Easy Homemade Cinnamon Raisin Bagels
These Easy Homemade Cinnamon Raisin Bagels are delightfully chewy with warm cinnamon and sweet raisins, perfect for breakfast or brunch!
Equipment
- Mixing Bowl
- Wooden Spoon
- Measuring cups and spoons
- Clean countertop or work surface
- Baking Sheet
- Pot for boiling
- Slotted Spoon
Ingredients
- 1 cup warm water about 125°F
- 1 tablespoon granulated sugar to help the yeast activate
- 2 teaspoons instant or active dry yeast (one 1/4-ounce packet)
- 2 cups bread flour plus more as needed for dusting
- Pinch of salt optional and to taste
- 1 tablespoon ground cinnamon or to taste
- 1/2 cup raisins for sweetness and texture
- Water for boiling
- 2 tablespoons yellow cornmeal for sprinkling on baking trays, optional but recommended
Instructions
Step 1: Prepare the Dough
- In a mixing bowl, combine the warm water and granulated sugar. Stir gently until the sugar dissolves. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
Step 2: Mix in the Dry Ingredients
- Once the yeast mixture is bubbly, add the bread flour, salt (if using), cinnamon, and raisins to the bowl. Stir with a wooden spoon until a shaggy dough forms. Add more flour if too sticky.
Step 3: Knead the Dough
- Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour if sticky.
Step 4: First Rise
- Place the kneaded dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot until doubled in size, about 1 hour.
Step 5: Shape the Bagels
- Punch down the dough, divide into 8 pieces, roll each into a ball, then poke a hole through the center to form bagels.
Step 6: Second Rise
- Place shaped bagels on parchment-lined baking sheet, cover with a towel, and let rest for 30 minutes.
Step 7: Boil the Bagels
- Bring a large pot of water to boil. Optionally add sugar. Boil bagels a few at a time for 1-2 minutes per side.
Step 8: Bake the Bagels
- Preheat oven to 425°F (220°C). Place boiled bagels on baking sheet sprinkled with cornmeal. Bake 20-25 minutes until golden brown.
Step 9: Cool and Enjoy
- Transfer baked bagels to wire rack to cool. Slice, toast if desired, and enjoy with cream cheese or favorite spread.
Notes
- Use bread flour for the best chewy texture, but all-purpose flour can be substituted if needed.
- Boiling the bagels is essential for their classic chewy crust; don’t skip this step.
- These bagels freeze well; store in an airtight bag for up to 3 months and toast from frozen.