Cinnamon Raisin Bagels
This recipe produces soft, chewy cinnamon raisin bagels. The dough is lightly sweetened with brown sugar and spiced with cinnamon. The process involves hand-rolling the bagels, which gives them a smooth surface and classic texture. You can make these in a single afternoon or let them proof overnight in the refrigerator for a more developed flavor.
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Ingredients
Ingredients (6 bagels)
- 1 1/4 cups warm water ~100°F
- 1 1/2 teaspoons active dry yeast
- 3 cups high-gluten flour
- 2 tablespoons light brown sugar
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons kosher salt
- 2/3 cup raisins
Instructions
- Whisk warm water and yeast in stand mixer bowl, let stand 10 minutes until foamy.
- Add flour, brown sugar, cinnamon, and salt. Mix with dough hook on low until combined.
- Knead on medium speed until smooth, stiff dough forms. Add raisins, mix until distributed.
- Divide dough into 6 equal pieces (120g each).
- Shape each piece into a log, then roll into 8-inch rope. Form bagel shape by wrapping around hand and sealing ends.
- Place bagels on lined baking sheet, cover with plastic wrap.
- Proof at room temperature 45-60 minutes, then refrigerate 1 hour.
- Preheat oven to 450°F.
- Bring water to gentle simmer. Boil bagels 30 seconds per side.
- Transfer to wire rack to drain, then back to baking sheet.
- Bake 18-25 minutes until deep golden brown.
- Cool on wire rack before slicing.
Notes
For better flavor, proof shaped bagels overnight in refrigerator instead of same-day method.
Tried this recipe?Leave a comment below & let me know!