Cinnamon Raisin Bagels
Homemade cinnamon raisin bagels are a sweet and delicious treat. Double batch this recipe to have some extra for the freezer.
Cinnamon Raisin Bagels
Equipment
- Stand Mixer Optional
Ingredients
- 2 1/4 tsp active dry yeast
- 4 tsp sugar Honey is a great alternative to granulated sugar.
- 1 1/4 cups warm water
- 1 1/2 tsp salt
- 3 1/2 cups all purpose flour
- 2 tsp cinnamon
- 1/2 cup raisins
- 2 tbsp milk I used oat milk for a dairy free alternative.
Instructions
- In the bowl of a stand mixer, combine water, sugar, and yeast. Let sit for 5 minutes.
- In a separate bowl, mix flour, salt, cinnamon, and raisins. Mix into wet ingredients.
- Using a dough hook, knead for 5 minutes.
- Place dough into a lightly oiled bowl and cover with plastic wrap or a damp towel. Let dough rise for 60 minutes, or until doubled in size.
- Preheat oven to 425 and bring a pot of water to a boil.
- Turn dough out onto floured surface and divide into 6-8 pieces. Shape each piece into a ball. Pinch through the center of the ball using thumb and middle finger and stretch out gently for form the bagel shape.
- Place shaped bagels into the boiling water. Boil for 90 seconds per side. Transfer to baking sheet lined with parchment and brush with milk.
- Bake 18-20 minutes or until golden.
I have been baking homemade bread for a long time. The smell of bread baking always brings so much joy to the homestead. Whether it is a long-fermented, rustic loaf of sourdough bread or a quick crumpet, homemade bread is really unlike anything you can get from the store.
It took me a couple of years, experimenting with different bread recipes, before I felt like I could attempt to make bagels. They seemed like such a complex and complicated bread item that I would never get it right.
I was so wrong.
Bagels are one of the easiest bread products to make, at least in my experience.
How To Make Bagels
Homemade bagels seem like a complicated thing because they have an additional step – you have to boil bagels.
This step takes just a few minutes and is relatively easy to do.
You have to try this cinnamon raisin bagel recipe. It is so delicious.
Step One: Make Your Dough
There are so many bagel recipes out there, mine is just one of hundreds you can possibly try. One tip I learned about making bagels is to make sure you are using enough flour. Bagels are not high-hydration loaves of bread and you do not want a shaggy dough like you might have for sourdough.
I always use a stand mixer for my bagels because it makes quick and easy work of the kneading. If my dough is sticking to the sides of the bowl, I know I need to use more flour. I incorporate the last cup of flour, little by little, until it no longer sticks to the side.
Our last home was in a very dry climate so I always err on the side of caution and use less flour than a recipe calls for. You can always use more but remedying too much flour is a lot harder than not using enough.
Now that you have your dough, let it rise.
Depending on the temperature of your home, this should be around 60 minutes but may be quicker or longer depending on the temperature and season. Bread always takes longer to rise in the winter because the ambient temperature is cooler.
Step Two: Boil
It is really as simple as that.
After your bagel dough has doubled in size, divide the dough into balls and then shape into bagels. We prefer larger bagels so we make 6 out of a single batch of dough. To get your bagel shape, form into a ball and poke a hole through the center. I place my thumb and middle finger on opposite sides of the ball and push through until they meet. I then gently open the hole I created to form my bagel shape.
Now its time to boil.
I use a wok to boil my bagels because it allows me to boil more bagels at one time than a pot with a narrower mouth. Use whatever you have available.
Simply (and carefully) place your bagels into the boiling water and let cook for 1-2 minutes. I aim for about 90 seconds but don’t actually put on a timer.
Step Three: Bake
Once your bagels have had their bath in boiling water, place onto a baking sheet lined with parchment paper.
Once all my bagels have been boiled, I like to brush them with milk. My kids love this job – I give them the pastry brush and tell them to paint the bagels! I use oat mik for a dairy-free option, but you can use cow’s milk or even do an egg wash. It all depends on your preference.
Once painted, place the bagels in your preheated oven and cook until golden brown and delicious.
I highly recommend letting your bagels cool before cutting into them but there is no harm in eating a nice fresh bagel while its still warm.
Double Batch and Freeze
If I am going to go through the trouble of making bagels early in the morning, I might as well use my time wisely. In this house, that means doubling the recipe and making enough for the freezer.
One batch of bagels is enough for each member of my family to have a bagel so this allows us to have a delicious breakfast today and an easy breakfast another day.
To make life easier, I cut my bagels in half before freezing them. I find it easier to do before freezing but I do not know if it really makes a difference. I will take out frozen bagels the night before if I am prepared. If I am running late last minute, then I will pop them in the microwave for a few seconds to help speed up the thawing process before putting them in the toaster.
Cream Cheese or Butter?
What is your preferred cinnamon raisin bagel topping?
We like to have cream cheese and butter on hand, as well as dairy-free margarine for the members of the house who cannot have dairy.
