Easy Cinnamon Raisin Bagel Recipe: A Step-by-Step Guide

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Introduction

Bagels have long been a beloved staple in many cultures, celebrated for their chewy texture and versatility as a breakfast or snack option. From the classic plain bagel to more adventurous flavor combinations, these round delights can cater to a wide variety of taste preferences. Among the myriad of bagel varieties, cinnamon raisin bagels stand out with their sweet and aromatic flavor profile. The warm notes of cinnamon, combined with the chewy goodness of raisins, create a delightful treat that pairs perfectly with cream cheese, butter, or simply enjoyed on their own.

The allure of homemade bagels cannot be overstated. Crafting your own bagels from scratch not only allows for customization in flavor and texture but also brings an unparalleled sense of satisfaction. The process of mixing, kneading, boiling, and baking transforms simple ingredients into a deliciously chewy delight. Whether you’re looking to impress your family or simply enjoy a leisurely breakfast, this Easy Cinnamon Raisin Bagel recipe is the perfect way to dive into the world of bagel making.

Understanding the Basics of Bagel Making

Bagels are unique compared to other types of bread due to their distinctive preparation method. The defining feature of bagels is the boiling step that occurs before they are baked. This crucial step sets bagels apart from other bread varieties, giving them their characteristic chewy texture and shiny crust. When boiled, the outer layer of the dough gelatinizes, creating a barrier that helps retain moisture during baking, resulting in a dense but tender interior.

To successfully create bagels, certain key ingredients play vital roles in the dough’s structure and flavor. The foundation of bagel-making typically lies in the choice of flour. All-purpose flour is commonly used due to its balanced protein content, providing the right structure for the bagel without being overly dense. Whole wheat flour can also be incorporated for added nutritional benefits and a nutty flavor, enhancing the overall taste and texture of the bagel.

Yeast, particularly active dry yeast, is essential for leavening the dough. It ferments the sugars present in the flour, producing carbon dioxide and alcohol, which causes the dough to rise. Sweeteners, such as brown sugar or honey, not only contribute to the flavor but also provide food for the yeast, enhancing the fermentation process. Salt is equally important, as it enhances flavors and regulates yeast activity.

Ground cinnamon is the star ingredient in cinnamon raisin bagels, lending its warm, sweet aroma that complements the raisins beautifully. Raisins are incorporated for their natural sweetness and chewy texture, which adds a delightful contrast to the dense bagel. Lastly, honey can be used in the boiling water to impart a subtle sweetness to the bagel crust, though alternatives like brown sugar can also be effective.

Gathering Your Ingredients

Before diving into the bagel-making process, it’s essential to gather all the necessary ingredients to ensure a smooth and efficient experience. Here’s a detailed description of each ingredient required for the Easy Cinnamon Raisin Bagel recipe:

1. All-Purpose Flour: This flour is the backbone of your bagel dough. It provides the necessary structure and chewiness thanks to its moderate protein content, making it an ideal choice for bagel making. While bread flour can also be used for a chewier texture, all-purpose flour offers a great balance for beginners.

2. Whole Wheat Flour: Adding a portion of whole wheat flour to your bagel dough not only enhances its nutritional profile but also introduces a deeper flavor. Whole wheat flour contains more fiber, vitamins, and minerals compared to white flour, making your bagels a bit healthier.

3. Active Dry Yeast: This ingredient is crucial for the rising process. Active dry yeast is a dehydrated form of yeast that needs to be activated in warm water before mixing it into the dough. It ferments the sugars in the dough, producing carbon dioxide that causes the dough to expand.

4. Brown Sugar: A natural sweetener that adds depth to the flavor of your bagels. Brown sugar also helps to tenderize the dough and provides food for the yeast, promoting a better rise.

5. Salt: While it may seem counterintuitive, salt is essential in bread making. It enhances the flavor of the dough and helps to regulate yeast activity, ensuring that the dough rises properly without becoming overly fermented.

6. Ground Cinnamon: The signature spice in cinnamon raisin bagels, ground cinnamon adds warmth and sweetness. It elevates the overall flavor profile, making the bagels aromatic and inviting.

