Cinnamon Raisin Bagels
Cinnamon Raisin Bagels are filled with plump raisins and just the right amount of cinnamon.
Servings: 12 bagels
Calories: 243kcal
Ingredients
Bagel Dough
- 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
Ingredients for Boiling and Baking
- 4 quarts water
- 2 tablespoons honey, optional
- 2 tablespoons yellow cornmeal
Egg Wash
- 1 egg white
- 1 tablespoon water
Instructions
Bagel Dough
- 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.
Boiling and Baking Bagels
- 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.
Nutrition
Calories: 243kcal