Bagels are my favorite food. I love the chewy texture. The way they pair so perfectly with cream cheese. I love a good plain bagel, but cinnamon raisin has always had my heart. This recipe is, quite literally, a fun “twist” on the classic bagel and I am in love!
I recommend Wrapping and freezing them when done if you plan on saving these. Or just devour in a week! Enjoy!
| Makes 10 bagels
Print this recipe below
2 cups warm water
1 packet instant yeast (2 1/4 teaspoons)***
1 tablespoon honey
5 1/2 cups bread flour
2 teaspoon salt
2 tablespoons salted butter, at room temperature
1 egg, beaten
about 4 tbsp cinnamon
about a cup of raisins
***If you can’t find instant yeast in stores, Active Dry Yeast works. You just have to activate it per package instructions.
In the bowl of your stand mixer fitted with the dough hook, combine the water, yeast, flour, honey, salt, and softened butter. Knead until the dough comes together, this will take you about 1-2 minutes.
Form the dough into a ball and keep in your bowl. Cover with a slightly damp kitchen towel/linen and let sit in a warm place for 2 hours, or until doubled in size.
Preheat your oven to 425 degrees. Line two large baking sheets with parchment paper.
Once your dough has doubled, sprinkle with a bit of flour and punch it down and place on your counter, using a little more flour if needed to prevent from sticking.
Divide dough into 20 balls. Working with two dough pieces at a time, flatten and roll them out into about 4in x 2in pieces. With one of your pieces, cover in cinnamon and press some raisins into one side (however many you’d like). Take your clean piece of rolled out dough and place on top of raisin piece, sandwiching the raisins. Pinch the ends together and twist around to form a circle. Pinch the ends together again.
Place bagel twist on the prepared baking sheet. Repeat this with the remaining pieces of dough. Cover the baking sheet with a damp kitchen towel/linen and let the bagel twists rise for about 15 minutes.
Bring a large pot of water to a boil. Lower 2-3 bagels at a time into the water. Boil for 60 seconds then flip to the other side and boil for about 30 seconds. Using a slotted spoon or similar, remove the bagels from the pot. Transfer to a parchment paper lined baking sheet. Repeat until you’ve boiled all of the bagels.
With a pastry brush, brush each bagel with the beaten egg. Make sure there is no water piled up next to the bagels. Transfer to your oven and bake for 20 minutes. Let cool. And DONE!
Enjoy with butter, sliced in half with cream cheese or plain!