Description
Bakery-style cinnamon raisin bagels made from scratch! Perfectly chewy, sweet, and warmly spiced for cozy mornings.
Ingredients
Scale
Bagel Dough
- 4 cups bread flour (or high-gluten flour)
- 1 1/2 cups warm water (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tbsp brown sugar
- 1 1/2 tsp salt
- 1 tbsp ground cinnamon
- 3/4 cup raisins (soaked and drained)
Boiling Water Additions (Optional)
- 1 tbsp barley malt syrup
- 1 tbsp brown sugar
Instructions
- Activate Yeast: In a stand mixer bowl, combine warm water, brown sugar, and yeast. Let sit 5 minutes until frothy.
- Make Dough: Add flour, salt, and cinnamon. Mix on low, then knead 7–10 min until elastic.
- Add Raisins: Flatten dough, add raisins, and knead by hand to distribute.
- First Rise: Let dough rise in an oiled bowl for 60–90 min until doubled.
- Shape Bagels: Divide dough into 8–10 pieces, roll into balls, poke holes, and stretch into rings.
- Second Proof: Let shaped bagels rest 20–30 min on a parchment-lined baking sheet.
- Boil Bagels: Boil bagels in gently boiling water with optional syrup/sugar, 1–2 min per side.
- Bake: Bake at 425°F (220°C) for 20–25 min until golden brown.
Notes
- Soak raisins to keep them moist.
- Barley malt syrup enhances crust and flavor.
- Freeze bagels sliced with parchment in between for up to 3 months.
- Toast or warm before serving for best taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 medium bagel
- Calories: 275 kcal
- Sugar: 11 g
- Sodium: 390 mg
- Fat: 1.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3g
- Protein: 8 g
- Cholesterol: 0 mg