Description
Homemade cinnamon raisin bagels with a chewy texture and delightful pockets of sweet raisins, perfect for breakfast.
Ingredients
Scale
- 4 cups high-protein bread flour (like King Arthur)
- 2 ¼ teaspoons instant yeast
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 cup raisins, soaked in warm water and drained
- 1 teaspoon fine sea salt
- 1 ½ cups warm water (105–115°F)
- 1 egg white, whisked (for brushing)
Instructions
- Begin by stirring 2 ¼ teaspoons of instant yeast into 1 ½ cups of warm water along with a pinch of the ¼ cup of brown sugar. Wait about 5 minutes until the mixture bubbles gently, indicating the yeast is active. This step is crucial for a reliable rise without any off-putting aromas.
- In a large bowl, mix 4 cups of bread flour, 1 teaspoon of ground cinnamon, 1 teaspoon of sea salt, and the yeast mixture until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it for approximately 8 minutes. You want it to feel supple, developing the gluten structure needed for that chewy bagel texture.
- Near the end of your kneading time, gently press in the soaked raisins. Adding them at this stage helps keep them plump and free from tearing up the dough, ensuring you’ll get sweet, juicy pockets in every bite.
- Place your dough in a lightly oiled bowl and cover it. Let it rest at room temperature for about an hour until it doubles in size, which will be evident by its enlarged shape and gentle yeasty scent.
- After the dough has risen, divide it into 12 equal portions. Roll each portion into a tight ball, then poke a finger through the center of each ball and twist gently to form the hole. This technique ensures even baking and results in a traditional bagel silhouette.
- Bring a large pot of water to a gentle simmer and add a spoonful of brown sugar and a sprinkle of cinnamon. Carefully poach each bagel ring for 1 minute on each side. This boiling process creates a resilient outer skin that helps the bagel maintain its chewiness once baked.
- Once boiled, take the whisked egg white and lightly brush it on each bagel. This step not only gives the bagels a glossy finish but also helps the crust brown evenly during baking.
- Arrange the bagels on a parchment-lined baking sheet and bake them in a preheated oven at 425°F for about 15 minutes. They should turn a warm light brown, with a toasty cinnamon aroma filling your kitchen, signaling that they are fully baked.
Notes
- For the best results, always spoon and level your bread flour. This helps prevent a dense dough.
- If you do not have instant yeast, you can use active dry yeast but should first dissolve it in the warm water prior to mixing.
- Ensure the raisins are plump by soaking them in warm water for about 10 minutes and draining them well before adding them to the dough.
- If you’re looking for a substitute for egg wash, brushing the bagels with milk will give them a nice finish, although it won’t have the same sheen as the egg white.
- If you wish to modify the recipe for gluten-free needs, ensure to use certified gluten-free bread flour.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg