Friday, January 14, 2011

Cinnamon Raisin Bagels

For some reason I though making bagels would be difficult. There is one more step (boiling), but they are easy and fun to create. After tasting these, I will never go back to bland store bought bagels again!

Makes 10 bagels


  • 1 1/2 c raisins
  • 2 c boiling water
  • 1 1/2 c luke warm water
  • 1/4 c honey
  • 4 t active dry yeast
  • 1 T canola oil
  • 2 1/2 c whole wheat flour
  • 2 T cinnamon
  • 1 t allspice
  • 2 t sea salt
  • 2 t vanilla
  • 1 c + up to 1 c bread flour
  • 6 quarts water


Put raisins in a small bowl and add enough boiling water to cover raisins. Let set for 5 minutes and then drain in colander.

Whisk together luke warm water, honey, yeast, and oil in large bowl. Let set until yeast is bubbly. Add whole wheat flour, cinnamon, allspice, sea salt, vanilla, raisins, and 1 cup of bread flour, blend together.

Turn dough out on floured surface and knead for 10 minutes, adding up to 1 more cup of bread flour to dough while kneading. Let rest for 10 minutes. Cut dough into 10 equal pieces, form each into 10 inch rope and join ends to form bagel. Let rise for 20 minutes on a floured surface.

Preheat oven to 450 degrees and prep cookie sheet according to the method of your liking. Bring 6 quarts of water to a boil in a large pot. Boil risen bagels for one minute on each side, water should be at a lively simmer, then let drain on cooling rack. Turn oven down to 425 degrees and bake bagels for 15 minutes on one side, then flip and bake an additional 5 minutes.

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