Cinnamon raisin bagels is a classic partner for your morning coffee. Though bagels may be a tad more difficult to make than other bread, making you want to buy some over the pastry store, still it’s worth a try. With the right ingredients, a little bit of passion and adherence to the following directions, you might just be surprised to see the hidden pâtissier in you.Cinnamon Raisin Bagels with morning
Cinnamon Raisin Bagels Recipe
Cinnamon Raisin Bagels
Ingredients
For the dough:
- 2 cups brown rice flour
- ⅓ + ½ cup tapioca starch a.k.a. tapioca flour
- ⅔ cup potato starch
- ½ cup millet flour
- 1 tbsp. active dry yeast
- 2 tsp. xanthan gum
- 2 tbsp. light brown sugar packed
- 2 large whole eggs plus two egg yolks (reserve the whites for brushing)
- 1 tbsp. cinnamon
- ¾ cup raisins
- 1 tsp. grape seed or canola oil
- 1 cup warm water prepare extra for adjustments
- 1½ tsp. kosher salt
To finish:
- 1½ quarts water
- ¼ cup Granulated sugar
- 1 tbsp. baking soda
- Reserved egg whites lightly beaten (see eggs under ingredients)
Instructions
- Cinnamon Raisin Bagels
- Prepare baking sheet by lining it with silicon baking sheet or slightly oiled parchment paper.
- Mix in all the dry ingredients into a bowl of a stand mixer.
- Attach paddle and slowly incorporate ingredients until they are well distributed. This should be accomplished within half minute and then you can set aside the mixture.
- Whisk together the eggs, additional yolks, water and oil into a small bowl.
- Mix in the wet ingredients into the dry mixture and mix using speed of medium-high of stand mixer for about 2 minutes. The result should be slightly sticky dough and not a dry one. If it becomes too dry, adjust by adding 1 tablespoon of water at a time.
- Stop the mixer and add the raisins and cinnamon. Adjust the speed into medium and mix until the ingredients are evenly blended together.
- Next, dust your counter with tapioca starch sparingly.
- Measure your dough into approximately ½ cup portions and roll each on the counter using your hands. You should be able to make a smooth ball.
- Place the ball on the counter and with your thumb, punch a hole right at the center. Do this step to the remaining balls until they are all ready.
- Arrange the bagels into the baking sheet and press each of them slightly.
- Cover the bagels with oiled plastic wrap slightly and allow them to rise in a warm place. This should take around 1 hour and 15 minutes up to 1.5 hours. By then, they should be double in size.
- Preheat oven into 450-degree Fahrenheit and bring a large pot of water into a boil.
- Mix in sugar and baking soda into the water and proceed into dropping about 2-3 bagels into the pot. Boil them for about half a minute, flipping about half way through.
- Remove the bagels using a slotted spoon and drain.
- Bring them back onto the baking sheet and slightly brush the tops with the excess egg whites.
- Place the sheet on the center rack of the oven and bake the bagesl for about 5 minutes in 450-degree temperature. After that, reduce the heat into 425 and bake for another 15-20 minutes until they achieve the golden brown tan.
- Remove the bagels and let them cool before serving.
Video
Notes
Cinnamon Raisin Bagels simple method
If you want the bread puffier and softer until the next day, you should boil them longer than the recommended time. If you want, you can also put some toppings before baking the bagels.Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Baking in an Oven
To create delicious homemade bagels, begin by following the initial steps of the recipe to prepare the bagel dough, allowing it to rise until doubled in size. Once risen, punch down the dough and divide it into equal portions. Shape each portion into a smooth ball, poking a hole in the center with your finger to form the classic bagel shape. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, lightly dusting it with cornmeal for that distinctive texture and to prevent sticking.
While the oven is preheating, bring a large pot of water to a gentle boil. Once boiling, reduce the heat to maintain a simmer. Lower each bagel into the simmering water, boiling for about 1-2 minutes on each side. Use a slotted spoon to transfer the boiled bagels onto a clean kitchen towel to remove excess moisture.
Place the boiled bagels on the prepared baking sheet. Brush the tops with a lightly beaten egg white for a shiny finish, and optionally, sprinkle with additional cinnamon sugar, chopped nuts, or seeds for added flavor and texture.
Bake the bagels in the preheated oven for 20-25 minutes, until they achieve a golden brown color with a slightly crisp crust. To check for doneness, tap the bottom of a bagel – it should sound hollow. Allow the freshly baked bagels to cool on a wire rack for a few minutes before serving. These homemade bagels boast a delightful contrast of a crisp crust and a tender, chewy interior, offering a satisfying treat for any occasion.
Tips for making Cinnamon Raisin Bagels
Cooking Tips
Choosing quality flour is the cornerstone – it’s the canvas where your masterpiece will take shape. Whole wheat can be mixed with all-purpose for those seeking a heartier texture, but a strong bread flour traditionally gives bagels their characteristic chew.
