About a month ago I mentioned I was cooking a lot more since I’ve been back in Minneapolis, and showed off some bagels I had made. Well, that was only the tip of the iceberg. I’ve been making a million bagels and perfecting my recipe, and with the help of my friend Stefanie and her bagel recipe recommendation, I’ve finally got a cinnamon raisin bagel recipe I’m ready to show off.
Cinnamon Raisin Bagels
Adapted from Sophisticated Gormet’s New York Style Bagels recipe
2 teaspoons of active dry yeast
1 ½ + 3 tablespoons of granulated sugar
1 ¼ cups of warm water
3 ½ cups (500g) of bread flour or high gluten flour, and more for kneading
1 ½ teaspoons of salt
2 tablespoons cinnamon
3/4 cup raisins
Follow the directions for New York-Style Bagels:
1. Use only 1 1/2 tablespoons of sugar in the water and yeast mixture.
2. Add cinnamon and remaining sugar to flour and salt mixture.
3. As directed.
4. Kneed the dough for 8 minutes as directed, then start working in raisins, sprinkling about 1/4 cup raisins on counter top and kneading them into the dough until all of the raisins are worked in.
Follow the rest of the recipe like normal. I have been letting my dough rise for 2 hours instead of 1 because that has been how long it takes for it to double in size, and I also let my bagels rise before boiling on top of the warming oven so they grow a bit, too.
They are so good we can imagine a morning without them! I know you will love them, too.