Cinnamon and Raisin Bagels
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
Making homemade bagels is easier than you might think, and these cinnamon raisin ones are absolutely worth the effort. The whole process takes just under an hour, so you can have fresh bagels on your table before lunch without spending all morning in the kitchen. I love that raisins pack natural sweetness along with fiber and antioxidants, so you're getting something genuinely nourishing with every bite. The combination of warm cinnamon and plump raisins creates that classic bakery flavor you crave, but at a fraction of the cost. Trust me, once you taste these warm from the oven, store bought bagels will never be the same.
Ella x
Ingredients
- 500 gstrong bread flour
- 320 mlwarm water
- 7 ginstant yeast
- 10 gsalt
- 20 ghoney
- 150 graisins(soaked in warm water for 10 minutes)
- 12 gground cinnamon
- 60 gbrown sugar
- 30 gbutter(melted)
- 1egg white(for egg wash)
Detail level
Instructions
- 1
In a large mixing bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy, then add flour and salt. Mix until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.
Tip: Use a stand mixer with a dough hook to save time and effort.
- 2
Drain the soaked raisins thoroughly and fold them into the dough until evenly distributed. Cover the bowl with a damp cloth and let rise for 60 minutes at room temperature until doubled in size.
Tip: Rising time can be adjusted based on kitchen temperature; warmer environments require less time.
- 3
Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb. Gently stretch and shape into a bagel ring, ensuring an even thickness throughout.
Tip: Make the hole slightly larger than you think it should be, as it will shrink during cooking.
- 4
Mix melted butter, ground cinnamon, and brown sugar in a small bowl. Brush this mixture generously on the surface of each bagel, working it into the dough.
Tip: Reserve a small amount of the cinnamon sugar mixture for topping after boiling if desired.
- 5
Bring a large pot of water to a gentle boil. Working in batches, place bagels in the water and boil for 1-2 minutes per side until they float and sink again. Remove with a slotted spoon and place on a parchment-lined baking tray.
Tip: Do not skip boiling—this step creates the characteristic chewy bagel texture.
- 6
Preheat oven to 220°C. Brush each boiled bagel lightly with egg white wash. Bake for 20-25 minutes until deep golden brown and hollow-sounding when tapped.
Tip: Bake on the middle shelf for even browning on top and bottom.
- 7
Transfer bagels to a wire rack to cool completely before serving. Store in an airtight container for up to 3 days, or freeze for up to 1 month.
Tip: Slice and toast frozen bagels directly for a quick breakfast option.
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