How to Make Appetizing Chewy Cinnamon Raisin Bagel


Chewy Cinnamon Raisin Bagel. Deliciously chewy homemade cinnamon raisin bagels baked and boiled to perfection. This easy bagel recipe uses simple ingredients will be your new go-to! Add cream cheese, butter, or your favorite nut butter for the ultimate breakfast.

Chewy Cinnamon Raisin Bagel So easy but such a enjoyable strategy to make your bagels special. I really like Cinnamon Raisin Bagels paired with plain vegan cream cheese. They're the best cinnamon raisin bagels I've ever had, and are soft, chewy, subtly flavored with cinnamon and plenty of raisins. You can have Chewy Cinnamon Raisin Bagel using 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Chewy Cinnamon Raisin Bagel

  1. Prepare 300 grams of ♥Strong (bread) flour.
  2. You need 75 grams of ♥Whole wheat flour.
  3. You need 2 tsp of ♥Cinnamon.
  4. Prepare 6 grams of Dry yeast.
  5. Prepare 22 grams of Honey (or sugar).
  6. Prepare 6 grams of Salt.
  7. You need 240 ml of Lukewarm water (30°C).
  8. It's 200 ml of Raisins.

If you prefer plain bagels, omit the cinnamon and raisins. Or try adding dried blueberries, or take the bagels savory by using garlic salt or onion powder. Ingredients in Homemade Cinnamon Raisin Bagels. This cinnamon raisin bagels recipe is similar to my everything bagels and plain bagels recipe.

Chewy Cinnamon Raisin Bagel step by step

  1. Combine the ♥ ingredients into a large bowl. Make a well the center and add the yeast and honey. Add the salt at the edge..
  2. Pour the water on top of the yeast and honey, and gradually move towards the edges (where the salt is). Mix it in. Add in the raisins and then knead..
  3. Use your wrists and knead for 15 minutes. When the texture becomes smooth and it's easy to spread out, it's done..
  4. Use a scraper to divide the dough into equal portions, and shape into balls. Lay seam side down and let rest for 15 minutes..
  5. After resting, use a rolling pin to roll out the dough to 20 x 12-14 cm..
  6. Roll the dough into a 2 cm cylinder and flatten one end..
  7. Wrap the flattened end around to form a donut shape and connect the ends as smoothly as possible..
  8. Since they swell when rising, make the center hole quite large..
  9. Let rise (there's no need for a second rising). Use the oven's bread proofing function at 40°C for 25 minutes..
  10. Boil one side of each donut for 1 minute and then place on a baking tray..
  11. Bake for 10-12 minutes at 190°C and then they are complete..

The only difference is that we're adding a little vanilla extract, sugar, cinnamon, and raisins to the bagel dough. Yeast & Warm Water: Allows the dough to rise. I recommend an instant or active dry yeast. Stir to dissolve and let sit for five minutes or until the surface is covered with foam. I love bagels and I was in the mood to do some baking.


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