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Cinnamon Raisin Swirl Bagels

These New York style Cinnamon Raisin Bagels have a delicious cinnamon swirl, are perfectly chewy and can be ready in under 2 hours. They freeze well, so you can make them for your week ahead. Top them with cream cheese, or butter and cinnamon sugar.

The details

choosing between all-purpose and bread flour

Bagel dough is a stiffer dough than other doughs, like sandwich bread dough. This is what gives bagels their tighter crumb structure and helps create the characteristic chewy texture.

This dough can be made from all-purpose flour or bread flour. They both work, but will yield slightly different results. Bread flour will give bagels the characteristic chewy texture. However, if you choose all-purpose flour, the bagels will still have a chewy exterior, thanks to the water bath that the bagels are boiled in. More on that later.

mixing the dough

To make these bagels, all ingredients EXCEPT the cinnamon is added to your stand mixer. This dough is a stiffer dough, so you can certainly knead this dough by hand, if you prefer. Knead the dough for 3 minutes with your stand mixer or 6 minutes by hand. Add in the raisins and beat for 2 minutes in your stand mixer, or 4 minutes by hand.

Now, if you are using your stand mixer, turn the dough out onto a floured surface. Sprinkle the cinnamon over the dough and gently knead the cinnamon into the dough. Don’t fully incorporate the cinnamon. You want the streaks of cinnamon to remain in the dough. Place the dough in a greased bowl, turn to coat the dough, and cover with plastic wrap.

first rise

These bagels take only 45 minutes to rise, thanks to the environment of a warm oven. Preheat your oven to 100F, then turn the oven off once it reaches this temperature. Place the dough in the warm oven and allow to rise for 45 minutes.

shaping the dough

Divide the dough into 8 roughly equal pieces. Working with one piece at a time, and covering the other pieces with plastic wrap, roll the dough into a 7×3 inch rectangle. Sprinkle brown sugar cinnamon mixture on the long half of the rectangle. Fold the dough in half, folding from the long side over.

Grab each end of the dough, and do a spiral twist, then wrap the dough into a circle and pinch the ends together to seal. Place the shaped bagel onto a piece of parchment paper. Repeat with remaining bagel dough.

rest period and water bath

Allow the bagel dough to rest, covered for 20 minutes while you preheat the oven and prepare the water bath.

Once ready, bring 8 cups water + 3 tablespoons honey to a boil. Add the bagels, 3 at a time to the boiling water. Boil on each side 1 minute, then remove with slotted spoon or spatula and place on parchment paper lined baking sheet. Repeat with remaining bagels.

baking

Brush the bagel dough with egg wash, then bake in preheated oven until the bagels are a deep golden brown. This takes 20-25 minutes. Allow the bagels to fully cool before slicing. Top the bagels with cream cheese, or butter and cinnamon sugar.

If you make these cinnamon raisin bagels, let me know what you thought in the ratings and comments below. I always appreciate hearing your feedback! Make sure you find me on instagram and youtube for the full baking video for this.

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Cinnamon Raisin Swirl Bagels


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5 from 1 review

  • Author: Jolene
  • Total Time: 1 hour 40 minutes
  • Yield: 8 1x

Description

These New York style Cinnamon Raisin Bagels have a delicious cinnamon swirl, are perfectly chewy and can be ready in under 2 hours. They freeze well, so you can make them for your week ahead. Top them with cream cheese, or butter and cinnamon sugar.


Ingredients

Units Scale
  • 2 1/4 teaspoons instant yeast (7 grams)
  • 1 2/3 cup warm water (heated to 110F) (363 grams)
  • 4 1/4 cups bread flour (554 grams)
  • 1 tablespoon brown sugar (15 grams)
  • 1 1/2 teaspoons salt (8 grams)
  • 1 cup raisins (120 grams)
  • 2 teaspoons ground cinnamon (4 grams)

Filling

  • 3 tablespoons brown sugar (45 grams)
  • 1 teaspoon cinnamon (2 grams)

Water Bath

  • 8 cups water (2 quarts)
  • 3 tablespoons honey

Egg Wash

  • 1 egg, beaten

Instructions

1. Add yeast, warm water, bread flour, brown sugar and salt in the bowl of a stand mixer and knead with dough hook attachment for 3 minutes on medium-low speed. This is a stiff dough. Add raisins and beat on low speed until raisins for 2 minutes.

2. Turn dough out onto lightly floured surface. Sprinkle cinnamon over top of the dough. Gently knead the cinnamon into the dough so that there are still streaks of cinnamon in the dough. Don’t fully incorporate the cinnamon as you want the swirls of cinnamon to be in the dough. Transfer dough to a greased bowl. Spray top of dough with nonstick spray, then cover with plastic wrap.

2. Preheat oven to 100F. Once the oven reaches this temperature, turn the oven off. Place dough in warm oven for 45 minutes.

3. Meanwhile, line a baking tray with parchment paper and cut out 8 parchment paper squares, roughly 5×5 inches. Spray the parchment paper squares lightly with nonstick spray.

4. Punch down dough and turn out onto lightly floured surface. Divide dough into 8 roughly equal pieces. Roll into a 7×3 inch rectangle. Sprinkle brown sugar cinnamon mixture on half of the rectangle. Fold rectangle in half, then grab each end of the bagel and twist into a spiral. Wrap the bagel into a circle, then pinch to seal the ends together. Place bagels on prepared parchment paper squares. Cover bagels with plastic wrap and allow to rest for 20 minutes

5. Preheat oven to 425F.

6. Fill a large pot of water with 8 cups water. Whisk in the honey and bring to a boil. Reduce heat to medium high. Grab the corners of the parchment paper square, and gently and carefully place 3 bagels in the hot water. Use a pair of tongs to grab the parchment paper square and pull out of the water. Cook bagels for 1 minute on each side, then using a slotted spoon or spatula, remove the bagels, allow the excess water to drip, and place on parchment paper lined baking sheet.

7. Brush bagels with egg wash. Bake in preheated oven for 20-25 minutes or until golden brown in color. Enjoy!

  • Prep Time: 80
  • Cook Time: 20
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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4 Comments

  1. I made these today, and they are delicious!! I did add 1/2 cup of sourdough starter and only 4 cups flour ( I fresh mill flour). There is a hint of honey that comes from the crust. Thank you for sharing this recipe, will definitely be making these again!






    1. Dani,

      I am so happy to hear that, and thanks for the note about the sourdough. I will have to try that the next time I make these! So happy you enjoyed 🙂

      -Jolene

  2. Unfortunately my oven only goes down to 170F and no lower. it is a brand new electric oven, so what do you suggest I do in order to have the bagels rise in a warmed oven. I have asked several of my neighbos and none of them have an oven that has a temperature that goes that low. Most of the peole I asked also do a lot of baking and cooking.

    1. Suzanne,

      You don’t need the oven to actually be set at that temperature. Turn on your oven and once it reaches 100 degrees Fahrenheit, turn it off. My oven is actually preset to 350, so I just push the start button and wait for it to get up to 100, then turn it off. It’s fine if it’s a touch above 100. Usually when my gets to 100 and I turn it off, it ends up climbing a bit higher, up to 115 or so. You just want the oven to be warm. I hope that makes sense! Thanks for checking.

      -Jolene

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