Nothing like Homemade Bagels and these Cinnamon Raisin Bagels are a must try! Perfect for breakfast or snack. Toasted or plain they will become a family favourite.
I have been a lover of bagels since forever, when I started working full-time in Toronto they were my major food purchase. I would go to Druxey’s and get a large coffee double cream and a double melted cheddar cheese toasted bagel for breakfast. Oh no, now my mouth is watering!
Now whenever I go back to Canada, doesn’t matter who I am staying with, I must have a toasted cinnamon raisin bagel with butter and peanut butter every single morning. Can you tell I can’t find bagels in Italy?
Bread has become the new “in” thing to bake since this whole crappy situation started. But I must say it makes me extremely happy to hear that. For me there is nothing like making and baking your own Homemade Bread. I have said it before and I will say it again, bread making isn’t difficult, it just needs time. And most of that time is spent waiting.
And what better way to start, then with these Homemade Bagels, they are delicious. These are a two day bagel, which means, the dough has to rest in the refrigerator for 12-18 hours.
How to make Homemade Bagels
In a small bowl mix together cinnamon, vanilla and raisins. In a small bowl mix together water and yeast let sit for approximately 5 minutes.In the mixing bowl of a stand up mixer add flour, salt, honey, then add yeast mixture and cinnamon mixture, mix at lowest speed with the dough hook attachment, until dough just starts to come together, approximately 3-4 minutes. Increase speed to medium low and continue for approximately 8-10 minutes until dough is smooth and elastic.Remove dough to a lightly floured flat surface.
Divide into 7 portions. Roll into a ball, cover and let rest for 10 minutes.Form each of the balls into a rope approximately 10 inches (25 centimeters) long and shape into a circle, join the ends.
Dust a large cookie sheet lightly with flour, place rings on sheet, cover tightly with plastic wrap and refrigerate overnight. Remove from fridge and let sit for 1 hour.
Boil the bagels then remove and drain on a wire rack. Place boiled bagels on cookie sheet, brush with beaten egg and bake for approximately 15-20 minutes or until golden.
I must admit I did a lot of research on what produces the best bakery bagel, some bagels can be made same day, some aren’t boiled and some insist on using barley malt syrup.
Needless to say I wouldn’t know where to start looking for that in Italy, but I did discover that the perfect substitute is honey. No problem with finding that.
Why Boil the Bagels?
They are boiled because it helps give bagels that shiny golden crust which they are famous for and also helps them hold their shape while baking. So needless to say boiling is a very important step in making them perfect.
What I loved the most about making these bagels is most of the work was done by my stand up mixer. And I must admit, the amazing smell of cinnamon, don’t you just love it?
One of my favourites. These Homemade Cinnamon Raisin Bagels were enjoyed by all, the Italian was quite impressed, better than a bakery! Enjoy! With peanut butter or without.
Make it Happen - Homemade Cinnamon Raisin Bagels
Ingredients
- 1 teaspoon cinnamon (6 grams)
- 1 teaspoon vanilla (5 ml)
- 1/4 cup raisins (plump them up by letting them sit in hot warm for 10-15 minutes, drain and towel dry) (40 grams)
- 1 teaspoon active dry yeast (3 grams)
- 1 cup + 2 tablespoons lukewarm water (255 grams)
- 3 1/2 cups bread flour (or all purpose) (440 grams)
- 1 1/2 teaspoons salt (8 1/2 grams)
- 1 tablespoon honey (21 grams)
EXTRAS
- 8 cups water (1880 grams)
- 3/4 tablespoon honey
Instructions
- In a small bowl mix together the cinnamon, vanilla and raisins.
- In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes.
- In the mixing bowl of a stand up mixer add the flour, salt and honey, then add the yeast mixture and cinnamon mixture, mix at lowest speed (#1) with the dough hook attachment, until dough just starts to come together, approximately 3-4 minutes. Increase the speed to medium low (#2) and continue for approximately 8-10 minutes, until the dough is smooth and elastic.
- Remove the dough to a lightly floured flat surface and divide into 7 portions. Roll into a ball, cover and let rest for 10 minutes.
- Form each of the balls into a rope approximately 10 inches (25 centimeters) long and shape into a circle, join the ends, (the ends should over lap by about 1 inch (2 1/2 centimeters) (damp the ends with water for them to stick together).
- Dust a large cookie sheet lightly with flour, place rings on sheet, cover tightly with plastic wrap and refrigerate 12-18 hours, overnight.
