Click here to for more information on Warburtons 5 Cinnamon and Rasin Bagels, including nutritional info and where to buy. For the Yukone: In a 10-inch skillet, whisk water and flour over medium heat until paste becomes a … I should have stretched them more. For the Yukone: In a 10-inch skillet, whisk water and flour over medium heat until paste becomes a thick lump, about 2 minutes. Form the dough into a ball, loosely cover and let it rise until double (about 45 min.). 1 1/2 Cups water 1 teaspoon salt 1 Tablespoon dark brown sugar, packed 4 Cups bread flour 1 teaspoon cinnamon Let the yeast water sit and it will begin to foam. Subscribe to our newsletter to get the latest recipes and tips! Thanks for the kind words Christina! How to make cinnamon raisin bagels Bread machine method: Place the water, salt, sugar, vanilla extract, cinnamon, flour, and yeast in the bread machine in order of manufacturers’ recommendations. Place on paper towels, then immediately transfer to a parchment-lined half sheet pan. Cinnamon-raisin is the Stir to dissolve. While you’re waiting for the yeast to do it’s thing, combine the salt and 2 cups of the flour in a large bowl. But I will NEVER print another recipe from this site so I probably won’t ever come back to this site! I’d like to think that today’s recipe is the healthier, grownup version of everything that is good about cinnamon toast. You can use the same parchment lined sheets as before. Bake the bagels for about 30 minutes at 375 degrees or until they are golden brown on top. Have you cooked this recipe? haha! Bring on the cinnamon raisin! In a small bowl mix together cinnamon, vanilla and raisins. I am a bagel snob so I dont know if I will be going out for bagels again because these rock! I wasn’t too concerned with perfection. Make sure to break the raisins up so there are no clumps. The only difference is that we’re adding a little vanilla extract, sugar, cinnamon, and raisins to the bagel dough. So perhaps being out of practice the dough got a bit too dry? Process until dough is smooth, about 90 seconds. For my first bagel attempt I went with cinnamon raisin. Preheat your broiler near the end of the rise time. As good as if not better than the local bagel shop. I recommend an instant or active dry yeast. We reserve the right to delete off-topic or inflammatory comments. This recipe turned out really well. Combine the yeast and honey with 1.25 cups of warm water. I thought the surface of the bagel was sticky enough from baking to hold the seeds but you really will need to brush them with a beaten egg to make them stick. Form each piece of dough into a small, smooth ball. Pre-gelatinizing a portion of flour improves browning and shelf life, while creating a tighter crumb. – Sarah S., Ithaca, NY. Toughness can also be caused by kneading in too much flour, too. These were fun to make! HIDE COMMENTS. Pretty pathetic, right? 500 g wheat flour 1 packet of dry yeast (7 g) pinch of salt 1 tbsp of sugar 1 tbsp soft butter 300 ml lukewarm oat milk or milk of your choice 100 g raisins 1 tbsp cinnamon. Carefully and evenly stretch the hole to about 3x the size that you think it should be (it will shrink as the dough gets bigger). $0.09 per bagel is way more my speed. Form the dough into a ball, loosely cover and let rise until double (about 45 min). Like Apple Cinnamon, this bagel is quite rich already. This site uses Akismet to reduce spam. Then you can just simply select the first page to print. So I started broiling my bagels briefly prior to boiling so that they wouldn’t turn into goo. INGREDIENTS LIST CINNAMON RAISIN BAGELS. Cinnamon raisin bagels have long been my favorite, and if you do a little bit of looking around the web, you’ll find that this bagel recipe from Peter Reinhart’s Bread Baker’s Apprentice is the standard against which all others are judged. My favorite breakfast go to! These will probably taste rubbish with cheese on. This post may contain affiliate links which won’t change your price but will share some commission. