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?
How to store them
Baked and cooled bagels should be stored at room temperature in an airtight bag. They will last up to 4-5 days but are better if eaten within two days, as they can get stale and dry out.
How to freeze them
There are 2 ways to freeze them, when they are baked and completely cool, place in a freezer safe bag and put in the freezer, they will last up to three months in the freezer.
Or you can freeze them after they have risen in the fridge, but before they are boiled. Freeze them on a cookie sheet until firm then move to a freezer safe bag or container. When ready to make, let them thaw or almost completely thawed, boil and bake.
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!
Notes
Nutrition
Updated from July 6, 2015.
The Homemade Bagels were adapted from the cookbook “The New Best Recipe”.
Eliza says
If I wanted to freeze these bagels, could I parbake them, freeze them, and then finish in the oven when I’m ready to eat? If so, how long for the parbake and later bake?
Rosemary says
Hi Eliza, I have discovered that the best way to freeze them is after they have been baked and are completely cool, you can then thaw them at room temperature and warm them in the oven. Hope this helps.
Carla says
I don’t a mixer would the texture n end resulte change massively?
Rosemary says
Hi Carla, no it shouldn’t you can knead it by hand it will just take a little longer. Let me know how it goes.
Char Hill says
This is the best bagel recipe I have used. I have used the dough recipe without the cinnamon and raisins and made everything bagels and cheddar cheese bagels.
Rosemary says
Hi Char, thanks so much, glad you like the bagels and good to know you use it as a basic recipe. Take care.
Carmen says
My bagels came out amazing! Thank you for this recipe!
Rosemary says
Hi Carmen, thanks so much, so glad you liked them. Take care.