How to Make Cinnamon Raisin Bagels
Cinnamon raisin bagels are one of the most popular flavors. They make a delicious breakfast on a weekend morning or any day of the week. Try this recipe to make your own at home.
1 cup raisins
1 ½ cups lukewarm water
¼ cup light brown sugar
2 tablespoons honey
4 teaspoons active dry yeast
1 tablespoon canola oil
1 ¼ cups whole wheat flour
4 teaspoons cinnamon
1 tablespoon kosher salt
3 to 4 cups bread flour
1 lightly beaten egg white
6 quarts water
2 tablespoons light brown sugar
Put the raisins in a small bowl. Add enough boiling water to cover them and let them stand for five minutes, then drain and blot them dry with a paper towel.
Mix the lukewarm water, ¼ cup brown sugar, honey, yeast, and canola oil in a large bowl until the yeast has dissolved. Add the whole wheat flour, cinnamon, salt, raisins, and about 2 ½ cups of bread flour and mix the ingredients to form a soft dough.
Put the dough on a lightly floured surface and knead, gradually adding more flour, for 10 to 12 minutes, or until it is smooth and firm. Cover the dough with a clean cloth and let it rest for 10 minutes.
Separate the dough into 12 pieces, roll each into a 10-inch-long rope, and shape the ropes into bagels by overlapping the ends by 1 inch. Pinch the ends together firmly and let the bagels rise, uncovered, for about 20 minutes, until they are slightly puffy.
Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper. Boil 6 quarts of water and 2 tablespoons of brown sugar in a large pot.
Boil a few bagels at a time for 45 seconds on one side, then turn them over with a slotted spoon or tongs and cook them for another 45 seconds. Remove them with a slotted spoon and drain them on a kitchen towel. Place the bagels on the baking sheet and brush them with the egg white.
Put the bagels in the oven, reduce the temperature to 425 degrees, and bake them for 15 minutes. Turn the bagels over and bake them for another 5 minutes, or until they are golden brown.