Name: Cinnamon Raisin Bagels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 teaspoon Instant Yeast; 4 cups Unbleached High-Gluten or Bread Flour; 2 cups Water (room temperature); 2 teaspoons Salt; 1 tablespoon Ground Cinnamon; 5 tablespoons Granulated Sugar; 2 cups Raisins (plumped); 2 teaspoons Malt Powder (or substitute with syrup, honey, or brown sugar); 1 tablespoon Baking Soda; Cornmeal or Semolina Flour (for dusting)

There’s something undeniably delightful about the aroma of freshly baked Cinnamon Raisin Bagels wafting through your kitchen. Whether you enjoy them toasted with a smear of cream cheese or as a sweet snack on their own, these bagels are a perfect blend of chewy texture and warm, spiced sweetness. Making your own bagels at home may seem daunting, but with this detailed guide, you will be able to create a batch that rivals your favorite bakery’s offering. So, let’s dive into the world of bagel making!

Why This Recipe Belongs in Your Rotation

Cinnamon Raisin Bagels are not just a delicious breakfast option; they are versatile and can elevate any meal. The combination of cinnamon and raisins adds a comforting flavor that can brighten your morning. Making them from scratch allows you to control the ingredients and customize them to your liking. Plus, there’s nothing quite like the satisfaction of crafting your own bagels. They are perfect for brunch, snack time, or even as a unique addition to a gift basket.

Ingredient Notes

Instant Yeast (1 teaspoon, 0.11 ounces): This helps the dough rise quickly and gives the bagels their lovely texture.
Unbleached High-Gluten or Bread Flour (4 cups, 500g): This flour has a higher protein content, which is essential for a chewy bagel.
Water (2 cups, 625ml): Room temperature water is used to activate the yeast and hydrate the dough.
Salt (2 teaspoons, 2.75 teaspoons): Salt enhances the flavor and controls the fermentation of the dough.
Ground Cinnamon (1 tablespoon): Adds that warm, cozy flavor that makes these bagels special.
Granulated Sugar (5 tablespoons): Sweetens the dough and helps with browning during baking.
Raisins (2 cups, 290g): Provides sweetness and texture; rinsing them in warm water plumps them up.
Malt Powder (2 teaspoons): Adds depth of flavor; if unavailable, you can substitute with dark or light malt syrup, honey, or brown sugar.
Baking Soda (1 tablespoon): Used in the boiling water to create that signature bagel crust.
Cornmeal or Semolina Flour: For dusting the baking surface, preventing the bagels from sticking.

Equipment Breakdown

Mixing Bowls: For mixing the dough ingredients.
Measuring Cups and Spoons: Precision is key in baking.
Wooden Spoon or Dough Scraper: To mix and knead the dough.
Large Pot: For boiling the bagels before baking.
Baking Sheet: To hold the bagels while they bake.
Oven: For baking the bagels to golden perfection.
Cooling Rack: To cool the bagels after baking.

From Start to Finish: Cinnamon Raisin Bagels

Step 1: Prepare the Dough

In a large mixing bowl, combine the warm water and instant yeast. Let it sit for about 5 minutes until it becomes foamy. Gradually add in the flour, salt, sugar, ground cinnamon, and malt powder. Use a wooden spoon or your hands to mix until a shaggy dough forms.

Step 2: Knead the Dough

Transfer the dough to a lightly floured surface. Knead the dough for about 10 minutes until it is smooth and elastic. If the dough feels too sticky, add a little more flour as needed.

Step 3: Incorporate the Raisins

Flatten the kneaded dough slightly and sprinkle the plumped raisins on top. Fold the dough over the raisins and knead gently until they are evenly distributed throughout the dough.

Step 4: First Rise

Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Step 5: Shape the Bagels

Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and gently stretch it to form a bagel shape.

Step 6: Second Rise

Place the shaped bagels on a baking sheet lined with parchment paper. Cover with a towel and let them rise for another 30 minutes.

Step 7: Boil the Bagels

In a large pot, bring water to a boil and add the baking soda. Carefully lower a few bagels into the boiling water, cooking them for about 1-2 minutes on each side. This step creates the chewy crust that bagels are known for.

Step 8: Bake

After boiling, place the bagels back on the baking sheet dusted with cornmeal or semolina flour. Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until golden brown.

Step 9: Cool and Enjoy

Once baked, transfer the bagels to a cooling rack. Allow them to cool for at least 10 minutes before slicing. Enjoy your homemade Cinnamon Raisin Bagels warm with cream cheese or your favorite spread!

Customize for Your Needs

Try adding nuts or seeds for extra texture.
Experiment with different spices such as nutmeg or cardamom.
For a sweeter bagel, increase the sugar content.
Consider adding a drizzle of honey or maple syrup on top before baking for a caramelized finish.

Watch Outs & How to Fix

When making Cinnamon Raisin Bagels, keep these tips in mind:

If your dough is too sticky, gradually add flour until it reaches a workable consistency.
For chewy bagels, ensure you boil them long enough; under-boiling can result in a doughy texture.
If your bagels don’t rise enough, check that your yeast is fresh and active.
For a softer crust, you can brush the bagels with an egg wash before baking.

Refrigerate, Freeze, Reheat

Cinnamon Raisin Bagels can be stored in an airtight container at room temperature for up to 3 days. To keep them fresh longer, consider freezing them. Slice the bagels first, then wrap each half tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply toast them straight from the freezer or let them thaw at room temperature before reheating.

Questions People Ask

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the bagels may not be as chewy as those made with high-gluten or bread flour.

What should I do if my bagels don’t have a good rise?

Ensure your yeast is fresh and active. If the dough is too cold, it may not rise well. Let it sit in a warmer area to encourage rising.

Can I make these bagels vegan?

Yes! Simply omit any dairy products and enjoy them as is, or use a plant-based cream cheese alternative for serving.

How can I add more flavor to the bagels?

Consider adding spices like nutmeg, or citrus zest. You can also mix in flavored extracts like vanilla or almond for a unique twist.

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Ready, Set, Cook

Now that you have all the tips and tricks to make the perfect Cinnamon Raisin Bagels, it’s time to roll up your sleeves and get baking! The process may take some time, but the end result is a batch of delicious, homemade bagels that are well worth the effort. Your kitchen will smell incredible, and you’ll have a delightful treat to enjoy with family and friends. Dive into this journey of bagel making, and savor the joy of creating something special from scratch. Happy baking!