Description
Learn how to make delicious homemade cinnamon raisin bagels with this easy-to-follow recipe, perfect for breakfast or a snack. These bagels are chewy on the inside, crispy on the outside, and bursting with the sweet and spicy flavors of cinnamon and juicy raisins.
Ingredients
Units
Scale
Commercial Yeast Version
- 3/4 cup + 3 tbsp (238 ml) water
- 2 1/2 tbsp (30 g) packed brown sugar
- 2/3 tsp (3.5 g) dry yeast (0.8%)
- 3 cups + 1 tbsp + 1/2 tbsp (432 g) bread flour
- 1/2 tsp (2 g) cinnamon
- 1 1/2 tsp (8 g) salt
- 1/3 cup (65 g) raisins, soaked in water
Sourdough Discard Version
- 1/3 cup + 2 tbsp (112 g) sourdough discard
- 3/4 cup (183 ml) water
- 2 1/2 tbsp (30 g) packed brown sugar
- 2/3 tsp (3.5 g) dry yeast (0.8%)
- 2 1/2 cup + 3 tbsp (375 g) bread flour
- 1/2 tsp (2 g) cinnamon
- 1 1/2 tsp (8 g) salt
- 1/3 cup (65 g) raisins, soaked in water
Instructions
- Make the dough: Add all the ingredients except the raisins in the order listed to a bowl of a standmix, bread machine or bowl. If using discard, mix the water with it first. Knead until a rough ball forms. Pat the raisins dry and then knead it into the dough. Form a smoothish dough. A bread machine will take about 18 minutes, standmix about 8 minutes on low speed and hand kneading about 16 minutes. (For an in-depth detail on how to knead bagel dough check out my Japanese bagel recipe). Place it into a large tupperware and let it sit at room temperature for 30 minutes. Then refrigerate overnight or for 12+ hours.
- Divide: The next day take it out of the fridge and let it come down to about 17 C / 62 F. Divide the dough into 6 pieces, about 125 grams each. Flatten the piece of dough with the base of your wrist and sprinkle a little cinnamon in the middle. Roughly shape into a log and rest for 20 minutes to allow the dough to relax.
- Roll out the dough, about 15 x 18 cm / 6 x 7 inch in length and then starting from the top, roll down and use the base of your palm to press down on the dough to keep the roll tight. Pinch the seams to secure. Repeat with all pieces and keep them covered with a damp cloth.
- Return to the first piece and shape the bagel (it should have rested for at least 5 minutes). With the seam facing up, press one edge of the dough to flatten it with your palm or roller. Bring the other end to the flattened side and wrap, pinching the dough tightly to secure. Place on a piece of parchment paper. Keep the pieces covered with a damp paper towel.
- Secondary proof: Proof for 20-30 minutes or until it begins to look puffy. Towards the end, start pre-heating the oven to 232 C / 450 F.
- Bring a pot of water to a boil. Add 2 L to a pot with 1 tbsp of sugar and 1 tsp baking soda*. Once boiling (or temperature of 85 C / 185 C) boil for 10-30 seconds on each side. The longer you boil, the chewier the exterior. Using a slotted spoon, remove the bagels and transfer to a prepared baking tray. Bake for 20-25 minutes or until deep golden brown.
- Remove from oven and transfer to a wire rack. Serve and enjoy!
Notes
- I’ve given the measurements in cups but I HIGHLY recommend using a scale to weigh out the ingredients for accurate and consistent results.
- *the baking soda and sugar can be substituted for malt syrup, molasses or just sugar.