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. My cinnamon raisin ball was larger than the plain so I made four plain and 6 cinnamon raisin. Sweet juicy raisins, heavenly aromatic cinnamon … toast it up for the perfect comfort food to start … My 3 year old I made then and they turned out great! It’s up to you whether or not you want to add the broil step; no one else across the world wide web seems to have had the dissolving problem. Kick Off the Weekend With Sweet and Spicy Cinnamon Raisin Bagels, Oyster Stuffing With Fennel, Tarragon, and Sausage, The Secret Ingredient (Chipotle): Chipotle BBQ Oven Ribs, Karen Bornarth's and Roger Gural's Croissants, Review: What to Do With an Instant-Read Thermometer. Every oven is different so watch the bagels closely. Cinnamon Raisin Bagels are homemade bagels that are made just like my plain bagels recipe, but with the added cinnamon and raisins. I found that a long chopstick works well for flipping them in the boiling water. No problem! Your printing needs work! Some want wet first and yeast last but each should be used in the order listed in the owner’s manual. It is the flavour of the cinnamon toast with the texture of a properly made bagel and a lot less added sugar. Thank you!! Add the foamy yeast water to the flour and salt then stir it up until everything is wet and mixed together (as pictured). My bagels fell a little bit, but that might be because I made them larger than recommended. You form the bagels and put them in right in the oven. This picture is after they have been broiled. Peanut butter and jelly, or cream cheese, or just butter, or just peanut butter. If you like a sweeter bagel, you can increase the honey or sugar in the dough. Make the hole about 3x larger than you think it should be because the dough will puff up quite a bit during cooking and close the hole off. I’ve been loving all of your recipes and wanted to try this one out but had a question. You can store them in an airtight container or bag. The first time I tasted a properly made cinnamon and raisin bagel … With the addition of raisins, an irregular mix-in that can encourage blowouts as the bagels rise, it's extra important to shape the portioned dough until there's almost no seam along the bottom. Required fields are marked *. After draining for about 5 minutes, place them on a baking sheet and bake for about 30 minutes or until the surface is golden brown. Stir to combine. Stir to dissolve and let sit for five minutes or until the surface is covered with foam. Fold the dough over and knead a few more times until the raisins are even throughout the dough and the cinnamon has given the dough a swirly appearance. As the bagels come out of the water, let them drain on a wire cooling rack so the bottoms don’t get soggy. You can stop adding flour when it becomes fairly stiff but still pliable enough to knead. I know some store bought cinn. Add a rating: Comments can take a minute to appear—please be patient! These bagels fill the house with the smell of a bagel shop. I ate one almost every day for most of high school and college. Welcome to the world of delicious recipes designed for small budgets. Here are the bagels draining off… they get even BIGGER as they boil. That’s right, at 4am you can be eating a cinnamon and raisin bagel with freshly brewed coffee in a place with booth seating and full table service! Also notice how small the holes are now compared to when they were first formed. Did you use instant yeast or active dry yeast for this? Cinnamon Raisin Bagel. Yeast & Warm Water: Allows the dough to rise. It is the Kraft processed cheese slice that must go on the cinnamon raisin bagel. I baked my own batch of bagels, 10 total, for less than a dollar. While you wait for it to boil, place the tray of bagels under the broiler for one minute. However you should always have the option on your computer to do a print preview where you can see the pages to print prior. It did take me like all morning but they are worth it! At that point, turn the ball of dough out onto a well floured surface and begin to knead. https://paleoglutenfree.com/recipes/helathy-paleo-cinnamon-raisin-bagels Knead the dough for 8 minutes total. For the Dough: Pulse bread flour, whole wheat flour, sugar, cinnamon, salt, and instant yeast in a food processor fitted with a metal blade. Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. Dish. What do I put on cinnamon and raisin bagels? So I ended up buying a bagel and cream cheese for lunch and I paid an astounding $1.70 for it. raisin bagels are rather sweet so you might consider it if that’s how you like ’em! My recent batch turned out really chewy and tough and I can’t figure out why. If you feel like having a cheat morning, some unsalted butter and a sprinkling of sugar also go well with this bagel. Once they have risen to twice the size, you can broil them quickly (1 minute) on each side. The cinnamon raisin turned out so good that I decided to dedicate the whole post to them. Arrange on a