Cinnamon Raisin Bagels
These homemade bagels are a delicious way to start the day.
Yield: 8 bagels
- 13 ounces (about 3 cups) bread flour
- 1 tsp sea salt
- 1½ Tbsp cinnamon
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
- 1 cup warm water (110-115F)
- 3 Tbsp brown sugar, divided
- ⅔ cup seedless raisins
- In a medium bowl, whisk or sift together the flour, salt and cinnamon.
- In the bowl of a stand mixer, whisk together the yeast, warm water and 2 tablespoons brown sugar. Allow it to proof for 5 minutes.
- 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.
- 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.
- 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.
- Lightly grease a baking sheet. Using a kitchen scale, measure out 3-ounce dough 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.
- Preheat the oven to 400°F. Bring a large pot of water to a boil, stir in remaining 1 Tbsp brown sugar. Grease a baking sheet and set aside.
- In small batches, boil the bagels for 30 seconds per side.
- 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.
- Recipe created by Savory Simple.