Description
These homemade Cinnamon Raisin Bagels are chewy, flavorful, and packed with sweet raisins and warm cinnamon. Made with a simple yeast dough, boiled briefly, then baked to golden perfection, they make a delightful breakfast or snack option. The recipe uses natural sweeteners like coconut sugar or barley malt syrup for a wholesome touch.
Ingredients
Scale
Dough Ingredients
- 2 1/4 tsp yeast
- 1 1/2 cups warm water
- 4 Tbsp coconut sugar (or substitute barley malt syrup, maple syrup, or agave)
- 2 tsp salt
- 1 Tbsp ground cinnamon
- 4 cups bread flour (see notes for alternatives)
- 1 cup organic raisins
Boiling Bath
- 6 cups water
- 2 Tbsp barley malt syrup (or substitute maple syrup, agave, or coconut sugar)
- Additional cinnamon (about 1 tsp) to taste
Instructions
- Activate Yeast: In a large mixing bowl, combine the yeast, warm water, and coconut sugar. Stir gently until the yeast and sugar dissolve completely. Let this mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough: Add salt, ground cinnamon, and bread flour to the yeast mixture. Stir using a large wooden spoon or a stand mixer fitted with a dough hook until ingredients combine into a light and fluffy dough. Transfer to a lightly floured surface and knead for 2-5 minutes until smooth and elastic.
- First Rise: Place the kneaded dough back into the mixing bowl. Cover with a clean dish towel and set it in a warm area to rise for 60-90 minutes, or until the dough doubles in size.
- Prepare Raisins: Rinse the raisins in warm water briefly to soften and moisten them. This helps the raisins integrate better into the dough.
- Incorporate Raisins: Sprinkle the rinsed raisins and additional cinnamon over the risen dough in the bowl. Knead the dough in the bowl to fold the raisins evenly throughout.
- Divide Dough: Transfer the dough back to a floured surface. Knead a few more times to distribute raisins evenly. Divide dough into 8-10 equal pieces depending on desired bagel size—8 pieces for standard size, 10 for mini bagels.
- Shape Bagels: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. For each piece of dough, knead lightly, form into a round ball, and poke a hole through the center with your finger. Gently enlarge the hole by wiggling the dough. Repeat for all pieces and set aside.
- Boil Bagels: Fill a large soup pot with 6 cups of water and the barley malt syrup. Heat over medium until water starts boiling. Once boiling, reduce heat if needed and gently place 2-3 bagels at a time into the boiling water. Boil for 1-2 minutes on each side.
- Drain Bagels: Use a medium mesh strainer to remove the boiled bagels from the water. Place them on the prepared baking sheet. Repeat boiling and draining with remaining bagels. Optionally, brush the tops with a vegan egg wash for a shiny, golden finish after boiling.
- Bake: Bake the bagels in the preheated oven at 425°F (220°C) for 25 minutes or until the tops are browned and the bagels are fluffy inside.
- Cool and Serve: Remove baked bagels from oven and allow to cool on a wire rack. Slice and enjoy warm or at room temperature. Bagels can be frozen; for easy toasting, slice before freezing.
Notes
- You may substitute bread flour with all-purpose flour but bread flour will give chewier texture.
- For added shine on bagels, brush with vegan egg wash before baking.
- Rinsing raisins softens them and helps them integrate better into the dough without additional soaking time.
- Barley malt syrup can be replaced with maple syrup, agave syrup, or coconut sugar depending on availability and preference.
- Adjust cinnamon to taste for more or less spice flavor.
- Bagels can be stored in an airtight container for up to 3 days or frozen for longer storage.
