Monday, February 27, 2012

Cinnamon Raisin Bagels

So I have to admit, I was pretty impressed with myself when I tasted these bagels! They are AWESOME!

My boyfriend and I were picking up a few things at the grocery store today, and as usual, he threw some bagels in the basket. I decided that I was going to make bagels and put them back on the shelf. I am so happy that I decided to try these! I cant wait to try some different flavors!

These are definitely a must try if you love bagels as much as we do!

Adapted from

1 cup raisins
1 1/2 cups lukewarm water
1/4 cup packed light brown sugar
2 tablespoons honey
4 teaspoons active dry yeast
1 tablespoon canola oil
1 1/4 cups whole-wheat flour, or white whole-wheat flour
4 teaspoons ground cinnamon
1 tablespoon kosher salt
3-4 cups bread flour
1 large egg white, lightly beaten

6 quarts water
2 tablespoons packed light brown sugar


1.Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes. Drain and blot dry with a paper towel.

2.Whisk lukewarm water, 1/4 cup brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. Stir in whole-wheat flour, cinnamon, salt and the raisins. Stir in enough of the bread flour to make a soft dough, about 21/2 cups.

3.Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a clean cloth and let rest for 10 minutes.

4.Divide the dough into 12 pieces. Roll each piece into a 10-inch-long rope. Form bagels by overlapping the ends by 1 inch. Pinch together firmly. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.

5.To kettle & bake bagels: Preheat oven to 450°F. Line 1 large or 2 small baking sheets with parchment paper. Bring 6 quarts water and 2 tablespoons brown sugar to a boil in a large pot.

6.Slip several risen bagels at a time into the pot"the water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Remove the bagels with a slotted spoon and drain on a clean kitchen towel; place on the prepared baking sheet(s). Brush with egg white.

7.Place the bagels in the oven, reduce heat to 425° and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.

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