These cinnamon raisin bagels have a delicious flavor and are perfectly dense and chewy with a lovely outer crust. I’ve been making bagels for years and these are some of my very favorite.
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Are you familiar with the best bagel recipe that’s been here on the blog for almost 4 years now? With over 10k pins and dozens of 5-star reviews, others agree with me that it truly is the best bagel recipe.
Since I discovered that recipe, dozens and dozens of really good bagels have come out of my kitchen.
One of the requests I get quite often is for a cinnamon raisin version of those bagels. So if you’re one of those that have been waiting for that recipe, today is your lucky day. And even if you haven’t, it is still your lucky day because these cinnamon raisin bagels are AMAZING.
I’ve told you before that I have issues with raisins in things. It stems back to my childhood probably when I accidentally bit into an oatmeal raisin cookie thinking the raisin was a chocolate chip. Talk about trauma!
Well I’m working at putting the past behind me and these cinnamon raisin bagels are changing my mind about raisins. I absolutely love them in this recipe.
How to make these cinnamon raisin bagels
I’m not going to go into as detail about this bagel recipe as I did over on the best bagel recipe. But it follows the same basic method so I recommend reading that post if you haven’t to find out all things about making bagels before you attempt these.
First step is to soak the raisins in warm water while you are making the dough. This hydrates them, making them a bit more plump and tasty for the bagels.
Making the dough
Next add the ingredients to the mixer. I always start with about half the flour and then add more flour until the dough starts to pull away from the sides of the mixer. You may need more or less flour than the recipe calls for, depending on the environment you are cooking in. I talk a lot about the texture of yeast doughs in my guide to baking with yeast.
Bagel dough needs to be just a bit stiffer and tackier than a roll dough. It should be soft enough to manipulate easily, but stiff enough to not leave much residue on your fingers after doing so.
Once the appropriate amount of flour has been reached, mix the dough for 6 minutes to develop the gluten. Add the drained raisins during the last few minutes of mixing.
Divide the dough into 12 4.3-ounce pieces. Or for mini bagels you can divide it into 24 2.2-ounce pieces. I like to weigh the dough so the bagels are uniform (here is the kitchen scale I use, aff. link).
Roll the dough pieces into balls, cover with a thin dish towel (like these flour sack towels, aff. link), and let them rest 5 minutes to allow the dough to relax.
Taking the dough ball in your hand, gently push a hole through the center. Then gently use your fingers to stretch the hole just slightly until is around an inch wide (the hole will be around 1/2-inch for mini bagels).
For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage, the better looking your bagels will be. Place the shaped bagels on two parchment-lined baking sheets (6 per sheet or 12 per sheet for mini bagels); the same ones you will bake them on. Spray the parchment with cooking spray first to help avoid sticking. Cover bagels with a thin dish towel, and let them rise for 20 to 30 minutes.
The water bath
While the bagels are rising, bring 3-4 quarts of water and 4 tablespoons brown sugar to a boil in a wide-diameter pan over high heat. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
Carefully transfer the bagels, 3 at a time (6 at a time for mini bagels), to the simmering water. As you put them in the water gently flip them so that the bottom (or ugly side) is facing up first. Increase the heat under the pan to bring the water back up to a gentle simmering boil, if necessary.
Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula (I really like this slotted spatula for making bagels, aff. link), and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet.
I’ve found that the easiest way to turn the bagels is to put the back side of the spatula against bagel, gently press and flip it around (see the image below).
After the bagels come out of the water bath they look a little bumpy and ugly. But don’t worry. As long as you carefully followed the steps thus far, they will rise and become beautifully rounded after baking in the oven.
Can I freeze these bagels?
Yes!
After baking, cool the bagels completely, then place in gallon freezer bags and freeze. They are best if frozen the same day they are made.
Frozen cinnamon raisin bagels are great to have on hand for a quick and easy breakfast, lunch or snack.
How to serve them
My favorite way to eat these cinnamon raisin bagels is toasted with a dollop of honey-cinnamon cream cheese on top. Yum!
Cinnamon Raisin Bagels
These cinnamon raisin bagels have a delicious flavor and are perfectly dense and chewy with a lovely outer crust. I've been making bagels for years and these are some of my very favorite.
Ingredients
Raisins
- 1 cup raisins
- 2 cups hot water
Dough:
- 2 1/4 cups (18 ounces) water
- 1 tablespoon salt
- 2 tablespoons cinnamon
- 4-1/2 tablespoons brown sugar
- 5 1/2 – 6 cups (28.5 ounces) all-purpose flour see note
- 1 1/2 tablespoons instant yeast see note
Water Bath:
- 2-3 quarts water
- 4 tablespoons brown sugar
Instructions
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Let raisins soak in 2 cups hot water while preparing the dough.
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Line two half-size baking sheets with parchment paper (spray the parchement with cooking spray to help avoid sticking, optional) and set aside. Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
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In a stand mixer add water, salt, cinnamon, 4-1/2 tablespoons brown sugar, about half of the flour, and the yeast on the top. Turn on mixer and add additional flour as needed to form a firm but still soft dough (see note). Dough should clear the sides and bottom of the bowl while it is mixing. It should be firmer than a roll or bread dough, but not so over floured that it becomes tough. Let mixer knead dough for 6 minutes to develop the gluten. Drain raisins well and add them during the last few minutes of mixing.
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Divide dough into 12 pieces (about 4 ounces each) or alternately you can make 24 mini bagels (about 2 ounces each) and roll each into a ball. Cover the dough balls and let rest for 5 minutes to relax the dough.
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Once they have rested, one-by-one use your thumb to gently poke a hole in the center and carefully stretch the hole with your fingers until it is about an inch wide. For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage the better looking your bagels will be. Place the shaped bagels on the prepared baking sheets (6 per sheet or 12 for the mini bagels). Cover them and let them rise for 20-30 minutes.
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While bagels are rising preheat the oven to 400 degrees F. Heat 3-4 quarts of water in a wide-diameter pan with 4 tablespoons brown sugar to a boil, stirring to dissolve the brown sugar. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
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After bagels have risen, transfer them, three at a time, to the simmering water so that the bottom (or ugly side) is facing up. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula, and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
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Bake one sheet of bagels at a time for 20 to 25 minutes (15 minutes for mini bagels), or until they’re as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
Recipe Notes
1. I have included the exact flour measurement that I use for this recipe – 28.5 ounces. That is for bagels made with 100% all-purpose flour. I have also made this recipe successfully with half white wheat flour. If you want to use an exact flour measurement for the bagels made with white wheat flour use 12 ounces white wheat flour and 15.5 ounces all-purpose flour. Note that this is 1 ounce less flour than bagels made with 100% all-purpose flour. This is because whole wheat flour is “thirstier” than white flour, meaning it absorbs more water.
2. I use the SAF brand of instant yeast that I buy in a large block and keep in the freezer in a sealed container.
3. I always boil all of the bagels at once and then bake one sheet at a time. There is no harm to the bagels in letting them hang out on the baking sheets while the others are cooking.
4. INSTRUCTIONS FOR FREEZING: After baking, cool the bagels completely, then place in gallon freezer bags and freeze. They are best if frozen the same day they are made.
5. If you are new to breadmaking (or just looking to up your breadmaking game), I wrote up a super detailed guide to baking with yeast. In it I answer a lot of these basic bread making questions and more.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
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