Bagels don’t always need to be store bought. This recipe for chewy, soft, cinnamon raisin bagels will show you that baking them from home is not as hard as you think!
These bagels are perfect to have toasted with cream cheese for breakfast.
I adore bagels.
They’re chewy, fun to eat toasted or not, and you get to top them with cream cheese (and Nutella)! 😛
Plus they remind me of donuts but a heartier version so they keep me fuller for longer which is so essential for me because I have such long school days now.
Lil’ bun has also been absolutely obsessed with bagels lately as well. She likes to compare the bagels we get from one bakery to another so now she managed to figure out where her favorite bagel flavors are located.
Mother deer isn’t too fond of this though because she needs to go from one store to another depending on whether lil’ bun is craving everything, blueberry, cinnamon raisin, or cheese bagels
As much as I like the convenience of buying bagels from the store, I haven’t found any out there with natural enough ingredients.
Many of the ones I’ve found include artificial flavors, colourings and preservatives and I’m just not a fan of that so I decided to make my own!
At first I was feeling nervous about the process but I quickly figured out that making bagels is similar to making pretzels because you need to boil the dough in water before baking them in the oven.
It’s funny how you can achieve such a different texture in bread by simply doing one extra step.
I wonder why boiling it makes it chewy…perhaps I’ll look into it sometime. Or can anyone enlighten me on such a phenomena?
Question of the day: What’s your favorite bagel flavor? Mines blueberry!
- 2½ teaspoon active dry yeast
- 1 cup warm milk (I used whole milk)
- 2 tablespoons brown sugar
- 3 tablespoons melted coconut oil (or butter)
- 1 teaspoon cinnamon
- 3 cups bread flour (all purpose works as well)
- 1 tablespoon cinnamon
- pinch of salt
- ¾ cup raisins + 1½ cup water
- 5 cups of water for boiling bagels
- In a measuring cup, combine the warm milk, yeast and brown sugar. Mix everything together and let it rest for 8 minutes until it begins to foam.
- In a large bowl, sift in the salt, cinnamon, coconut oil and bread flour. Add in the yeast mixture and stir until a dough forms.
- Knead the dough for 15 – 20 minutes on a lightly floured surface until elastic. Return the dough into the large bowl and cover it with a tea towel. Place the dough in a warm place for 1½ hours or until it doubles in size.
- While the dough is rising, soak the raisins in 1½ cup water for 10 minutes. Strain the raisins.
- When the dough is ready, punch it down on a lightly floured surface. Knead in the raisins.
- Divide the dough into 12 equal sized portions. Roll each portion out into a rope and form a circle with it. Pinch the ends to seal.
- Allow the bagels to rise for 30 minutes on a lined baking sheet in a warm place.
- Bring a pot of water to boil on high heat. Reduce to medium heat. Boil each bagel in the water for 30 seconds on each side. Transfer them onto a lined baking sheet.
- Bake at 400F for 8 – 12 minutes until golden.
This post was created for Fiesta Friday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!