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Cinnamon Raisin Bagels Recipe

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4.2 from 7 reviews

These Cinnamon Raisin Bagels infuse your favorite breakfast classic with tender raisins, fragrant spices, and a subtle hint of chocolate for a delightful flavor upgrade. With an easy homemade recipe featuring a detailed dough preparation, boiling, and baking process, these bagels offer a chewy texture and golden crust that will become a morning staple.

  • Total Time: 12 hours 60 minutes
  • Yield: 6 bagels

Ingredients

For Dusting

  • 3 tablespoons cornmeal

Dough Ingredients

  • 1/3 cup seedless raisins (golden or dark), plumped for 5 minutes in boiling water to cover
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon natural or Dutch-process cocoa powder
  • 1/4 teaspoon grated nutmeg
  • 3 1/2 cups bread flour
  • 1 tablespoon barley malt syrup, maple syrup, or honey
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 teaspoons instant yeast

Instructions

  1. Prepare the Baking Sheet: Line a baking sheet with parchment paper and evenly scatter 3 tablespoons of cornmeal across the paper. Set aside to prevent sticking and promote a crisp crust.
  2. Prep Raisins: Strain the plumped raisins, reserving the liquid. Pat the raisins dry and place them in a small bowl. Sprinkle with granulated sugar, cinnamon, cocoa powder, and grated nutmeg, mixing gently to coat.
  3. Measure Raisin Water: Add enough water to the reserved raisin water to make exactly 1 cup of liquid for the dough.
  4. Mix Dough Ingredients: Place a stand mixer bowl on a kitchen scale, tare it, then add bread flour, raisin water, barley malt syrup (or maple syrup or honey), kosher salt, and instant yeast. Attach the dough hook and mix on low speed until no dry flour remains, roughly 4 minutes.
  5. Develop the Dough: Stop the mixer to scrape down the bowl sides, then increase speed to medium and mix until the bowl is nearly clean, 2 to 3 minutes. The dough will be dry and shaggy at this point.
  6. Rest the Dough: Cover the bowl with a tea towel and allow the dough to rest for 20 minutes to hydrate the flour evenly.
  7. Incorporate Raisins: Remove the bowl from the mixer and fold in the raisin and spice mixture using a stiff spatula or wooden spoon. Return the bowl to the mixer and mix on low for 2 to 3 minutes. Scrape down the bowl sides and push the dough off the hook.
  8. Develop Dough Smoothness: Mix again on low speed until well incorporated; then increase speed to medium and continue mixing 7 to 8 minutes until dough is smooth and the sides are clean. Watch the mixer, as the stiff dough can cause it to move. If the mixer struggles, knead by hand.
  9. Knead and Portion: Transfer dough onto an unfloured surface and knead gently five or six times. Divide into six equal pieces, about 4 3/8 ounces (125 g) each. Shape each piece into a bagel form and place on the prepared baking sheet.
  10. Refrigerate Overnight: Cover the baking sheet with plastic wrap lightly sprayed with cooking spray; refrigerate overnight. This slow fermentation develops flavor and texture.
  11. Preheat Oven and Prepare Boiling Water: Remove bagels from fridge and let come to room temperature while heating the oven to its highest setting (450°F to 500°F / 230°C to 260°C) with a pizza stone or baking steel on the center rack. Boil 5 quarts (4.7 L) of water in a large pot.
  12. Boil Bagels: Working carefully, brush excess cornmeal off bagels and boil them in batches (1 to 3 at a time without crowding). Boil for 60 to 90 seconds until slightly puffed, shiny, and waterlogged with small blisters forming. Flip occasionally while boiling.
  13. Arrange for Baking: Remove bagels from water with a slotted spoon and place cornmeal-side down on parchment paper on a pizza peel or an inverted baking sheet, arranging six bagels without touching.
  14. Bake Bagels: Lower oven temperature to 450°F (230°C). Slide the parchment with bagels directly onto the hot baking surface and bake for 12 to 16 minutes until deeply golden brown and shiny.
  15. Cool and Serve: Remove bagels on their parchment from oven using the peel. Transfer to a wire rack to cool slightly. Allow cooling before eating to enjoy optimal texture and flavor.

Notes

  • Anchor your mixer–The bagel dough is very stiff and can cause your mixer to become unbalanced and hop on your countertop. Use a non-skid surface or grippy placemat under the mixer for stability.
  • Baking surface–Baking steeIs cook faster than stones; check bagels early if using steel to avoid burning.
  • Storage and freezing–Store bagels at room temperature in a bag for up to 3 days or freeze for up to 3 months for best freshness.
  • Author: Maya
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/cinnamon-raisin-bagels-recipe-2/