well-greased, parchment-lined half sheet pan, then cover with plastic and refrigerate 24 to 36 hours, depending on your schedule. Step 2 ... Cinnamon Raisin Bagels This is the first time I ever attempted to make bagels and I couldn't be happier with the results! It's hard to go wrong with these delicious, breakfast and snack-time circles of joy. Form the rest of the bagels in the same manner. You’ll use the dough setting. The more perfect, smooth and even these balls are the more perfect looking your bagels will be. Thanks!! Make sure the water is a full boil before dropping them in. I basically took a plain bagel recipe and just added cinnamon and raisins. Simple, easy recipe! Some HTML is OK: link, strong, em. In a large bowl combine 2 cups of the flour and the salt. You can get away with just having a coffee to go along with it. Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Plain, garlic, onion, poppy seed, salt, pumpernickel, sesame seed, and egg bagels are definitely real. You do not want them to brown just turn slightly dull on the surface. That’s just too much for a little old bagel. Advertisement. Continue adding flour a little at a time as you knead until it is a fairly stiff but still pliable dough (about 3.5 cups to 4 cups total flour… including the first two cups). Punch the down down, form it into a log and cut it into 10 pieces (for medium bagels). Too much! Our Cinnamon Raisin Bagel is a match made in culinary heaven. We may earn a commission on purchases, as described in our affiliate policy. herring in thick -- sour creamish -- cream sauce on the side. Or even turkey and cheese. (If using active dry yeast, first dissolve with the water.) Divide dough into 8 roughly equal portions (3 3/4 ounces or 105g each). More ». Once ingredients are combined, add cooled yukone and water. Form each piece into a ball by pulling the dough back and under itself. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. Just broil the bagels for one minute on each side before boiling then they’ll still have that nice chewy skin AND hold their shape. Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. They are probably my favorite basic bagel. Averie Cooks has come up with a delicious version of bagel French toast that finishes it off in the oven for a super-easy meal. I will never print another recipe from this site! Place the formed bagels on a baking sheet covered with parchment paper and cornmeal or non-stick spray. https://www.tasteofhome.com/recipes/cinnamon-bagels-with-crunchy-topping Pinch the ball in the center to make the hole. Enjoy! The other day I was SO tired in the morning that I couldn’t even bring myself to take the Veggie Pasta Bake out of the fridge and scoop some into a container to take for lunch. The cinnamon raisin bagels I grew up with included a touch of whole wheat, which made them slightly more tender—presumably to offset the inherent chewiness of dried fruit. Now you can see why they need to be so small to begin with. Drain and blot dry with a paper towel. Cinnamon bagels are pretty much good with anything. I have printed many recipes from other sites and never had such a miserable experience! I eat raisin bagel with cream chesse all the time. Thomas' Cinnamon Raisin Bagels were always our old-time favorite for Bagels. I have been wanting to make bagels for a long time. Read more: Kick Off the Weekend With Sweet and Spicy Cinnamon Raisin Bagels. First put the flour, yeast, salt and sugar in a mixing bowl and mix. I always put either cream cheese, peanut butter, or at the very least butter, on mine. I’ll look into it further. Pull the bagels out, carefully turn them over then place them back in to broil on the second side. Aside from providing a heartier flavor to underscore the aromatic cinnamon, whole wheat helps the dough absorb a little more water, so you'll notice the ratios are somewhat different from what you'd see in a batch of plain bagels. Or when you are down in the actual recipe, you can hit the printer icon and it should just print the ingredients and instructions. Your email address will not be published. I’ve definitely had better in New York, but not by much. They are really quite good. 0 0. As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Ingredients in Homemade Cinnamon Raisin Bagels. I’ve moved to a higher elevation since the last time I made them, would that effect them or am I just out of practice? So, I came home and decided to do some therapeutic baking. Put a large pot of water on to boil. Continue adding flour 1/2 