Cinnamon raisin bagels have got to be one of my favorite flavors. Making this recipe brings the homemade flavor to a whole new level.
These bagels are so good with the warm cinnamon flavour and the sweetness of the raisins, you can eat them plain, or top them with cream cheese. Or, my favourite way, toast them with a bit of butter and you have perfection.
Ingredients you will need
- Yeast – keep your yeast in the fridge to avoid that “yeasty” smell and flavor. using active dry yeast will make things easy for beginners.
- Sugar- feeds the yeast, yeast is alive and needs the sugar to work.
- Warm water- cold water will not allow the yeast to develop. At the same time water that is too hot will burn your yeast, make sure you fall somewhere in between. Warm water to the touch from the tap is perfect.
- Dried onion flakes – you can use any brand you have, for more onion flavor you can also add onion powder.
- Flour – using all purpose flour is what I have on hand for all my baking.
- Kosher salt – added to bring out the flavor of the rest of the ingredients.
- Cinnamon – adds the warm flavor tp the bagel
- Raisins – the sweet fruit flavor is a great contrast to the warm cinnamon flavor.
How to make cinnamon raisin bagels
1. Proof yeast
add yeast, sugar and water to a bowl and allow the yeast to proof and get a bit foamy before moving on to the next step.
2. Add raisins
add raisins to bowl.
3. Add dry ingredients
add flour and salt then use the dough hook on your stand mixer to bring the dough together and kneed for 3-4 minutes.
4. Kneed
turn the dough out onto a clean dry surface and kneed by hand for a few minutes until smooth and a bit firm.
5. Roll flat
using a rolling pin roll out the dough to about 1 inch thickness then sprinkle with half the cinnamon.
6. Roll up dough
roll the dough like a cinnamon roll and pinch in the sides, fold and kneed 3-4 times to smooth it into a ball before repeating the last step and this one a second time. adding the remaining amount of cinnamon
7. Knead
kneed the dough smooth but not too many times, you don’t want to loose the cinnamon swirl effect you just made.
8. Rise
add dough to a lightly oiled bowl and cover with plastic wrap or a damp towel, allow dough to rise for 1 hour.
9. Shape into bagels
divide the dough into 8 equal pieces
form the 8 individual bagels by smoothing out a ball and then poking a hole in the middle. stretch out the hole carefully to form a bagel that may look larger and thinner than you want.
10. rest
set them on a baking tray to rest for 10 minutes
11. Boil
boil salted water in a large pot.
drop each bagel carefully into the water adding as many as will fit without overcrowding. boil for 1.5 minutes (up to 3 minutes for a chewier texture)
12. Bake
pre heat oven to 425°f
bake bagels in the oven for 20 minutes.
Cinnamon Raisin Bagels
Ingredients
- 2 tsp yeast
- 1½ tsp sugar
- 1¼ cup warm water
- ⅓ cup raisins
- 3½ cup flour
- 1 tsp salt
- 3 tsp cinnamon
Instructions
- add yeast, sugar and water to a bowl and allow the yeast to proof and get a bit foamy before moving on to the next step.
- add raisins to bowl.
- add flour and salt then use the dough hook on your stand mixer to bring the dough together and kneed for 3-4 minutes.
- turn the dough out onto a clean dry surface and kneed by hand for a few minutes until smooth and a bit firm.
- using a rolling pin roll out the dough to about 1 inch thickness then sprinkle with half the cinnamon.
- roll the dough like a cinnamon roll and pinch in the sides, fold and kneed 3-4 times to smooth it into a ball before repeating the last step and this one a second time. adding the remaining amount of cinnamon
- kneed the dough smooth but not too many times, you don't want to loose the cinnamon swirl effect you just made.
- add dough to a lightly oiled bowl and cover with plastic wrap or a damp towel, allow dough to rise for 1 hour.
- divide the dough into 8 equal pieces
- form the 8 individual bagels by smoothing out a ball and then poking a hole in the middle. stretch out the hole carefully to form a bagel that may look larger and thinner than you want.
- set them on a baking tray to rest for 10 minutes
- boil salted water in a large pot.
- drop each bagel carefully into the water adding as many as will fit without overcrowding. boil for 1.5 minutes (up to 3 minutes for a chewier texture)
- pre heat oven to 425°f
- bake bagels in the oven for 20 minutes.
