These Cinnamon Raisin Bagels are easy to make at home and taste way better than store-bought! Perfect with peanut butter for an afternoon snack!
Hi Friends!
Today it’s time for another recipe group round-up! This month we’re focusing on brunch! In case you missed any of our past round-ups, be sure to check them our themes and links to my recipes below:
6 Healthy Ways To Eat:
- Cranberries (Cranberry Clementine Salsa)
- Sweet Potatoes (Sweet Potato Protein Bars)
- Apples (Caramel Apple Bread)
- Pumpkin (Pumpkin Yogurt Dip)
- Zucchini (Grilled Zucchini Rollups)
- Almond Flour (Small Batch Chocolate Chip Cookies)
- Black Beans (Mexican Layer Dip)
- Citrus (Small Batch Raspberry Lemon Bars)
Ok, so back to this month’s recipe. I made you bagels. And you guys, they’re really not hard at all to make! I even made them twice in one week. After round 1, I made a few tweaks to the recipe and made them even more delicious.
If you’ve been holding off on making homemade bread, bagels, etc because you’re afraid of yeast, I encourage you to give it a try. It’s a simple process and the results are so much better than store-bought, without any crazy ingredients!
So here’s how you make these bagels:
PrintCinnamon Raisin Bagels
These Cinnamon Raisin Bagels are easy to make at home and taste way better than store-bought! Perfect with peanut butter for an afternoon snack!
- Yield: 8 small-medium bagels
Ingredients
- 3/4 cup warm water
- 1.5 teaspoons active dry yeast
- 1 Tablespoon maple syrup
- 1/2 cup white whole wheat flour
- 1.25 cups bread flour (plus up to 1/2 cup more)
- 2 teaspoons cinnamon
- 2 Tablespoons butter, melted
- 3/4 teaspoon salt
- 3/4 cup raisins
- 1 egg yolk
- 8 cups water
- 3 Tablespoons maple syrup
Instructions
- In a liquid measuring cup, combine warm water and 1 Tablespoon maple syrup. Sprinkle yeast on top and let sit for 5 minutes. In a small bowl, cover raisins with water water and let sit.
- Meanwhile, in the bowl of a stand mixer (or a large bowl) combine white whole wheat flour, 1.25 cups bread flour, cinnamon, salt and melted butter.
- Add yeast/water mixture and turn on stand mixer (with dough hook). If you don’t have a stand mixer, add liquid to bowl and stir with a spatula.
- Slowly add more bread flour (a couple tablespoons at a time) until dough because tacky but not sticky. If you’re using a stand mixer, add slowly until the dough no longer sticks to the side and bottom of the bowl. If you’re doing it by hand, turn the dough out onto the counter and start kneading, adding flour until the dough no longer sticks to your hands.
- Knead, by hand or by mixer for 5 minutes. Then, if using a stand mixer, remove dough from bowl.
- Drain water from raisins and slowly add some of the raisins to the ball of dough, continue to knead, then add more raisins so that they distribute evenly throughout the dough.
- Oil the sides and bottom of a clean bowl, place the dough in the bowl, cover with a towel and let rise in a warm place for 1 hour.
- Preheat oven to 450 degrees.
- Remove dough from bowl, punch it down and divide into 8 equal balls. and use your thumbs to make a hole in the middle of each ball (ie form a bagel!)
- Bring 8 cups of water to a boil. Add 3 Tablespoons of maple syrup.
- Place 2-3 bagels at a time in the water. Let them boil for one minute, flip over and let boil another minute. Remove with a slotted spoon at let drain on a paper towel.
- Transfer bagels to a baking sheet lined with parchment paper.
- Mix egg yolk with 1 Tablespoon of water and brush on tops and sides of bagels.
- Drop oven temperature to 400 degrees and bake for 25 minutes.
Nutrition
- Serving Size: 1 bagel
This recipe makes 8 small-medium sized bagels. You could also choose to make 4-6 larger bagels or 10-12 mini bagels! If you make them smaller, you may need to adjust the baking time accordingly.
They’d be perfect for brunch. Put them in a cute little basket and let people top their bagel with peanut butter, cream cheese or whatever floats their boat!
Now, let’s see what my lovely friends are bringing to the brunch party!
So much deliciousness for you to go check out:
These are getting me in the mood for spring:
Flourless Lemon Poppyseed Muffins
via Sarah at Making Thyme For Health
Can never go wrong with a classic!
Grain-Free Chocolate Chip Banana Bread
via Julia at The Roasted Root
Who says pizza is just for dinner?
Peanut Butter Banana Breakfast Pizza
via Alexis at Hummusapien
I’d venture a guess this is better than cinnamon rolls:
Healthy Flourless Cinnamon Bun Breakfast Cake
via Arman at The Big Man’s World
Let people go crazy topping these:
Breakfast Banana Splits
via Kylie at Imma Eat That
Pretty much I want to eat them ALL immediately.
Let’s chat:
Breakfast, brunch or lunch? Which do you prefer?
Enjoy!
–Lindsay–
You totally called my fear of using yeast! Homemade bread products always sounds so amazing but are intimidating to make… however my mouth is watering thinking of these bagels. Pinning!!
Cinnamon rasins bagels bring back so many memories for me! They were the only type of bagel that I would ever eat when I was i high school and I used to smear them in peanut butter and call it breakfast. I would love to get on the bagel-making train soon, thanks for sharing 🙂
It’s been ages and ages since I made bagels and looking at these – why Lindsay – these are better than the ones at Einstein’s! Thanks for inspiring me to get back on the bagel-bandwagon!
Brunch foods are my favorite foods. I want to make all these recipes this weekend! I’ve never made bagels but you make it sound so easy I’m willing to give it a try.
I’ve never made my own bread or bagels but these don’t look too hard at all. Plus cinnamon raisin bagels are the best.
These look better than what you’d get in a bakery!
brunch all the way! i have made bagels once long time ago..while it was a tedious process, i enjoyed eating them knowing that i made it. it was one of those proud blogger moment 😛
Girl, you could open your own bakery with these sexy things! They look so good.
I’ve always been intimated by bagels for some reason but you’ve inspired me to give them a try!
I love cinnamon bagels but could do without the raisins.. how much water would I eliminate if I left those out? These look delicious!
Ok, every last one of these looks AMAZING. I am obsessed with anything cinnamon and raisin. Thanks for sharing 🙂
These look delicious! I have made homemade bagels a few times and they never come out. I will have to try your version!
love those bagels! That’s one thing I never thought about making myself! I’m doing a girls brunch this weekend so these ideas are perfect!
Someone was toasting a cinnamon raisin bagel in the kitchen at work yesterday and it smelled SO GOOD. I think I need to make these this weekend!
Lindsey, I am in love with this recipe! They look so good!
Can you substitute whole wheat flour for white whole wheat? I only have whole wheat at the moment.
should work, they just might be a bit denser.
Bagels still aren’t that popular over here but I used to really like raisin buns as a child which makes these sound all the more alluring. Have me over for brunch ;)?
These were great and so easy to make. The only change I would make would be to add a bit of salt to the boiling water. Also, I used cranberries instead of raisins and they turned out great!
so glad you liked them! my hubby would like them better with cranberries too!