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
- 1 tablespoon honey 21 grams
- 1 teaspoon active dry 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
- 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!
The Homemade Bagels were adapted from the cookbook “The New Best Recipe”.