Homemade Cinnamon Raisin Bagels, perfect for breakfast or snack. Delicious toasted and so tasty.
I have been a lover of bagels I’m sure since I was born, ok not since I was born but at least since I started working full-time in Toronto.
When I was 17. Once in a while I would go to Druxeys 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?
Thanks to an amazing group of 5 fellow bloggers, we have created our “Make It Happen Blog Hop”. Our first challenge was cooking.
I was to motivate myself to make something that was a bit of a challenge. I chose my favourite, yes bagels, and not just any bagel but “The Bagel”, Cinnamon Raisin Bagels.
These bagels are delicious. They are a 2 day bagel, which means, the dough has to rest in the refrigerator for 12-18 hours.
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.
Homemade Cinnamon Raisin Bagels
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 tablespoon honey 21 grams
- 1 teaspoon yeast 3 grams
- 1 1/2 teaspoons salt 8 1/2 grams
- 1 cup + 2 tablespoons lukewarm water 255 grams
- 3 1/2 cups bread flour 454 grams
- 1 teaspoon vanilla 5 ml
- 1 teaspoon cinnamon 6 grams
- 1/4 cup raisins (plump them up by letting them sit in hot warm for 10-15 minutes, drain) 40 grams
Instructions
- 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 stiff.
- Remove 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 overnight 12-18 hours.
- Remove from fridge and let sit for 1 hour.
- 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. Let cool. Enjoy!
Nutrition
This post is part of the “Make It Happen” blog series. Every month, myself and
some other bloggers challenge ourselves to try something we have never done
before and Make It Happen! We are excited to be on this journey together so
please check out their posts below!
Making French Croissants | Lauren Caris Cooks
St. Louis Food Challenge | Our Good Life
Cinnamon Raisin Bagels | An Italian In My Kitchen
Spanish Seafood Paella | Tikkido
Grilled Margherita Pizza | Practical Mommy
Fluffy Snickerdoodles | Mom Home Guide
- The Homemade Bagels were adapted from the cookbook “The New Best Recipe”.
melamaw says
Flavor of recipe was good. I doubled the amount of cinnamon and raisins. The bagels were a little small for me so I recommend making a smaller number of bagels per batch (maybe 5-6 instead of 7).
Rosemary says
Hi Melamaw, thanks glad you enjoyed them.
collene says
My hubby loves cinnamon raisin bagels so I figured I would give this recipe a try. we go through 3 pks a day can this be frozen if he likes it? so I can make it in bulk?
Rosemary says
Hi Collene, wow that’s a lot of bagels, but I can understand I love Cinnamon bagels too. And you can double the recipe. Let me know how it goes. Have a great weekend.
Juliette says
Can you double recipe
Rosemary says
Hi Juliette, I have never doubled this recipe but apparently you should have no trouble doubling a yeast bread recipe. Hope this helps.
Sars says
IS the dough suppose to be crumbly? Mine never formed a ball and i followed recipe exactly.
Rosemary says
Hi Sars, sorry to hear that, no it should be a compact dough. Are you sure you used enough water?
Cinnamon Zone says
These bagels look amazing with their shiny brown outsides dotted with raisins. The ingredients are easy to find and it is definitely worth the effort to be able to have home made bagels for breakfast or a snack.
Rosemary says
Thanks so much, and yes they are really good.
Valencia says
Do I have to wait 12hrs to make them
Rosemary says
Hi Valencia yes you do unfortunately, but they are worth it! 🙂
Clarice says
I must say, I was hesitant about how they were going to look and taste with such a small amount of yeast. Getting all the dough into one ball by hand (alas, I do not own a standing mixer yet–I’m holding out for my future wedding registry) was no easy feat. I ended up adding a splash of extra water. They didn’t seem to rise much, but they were very easy to form into shape and boiling them was simple. I’ve attempted bagels in the past and they’d always fall apart in the water bath. But alas, these babies were perfect coming out of the oven. Just the right amount of chew and crunch on the outside. Definitely a repeat recipe 🙂
Rosemary says
Hi Clarice, so glad you liked them, yes bagels are strange, but soooo good. A stand up mixer is a great investment but to tell the truth I like getting my hands in there when making a yeast dough. 🙂 Have a great week, and congrats on your wedding.
patisseriemakesperfect says
These bagels look amazing. I shall definitely have to try these. #TryABiteTuesday
Dana @ FoodieGoesHealthy says
I’m super excited to try your bagel recipe. These look so professional. I used to make bagels with my grandma, but I don’t have her recipe. Now I’ll try these with my kids. They’ll go crazy.
Rosemary says
Hi Dana, thanks, let me know how it goes.
clavdiapclaudia | Gourmet Project says
I must try them asap! thanks for sharing!
MomHomeGuide says
Glad to be participating in this blog hop with you! These bagels look delicious! I will have to try your recipe — my kids love bagels!
Marisa Franca @ All Our Way says
We’ve been making homemade bagels for years. Our recipe is a one day procedure but it also makes the most amazing bagels!! We’ve added different kinds of dried fruit to it and one time experimented with fresh blueberries. The fresh fruit was a little difficult to work with. Nothing like a homemade bagel for breakfast! Good job!!
Terri Oliver Steffes says
Oh. yum. These look amazing! I bet the cinnamon smell was fabulous.
amindfullmom says
I used to visit Toronto all the time to see family but never stopped in at the bagel place you mentioned–it is a shame, because I LOVE bagels. Must make these!