Friday, July 5, 2013

Cinnamon Raisin Bagels

Now my kids love bagels, especially Cinnamon raisin bagels!  Breakfast, lunch, dinner or just for a snack, these never last long in our house.  Most of you know that I have not bought (personally) any bread products since the beginning of March.  (My hubby did cheat one day a few weeks ago) So finding a recipe for bagels that are quick was essential.  This one does not take long to whip up and we love that they freeze well.

Cinnamon Raisin Bagels

(they gotten eaten too quickly to snap a photo, will later today when I make some more)


1 cup raisins
1 1/2 warm water
1/4 loosely packed brown sugar
2 tbl honey
1 tbl oil
4 tsp active dry yeast
1 1/2 whole wheat flour
4 tsp cinnamon
1 tbl salt
3.5 cups white flour
3 tbl gluten wheat flour (optional)


  1. Cover raisin in hot - boiling water and let stand at least 5 minutes.
  2. Mix water, brown sugar, honey, oil and yeast together and let stand 5-10 minutes
  3. Then add raisins, whole wheat flour, cinnamon, salt and gluten flour, once this is all mixed add the remaining flour to create a stiff dough, knead for 8 minutes
  4. Cover bowl with a cloth and let rest for 10 minutes
  5. Once the dough is rested, divide the dough into 12 pieces
  6. Roll each piece into a long rope 8 inches and create your bagel remembering to seal the ends
  7. Let rise for 20 minutes
  8. Heat up a large pot of water to boil, add 1.5 tablespoons of brown sugar to the water and mix
  9. Put several (I do 4) bagels into the water (you want it to remain boiling) and cook for 45 seconds, flip them over and cook an additional 45 seconds
  10. With a slotted spoon take the bagels out of the water and let drain on a towel or wax paper
  11. Transfer the bagels your baking sheet
  12. Bake at 425 degrees for 15 minutes, turn the bagels over and cook an additional 4-5 minutes

* these bagels freeze very well

No comments:

Post a Comment