Cinnamon Raisin Bagels

Cinnamon Raisin BagelsLast month I spent several weeks trying to perfect the Cinnamon Sugar bagel. You’d think that after batches and batches of cinnamon sugar bagels, we’d be sick of cinnamon. Nope. Not even close. I’ve been cooking and baking with cinnamon all fall, and couldn’t wait to tackle another cinnamon bagel: cinnamon raisin.

Cinnamon Raisin have always been one of my favorites. I love cinnamon raisin bagels for breakfast with a generous helping of cream cheese, or toasted with a light layer of butter for a snack. Yum. Personally, I love raisins and store-bought bagels never have enough raisins for me. These bagels are spicy and sweet with plenty of raisins.

Cinnamon Raisin Bagels

Yield: 8 servings

Cinnamon Raisin Bagels

Ingredients

  • 2 ¼ teaspoons dry active yeast
  • 1 tablespoon sugar
  • 1 ⅓ cups warm water
  • 3 ½ cups bread flour, plus extra for kneading
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1½ cups raisins (1 cup if you'd like fewer raisins)

Instructions

  1. Mix warm water and sugar in  a large bowl (or your stand mixer bowl), sprinkle yeast on top and let stand for 10 minutes.
  2. After 10 minutes, add cinnamon, salt and flour and mix well until dough forms a shaggy ball. Break up raisins and add to dough, mixing until raisins are well distributed. If you are using a stand mixer, use the dough hook attachment and mix on low for 3-4 minutes.  Then increase speed to medium until dough is smooth, about 5 minutes.
  3. Roll your dough into a ball and transfer to a large bowl and cover with a kitchen towel.
  4. Let rise for one hour in a warm, draft free place, or until dough has doubled in size.
  5. Gently de-gas the dough and divide into 8 equal pieces. I find it easiest to do this with a kitchen knife. Roll each piece into a smooth ball, and use a floured finger to make a hole in each ball. Widen the hole to approximately one-third of the bagel’s diameter.
  6. Place bagels on a lined baking sheet (lined with either parchment paper or a silicone mat) and cover. Allow bagels to rise for 20 minutes.
  7. While your bagels rise, preheat the oven to 425 degrees Fahrenheit and bring a large pot of water to a rolling boil. 
  8. Once bagels have finished rising, boil bagels uncovered for one minute on each side. Depending on the size of your pot, you should be able to boil 2-3 at a time. You'll probably lose a few raisins during this part- don't worry, there will still be plenty!
  9. Remove bagels from boiling water using a slotted spoon or perforated skimmer and let cool on a wire rack. Repeat for all bagels and pat dry with a towel before returning to baking sheet.
  10. Bake for 20-25 minutes or until golden.
  11. Remove and cool on a wire rack. Enjoy!
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 Cinnamon Raisin Bagels

 

 

 

Cinnamon Raisin Bagels

Basic Bagel Recipe adapted from: Bread, by Eric Treuille and Ursula Ferrigno.

Cinnamon Raisin Bagels

 

 

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