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cinnamon raisin bagels

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.

Course Bread, Breakfast, Brunch, Lunch, Snack
Cuisine American
Keyword Bagels
Prep Time 25 minutes
Cook Time 20 minutes
Rise Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 4-ounce bagels
Author Heather @ thecookstreat.com

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

  1. Let raisins soak in 2 cups hot water while preparing the dough.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.
  7. 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.

  8. 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.