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Homemade Cinnamon Raisin Bagels photo

Cinnamon Raisin Bagels

These Cinnamon Raisin Bagels are a delightful treat! Warm, chewy, and perfect for breakfast or snacks, they’ll fill your kitchen with an irresistible aroma.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bagels:
  • 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

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Wooden Spoon or Dough Scraper
  • Large pot
  • Baking sheet
  • Oven
  • Cooling rack

Method
 

Preparation Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place the shaped bagels on a baking sheet lined with parchment paper. Cover with a towel and let them rise for another 30 minutes.
  7. 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.
  8. 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.
  9. 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!

Notes

  • For a chewier texture, ensure you boil the bagels long enough.
  • Feel free to add nuts or seeds for an extra crunch.
  • Store in an airtight container for up to 3 days or freeze for longer storage.