Cinnamon Raisin Bagels

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These homemade cinnamon raisin bagels are soft, chewy, and lightly sweet with a warm hint of spice. Perfect for toasting, topping, or enjoying on their own!

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In a large measuring jug, stir together the water, yeast, and sugar. Set aside and allow the yeast to foam and bubble up – about 5 minutes.

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In a large mixing bowl, whisk together the flour, spices, and salt. Add in the raisins.

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Add the yeast mixture and mix until you get a rough dough.

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Transfer the dough to a lightly floured surface and knead for about 10 minutes, adding flour when needed until smooth, elastic, and barely tacky.

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Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size.

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Divide the dough into 8 equal portions and form each piece into a ball by rolling on the countertop with a cupped hand.

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Using your finger, make a hole into the centre of each ball and stretch to about ⅓ the diameter of the bagel. Place onto a prepared baking tray.

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Cover the shaped bagels with clingfilm or a tea towel, and allow to rest for 30 minutes.

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Fill a large saucepan with water and stir in the golden syrup. Bring to the boil, then reduce heat to medium-high. Cut the parchment paper so that the bagels are on their own piece of paper.

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Drop the bagels in, 2 – 3 at a time, and cook for 1 minute on each side. Place the bagels back onto the prepared baking trays, and brush the tops and sides with the egg wash.

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Bake for 20 – 25 minutes, rotating the pan halfway through, until golden brown.

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Get the full recipe list and instructions at the link below!

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