Cinnamon raisin bagels have always held a special place in my heart, and I’ve got a little weekend ritual of baking these delightful rings of dough. Ever since I stumbled upon the recipe in an old family cookbook, they’ve become a star of our family’s lazy Sunday mornings. There’s just something so enchanting about the smell of cinnamon wafting through the house, slowly luring everyone out of bed. It’s like a warm hug before the day truly begins.
One particular memory that sticks with me was this one weekend when the whole family was gathered. We didn’t plan anything big, just wanted to enjoy each other’s company over a hearty breakfast. As I watched my kids’ eyes light up at the sight of the fresh-out-of-the-oven bagels, I felt that familiar sense of contentment. Their little hands reached out, and before I knew it, those bagels were disappearing at a remarkable pace. They paired them with everything imaginable—cream cheese, butter, even a touch of homemade jam. It was delightful chaos, and each bite seemed to evoke a shared joy.
I suppose the act of baking and sharing these bagels has become more than just a recipe but a tradition of sorts. It’s not just about the bagels themselves, though their chewy texture and perfect hint of sweetness are undeniable. It’s the lingering warmth and smile it brings, echoing long after the plates have been cleared. Nowadays, I make sure to have the ingredients ready, and always a little extra flour on standby for the inevitable sticky hands—because that’s the real sweetness of these moments.
So, why not give these cinnamon raisin bagels a go? They’re easier than you may think, and trust me, the reward of seeing those happy, satisfied faces is well worth the effort. Plus, you might just find it becomes a tradition in your own home too.
How to Make Cinnamon Raisin Bagels
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Ingredients:
- 3/4 cup (110g) raisins
- 1 and 1/2 cups (360ml) warm water
- 2 Tablespoons (26g) granulated sugar
- 1 egg white beaten with 1 Tablespoon water
- 4 cups (520g) bread flour (spooned & leveled), plus more for hands and workspace
- 1 teaspoon ground cinnamon
- 4 teaspoons instant or active dry yeast
- 1 Tablespoon (13g) packed brown sugar (light or dark)
- 1 teaspoon pure vanilla extract
- 1/4 cup (85g) honey (or barley malt syrup)
- 2 teaspoons salt
- 2 quarts water
- Nonstick spray or 1 Tablespoon olive oil for greasing
Directions:
- In the bowl of a stand mixer equipped with a dough hook, combine warm water and yeast, letting it sit for 5 minutes to bloom.
- Add the bread flour, brown sugar, salt, and vanilla. Mix on a low speed for about 2 minutes, then fold in the raisins until the dough starts coming together. It will be a bit dry and stiff, which is what you want.
- Mix the granulated sugar and cinnamon on a clean surface and spread it out. Knead the dough on this sweet layer for roughly 5 minutes, working in as much of the cinnamon-sugar mixture as possible.
- Lightly grease a large bowl and transfer the dough into it, making sure it’s coated with oil on all sides. Cover with a gentle cloth or foil, leaving it in a warm place until it doubles in size, approximately 60-90 minutes.
- While waiting, line two baking sheets with parchment paper. Once the dough has risen, gently deflate it by pressing down softly, then divide it into 8 equal portions. Roll each piece into a ball, then press a hole through the center using your fingers to form bagel shapes.
- Cover the shaped bagels lightly and set aside. Preheat your oven to 425°F as you prepare the water bath.
- In a large pot, mix the 2 quarts of water and honey, then bring to a gentle simmer. Lower the bagels carefully into the simmering liquid, a few at a time, cooking for 1 minute on each side.
- Use a slotted spoon to remove them, brushing the tops and sides with an egg wash. Transfer them onto the prepared baking sheets.
- Bake for 20-25 minutes, ensuring even browning by turning the pan halfway through. Let them cool on the baking sheet for a bit before moving to a wire rack to finish cooling.
Customizing Cinnamon Raisin Bagels: Alternative Ingredients
For those who aren’t keen on raisins, dried cranberries or chopped dried apricots are wonderful alternates, bringing a fresh twist to the bagels’ flavor. You could also experiment with maple syrup in place of honey for a different layer of sweetness.
Preserving Cinnamon Raisin Bagels for Later Enjoyment
To keep your bagels fresh, store them at room temperature in an airtight container for up to three days. Alternatively, refrigerate them and they’ll last up to a week. For longer storage, freeze the bagels individually wrapped, then sealed in a freezer bag, lasting up to three months.
