle sweetness that complements the dense, hearty bagel crumb.
These bagels are versatile for serving plain, with cream cheese, or as part of a breakfast spread. They store well at room temperature when cooled and sealed, and both frozen baked bagels and frozen unbaked bagels can be prepared for future convenience. The recipe may be made by hand or with a mixer and allows for fresh yeast substitution as noted.
Proper storage and freezing techniques help maintain freshness and texture. Pre-boil freezing and baking from partially thawed dough preserves the quality, while storing baked bagels in an airtight bag extends their shelf life without drying.
Ingredients
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ¼ cup raisins plumped by soaking in boiling water 10-15 min, drained and towel dried
- 1 teaspoon active dry yeast
- 1 cup water 255 grams total, 2 tablespoons, lukewarm
- 3½ cups bread flour or all-purpose flour
- 1½ teaspoons salt
- 1 tablespoon honey
EXTRAS
- 8 cups water
- ¾ tablespoon honey
- 1 large egg beaten
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 dough can be kneaded by hand for 10-12 minutes until smooth and elastic before shaping.
- You can substitute fresh yeast for active dry yeast by doubling the amount (6 grams fresh for 3 grams dry).
- Baked, cooled bagels should be stored at room temperature in an airtight bag and are best eaten within two days to avoid staling.
- Bagels freeze well either baked and cooled or after rising but before boiling; freeze on a cookie sheet until firm before transferring to a freezer-safe container.
- Thaw frozen bagels fully or almost fully before boiling and baking if frozen before cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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