Ever since I discovered the way to make delicious bagels I knew I had to teach you guys how to make them with a cinnamon raisin flavour. Cinnamon raisin bagels are my favourite and I always have them with the unforgivable side of cream cheese.
Even though the flavours are different, the method to make them is the same, so to see how they’re done you can check out this video for bagels with seeds:
The best way to eat these bagels are toasted and with cream cheese. It’s too good and addictive. On the day I made these I had two in a row haha. And on the next day, I was teaching cooking lessons and in my absence, Javier had two as well! That way you know it’s not just my opinion hahaha.
If you make these bagels it’s best to eat them on the same day. However, you can save them if they become a bit tough. You achieve this by submerging them under running water a few seconds and then placing them back in the oven at 140C until they become tender again. At this moment you can split them in half and toast them as mentioned before.
As you have probably noticed I love cinnamon and you can see more cinnamon recipes that I have around the blog to inspire your future cooking ventures :). Many times you can become scared from the prospect of making bread at home because you haven’t worked with yeast before or you’re scared about all those resting times, but in reality it’s pretty simple and if you don’t understand any step you can always comment below and I’ll happily answer any doubts.
Para la masa
- 1 tsp instant yeast 2 tsp dry active yeast or 4 tsp fresh yeast
- 600 g all purpose flour
- 4 tbsp sugar
- 2 tsp salt
- 340 ml warm water
- 55 g honey
- 2 tbsp powdered cinnamon
- 100 g raisins
To boil the dough
- plenty water in a large pot
- 2 tbsp bicarbonate of soda
Optional for painting
- 1 egg + 1 tbsp water
For the dough
- Hydrate the raisins in boiling water for 10min. Dry with kitchen paper and reserve.
- Mix the dry ingredients and make a hole in the center. Add the water with the honey and mix using a spoon or spatula. When these don't help you anymore finish mixing with your hands.
- Once the dough is completely incorporated knead for 10-15min or until you feel that the dough is elastic and not sticking to your fingers anymore. Once you achieve that add the raisins and distribute around the dough.
- Place a bit of vegetable or canola oil in a bowl and also cover the dough with a thin layer. Cover with a kitchen cloth and place in a warm spot to proof for 1 hour. It can be in an oven at 30-40C or in the oven turned off with the light on or somewhere else where you know there's a similar temperature.
- Weight the dough and divide in 8 equal portions. Keep them under a slightly damp kitchen cloth as you form the bagels.
- Roll out each portion into a long shape. Wrap it around your hand and roll out the part there the two ends meet so that it's evenly thick all around. For further reference watch the video above. Remember they're going to proof so don't make the center too small.
- Place on an oiled baking tray or on silpat. Let them rest for 20min covered with a slightly damp kitchen cloth.
To boil the dough
- Bring the water to a slight boil (just a few bubbles) and add the bicarbonate of soda. The bicarbonate isn't absolutely necessary but helps to achieve a shinier and more golden crust.
- Place only 2 bagels at a time in the water and remove them after 30 seconds.
- Remove them and place them back onto the oven tray. Here you can paint them with egg if you like, this makes them more golden and shiny like on the photos.
- Take to a preheated oven at 220C for 20-25min or until golden