Homemade Cinnamon Raisin Bagels

Sometimes the mood to make something "just because" strikes. There were plenty of other things I could have been doing last Sunday, but baking some fresh cinnamon raisin bagels sounded much better. If you were thinking of baking this weekend, I highly recommend these breakfast treats (that I have been enjoying for lunch all week ;-)). I promise it will be time well spent. This is apparently a "fast" bagel recipe, meaning they can be made in one day. If you wanted to make them to serve to guests I'd probably make them a day ahead of time, these do still need some time to rise.

Fresh Cinnamon Raisin Bagels

Cinnamon Raisin Bagels (makes 8)

Based on this recipe

1/2 cup warm water
1 tablespoon sugar
1 package active dry yeast
1 cup warm water
3 1/2 cups bread flour (or high gluten flour) plus extra for kneading
1 1/2 teaspoons salt
3 tablespoons sugar
1 tablespoon ground cinnamon
1 generous tablespoon honey
1 1/2 lightly packed cups of raisins

 

In the 1/2 cup of warm water pour in the 1 tablespoon sugar and yeast, but do not stir. Allow to sit for about 5 minutes and then stir until everything is dissolved into the water.

In a large bowl combine the flour, salt, 3 tablespoons of sugar, cinnamon and raisins. Make a well in the middle of the dry ingredients and pour in the honey, yeast mixture, and about 1/2 cup more of the warm water. Start to combine everything, adding the remaining half cup of warm water as needed. Once the dough has come together pour out on to a floured work surface and knead for about 10 minutes until it is smooth and elastic. Adding a little extra flour here and there and incorporating as much as you can to help create a firm and stiff dough.

Once you are done kneading shape the dough into a round and place in a large lightly oiled bowl. Cover with a damp towel and leave to rise in a warm place for about an hour. After an hour, check on the dough. Punch it down a bit and leave it to rest, covered, for 10 minutes more.

Gently divide the dough into 8 equal pieces. Store your dough pieces underneath the damp dish towel. Now take a section and shape into a round, then with a little gentle pressure roll the dough into a round ball. (It may not be perfect because of the raisins, that's OK just go for as close as possible to perfect ball shape.) Dip a finger in flour and push through the center of the dough ball to create the hole. Stretch the hole to about 1/3 the diameter of the bagel. Place back underneath the damp towel and repeat with remaining dough sections. Once all the bagels have been formed allow them to rest for 10 more minutes under the towel.

In the meantime preheat your oven to 425 degrees and bring a large pot of water to a boil. Once the water boils, lower the heat a little and add 2-3 bagels to the water at a time. Once the bagels rise to the top (it won't take long) allow to boil for 1 minute then turn the bagels over and allow the other side to boil for 1 minute. Remove bagels from pot and place on a lightly oiled baking sheet.

When all the bagels have been boiled place the baking sheet in the oven and bake for about 20 minutes, or until golden brown.

Attempt to let them cool on a wire rack for 5 minutes (I had one open and smoothered in butter in less then 2 ;-)). Toast if you so choose, and enjoy!

Sliced and buttered homemade cinnamon raisin bagel

Do you tend to spend a little extra time in the kitchen on weekends? Or do you see the weekends as a break from having to feed yourself ;-)?