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Cinnamon Raisin Bagels

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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!

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Knead, by hand or by mixer for 5 minutes. Then, if using a stand mixer, remove dough from bowl.
  6. 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.
  7. 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.
  8. Preheat oven to 450 degrees.
  9. 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!)
  10. Bring 8 cups of water to a boil. Add 3 Tablespoons of maple syrup.
  11. 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.
  12. Transfer bagels to a baking sheet lined with parchment paper.
  13. Mix egg yolk with 1 Tablespoon of water and brush on tops and sides of bagels.
  14. Drop oven temperature to 400 degrees and bake for 25 minutes.

Nutrition

Find it online: https://www.theleangreenbean.com/cinnamon-raisin-bagels-6-brunch-recipes/

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