Description
This recipe guides you through creating easy homemade cinnamon raisin bagels with a chewy texture, sweet raisin pockets, and a glossy cinnamon-infused crust. Using high-protein bread flour and a simple yeast fermentation process, these bagels are boiled for the perfect chewy crust before baking to golden perfection.
Ingredients
Scale
Dough
- 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)
Finishing
- 1 egg white, whisked (for brushing)
- Additional brown sugar and ground cinnamon for boiling water
Instructions
- Activate the Yeast: Stir 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 ensures a good rise and prevents any off odors.
- Mix the Dough: In a large bowl, combine 4 cups of bread flour, 1 teaspoon of ground cinnamon, 1 teaspoon of sea salt, and the activated yeast mixture until a shaggy dough forms. Transfer it to a floured surface.
- Knead the Dough: Knead the dough for approximately 8 minutes until it feels supple and smooth, developing the gluten necessary for chewiness.
- Add Raisins: Near the end of kneading, gently press in the soaked and drained raisins to keep them plump and prevent tearing of the dough.
- First Rise: Place the dough in a lightly oiled bowl and cover it. Let it rest at room temperature for about an hour until it doubles in size, showing an enlarged shape and a yeasty aroma.
- Shape the Bagels: Divide the risen dough into 12 equal pieces. Roll each into a tight ball, then poke a finger through the center, twisting gently to form a hole, creating the traditional bagel shape.
- Boil the Bagels: Bring a large pot of water to a gentle simmer, adding a spoonful of brown sugar and a sprinkle of cinnamon. Poach each bagel for 1 minute on each side. This step sets the crust for a chewy interior.
- Brush with Egg White: After boiling, lightly brush each bagel with whisked egg white to promote a glossy finish and even browning.
- Bake: Arrange bagels on a parchment-lined baking sheet and bake in a preheated oven at 425°F (220°C) for about 15 minutes until they turn warm light brown and emit a toasty cinnamon aroma.
Notes
- Soaking the raisins before adding them to the dough keeps them juicy and prevents them from absorbing too much moisture from the dough.
- Boiling the bagels briefly before baking is essential to achieve the signature chewy crust.
- You can add toppings such as coarse sugar or cinnamon sugar before baking for extra flavor and texture.
- Ensure the water temperature for activating yeast is between 105–115°F to avoid killing the yeast.
- Store leftover bagels in an airtight container or freeze them for longer shelf life.