Perfect Pairings for Cinnamon Raisin Bagels
These bagels pair beautifully with a schmear of cream cheese or butter, but for something extra special, try apple butter or a touch of honey spread. For drinks, a cold glass of milk or a warm mug of cinnamon-sprinkled coffee complements them well.
Mastering the Art of Cinnamon Raisin Bagels
To ensure your bagels come out perfect each time, make sure your yeast is fresh and the water is just warm, not hot. The kneading process is vital for texture—it’s better too long than too short. And don’t skip the water bath; it gives the bagels their characteristic chewy crust.
Using What’s in Season for Cinnamon Raisin Bagels
During autumn, add a touch of nutmeg and a sprinkle of pumpkin spice to the dough for a seasonal variation. Spring calls for a zest of lemon intertwined within the dough, while summer fruits like finely chopped peaches can offer a refreshing twist.
FAQs:
Can I make the dough without a stand mixer?
Absolutely! You can knead the dough by hand. It may take a little longer and require some arm muscle, but the result will be just as delicious. Focus on achieving the correct dough texture—smooth and elastic—during the kneading process.
What can I use if I don’t have a dough hook?
If you lack a dough hook, kneading by hand is an equally effective technique. Just make sure the resting periods are observed, as this will help the gluten develop properly, giving you that chewy bagel texture.
How do I know when my bagels are fully cooked?
The bagels are ready when they are golden brown and sound hollow when tapped on the bottom. Additionally, a kitchen thermometer can confirm doneness, reading about 195°F in the center of a bagel.
Can I add extra ingredients, like nuts or seeds?
Yes, you can personalize your bagels by topping them with nuts or seeds like sesame or poppy seeds. Roll the bagels in these after the egg wash step, just before baking for added texture and flavor.
How can I make these bagels vegan?
To create a vegan version, substitute the egg wash with an almond milk wash or skip it altogether for a more rustic look. Use agave nectar instead of honey, and the rest of your ingredients are already plant-based!
What side dishes go well with bagels at breakfast?
Besides the typical spreads, think scrambled tofu or eggs, a side of fresh fruit, or even a small salad to complete your breakfast spread. They balance the meal, complementing the bagels’ sweetness harmoniously.
Cinnamon Raisin Bagels
Equipment
- stand mixer
- large pot
Ingredients
Bagel Ingredients:
- 3/4 cup raisins
- 1 1/2 cups warm water
- 2 Tablespoons granulated sugar
- 1 each egg white beaten with 1 Tablespoon water
- 4 cups bread flour spooned & leveled, plus more for hands and workspace
- 1 teaspoon ground cinnamon
- 4 teaspoons instant or active dry yeast
- 1 Tablespoon brown sugar packed (light or dark)
- 1 teaspoon pure vanilla extract
- 1/4 cup honey (or barley malt syrup)
- 2 teaspoons salt
Water Bath & Greasing:
- 2 quarts water
- 1 Tablespoon olive oil for greasing or nonstick spray
Instructions
- Mix warm water with yeast in a stand mixer bowl fitted with a dough hook. Let it rest for 5 minutes.
- Add the flour, brown sugar, salt, and vanilla extract. Mix on low speed for 2 minutes, then blend in the raisins until well combined.
- Knead dough on a clean surface with a mixture of granulated sugar and cinnamon for about 5 minutes.
- Grease a large bowl lightly and place the dough inside, coating it all around. Cover and let it rise at room temperature for about 60-90 minutes or until doubled in size.
- Line two baking sheets with parchment paper.
- Punch down the dough gently. Divide into 8 pieces, shape each into a ball, and make a hole in the center 1.5 – 2 inches wide.
- Cover the shaped bagels lightly with a towel and prepare the water bath. Preheat your oven to 425°F.
- In a large pot, combine 2 quarts of water with honey and bring to a simmer. Drop bagels in 2-4 at a time, cooking for 1 minute on each side.
- Brush tops and sides of bagels with egg wash. Place them on the lined baking sheets, 4 at a time.
- Bake for 20-25 minutes, adjusting the pan halfway through for even browning. Let cool for about 20 minutes on the sheets before transferring to a wire rack.
- Enjoy your homemade bagels sliced and toasted, or as they are! Store leftovers tightly for a few days at room temperature or up to a week in the fridge.