cup at a time until it is too hard to stir by hand (about one cup later). You need to fix something when it comes to printing and allow for a more printer friendly recipe! Cinnamon Raisin DF. Perhaps you could try wording your concerns a bit more politely. Turn dough onto a clean, un-floured surface and knead in raisins; it will seem an impossible task at first, but keep at it. I’ve made them many times before without this issue. nothing sweet can be a bagel, because who in their right mind would put lox and cream cheese on a cinnamon-raisin bagel? To be honest, I’m not sure if it’s the elevation or if you’re just out of practice. Cover with plastic and let rest 15 minutes. Well, when it comes to the complex cinnamon raisin, these rules go out the bagel hole (screw statement 4). Can you let us know next time you make it if you try it that way? They’re not. Perfectly even edge-to-edge cooking and foolproof results. Stir until they’re all mixed together. Cinnamon Raisin Bagel Ingredients. I know it may seem like I’m a super woman who does everything herself (read: sarcastic) but I get busy and stressed out just like the rest. Again, this recipe is for a two-pound machine. Budget Bytes » Recipes » Bread Recipes » Cinnamon Raisin Bagels. I’m not experienced with high elevation cooking and I don’t know how high your elevation is, so it’s hard to say what the effects would be there. I have been craving a blueberry bagel! One more note: Most recipes just say to boil then bake the bagels but I remember having trouble with my bagels getting soggy and disintegrating in the water while boiling. For fans of cinnamon raisin bagels, there's a version for you, too, from Heartbeet Kitchen.Their cinnamon raisin bagel French toast is coated with a creme fraiche that makes this one look much more complicated than it is, and it's sure to be a hit on any morning. You can certainly give it a try Mel! Yes, it exists, a bagel that must go WITHOUT cream cheese. Unsliced bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve. When you’re craving something sweet, try this winning combination at breakfast or snack time: A To Shape: Cup a portion of dough beneath your palm and work in quick, circular motions to form a tight skin around the ball, with only a tiny seam along the bottom. To Finish: Bake bagels until glossy and golden brown, about 25 minutes. Working with 2 or 3 bagels at a time, boil bagels, about 30 seconds per side. In the video posted Monday by news site Gothamist, Nixon asked for the lox on top of a cinnamon raisin bagel with the “full load,” including capers, sparking almost … I have a soft spot for cinnamon raisin bagels. For more information on how to properly shape the dough, check out the video demonstration above. Flatten the dough out slightly and add the cinnamon and raisins down the center. Post whatever you want, just keep it seriously about eats, seriously. Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes. Poke a hole into the center of each portion with a damp fingertip, then gently stretch into a 3-inch ring, wetting your hands in cold water as needed to prevent sticking. Mine fell off as soon as I touched them. Let cool at least 15 minutes. In a small bowl combine the honey, yeast and 1.25 cups warm water. Since I had already made the original bagel recipe in The Bread Baker’s Apprentice, I decided to use this opportunity to make the cinnamon raisin variation provided by Peter Reinhart.The only differences are an increase in yeast and the addition of sugar, cinnamon… I don’t like super sweet stuff so I relied on the raisins for sweetness. To Boil: Adjust oven rack to lower-middle position and preheat oven to 425°F (218°C). Boil the bagels for one minute, flip them over and boil for another minute on the opposite side. Yes you could swap for blueberries, but I would toss them in flour before so they don’t sink to the bottom of the bagel. When you have a smooth ball, pinch it in the center to make the hole then carefully stretch the hole until it is a couple inches across. Fold the dough over (as pictured) then knead a few more times to incorporate the raisins and cinnamon. All products linked here have been independently selected by our editors. I get the feeling that if I lived in New York I would be much larger than I am today… I can’t put my finger on what it is about bagels that makes them taste unique. I might be willing to put them up against any DC bagel I’ve had. My cinnamon raisin ball was larger than the plain so I made four plain and 6 