Description
Delicious, soft, and chewy homemade cinnamon raisin bagels infused with sweet raisins and a touch of cinnamon, perfect for breakfast or brunch.
Ingredients
Scale
- 1 and 1/2 cups warm water
- 2 and 3/4 teaspoons instant or active dry yeast
- 4 cups bread flour (plus more for work surface and hands)
- 1 tablespoon packed light or dark brown sugar or barley malt syrup
- 2 teaspoons salt
- 1 teaspoon pure vanilla extract
- 3/4 cup raisins
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Nonstick spray or 1 tablespoon olive oil (for greasing the bowl)
- 2 quarts water (for the water bath)
- 1/4 cup honey or barley malt syrup (for the water bath)
- 1 egg white beaten with 1 tablespoon water (for egg wash)
Instructions
- Whisk the warm water and yeast together in a bowl and let it sit for 5 minutes.
- Add the flour, brown sugar, salt, and vanilla extract. Beat on low speed for 2 minutes, then beat in the raisins.
- Combine sugar and cinnamon, sprinkle on a surface, and knead the dough for 5 minutes.
- Grease a bowl, place the dough inside, cover, and let it rise for 60-90 minutes until it’s doubled in size.
- Preheat your oven to 425°F (218°C) and line baking sheets with parchment paper.
- Punch down the dough, divide it into 8 pieces, shaping each into bagels.
- Prepare the water bath in a large pot, bringing it to a boil with honey. Drop bagels in 2-4 at a time, boiling for 1 minute on each side.
- Brush egg wash on each bagel and place them on your baking sheets.
- Bake for 20-25 minutes until they are dark golden brown.
- Cool on racks for at least 20 minutes before slicing and serving.
Notes
These bagels are perfect for serving with cream cheese or toasted with butter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg