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Homemade Cinnamon Raisin Bagels

Make it Happen - Homemade Cinnamon Raisin Bagels, an easy delicious bagel recipe. The perfect breakfast, snack or anytime food.

Prep Time
1 hr
Cook Time
mins
Chilling / Rising Time
13 hrs
Total Time
14 hrs 25 mins
Servings: 7 bagels
Calories: 265 kcal
Course: Breakfast , Snacks
Cuisine: American

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)

Instructions

    Cup of Yum
  1. In a small bowl mix together the cinnamon, vanilla and raisins.
  2. In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Remove the dough from the fridge and let sit for 1 hour at room temperature.
  8. Pre-heat oven to 420° degrees (210° celsius).
  9. In a large pot add the 8 cups of water and ¾ tablespoon of honey bring to a boil.
  10. Add the bagel rings 2 or 3 at a time, boil for 60 seconds, turn over and boil for another 60 seconds.
  11. Remove and drain on a wire rack.
  12. 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

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

% 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.