✨ Cinnamon Raisin Bagel Recipe ✨
If I can convince you to make one thing homemade, this would totally be it! Especially if you have a bread machine you set the ingredients in the machine, put it on dough setting, and most of the work is done for you!!!
Ingredients:
• 1½ cups warm water (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• 4 cups bread flour (plus more for dusting)
• 1½ teaspoons salt
• 1 tablespoon sugar
• 1 cup raisins
• 2 tablespoons cinnamon
For the boiling water
• Large pot of water
• 2 tablespoons barley malt syrup or honey
Directions
- In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy. Add flour, salt, sugar, raisins, and cinnamon. Mix until a stiff dough forms. Knead on a floured surface for 8–10 minutes until smooth and firm.
- Place dough in a lightly oiled bowl, cover, and let rise for 60–90 minutes, or until doubled in size. Punch down dough and divide into 8 equal pieces. Roll each into a ball, poke a hole in the center, and gently stretch to form bagels.
- Place shaped bagels on a parchment-lined baking sheet. Preheat oven to 450°F (230°C). Bring a large pot of water to a boil and add barley malt syrup (or honey) and sugar. Boil bagels 30–45 seconds per side, then remove and drain.
- Place bagels back on baking sheet. Bake for 18–22 minutes until deep golden brown.
Making cinnamon raisin bagels at home can be incredibly rewarding, especially when you use a bread machine to simplify the dough preparation. Using warm water at about 110°F is essential to activate the yeast properly, ensuring your dough rises well. Combining the right amounts of bread flour and cinnamon along with a cup of plump raisins infuses the bagels with a delightful mix of flavors. One tip is to make sure the dough is stiff and smooth by kneading it well on a floured surface for about 8–10 minutes. This helps develop gluten, giving bagels their characteristic chewiness. When shaping the bagels, gently stretching the hole to about 2–3 inches prevents them from closing during boiling and baking. Boiling the bagels briefly in water with barley malt syrup or honey not only gives them a glossy crust but also enhances their sweetness and caramelization during baking. The boiling time of 30–45 seconds per side is key — too short and the bagels won’t form a proper crust; too long and they may become dense. Baking at 450°F for around 20 minutes until golden brown ensures a perfect balance of a chewy interior and a crispy exterior. Fresh homemade bagels can be enjoyed plain, toasted with cream cheese, or as a base for sandwiches. From my experience, making cinnamon raisin bagels at home brought a cozy, nostalgic feeling of a bakery right into my kitchen. The aroma of cinnamon and baked bread filling my home was delightful. Plus, customizing the sweetness and density was a wonderful bonus compared to store-bought options. I highly recommend using malt syrup if available, as it really elevates the authentic bagel flavor and texture. Overall, this recipe is ideal for anyone looking to try a classic bagel with a sweet twist while using a bread machine to save time on dough preparation.
