Cinnamon & Raisin Bagels

There’s not a lot on this earth that’s better than a bagel. And I promise you they’re even better and more delicious when you make them yourself. So get bagel’in y’all!

Now I have shared a recipe before for standard savoury bagels if that’s more your vibe (insert link)*, but Cinnamon Raisin bagels are another classic that is sooooo delicious. They’re typically enjoying with cream cheese but for me just butter and it’s all good. But the sweet raisins with the warm spicy cinnamon are the perfect addition to chewy bagel dough. Obsessed.

I can understand why normally you’d just buy bagels, because it isn’t the most straight forward bread to make. That being said it’s only really the additional step of boiling them before baking that makes them seem more complex, other than that it’s a pretty standard, simple bread dough process. You absolutely have to boil then prior to baking though as this is what gives bagels their unique chewy texture, shiny outside & doughy soft middle.

This recipe makes 10 bagels. They keep fresh for 3-4 days or you can freeze them once completely cooled after baking, and they will toast straight from the freezer! SO ideal.

Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!

If you’re hungry for more @claudiashomekitchen is full of all things yummy!

INGREDIENTS

• 7g fast action dried yeast
• 500g strong white bread flour
• 2tbsp soft light brown sugar
• 1tbsp ground cinnamon
• 65g raisins
• 1tbsp bicarbonate soda
• 1 egg – to glaze

METHOD

• Heat 300ml of water until it’s lukewarm (not hot) then pour the yeast into it, mix so it’s fully mixed together then leave for about 5 minutes until bubbling on top. While this is happening in a large bowl mix the flour with the sugar and 1tsp of fine salt then create a well in the middle. Pour the yeasty water into the well and mix until a dough starts to form, then tip it out onto a lightly floured surface and kneed the dough until it’s smooth and elastic (about 10 minutes). Put the dough in a lightly oiled bowl, cover with the tea towel and leave in a draft less place until doubled in size and springs back when poked (about an hour)
• Knock back the dough and kneed lightly again for just a minute or two to release any air. Roll out into a large square, then sprinkle over the cinnamon into an even layer, then the raisins on top, again evenly. Fold all the corners into the centre of the square, then fold into a ball and knead the dough so that the cinnamon and raisins begin to distribute throughout the dough evenly and the whole dough is enriched with them.
• Cut the dough into 10 equal pieces, I weigh the dough and divine by 10 to make sure they are all equal, then roll into balls. Lay the balls on two baking trays that are lined with baking parchment, cover again with tea towels or place inside shopping bags and set aside for another 30 minutes until almost doubled in size.
• Bring a large pan of water to the boil and add the bicarbonate of soda to it, and preheat your oven to 180C fan. Taking a floured finger, stick it through the middle of the dough balls and spin it around your finger while on the baking tray to create the bagel hole. Place the bagel into the water and boil for 1-2 minutes, turning halfway through. The longer you boil it for, the chewier your bagels will be so go on whatever your preference is. Drain the bagel a little so they’re not wet before placing back on the lined trays, then repeat with all the others.
• Brush the boiled bagels with a beaten egg, then bake for 20-22 minutes until golden brown and slightly risen. Allow to cool before eating, then toast and spread with whatever your heart desires!