Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cinnamon Raisin Bagels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

These Cinnamon Raisin Bagels are a delightful homemade breakfast treat featuring tender raisins, fragrant cinnamon, nutmeg, and a hint of cocoa powder. The bagels are boiled and baked to golden perfection, delivering a chewy texture and rich flavor that will elevate your morning meal.

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

Ingredients

For Dusting

  • 3 tablespoons cornmeal

Raisin Mixture

  • 1/3 cup seedless raisins (golden or dark), plumped for 5 minutes in boiling water
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon natural or Dutch-process cocoa powder
  • 1/4 teaspoon grated nutmeg

Dough

  • 3 1/2 cups bread flour
  • 1 cup raisin water (reserved water from plumping raisins, topped to 1 cup with additional water)
  • 1 tablespoon barley malt syrup, maple syrup, or honey
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 teaspoons instant yeast

Instructions

  1. Prepare Baking Surface: Line a baking sheet with parchment paper and evenly scatter the cornmeal on top. Set aside to create a non-stick surface for the bagels.
  2. Make Raisin Mixture: Strain the plumped raisins, reserving the liquid. Pat the raisins dry, place in a small bowl, and sprinkle with sugar, cinnamon, cocoa powder, and nutmeg. Set aside.
  3. Prepare Dough Ingredients: Add enough water to the reserved raisin water to measure 1 cup. Weigh flour, raisin water, syrup, salt, and instant yeast into the stand mixer bowl placed on a kitchen scale.
  4. Mix Dough Initially: Attach the dough hook, mix on low speed until no dry flour remains, about 4 minutes. Scrape bowl sides, increase speed to medium, and mix 2–3 minutes until the dough appears shaggy and dry.
  5. Rest the Dough: Cover bowl with a clean tea towel and let the dough rest for 20 minutes to allow the flour to hydrate.
  6. Add Raisin Mixture: Fold raisin mixture into the dough using a stiff spatula or wooden spoon. Return the bowl to the mixer, mix on low speed for 2–3 minutes to incorporate raisins.
  7. Knead Dough Thoroughly: Scrape down sides, mix on low speed to combine ingredients well, then medium speed for 7–8 minutes until dough is smooth and sides are clean. The dough will be stiff; hand kneading is an option if mixer is weak.
  8. Shape Bagels: Transfer dough to an unfloured surface, knead 5–6 times, then divide into six equal pieces (~125 g each). Shape each into a bagel and place on the cornmeal-covered baking sheet.
  9. Proof Overnight: Cover the baking sheet tightly with sprayed plastic wrap and refrigerate overnight for slow fermentation.
  10. Preheat Oven and Boil Water: Remove bagels from fridge, uncover, and let come to room temperature while preheating oven to 450°F–500°F (230°C–260°C) with a pizza stone or baking steel on the center rack for at least 30 minutes. Bring a large pot of water to a rolling boil.
  11. Boil the Bagels: Place a large piece of parchment on a pizza peel or equivalent. Working in small batches, brush excess cornmeal from bagels and gently drop 1–3 bagels into boiling water. Boil, flipping frequently, for 60–90 seconds until slightly puffed and shiny with small blisters.
  12. Transfer to Parchment: Remove bagels with a slotted spoon and place cornmeal side down on parchment paper on the pizza peel. Repeat for remaining bagels, ensuring they fit snugly without touching.
  13. Bake Bagels: Lower oven temperature to 450°F (230°C). Slide parchment with bagels onto the preheated stone or steel. Bake for 12–16 minutes until deeply golden brown and shiny.
  14. Cool and Serve: Slide baked bagels onto a wire rack to cool slightly before eating. They are best enjoyed warm but not piping hot.

Notes

  • Anchor your mixer: Bagel dough is stiff and may cause the mixer to hop. Place your mixer on a non-slip surface or use a grippy mat to stabilize it.
  • Baking surface considerations: If using baking steel, monitor bagels closely as they may bake faster than on a stone.
  • Storage and freezing: Store bagels in a sealed bag at room temperature for up to 3 days or freeze for up to 3 months. Reheat prior to serving for best texture.
  • 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/