Chewy New York-style bagels studded with raisins and flavored with cinnamon!
I actually made these bagels shortly after I shared my recipe for plain/sesame seed bagels but I figured sharing two bagel recipes in a row would be a little excessive. These Cinnamon-Raisin Bagels are a combination of two of my favorite baked breakfast foods (though, to be fair, I have many favorite baked breakfast foods): Cinnamon-Raisin Bread and regular bagels.
I’ve made them a few times since first making these bagels back at the very beginning of March. As I mentioned in recipe for regular bagels, bagels are so easy. They have the same basic ingredients as bread but they don’t taste like bread! These ones are vegan too! Unless you think eating yeast is eating an animal product, since yeast is technically a living thing? I don’t think that these bagels need an egg wash, as the cinnamon gives them a nice golden-brown color and there are no toppings which might need help sticking. Of course, if you want to ensure a nice, shiny bagel, go ahead and brush the bagels with an egg wash.
I feel like I might start rambling if I allow myself to write a long post, so I’ll keep today’s post short. The sun decided to disappear a few days ago and has yet to be seen again. It feels like it’s going to rain, and looks like it–one of those warm, spring-y rains–but it hasn’t done it yet. I want to tell the clouds to just rain already…and stop taunting us! Will it rain or not?
Because the sky has been gray, outside has seemed unwelcoming despite the upper-60s temperatures. I not only whipped up these bagels yesterday but I also made another batch of chocolate chip cookies today. I think the sun needs to come back or else I might bake something else tomorrow, and having more baked goods around is not really necessary.
Cinnamon Raisin Bagels
Makes 6-7 regular-sized bagels
Adapted from The Sophisticated Gourmet
- 1 1/2 tsp active dry yeast
- 1 cup warm water, plus extra if needed
- 2 tsp honey
- 2 2/3 cups bread flour, plus more for kneading
- 1 1/4 tsp salt
- 3/4 cup raisins (not packed)
- 1 1/2-2 tsp ground cinnamon
- small handful cornmeal
In a large bowl, mix yeast and 1/2 cup of the warm water. Let sit for five minutes to allow the yeast to become active.
Add in flour, honey, salt, and remaining 1/2 cup water. If necessary, add more water to create a workable dough. Turn onto a clean floured surface and knead for about 10 minutes. After a few minutes (once you’ve gotten into the rhythm of it) start adding your raisins and cinnamon. I usually do this in two-three additions. It will seem difficult at first but the raisins will end up staying inside the dough! Add as much flour as necessary to create a firm, stiff dough.
Form the dough into a ball and place into a lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour.
When the dough is finished its rise, set a large pot of water on the stove and bring to a boil. While the water is heating, punch the dough down, remove from bowl, and divide into 6-7 pieces. Shape each piece into a ball and then stick your thumb through the ball to create a hole. Gently stretch the hole. Alternately, roll out a dough snake then loop it around to make a circle. Let rest for about 10 minutes. The bagels will expand while boiling, so don’t be concerned if they look a little on the small side.
Preheat oven to 425ºF.
Boil each bagel for 1 minute on each side, working in batches of 2-3 as feels comfortable to you. Place the boiled bagels on a baking sheet sprinkled with cornmeal.
Bake for about 20-22 minutes. Serve hot or cold or toasted or however you prefer to eat bagels!