Cinnamon Raisin Bagels Recipe

Flour: The base of the dough, providing structure and chewiness.

Water: Used to activate the yeast and bring the dough together.

Sugar: Feeds the yeast and adds a touch of sweetness.

Active dry yeast: Helps the dough rise and become airy.

Salt: Enhances the flavor of the bagels.

Cinnamon: Adds a warm, spicy flavor that pairs well with the raisins.

Raisins: Provide sweetness and texture to the bagels.

When kneading the dough, ensure you achieve a smooth and elastic texture by using the heel of your hand to push the dough away from you, then folding it back over itself. This process helps develop the gluten structure, which is crucial for the bagels to have a chewy texture. Additionally, when adding the raisins, make sure they are evenly distributed throughout the dough to ensure each bagel has a consistent flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making the bagels healthier.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• warm water - Substitute with milk: Using milk instead of water can make the bagels richer and softer.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the bagels.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and can be used as a natural sweetener.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• salt - Substitute with sea salt: Sea salt can add a slightly different mineral flavor and is often considered a healthier option.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tart flavor that complements the sweetness of the bagels.

• raisins - Substitute with chopped dates: Chopped dates provide a rich, caramel-like sweetness and a chewy texture.

• Allow the bagels to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the bagels soggy.

• For short-term storage, place the bagels in a paper bag or wrap them in a clean kitchen towel. This will keep them fresh for up to 2 days at room temperature.

• For longer storage, use an airtight container or a resealable plastic bag. Store the bagels in the refrigerator for up to 1 week. This helps maintain their texture and flavor.

• To freeze, wrap each bagel individually in plastic wrap or aluminum foil. Place the wrapped bagels in a resealable freezer bag, removing as much air as possible. This method ensures they stay fresh for up to 3 months.

• When ready to enjoy, thaw the bagels at room temperature for about 1 hour. For a quicker option, microwave on a low setting for 30-60 seconds.

• To refresh the bagels, slice them in half and toast until warm and crispy. This brings back their delightful texture and enhances the cinnamon and raisin flavors.

• For an extra touch, spread with cream cheese, butter, or your favorite jam. Enjoy the perfect balance of sweetness and spice in every bite!

• Preheat your oven to 350°F (175°C). Slice the cinnamon raisin bagels in half horizontally.

• Place the bagel halves on a baking sheet and cover them lightly with aluminum foil to prevent them from drying out.

• Heat in the oven for about 10 minutes or until they are warmed through and slightly crispy on the edges.

• For a quicker method, use a toaster. Slice the bagels in half and toast them on a medium setting until they are warm and slightly crispy.

• If you prefer a softer texture, wrap the bagel halves in a damp paper towel and microwave them on high for 20-30 seconds.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the bagel halves cut side down in the skillet.

• Cover the skillet with a lid and heat for 2-3 minutes until the bagels are warm and slightly toasted.

• If you have an air fryer, preheat it to 320°F (160°C). Place the bagel halves in the air fryer basket.

• Heat for 3-4 minutes or until the bagels are warmed through and have a slight crisp on the outside.

• For an extra indulgent option, spread a thin layer of butter or cream cheese on the cut sides of the bagels before reheating them in the oven or toaster.

• This will add a rich flavor and help keep the bagels moist.

• Mixing bowl: A large bowl used to combine the warm water, sugar, and yeast, and later to mix in the flour, salt, and cinnamon.

• Measuring cups: Used to accurately measure the flour, water, sugar, and raisins.

• Measuring spoons: Essential for measuring the yeast, salt, and ground cinnamon.

• Wooden spoon: Handy for mixing the ingredients together until a dough forms.

• Clean surface: A flat, clean area where you can knead the dough until it becomes smooth and elastic.

• Greased bowl: A bowl lightly coated with oil to allow the dough to rise without sticking.

• Kitchen towel: Used to cover the dough while it rises.

• Large pot: Necessary for boiling water to cook the bagels before baking.

• Slotted spoon: Useful for removing the bagels from the boiling water.

• Baking sheet: A flat sheet where the boiled bagels will be placed before baking.

• Oven: Preheated to 425°F (220°C) to bake the bagels until they are golden brown.

• Cooling rack: A wire rack where the bagels can cool down after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This streamlines the cooking process.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Boil in batches: Boil multiple bagels at once to reduce overall cooking time.

Preheat oven early: Start preheating the oven while the dough is rising to save time later.