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Cinnamon-Raisin Bagels
Cinnamon-Raisin Bagels
5 Reviews
From: EatingWell Magazine, March/April 1996
If you love to bake, these hearty homemade bagels are well worth the effort. Serve them warm with a little reduced-fat cream cheese.
- By: Marcy Goldman
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- Bagels
- 1 cup raisins
- 1½ cups lukewarm water
- ¼ cup packed light brown sugar
- 2 tablespoons honey
- 4 teaspoons active dry yeast
- 1 tablespoon canola oil
- 1¼ cups whole-wheat flour, or white whole-wheat flour
- 4 teaspoons ground cinnamon
- 1 tablespoon kosher salt
- 3-4 cups bread flour
- 1 large egg white, lightly beaten
- Kettle water
- 6 quarts water
- 2 tablespoons packed light brown sugar
Preparation
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Active
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Ready In
- Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes. Drain and blot dry with a paper towel.
- Whisk lukewarm water, ¼ cup brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. Stir in whole-wheat flour, cinnamon, salt and the raisins. Stir in enough of the bread flour to make a soft dough, about 2½ cups.
- Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a clean cloth and let rest for 10 minutes.
- Divide the dough into 12 pieces. Roll each piece into a 10-inch-long rope. Form bagels by overlapping the ends by 1 inch. Pinch together firmly. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
- To kettle & bake bagels: Preheat oven to 450°F. Line 1 large or 2 small baking sheets with parchment paper. Bring 6 quarts water and 2 tablespoons brown sugar to a boil in a large pot.
- Slip several risen bagels at a time into the pot—the water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Remove the bagels with a slotted spoon and drain on a clean kitchen towel; place on the prepared baking sheet(s). Brush with egg white.
- Place the bagels in the oven, reduce heat to 425 degrees and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.
- Make Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.
- If you like, substitute the new white whole-wheat flour for the regular whole-wheat flour in this recipe. You will get a lighter texture but have all the nutrition found in regular whole-wheat. If it's not on your supermarket shelves, it can be ordered from The King Arthur Flour Baker's Catalogue, (800) 827-6836. Whole-wheat flours should be stored in the refrigerator to keep them fresh.
- Per serving: 265 calories; 2 g fat(0 g sat); 4 g fiber; 55 g carbohydrates; 7 g protein; 131 mcg folate; 0 mg cholesterol; 16 g sugars; 3 IU vitamin A; 0 mg vitamin C; 44 mg calcium; 2 mg iron; 613 mg sodium; 207 mg potassium
- Nutrition Bonus: Folate (33% daily value)
- Carbohydrate Servings: 3½
- Exchanges: 2½ starch, ½ fruit, ½ other carbohydrate
Reviews 5
July 06, 2016
By: EatingWell User
Cinnamon Raisin Bagels
This is the first time I ever attempted to make bagels and I couldn't be happier with the results! As good as, if not better, than the local bagel shop. Definitely will make again.
Pros: Easy enough for a first time bagel maker.
May 25, 2013
By: EatingWell User
they taste as good as the bagel shop where I used to work and hard to believe these are homemade!
I have a certain standard when it comes to bagel because I used to work at a ma and pa bagel shop, I missed the taste of the fresh out of oven bagels, especially cinnamon rasin. Unfortunatey, the shop went under because of a big chain bagel store come in town! I hate buying from big chain, if I can avoid because the quality of consistence is non- exsist. Years later, I decide to learn how to bake the old way, without any bread machine. This is a 2nd bagel recipe I found on the web, and I think I have solved my missing the "fresh out of oven bagel taste". These taste so good that they brought back the memory of the ma and pa bagel shop!
July 19, 2012
By: EatingWell User
So fun to make. I loved it and they tasted amazing!
Pros: Excellent!!!
August 11, 2010
By: aubdaub5
This recipe is a definite keeper. Even the most picky eater in the family loved them. They are worth the time put into them, but at the same time, are fun to make.
September 28, 2009
By: EatingWell User
OMG - I made this recipe way back in 96. It was the first time i had made bagels and they turned out beautifully! Over the years I lost the magazine somewhere and thus the recipes! So glad to have it back..will be baking these over the weekend.
Sus, London
