I am a sucker for a good bagel. Given the choice between a good bagel & a good donut, I am team bagel. When I was a preteen living out in the country one of my favorite things about visiting relatives in “the city” was going to a local bagel shop. My absolute favorite savory bagel is an everything bagel but for sweet bagels I prefer something with cinnamon like these yummy cinnamon raisin bagels.
I wanted to create a bagel recipe that…
- used simple ingredients
- had a quick rise
- froze well
- was versatile
This recipe is all of those things. It only has a 20 minutes rise so you can make them on a whim and have them ready in time for breakfast or even dinner – I am speaking from experience. The only ingredient you may not have on hand in your pantry is gluten but you can leave it out and they will still be yummy. The gluten just adds a little more chew to the bagel. Freeze any extra (you may have to make a double batch to get extras, at least in my house).
This recipe is a perfect one to make with your kids. They love shaping the dough and adding the toppings.
If you don’t want cinnamon raisin just omit the cinnamon and raisins from the recipe and top your bagels with whatever you like…
- everything bagel seasoning
- cinnamon & sugar
- dried garlic
- kosher salt
- homemade ranch seasoning
You can also omit the raisins and add one of the following…
- dried cranberries
- chocolate chips
- nuts
- 1 tsp orange zest
See what I mean, it is so versatile!
In case you are intimidated by shaping a bagel – this video walks you through all the steps.
Easy Fresh Milled Cinnamon Raisin Bagels
I recommend reading the entire recipe through before you begin so you know all the steps. It may sound complicated at first but it is actually really easy once you get the hang of it.
Ingredients
Bagel Dough
- 1 ½ cup warm water
- 2 ¼ tsp active dry yeast this is the typical amount in a yeast packet
- 4 TBS maple syrup
- 1 tsp salt
- 3 ½ cup fresh milled hard white wheat
- 1 tsp gluten optional but recommended
- 1 TBS cinnamon
- ⅓ cup raisins If they are dry, place them in a bowl & add warm water, just enough to cover. Let sit 5-10 minutes & then drain.
Boil
- water enough to fill a medium pot 1/2 way
- 1 tsp baking soda
Instructions
Bagel Dough
-
Place the warm water, yeast, & maple syrup in the bowl of a stand mixer. Stir and let sit 5-10 minutes until the yeast starts to foam.
Add flour, salt, gluten, cinnamon, & raisins to the yeast mixture. Using a dough hook attachment, mix on low until most the flour is combined, about 2 minutes.
Increase the speed to medium & continue to mix until the dough is smooth & elastic, usually 7-8 minutes but watch the dough not the clock. If you soaked your raisins in water, you may need to add a little more flour to get the right consistency. The dough should not be sticking to the bowl but should be nice and soft.
Remove the dough from the bowl, shape into a ball, spray the bowl with oil & return the dough to the bowl. Make sure you coat the top as well as the bottom of the dough.
Cover with a shower cap and proof for 20 minutes. I use my oven proofing setting but a warm place will do. The dough will not double but will increase and be nice and puffy.
While proofing, heat a pot of water to boiling & cover it with a lid. Do not add the baking soda yet.
Once the dough has proofed, divide into 8 sections (or more for smaller bagels) and shape. See video link in the blog post or check out my video on instagram.
Take a baking sheet and place a cooling rack on top. You will use this to place your boiled bagels on so that the water can drip.
Preheat your oven to 425F. If you are using a baking stone put it in the cold oven and let it heat during the preheat.
Once the hot water is boiling, add the baking soda and then, working in batches, place 2-3 of the shaped bagels into the water. Each side needs to be boiled for 30 seconds so be prepared to move quickly. Take the bagels out and place them on the cooling rack/baking pan. If you are using a variation with a topping, go ahead and top the bagels while they are still wet.
Transfer the boiled bagels to your baking sheet and bake for 15 minutes, turn the baking sheet & bake for 6-8 more minutes. Place bagels on a cooling rack to cool a bit before slicing and enjoying.
Freezer instructions:
Once bagels are completely cooled, slice, wrap in plastic wrap and place in a freezer bag. When you are ready to use the bagel, thaw it on your counter and then toast.
