Cinnamon Raisin Bagels
Deliciously warm cinnamon raisin bagels made fresh at home cant be beat
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.