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Cinnamon Raisin Bagels

Cinnamon Raisin Bagels are filled with plump raisins and just the right amount of cinnamon.

Course Appetizer, Breakfast, Snack
Cuisine American
Keyword Cinnamon Raisin Bagels, Plain Bagels
Prep Time 30 minutes
Cook Time 24 minutes
Resting time 2 hours 15 minutes
Total Time 3 hours 9 minutes
Servings 12 bagels
Calories 243 kcal
Author Amanda Rettke--iambaker.net

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

  1. In the bowl of a stand mixer, whisk together warm water and yeast. Rest for 5 minutes.

  2. 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!

  3. To the water and yeast, add in flour, sugar, salt, vegetable oil, cinnamon, and plumped raisins.

  4. 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.

  5. 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.

  6. After 2 hours, turn the dough out onto a work surface.

  7. Divide the dough into 12 even pieces (about 3 ounces each).

  8. Working one piece at a time, fold the sides of the dough under to create a dough ball (top should be smooth).
  9. 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).
  10. 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.
  11. Place the dough balls on a baking sheet and cover with a kitchen towel.
  12. Let the dough balls rest for 15 minutes.

  13. 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

  1. Preheat oven to 425 °F.
  2. Line a separate baking sheet with parchment paper. Sprinkle evenly with cornmeal. (You can use more or less depending on your preference.)

  3. 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.)

  4. 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.
  5. Boil for 1-2 minutes per side (the longer the boil the denser the bagel).
  6. Place boiled bagels on top of the cornmeal layer on your baking sheet.
  7. In a small dish, whisk together the egg white and water.
  8. 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.)

  9. 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.

  10. Bagels are best when allowed to cool completely before using. You can, of course, reheat when ready to consume.