A Tradition in Family Baking

Cinnamon Raisin Bagels

Cinnamon Raisin Bagels
These homemade cinnamon raisin bagels are a delicious way to start the day.

  • 13 ounces (about 3 cups) Bread Flour
  • 1 tsp Sea Salt
  • 1+1/2 TBSP Cinnamon
  • 2+1/4 tsp (one packet) Red Star Active Dry Yeast
  • 1 cup Warm Water (110-115F)
  • 3 TBSP Brown Sugar, divided
  • ⅔ cup Seedless Raisins
  1. Recipe created by Savory Simple.

  2. Whisk/sift together the flour, salt and cinnamon.

  3. In the bowl of a stand mixer, whisk together the Red Star Yeast, water and 2 tablespoons sugar. Allow it to proof for 5 minutes.

  4. Add the flour mixture to the stand mixer. Mix on low speed for 5 minutes and then turn the speed up to medium and allow it to mix for an additional minute.

  5. Remove the bowl from the stand mixer and gradually knead in the raisins by hand, a few at a time. Use your fingers to separate any clumps and disperse them evenly.

  6. Form the dough into a ball and place in a large, lightly greased bowl. Cover and allow the dough to double in size, approximately 1 hour. Remove the dough and punch it down.

  7. Lightly grease a baking sheet. Using a kitchen scale, measure out 3 ounce balls. If you don't have a scale, divide the dough into 8 equal pieces. Roll each ball into a 5-inch log. Join the ends and very firmly pinch them together. There will be approximately 1 additional ounce that can be rolled into a bite sized “chef’s” bagel. Once all of the bagels are rolled out, cover and let them rest for an additional 20 minutes.

  8. Preheat the oven to 400°F and bring a large pot of water to a boil with the remaining sugar. Grease a baking sheet and set aside.

  9. In batches, boil the bagels for 30 seconds per side.

  10. Remove the bagels with a slotted spoon and place them on the prepared sheet tray. Bake for 12 minutes, flip, and bake for an additional 12 minutes. Allow to cool before serving.


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