Cinnamon Raisin Bagel
Bagels have been around for centuries and are still popular, even after the New York Times described them as “an unsweetened donut with rigor Morris” back in 1960. Bagels are not going anywhere, especially with the variety of bagels being made, including my Everything Bagel and Salt Bagel. This sweet Cinnamon Raisin Bagel can be enjoyed just as much as a treat or anytime snack.
Cinnamon Raisin Bagel Ingredients
Cinnamon Raisin Bagels are homemade bagels that are made just like my plain bagels recipe, but with the added cinnamon and raisins.
Bagel Ingredients (full recipe below)
- Warm water
- Instant yeast–If you are using active dry yeast instead, you will need 1 1/2 tablespoons of the yeast (compared to 1 tablespoon instant).
- Raisins (plumped)
- Bread flour–You can also use the same amount of all-purpose flour; but with bread flour, you will get a higher rise because it contains more protein than all-purpose.
- Granulated sugar
- Vegetable oil
- Honey (Optional)
Egg Wash Ingredients
- Egg white
Cinnamon Raisin Bagel Dough
To get started making the bagel dough, get out your stand mixer and whisk the yeast and warm water in the bowl of the mixer. Let that sit for about five minutes. Meanwhile, plump the raisins by putting them in a microwave-safe bowl and covering them with water. Microwave for 45 seconds, and let them sit in the warm water to rehydrate for about five minutes. Drain the liquid before adding them to the dough mixture.
To the yeast mixture, add in the flour, sugar, salt, vegetable oil, cinnamon, and plumped raisins. Use the dough hook attachment to mix on low for about 8 minutes. If you don’t have a dough hook attachment, knead the dough by hand for about 25 minutes. Place the ball of dough in a greased bowl, cover it with a clean towel, and let it rise for about two hours (or until doubled in size).
Shaping the Bagels
To shape the bagels, first, divide the ball of dough into twelve equal-sized pieces. If you have a baking scale, each piece would weigh about 3 ounces. Work each piece of dough on a clean work surface with your hand cupping the dough.
Gently press down on the ball of dough, working your cupped hand in a circular motion until you have a smooth ball of dough. Place the dough balls on a baking sheet, cover them with a towel, and let them rest for about 15 minutes.
To get the hole in the center of the bagels, use your fingers to create the hole. Then, twirl the dough around and around your fingers until you have a hole that is about 2 inches. Set the bagels aside while you preheat the oven to 425°F and get the water and honey ready to boil the bagels.
Boiling and Baking the Bagels
Before you can bake the bagels, they need to be boiled in the water and honey mixture.
- While the water and honey are coming to a boil, line a baking sheet with parchment paper and sprinkle the paper with cornmeal.
- Once at a rapid boil, reduce the heat a little bit, but still keep the water boiling. Place 3-4 bagels at a time in the boiling water (or as many that will fit without overlapping).
- Boil for 1-2 minutes per side. Then, with the end of a spoon or pair of tongs (or anything you can put through the hole in the dough), remove the bagels and place them on the cornmeal layered baking sheet. Repeat for all bagels.
- Whisk together the egg white and water for the egg wash. Brush the egg wash completely over the boiled bagels and bake for 15-20 minutes, or until the bagels begin to brown.
- Let them cool on the baking sheet before enjoying them with your favorite cream cheese spread or other toppings.
How to Store Bagels
It’s best to eat up your fresh bagels as soon as possible since they do dry out and harden in just a few days. Store any extra bagels in plastic bags at room temperature (not in the refrigerator, which actually makes the bagels dry out faster). Make sure they have cooled down before storing them. If you are not planning to eat the bagels in a couple of days, freeze them.
To freeze the bagels, let them cool completely, but then get them into the freezer as soon as possible after that. Slice each bagel before putting them into a zipped freezer-safe plastic bag. Label and date the bags; they will last up to 3 months in the freezer. The best part is that you do not need to let them thaw before popping them in the toaster. You can also heat them in the oven for about 10 minutes at 350°F.
Looking for More Cinnamon Flavored Treats?
Cinnamon Raisin Bagels are filled with plump raisins and just the right amount of cinnamon.
- 1 ¼ cups (296g) warm water
- 1 tablespoon instant yeast
- 1 cup raisins, plumped in water (or rum if you like!)
- 4 cups (508g) bread flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 teaspoons cinnamon
- 4 quarts water
- 2 tablespoons honey, optional
- 2 tablespoons yellow cornmeal
- 1 egg white
- 1 tablespoon water
In the bowl of a stand mixer, whisk together warm water and yeast. Rest for 5 minutes.
While the water with yeast is resting, plump the raisins in water.
To plump them, place the raisins in a microwavable bowl, cover them with water, and microwave for 45 seconds. Allow the raisins to rehydrate for five minutes before draining the liquid. Don't skip this step!
To the water and yeast, add in flour, sugar, salt, vegetable oil, cinnamon, and plumped raisins.
Mix on low with the dough hook until the dough starts to come together (about 8 minutes). If you are kneading by hand, knead the dough for about 25 minutes.
Transfer the dough to a greased bowl. Cover with a kitchen towel and let rise for 2 hours or until the dough has nearly doubled in size.
After 2 hours, turn the dough out onto a work surface.
Divide the dough into 12 even pieces (about 3 ounces each).
Working one piece at a time, fold the sides of the dough under to create a dough ball (top should be smooth).
With the seam side down (on an unfloured surface), place your palm on top of the dough (your hand should be slightly cupped around the dough ball).
Push down slightly (but firm and even) on the dough and roll the ball under your palm in a circular motion. Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.
Place the dough balls on a baking sheet and cover with a kitchen towel.
Let the dough balls rest for 15 minutes.
After resting for 15 minutes, use your fingers to create a hole in the center of the dough balls, twirling the dough around your fingers until you form about a 2-inch hole.
Preheat oven to 425 °F.
Line a separate baking sheet with parchment paper. Sprinkle evenly with cornmeal. (You can use more or less depending on your preference.)
Add the water and honey to a large pot. Bring it to a rolling boil. (Truly, the honey is optional. When testing we were not able to notice a distinguishable difference when adding it and when not adding it.)
Reduce the heat slightly (still boiling) and add bagels in batches (3-4 at a time). Bagels should have room to expand and should not be overlapping at all.
Boil for 1-2 minutes per side (the longer the boil the denser the bagel).
Place boiled bagels on top of the cornmeal layer on your baking sheet.
In a small dish, whisk together the egg white and water.
Brush the tops and sides of the boiled bagels with the egg wash. (If you only cover the tops you will see a line of egg wash on the final bagel. Try to cover every exposed area of bagel with the egg wash.)
Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes. Oven temps vary, but you will want a golden brown on the finished bagel.
Bagels are best when allowed to cool completely before using. You can, of course, reheat when ready to consume.