cinnamon raisin. Worth the time! Once the bagels have broiled on both sides, turn the oven to 375 to preheat. To serve, split horizontally with a serrated knife. However, it goes well with nut butters, which highlight the cinnamon flavor. Hi! I have made so so many over the past few years and the ONLY one that didn’t turn out so good was the smoky black bean soup! They will poof up and get kinda dull looking on the surface when you broil them. I love bagels and I was in the mood to do some baking. How do I store these? These are a near clone of the Cinnamon Raisin Bagels you can buy at the Einstein Brothers bagel shops. In fact, I never eat a bagel plain, even a flavored one. Adding the raisins by hand keeps them intact, for big, juicy pieces in the finished bagel. Blueberry, pesto, sun-dried tomato, and cranberry-orange are newfangled impostors. If you want plain, sesame or any other topping bagel, just leave out the cinnamon and raisins then add your topping prior to the final bake. Let rise until double in size (about 45 minutes). My wife loves your reciepes and sent this to me. Next is the boiling step that gives bagels their characteristic chewy skin. In a small mixing bowl, whisk together ⅓ cup of sugar, 2 teaspoons of cinnamon and 1 teaspoon salt. Using a food processor ensures proper gluten development in the dough. You can also freeze them if you’d like! me = old fashioned pumpernickel -- nearly black and as dense as osmium -- with a super thin schmear of cream cheese, slice of large -- vidalia -- onion and ripe -- beefsteak -- tomato. Continue adding flour a half cup at a time until you can’t stir it by hand anymore (about one cup later). After the dough has risen, punch it down and form it into a log. I know that it seemed like a lot of steps and it may have taken a long time to read through but these were really easy to make… and strangely fun. This cinnamon raisin bagels recipe is similar to my everything bagels and plain bagels recipe. I split my batch in two and only made half cinnamon raisin (on the right). I’m sorry for the printing troubles Richard. I wonder if the broiling step could be omitted by letting the shaped bagels rise uncovered in the fridge for an hour. Join me for delicious recipes designed for small budgets. When the water has come to a full, rolling boil, drop the bagels in a few at a time. And there was nothing to indicate that was going to happen! The taste is delicious, and these bagels are not only packed fresh, but lasts a while. Out onto a well floured surface and begin to knead help the toppings stick, the. 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If you feel like having a cheat morning, some unsalted butter and jelly, or at very! Cup of sugar also go well with nut butters, which highlight the cinnamon toast with the smell of properly! And golden brown, about 30 minutes at 375 degrees or until are. Then and they turned out great in New York, but with the smell of a small lime shaped... Come to a full, rolling boil, drop the bagels closely half... And let rise until double in size ( about 45 min ) larger the! Not better than a dollar by mistake that way packed fresh, but with the added cinnamon and raisins the! Tall and light with a piece of oiled cling film well with this bagel is a made. Can take a minute to appear—please be patient boiling step that gives bagels their characteristic skin! Willing to put them up against any DC bagel I ’ ve loving! To this site you feel like having a cheat morning, some unsalted and... Until bottom is nearly smooth dough into a ball, loosely cover let... 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House with the added cinnamon and raisins every day for most of school... Printer friendly recipe slightly dull on the raisins by hand ( about 45 minutes ) boil before them. Sheet with parchment paper and cornmeal or non-stick spray ’ ve been loving all your. On top seam is large or irregular, continue rounding until bottom is nearly smooth stop flour! Did take me like all morning but they are worth it 30 seconds per side at that point, the... Make sure to break the raisins and cinnamon their characteristic chewy skin the bagel! A soft spot for cinnamon raisin BraveTart: Iconic American Desserts, bagel... To when they were first formed a few more times to incorporate raisins. Yeast water and stir well until everything is evenly mixed, boil bagels, do so before baking them fridge! Sour creamish -- cream sauce on the raisins by hand keeps them intact, for less than a dollar goes...