Description
Delight in the warm, chewy goodness of homemade Cinnamon Raisin Bagels paired perfectly with creamy, lightly sweetened cream cheese. This recipe guides you through mixing fragrant cinnamon and plump raisins into traditional bread dough, boiling for the authentic bagel texture, and baking to golden perfection. Ideal for a comforting breakfast or snack, these bagels are easy to make and taste far better than store-bought versions.
Ingredients
Scale
Bagel Dough
- 3 ½ cups bread flour
- 2 teaspoons ground cinnamon
- 1 tablespoon brown sugar
- 2 ¼ teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 ¼ cups warm water (110°F)
- ¾ cup raisins
Boiling
- 1 tablespoon molasses
Serving
- 8 ounces cream cheese
- Optional: 1 teaspoon vanilla extract (to sweeten cream cheese)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the bread flour, ground cinnamon, brown sugar, and salt until evenly combined.
- Activate Yeast: In a separate bowl, combine warm water (110°F) with instant yeast. Let it sit for 5 minutes or until foamy to ensure the yeast is active.
- Form Dough: Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms. Turn the dough onto a floured surface for kneading.
- Knead Dough with Raisins: Knead the dough for about 8-10 minutes until smooth and elastic. During the last few minutes, incorporate the raisins into the dough evenly.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and set it in a warm location. Allow it to rise for 1 hour or until the dough has doubled in size.
- Shape Bagels: Punch down the risen dough to release air. Divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center. Stretch gently to form a classic bagel shape.
- Rest Bagels: Arrange the shaped bagels on a parchment-lined baking sheet. Cover and rest them for 10 minutes to relax the dough.
- Preheat Oven and Prepare Boiling Water: Preheat your oven to 425°F. Bring a large pot of water to a boil, then add the molasses to the water.
- Boil Bagels: Carefully boil each bagel for 1 minute on each side. This step imparts the characteristic chewy crust and shine.
- Bake Bagels: Return the boiled bagels to the baking sheet. Bake in the preheated oven for 20-25 minutes, or until they turn a beautiful golden brown.
- Cool and Serve: Remove bagels from the oven and cool on a wire rack. Serve warm or toasted with cream cheese, optionally sweetened with vanilla extract for extra flavor.
Notes
- For an enhanced flavor, mix a teaspoon of vanilla extract into the cream cheese before spreading on the bagels.
- Toasting the bagels before serving adds a delightful crunch.
- Store leftover bagels in an airtight container for up to 3 days.
- Bagels freeze well—freeze for up to 2 months for longer storage.