7. Raisins: These dried fruits provide natural sweetness and a chewy texture. They can be added to the dough at the mixing stage, allowing their flavor to infuse throughout the bagel.

8. Honey: Used in the boiling water, honey helps to create a shiny crust while imparting a hint of sweetness. If you prefer, you can substitute it with brown sugar or even agave syrup.

9. Optional Toppings: For an extra touch of flavor, consider sprinkling a mixture of cinnamon and sugar on top of your bagels before baking. This adds a delightful crunch and enhances the sweet aroma of the bagels.

Step-by-Step Guide to Making Cinnamon Raisin Bagels

Preparing the Dough

Now that you have gathered all your ingredients, it’s time to begin the process of making your Easy Cinnamon Raisin Bagels. The first step involves preparing the dough, which is the foundation of your bagel-making adventure.

1. Combine the Dry Ingredients: In a large mixing bowl, start by combining the all-purpose flour, whole wheat flour, brown sugar, salt, and ground cinnamon. Whisk these dry ingredients together until they are well-blended. This step ensures that the cinnamon and sugar are evenly distributed throughout the dough, providing consistent flavor in every bite.

2. Activate the Yeast: In a separate bowl, combine the active dry yeast with warm water (typically around 110°F or 43°C). Allow the yeast to sit for about 5-10 minutes until it becomes frothy. This step indicates that the yeast is active and ready to be incorporated into the dough.

3. Mix in the Wet Ingredients: Once the yeast is activated, pour it into the bowl with the dry ingredients. Add in any additional water required to achieve the right consistency. Use your hands or a wooden spoon to stir the mixture together until a shaggy dough begins to form.

4. Incorporate the Raisins: After the initial mixture is formed, gently fold in the raisins. Ensure they are evenly distributed throughout the dough to create pockets of sweetness.

Kneading Techniques

Kneading is a crucial step in bagel making, as it develops the gluten in the dough, which gives the bagels their characteristic chewy texture. Here’s how to knead your dough effectively:

1. Knead by Hand or with a Mixer: You can choose to knead the dough by hand on a lightly floured surface or use a stand mixer with a dough hook attachment. If kneading by hand, turn the dough out onto a floured surface and begin to push it away from you with the heel of your hand. Fold it back over itself, give it a quarter turn, and repeat. If using a stand mixer, mix on low speed until the dough comes together, then increase to medium speed until it becomes smooth.

2. Know When the Dough is Ready: Knead the dough for about 8-10 minutes, or until it is smooth and elastic. To test if the dough is adequately kneaded, perform the “windowpane test.” Take a small piece of dough and stretch it gently; if it forms a thin membrane without tearing, it’s ready. The dough should also bounce back slightly when pressed with your finger.

3. Form into a Ball: Once kneaded, shape the dough into a ball and place it in a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place until it doubles in size, typically about 1-2 hours.

As you embark on this journey of bagel making, remember that the key to achieving perfect cinnamon raisin bagels lies in patience and attention to detail. The process may seem daunting at first, but with practice, you will find joy in creating these delightful baked goods from scratch. In the next part of this guide, we will explore the crucial steps of shaping, boiling, and baking your bagels to perfection. Stay tuned for the continuation of this delicious adventure!

Bagels have long been a beloved staple in many cultures, celebrated for their chewy texture and versatility as a breakfast or snack option. From the classic plain bagel to more adventurous flavor combinations, these round delights can cater to a wide variety of taste preferences. Among the myriad of bagel varieties, cinnamon raisin bagels stand out with their sweet and aromatic flavor profile. The warm notes of cinnamon, combined with the chewy goodness of raisins, create a delightful treat that pairs perfectly with cream cheese, butter, or simply enjoyed on their own.

Incorporating Raisins into the Dough

Adding raisins to your cinnamon raisin bagel dough not only infuses sweetness but also brings a delightful chewiness to each bite. To ensure that the raisins are evenly distributed without compromising the dough’s integrity, begin by lightly coating the raisins in a bit of flour. This simple trick helps prevent them from clumping together and sinking to the bottom of the dough.

