Description
Delight in these easy homemade cinnamon raisin bagels, boasting a chewy texture and sweet bursts of plump raisins with the comforting aroma of cinnamon. Made from scratch using high-protein bread flour and a simple yeast mixture, these bagels are boiled then baked to perfection for a traditional crisp crust and soft interior. Perfect for breakfast or a snack with cream cheese or your favorite spread.
Ingredients
Scale
Dough
- 4 cups high-protein bread flour (such as King Arthur)
- 2 ¼ teaspoons instant yeast
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 1 ½ cups warm water (105–115°F)
- 1 cup raisins, soaked in warm water and drained
For Boiling
- Large pot of water
- 1 spoonful brown sugar
- Sprinkle of cinnamon
For Finishing
- 1 egg white, whisked (for brushing)
Instructions
- Activate the yeast: In a small bowl, stir 2 ¼ teaspoons of instant yeast into 1 ½ cups of warm water along with a pinch of the brown sugar. Allow it to rest for about 5 minutes until the mixture bubbles gently, signaling the yeast is active and ready to use.
- Make the dough: In a large mixing bowl, combine 4 cups of bread flour, 1 teaspoon ground cinnamon, and 1 teaspoon sea salt. Add the activated yeast mixture and stir until a shaggy dough forms. Transfer to a lightly floured surface.
- Knead and incorporate raisins: Knead the dough for approximately 8 minutes until smooth and supple, developing the gluten texture characteristic of bagels. Near the end of kneading, gently press in the soaked and drained raisins to evenly distribute them without tearing the dough.
- Proof the dough: Place the dough in a lightly oiled bowl and cover it with a cloth or plastic wrap. Let it rest at room temperature for about 1 hour, or until doubled in size, indicated by its enlarged shape and a fresh yeasty aroma.
- Shape the bagels: After rising, divide the dough into 12 equal portions. Roll each into a tight ball, then push a finger through the center to create a hole, twisting gently to form the traditional bagel shape ensuring even baking.
- Boil the bagels: Bring a large pot of water to a gentle simmer and add a spoonful of brown sugar and a sprinkle of cinnamon. Carefully drop each bagel ring into the simmering water and poach for 1 minute on each side, creating a sturdy outer skin for chewiness.
- Egg wash: Remove the boiled bagels with a slotted spoon and place them on a parchment-lined baking sheet. Brush each bagel lightly with the whisked egg white to promote a glossy, golden crust when baked.
- Bake to finish: Preheat the oven to 425°F (220°C). Bake the bagels on the prepared sheet for about 15 minutes until they turn a warm light brown and release a toasty cinnamon aroma, confirming they are fully baked.
Notes
- Ensure the water for activating yeast is not too hot to avoid killing the yeast; 105–115°F is ideal.
- Soaking raisins before adding keeps them soft and plump inside the bagel.
- Boiling the bagels before baking is essential for that classic bagel chew and crust.
- Brush with egg white for a shiny, evenly browned crust; whole egg or milk can alter the texture and gloss.
- Use high-protein bread flour for best gluten development and bagel texture.
- Let the bagels cool slightly before slicing to maintain structural integrity.
