Cinnamon Raisin Bagels
By Isabella Quinn
Prep
25 min
Cook
35 min
Total
60 min
Servings
4
Cinnamon raisin bagels with cinnamon and raisins are tasty. Cream cheese and toasted cinnamon raisin bagels are popular breakfast or brunch foods. Cinnamon raisin bagels are somewhat difficult to make due to yeast and rising time but not hard to prepare. Cinnamon raisin bagels are best eaten the same day they are made but can be reheated and toasted to make them more palatable.
Ingredients
- •1 tsp instant yeast
- •2 tsp dry active yeast (or 4 tsp fresh yeast)
- •600 g all purpose flour
- •4 tbsp sugar
- •2 tsp salt
- •340 ml warm water
- •55 g honey
- •2 tbsp powdered cinnamon
- •100 g raisins
- •plenty water (in a large pot to boil the dough)
- •2 tbsp bicarbonate of soda
- •1 egg (for painting)
- •1 tbsp water (for painting)
Instructions
- 1
Hydrate the raisins in boiling water for 10 minutes. Dry with kitchen paper and reserve.
- 2
Mix the dry ingredients and make a hole in the center.
- 3
Add the water with the honey and mix using a spoon or spatula.
- 4
When these don't help you anymore, finish mixing with your hands.
- 5
Once the dough is completely incorporated, knead for 10-15 minutes or until the dough is elastic and not sticking to your fingers.
- 6
Add the raisins and distribute around the dough.
- 7
Place a bit of vegetable or canola oil in a bowl and cover the dough with a thin layer.
- 8
Cover with a kitchen cloth and place in a warm spot to proof for 1 hour.
- 9
Weight the dough and divide into 8 equal portions.
- 10
Keep them under a slightly damp kitchen cloth as you form the bagels.
- 11
Roll out each portion into a long shape.
- 12
Wrap it around your hand and roll out the part where the two ends meet so it’s evenly thick all around.
- 13
Place on an oiled baking tray or on silpat.
- 14
Let them rest for 20 minutes covered with a slightly damp kitchen cloth.
- 15
Bring the water to a slight boil and add the bicarbonate of soda.
- 16
Place only 2 bagels at a time in the water and remove them after 30 seconds.
- 17
Remove them and place them back onto the oven tray.
- 18
If desired, paint them with egg to achieve a more golden and shiny appearance.
- 19
Bake in a preheated oven at 220C for 20-25 minutes or until golden.
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