Once your dough is mixed and has reached the appropriate consistency, gently knead it for a few minutes until it becomes smooth and elastic. After this initial kneading, flatten the dough slightly and sprinkle the flour-coated raisins evenly over the surface. Fold the dough over the raisins and knead gently again until the raisins are well-distributed throughout the dough. This method minimizes the risk of damaging the dough structure, ensuring that your bagels maintain a light and airy texture.

First Rise: Creating the Perfect Environment

The first rise is a crucial step in bagel-making, allowing the yeast to work its magic and the dough to develop flavor and structure. For optimal results, create a warm, draft-free environment for the dough to rise. A temperature range of 75°F to 85°F (24°C to 29°C) is ideal. If your kitchen is cooler, consider placing the dough in an unheated oven with the light on or near a warm, sunny window.

Allow the dough to rise until it has doubled in size, which typically takes about 1 to 1.5 hours. Keep an eye out for signs that the dough has properly risen: it should feel puffy and light to the touch, and when you gently press a finger into the surface, it should leave an indentation that does not spring back immediately.

Shaping Your Bagels

Once the dough has risen to perfection, it’s time to shape your bagels. Begin by dividing the dough into 8 equal portions for standard-sized bagels. For a more uniform shape, weigh each piece on a kitchen scale—this ensures that your bagels will bake evenly.

To shape the bagels, take one piece of dough and gently flatten it into a disk. Use your thumb to make a hole in the center, then carefully stretch the hole to about 1 to 1.5 inches in diameter. This will create the classic bagel shape. Be cautious not to overwork the dough, as this can lead to tough bagels. Repeat this process with the remaining pieces of dough, ensuring each bagel is similar in size.

Preparing for Boiling the Bagels

Boiling your bagels is an essential step that distinguishes them from regular bread rolls. This process creates a chewy exterior while keeping the inside soft and fluffy. To prepare for boiling, fill a large pot with water and bring it to a rapid boil. For added flavor and shine, stir in 2 tablespoons of honey or sugar into the boiling water. This small step contributes to the bagels’ deliciously sweet crust.

Once the water is boiling, carefully lower the bagels into the water, ensuring not to overcrowd the pot. Boil the bagels for about 30 seconds on each side. This quick boiling time is crucial—too long and the bagels can become dense and heavy. As you boil, keep a slotted spoon or spider tool handy to flip the bagels easily.

The Boiling Process

To ensure a smooth boiling process, gently place the bagels into the boiling water, one or two at a time, depending on the size of your pot. Avoid splashing water to prevent burns. As the bagels float to the surface, let them boil undisturbed for 30 seconds. Use your slotted spoon to flip them over and boil for another 30 seconds.

If you desire a thicker crust, you can boil them for an additional 15-30 seconds on each side. After boiling, use the slotted spoon to transfer the bagels to a wire rack to cool slightly before baking. This cooling period allows excess moisture to escape, which is crucial for achieving the perfect crust.

Baking Your Bagels to Perfection

Preheat your oven to 425°F (220°C) while the bagels are cooling. The right oven temperature is paramount for ensuring a beautifully baked bagel. Once preheated, place the boiled bagels on a baking sheet lined with parchment paper. If you like, you can sprinkle a mixture of cinnamon and sugar on top for an extra flavor boost. To prepare the topping, combine 1 tablespoon of cinnamon with 2 tablespoons of sugar in a small bowl, and generously dust the mixture over each bagel.

Bake the bagels for about 20-25 minutes, or until they are golden brown. Keep an eye on them during the last few minutes of baking—bagels can quickly go from perfectly baked to overdone. A golden-brown color with a slightly shiny surface is your cue that they are done.

Cooling and Serving Suggestions

After baking, remove the bagels from the oven and let them cool on a wire rack. This cooling step is crucial; slicing into warm bagels can result in a gummy texture. Allow them to cool for at least 15-20 minutes before slicing.