- Remove from the fridge and let sit for 1 hour at room temperature.
- Pre-heat oven to 420° degrees (210° celsius).
- In a large pot add 8 cups of water and 3/4 tablespoon of honey bring to a boil.
- Add bagel rings 2 or 3 at a time, boil for 60 seconds, turn over and boil for another 60 seconds.
- Remove and drain on a wire rack.
- Place boiled bagels on cookie sheet, brush with beaten egg and bake for approximately 15-20 minutes or until golden, if bagels are not golden underneath, flip over and bake for another 5 minutes. Remove the baked bagels immediately to wire rack to cool. Enjoy!
Video
Notes
Nutrition
Updated from July 6, 2015.
The Homemade Bagels were adapted from the cookbook “The New Best Recipe”.
shl says
I followed this recipe and incorporated a suggestion from another blog to knead the dough in some cinnamon sugar (we like a little more sweetness in the dough), and the bagels turned out really well! I made mini-bagels and followed a reader suggestion to poke a hole through the balls of dough. The next time, I thought I’d try the recipe on the other blog as a comparison and the dough was so, so sticky. Will stick to yours 😎 Thank you!
Rosemary says
Hi Shl, thanks so much, so glad you enjoyed them and thanks for the tips. Take care.
Julia says
Super great recipe ! The bagels were so yummy, great crust and super fluffy on the inside 🙂
Rosemary says
Hi Julia, thanks so much, so glad you enjoyed them.
Ellen says
Delicious! Way better than store-bought!
Rosemary says
Thanks Ellen, so glad you liked them. Take care.
Mary c says
Hi! Can you mix by hand if you don’t have a mixer?
Rosemary says
Hi Mary, yes you can mix by hand, just be sure to it enough until the dough is smooth and elastic, probably about 10-12 minutes. Let me know how it goes.
Kiran says
Thanks for the lovely recipe. I tried it and was initially a bit sceptical but the bagels came out beautifully. I will surely try them again soon.
Rosemary says
Hi Kiran, thanks so much, so glad you enjoyed them. Take care.
Sarah says
That was delicious. I wasn’t sure if 13h in the fridge was enough or if I should have left it longer but I’m really happy with the result ! I might add a bit more cinnamon next time because I really like it ! I only made 6 and had to share with roommates so next time I’ll make double and try and freeze them !!! Thank you for the recipe !
Rosemary says
Hi Sarah, thanks so much, so glad you enjoyed them. Take care.
Bonnie says
I just made these today and they are fantastic. Instead of rolling them into a rope and attaching the ends, I just used my thumb to poke a hole in the ball. They turned out great and I didn’t need to worry about them coming apart. I will definitely make these again! Thanks for the recipe.
Rosemary says
Hi Bonnie, thanks so much, so glad you enjoyed them. And that’s a great idea. Take care.
Deborah says
Your recipe for bagels with the stand mixer is the best and easiest I have ever tried. I will definitely make them again soon. Thanks!
Rosemary says
Thanks Deborah, so glad you liked them. Take care.
Melissa says
Hi there! My bagels are currently in the fridge waiting to be boiled and baked in the morning.
I came back here to see if I had to let them warm up before boiling (which I do) and I just have to say that the new videos that play on most blogs now (in the top right hand corner) are super annoying and frustrating. I tried to close it 3 times without success and kept being taking away from the recipe I was trying to read.
Unfortunately I’ve been noticing this trend on lots of blogs and it’s leading me to choose paper cookbooks more often.
Anyways- I have never been a fan of honey so I subbed maple syrup for honey and I’m excited to see the results. Thanks for sharing this recipe- the dough smells amazing and my husband can’t wait for breakfast.
Alice says
Hi, I haven’t tried recipe yet, question- is the honey replacing baking soda in the boiling water? Other recipes I saw had baking soda in the water. Thx
Rosemary says
Hi Alice, yes it is replacing the baking soda. I hope you enjoy it. Take care.
JJWK says
I’ve tried making this this weekend and I love it so much. Simple and Delicious! Thank you so much for the recipe.
Rosemary says
Thanks JJWK glad you like them.
Lynne says
I don’t have a stand-up mixer. Do you have a version of this recipe to be made by hand?
Rosemary says
Hi Lynne, then you can just knead the bread by hand until smooth and elastic, about 10-12 minutes, then just continue with the rest of the recipe.