I’ve been on a bit of a bagel making kick. So I’m sure I’ll be sharing more bagel-ness with you soon. For today however, we’re diving into the cinnamon raisin variety. A classic. So good toasted and warm with butter. Nom, nom. Make it vegan by omitting the egg wash before baking.
4 – 4 1/2 cups of all purpose flour
2 packages of active dry yeast
2 Tbsp ground cinnamon
1 1/2 cups very warm (not hot) water
3 Tbsp brown sugar
1 Tbsp salt
1 1/2 cups raisins
For Boiling the Bagels
4 litres of water
2 Tbsp brown sugar
For Baking the Bagels
Cornmeal for the baking sheet (optional)
1 beaten egg + 1 Tbsp of water to brush on bagels before baking (optional)
In the bowl of a stand mixer, with dough hook attached, add 1 1/2 cups of the flour, cinnamon and yeast. Mix together briefly.
In a small bowl, combine the warm water, salt and 3 Tbsp sugar. Add into the mixing bowl and mix on low for a few a minute or two, then increase to medium speed until combined. Scrape down sides of bowl if necessary.
Add in another 1 – 2 cups of flour at low-medium speed, until the dough starts to come together. It will still be pretty soft, but it should hold together if turned out onto a floured surface like in the image to the left.
On a floured surface, kneed in the raisins and the remaining flour until smooth and elastic. 8-10 minutes or so in total.
Form the dough into a ball and place in a bowl. Coat lightly with olive oil and cover with a cloth or towel. Let it rest for 20 minutes.
Divide the dough into 10 equal portions, form each into a ball, and push a hole through the centre of each one. Form into even bagel shapes. Let them rise for 30-40 minutes.
At this point, preheat the oven to 375F and start the 4 litres of water and 2 Tbsp of brown sugar boiling on the stove in a large pot.
Boil the bagels a few at a time for 2 minutes, flipping them over after the first minute.
Remove bagels from boiling water to a baking sheet (I’m using a baking stone). I also dusted mine with cornmeal before putting the bagels on. If you prefer, you could just use parchment paper. Also, don’t crowd your pan like I did. I was being lazy lol.
Finally, brush the tops of the bagels with the egg / water wash (optional). This gives a nice golden colour to the tops.
Bake for 30-35 minutes, or until golden. Eat while warm, or let them cool on a rack. Store on counter in a sealed container for a couple days, or in the fridge if keeping them longer. If freezing, wrap well.