When it comes to serving, the possibilities are endless. Spread cream cheese for a classic pairing, or slather on butter for a rich, comforting treat. For a unique twist, try adding honey or fruit preserves. You can also enjoy your cinnamon raisin bagels plain, appreciating the warm, sweet flavors of the bagels themselves.

If you have any leftovers, store them in a sealed plastic bag or an airtight container at room temperature for up to 3 days. For longer storage, consider freezing the bagels. Simply place them in a freezer-safe bag, and they will keep for up to 3 months. To enjoy, just toast them straight from the freezer.

Conclusion

Making homemade cinnamon raisin bagels is a rewarding experience that fills your kitchen with a delightful aroma and results in a delicious treat that far surpasses store-bought options. The joy of kneading dough, watching it rise, and ultimately enjoying the fruits of your labor is unparalleled.

Feel free to experiment with the recipe—try adding different spices, nuts, or even chocolate chips for a unique twist. The satisfaction of creating your own baked goods is truly special, so gather your ingredients, roll up your sleeves, and enjoy the process of making these scrumptious bagels at home. Whether for breakfast, brunch, or a snack, your homemade cinnamon raisin bagels are sure to impress!

Bagels have long been a beloved staple in many cultures, celebrated for their chewy texture and versatility as a breakfast or snack option. From the classic plain bagel to more adventurous flavor combinations, these round delights can cater to a wide variety of taste preferences. Among the myriad of bagel varieties, cinnamon raisin bagels stand out with their sweet and aromatic flavor profile. The warm notes of cinnamon, combined with the chewy goodness of raisins, create a delightful treat that pairs perfectly with cream cheese, butter, or simply enjoyed on their own.

Easy Cinnamon Raisin Bagel Recipe

Indulge in the comforting flavors of homemade cinnamon raisin bagels with this easy recipe! Combining all-purpose and whole wheat flour, active dry yeast, brown sugar, and a hint of cinnamon, these bagels are chewy, delicious, and perfect for breakfast or a snack. Boiled for that classic bagel texture and topped with optional cinnamon sugar, they’re simply irresistible. Enjoy them toasted with cream cheese or your favorite spread! Perfect for sharing or a delightful treat for yourself.

Ingredients
  

2 cups all-purpose flour

1 cup whole wheat flour

1 packet (2 ¼ tsp) active dry yeast

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup warm water (about 110°F/43°C)

1 cup raisins (or sultanas)

1 tablespoon honey (for boiling)

Optional: additional cinnamon and sugar for topping

Instructions
 

Prepare the Dough: In a large mixing bowl, combine both flours, yeast, brown sugar, salt, and ground cinnamon. Mix well.

    Add Warm Water: Gradually add warm water to the dry ingredients, mixing with a wooden spoon or your hands until a rough dough forms.

      Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.

        Incorporate Raisins: Flatten the dough and sprinkle in the raisins. Fold the dough over and knead gently until the raisins are evenly distributed.

          First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

            Shape Bagels: Once risen, punch down the dough to release any air. Divide it into 8 equal pieces. Roll each piece into a ball and then poke a hole in the center with your finger, stretching it to form a bagel shape.

              Prepare for Boiling: In a large pot, bring water to a gentle boil. Add honey to the water. This will give the bagels a nice finish.

                Boil the Bagels: Carefully drop the bagels into the boiling water, cooking for about 1 minute on each side. Use a slotted spoon to remove them and place them on a baking sheet lined with parchment paper.

                  Preheat Oven: Preheat your oven to 425°F (220°C).

                    Optional Topping: If desired, mix some cinnamon and sugar in a small bowl. Brush the tops of the boiled bagels with a little water and sprinkle with the cinnamon sugar mixture.

                      Bake the Bagels: Bake in the preheated oven for about 20-25 minutes, or until golden brown and cooked through.

                        Cool and Enjoy: Allow the bagels to cool on a wire rack for a few minutes before slicing them in half. Enjoy toasted with cream cheese, butter, or your favorite toppings.

                          Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8 bagels

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