Cinnamon Raisin Bagels

5 from 1 vote

Cinnamon Raisin Bagels

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, they bring cosy, bakery-fresh flavour to your kitchen!

Prep Time45

Cook Time25

Rise Time1 30

Total Time2 40

Course: Bread

Cuisine: American

Keyword: bagels, cinnamon, raisin

Servings: bagels

Calories: 469kcal

Author: Marsha

Ingredients

1 ¼ cups (300ml) water warmed to 43C/110F
2 ¼ teaspoons (7g) or 1 sachet dry active yeast
1 tablespoon light brown sugar
4 cups (500g) bread flour plus extra for kneading
2 teaspoons ground cinnamon
½ teaspoon mixed spice
¼ teaspoon ground nutmeg
1 teaspoon salt
½ cup (75g) raisins
2 tablespoons golden syrup, maple syrup, or honey
1 egg white beaten with 1 tablespoon water

Instructions

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.
In a large mixing bowl, whisk together the flour, spices, and salt. Add in the raisins.
Add the yeast mixture and mix until you get a rough dough.
Transfer the dough to a lightly floured surface and knead for about 10 minutes, adding flour when needed until smooth, elastic, and barely tacky.
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.
TIP: Preheat the oven to 43C/110F. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.
Line 2 large baking trays with parchment paper, grease them very lightly with oil, and set aside.
Once the dough has doubled in size, gently deflate with your fist and transfer to a clean, unfloured surface.
Divide the dough into 8 equal portions (doesn't have to be perfect!) and form each piece into a ball by rolling on the countertop with a cupped hand.
NOTE: As you work with each piece of dough, keep the dough that you’re not working with covered with clingfilm or a tea towel.
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.
Repeat with the remaining dough balls.
Cover the shaped bagels with clingfilm or a tea towel, and allow to rest for 30 minutes.
Preheat the oven to 220C/200C Fan/425F/Gas 7.
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. This helps to easily transfer them to the boiling water without having to handle them.
Line the baking trays with more parchment paper or silicone mats, and set aside.
Drop the bagels in, 2 – 3 at a time (or as many that will comfortably fit), and cook for 1 minute on each side (OR for chewier bagels, 2 minutes on each side).
Place the bagels back onto the prepared baking trays, and brush the tops and sides with the egg wash.
Bake for 20 - 25 minutes, rotating the pan halfway through, until golden brown.
Allow to cool on the baking tray for 20 minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Cover leftover bagels tightly and store at room temperature for 2 - 3 days, or in the fridge for up to 1 week.

Freezing: Baked bagels freeze well for up 3 months. Thaw overnight in the fridge or at room temperature.

Make ahead: Prepare the dough through to step 5, but allow the dough to rise overnight in the fridge instead of in a warm place for 1 hour. In the morning, remove the dough from the fridge and let the dough rise for 1 hour at room temperature. Continue with step 7.

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