Homemade Cinnamon Raisin Bagels 🤎
* 2 1/4 cups warm water, not too hot or it will kill the yeast.. I would say 105F-110F
* 1 tbsp active dry yeast
* 4 tsp white sugar or honey
* 5 3/4 cups all purpose flour
* 2 1/4 tsp salt
* 1/2 tbsp cinnamon
* 2 1/2 tbsp brown sugar
* 1/2 cup raisins
Egg Wash
* 1 egg
* 1 tbsp water
Honey Water
* 10 cups water
* 2 tbsp honey
Bake Temperature: 425F
Rise Time: 60-80 minutes
Bake Time: 18 minutes until golden brown
1. In a measuring cup add your water and heat for about 1 minutes and 30 seconds. You want your water to be warm but not too hot. About 105F-110F.
2. Once your water is at a decent temperature, add your yeast and sugar. Cover and let proof/ foam up for a couple minutes.
3. To a bowl, add your dry ingredients. Flour, salt, cinnamon, sugar, and raisins. Mix and set aside.
4. Once your yeast has proofed, pour into your dry ingredients and mix until a shaggy dough forms.
5. Lightly flour a flat surface so your dough does not stick.
6. Drop your dough onto your surface and knead for 10 minutes until a dough ball forms.
7. Place in a greased bowl and cover with a kitchen towel for 60-80 minute until your dough doubles in size.
8. While that’s rising, line your two baking sheets.
9. In a pot add your water and honey.
10. When your dough has doubled in size, put the air/gasses out.
11. Bring your pot of water to a rolling boil.
12. Drop your dough onto a lightly floured flat surface and cut into 12 pieces.
13. Form dough balls. Using your ring finger and index finger and poke a hole in the middle. Move your hole around to form your bagel.
14. Once each bagel is formed. Let rest for about 5 minutes.
15. After rested, place into boiling water cooking them on each side for 1 minute.
16. Once done, place each bagel on baking sheets. 6 bagels per baking sheet
17. Make your egg wash.
18. Brush on top of each bagel and sprinkle more cinnamon on top.
19. Bake at 425F for 18 minutes until your bagels are golden brown on top.
20. Take out and enjoy with your favorite cream cheese spread.
Storage:
* Up to 2 days at room temperature in an airtight container.
* Up 3-4 months in the freezer in airtight container or ziplock bags. Make sure to pre slice them before placing in freezer.
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Okay, so like many of you, I was absolutely obsessed with Trader Joe's Cinnamon Raisin Bagels. There was just something about that perfect balance of sweet cinnamon, plump raisins, and that classic chewy texture that kept me coming back for more. But then, I thought, 'What if I could make them even better at home?' And let me tell you, after several attempts, I finally landed on this recipe, and it’s a game-changer. It not only satisfies my craving for that distinct Trader Joe's taste but adds the incredible warmth and freshness that only homemade can offer. One of the things I truly appreciate about making these yourself is the control. You can load up on raisins if you're a super-fan, or adjust the cinnamon to your liking. The process might seem a little daunting at first, especially if you're new to baking with yeast, but trust me, it’s incredibly rewarding. I’ve learned that patiently proofing your yeast is the first key to success – it ensures your dough will rise beautifully. And don't skip that kneading for 10 minutes! It's not just a workout; it develops the gluten, giving your bagels that essential chewiness that makes them so satisfying. Watching the dough rise until doubled in size is always the most magical part for me. Another secret to achieving that authentic bagel texture, just like the ones you find at Trader Joe's (or even a local bakery!), is the boiling water bath. It gelatinizes the starch on the outside of the bagel, giving it that wonderfully glossy, slightly crisp crust while keeping the inside soft and chewy. Don't rush this step; a minute on each side is perfect. After their hot tub dip, brushing them with an egg wash and a final sprinkle of cinnamon before they hit the oven helps them achieve that gorgeous golden brown finish. For an extra touch, I sometimes add a tiny pinch of nutmeg to the cinnamon mix for a deeper spice profile, or even a sprinkle of turbinado sugar on top along with the cinnamon for a delightful crunch. Remember not to overcrowd your pot when boiling the bagels; they need space to circulate for an even cook. And if you're feeling adventurous, a cream cheese schmear with a touch of honey or a sprinkle of chopped walnuts takes these to another level. Seriously, you'll impress yourself and anyone you share them with! I promise, once you pull these warm, fragrant bagels out of your oven, slather one with some cream cheese, you'll understand why I rarely buy store-bought anymore. They’re fantastic for weekend breakfasts, and they freeze beautifully too, so you can always have a stash ready for those spontaneous bagel cravings. Give this recipe a try; you might just find your new favorite homemade treat that rivals (or even surpasses!) your beloved Trader Joe's version!