Cinnamon Raisin Bagels
Serves 6120 mins prep22 mins cook
Homemade cinnamon raisin bagels that are crusty, chewy, and lightly sweetened, replicating the taste of NY bagel shop bagels with a lovely marbling effect from cinnamon.
0 servings
What you need
Instructions
1: In the evening, mix all dough ingredients except for the raisins and cinnamon. Knead until smooth. 2: Incorporate the raisins, then add the cinnamon and knead until the cinnamon is roughly mixed in. 3: Form the dough into a ball, let it rise for 30 minutes to 1 hour at room temperature, then refrigerate overnight for a long, slow rise. 4: The next morning, divide the dough into 6 equal sections and shape into balls. Cover and let them rest for 20 minutes. 5: Shape them as shown or use your preferred method. 6: Place them onto individual sheets of parchment paper, cover, and proof for 30 minutes to 1 hour until noticeably puffy. 7: Preheat your oven to 425°F and boil a large pot of water. 8: Once boiling, turn the heat down to a gentle rolling boil, add a spoonful of barley malt and baking soda. 9: Working in batches, boil each bagel for 30 seconds on each side, then transfer to a lined baking sheet. 10: Bake for 18 to 22 minutes until deeply golden brown.View original recipe