Let us not forget the raisins, those little gems that stud our bagels with bursts of sweetness. Ensure they are plump and juicy; if they’ve turned a bit dry, a loving soak in warm water or orange juice revives them, marrying well with the rest of our ingredients.
Cinnamon – oh, how this spice sings within the dough! Here’s my heartfelt advice: be generous yet gentle with cinnamon; its presence should be a harmonious hum throughout each bite, not an overpowering anthem.
Kneading the dough requires patience, a gentle touch, and an intimate connection with every fold and press. Your hands are instruments of love here, inviting gluten strands to dance together, forming a strong, elastic network. Watching the dough transform under your care is nothing short of magic.
When it comes to boiling the bagels, a touch of honey or malt syrup in the water imparts a subtle sweetness and sheen, whispering hints of care and attention to detail into each bagel’s crust.
Baking should be approached with delicate anticipation. As the bagels swell and brown in the oven, their aroma is a prelude to joy. Adjust the baking time and temperature until you discover the perfect marriage of crunch and tenderness – a personal quest that will lead to several tastings, which, honestly, is part of the joyous experience.
In your toppings and spreads, think of complementarity. Cream cheese or a touch of butter allows the flavors of the bagel itself to be the heroes, with accents from any additions elevating but never overshadowing.
Throughout the making of Cinnamon Raisin Bagels, let there be laughter, let there be experiments, and above all, let there be passion. This isn’t just about following steps; it’s about pouring bits of your soul into the art of creation and reveling in the simple act of baking.
Serving Suggestions
Starting with a beverage, a cup of Soy Milk or Hemp Milk can offer a smooth, mild addition to the palate. Their plant-based sweetness supports the warming cinnamon tones while contrastingly creamy with the bagel’s chewiness.
For those who desire a richer complement, a dish like Egg Salad provides a savory counterbalance to the sweet bagels. The creamy texture and comforting profile can make for a heartier meal when served alongside the cinnamon raisin delights.
In a twist of tradition, consider pairing these bagels with a side of Dashi Eggs. This Japanese preparation adds a sweet and umami soy flavor to soft, delicate eggs, offering a savory-sweet medley to the meal that honors both complexity and simplicity.
For a dessert option, serving Sweet Mochi after the Cinnamon Raisin Bagels can continue the theme of subtle sweetness. The soft, sticky rice cake filled with sweet bean paste can be a pleasing finish to a bagel-centered gathering.
Lastly, if you prefer enjoying your bagels in a more relaxed ambiance, an Irish Coffee can be a perfect pair. The strong coffee laced with whiskey and capped with cream is sure to bring out the depth of the cinnamon and the sweetness of the raisins in the bagel.
Frequently Asked Questions about Cinnamon Raisin Bagels
- Can I Freeze the Bagels? Yes, you can freeze Cinnamon Raisin Bagels. Once they cool completely, wrap them individually in plastic wrap and store them in a freezer-safe bag. To enjoy, simply thaw and toast.
- Can I Use Other Dried Fruits? Certainly! While raisins are classic, you can experiment with other dried fruits like cranberries, currants, or chopped apricots for unique flavors.
- How Do I Store Leftover Bagels? Store leftover bagels in an airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze them.
- Can I Skip the Egg Wash? The egg wash gives the bagels a lovely sheen, but you can skip it if desired. They’ll still taste great.
- What Can I Substitute for Cinnamon? If you’re not a fan of cinnamon, you can omit it or use a different spice like nutmeg or cardamom for a unique twist on the recipe.
Conclusion
As we come to a close on our enticing exploration of Cinnamon Raisin Bagels, it feels as though we’ve taken a warm, aromatic journey right within the comforts of our own kitchens. The tender chew of each bagel, the festive dance of cinnamon and raisin—these are the simple pleasures that transform a mere baking session into a memorable event.
At Food And Meal (foodandmeal.com), we strive not only to share recipes but to impart inspirations that infuse your every meal with meaning and joy. These cinnamon-scented circles of bliss represent just that: an opportunity to pause, to bake, and to savor life one bite at a time.
May the notes you’ve gathered here inspire your own spins on this classic treat. Pair them with the countless delights listed, from warming drinks to savory sides, and discover how even the most traditional fare can find new life with the right companions.
Let’s cherish the moments of anticipation as the aroma of freshly baked bagels fills our homes—the excitement as we split them open to find that perfect balance of spices and sweetness. And when we sit down to relish our creations, may we remember that food is more than sustenance—it’s heartfelt expression.
Foodandmeal.com is ever-present to accompany you on these culinary quests, offering a haven for recipes, tips, and those precious experiences that only a home-cooked meal can provide. With us, your adventures in the kitchen never truly end—they just evolve into richer stories to tell.
With our Cinnamon Raisin Bagels tucked warmly into our mealtime memories, we eagerly await the next delicious chapter. Until then, stay curious, keep your ovens preheated, and never underestimate the enduring magic contained in a simple bagel, crafted with love and care.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.