The best home-made cinnamon raisin bagel recipe for a glorious breakfast, snack or afternoon tea. Happy, happy days!
Oh, how l love a good bagel! Freshly baked, fluffy, with a gorgeous aroma. I can hear it calling my name! These home-made bagels are so easy to make and so scrumptiously tasty, that you will never ever buy the cheap-price-cheap-quality bagels from the store again. Those are just unfortunate imitations of what a good bagel should be like. Now, if you know any good bakery with proper bagels, well done to you!
Back to those days when l’m forever peckish and craving all sorts of stuff. The beauty of pregnancy, l’m not to be blamed at all!!! Luckily, this time around l can eat to my heart content without felling unwell whatsoever, so another reason to indulge like there’s no tomorrow. And guess what l was craving today. Yes, that’s right, bagels. I could eat them all day long, they are low in refined sugar, since the raisins are naturally sweet anyway, so no point in adding too much of the nasty thing. And then, cinnamon. Feel free to add more or less, depending on how much of a cinnamon fanatic you are. You don’t need any bread machine, those hands of yours can do an excellent job, just a few minutes of kneading. Dead easy!
Cinnamon raisin bagel recipe
Ingredients: (make 6)
- 350 g strong white bread flour
- 2 tsp ground cinnamon
- 2 tbsp caster sugar
- 1 sachet (7 g) fast-action dried yeast
- 1 tsp salt
- a handful of raisins
- 250 ml luke-warm water
- 1 egg yolk
- 1 tbsp honey
- In a large bowl, mix together the flour, salt, sugar, cinnamon, yeast and raisins.
- Make a well in the middle and add the water.
- Knead for about 5 minutes until the dough becomes elastic and it does not stick to your hand anymore. I find that kneading in the bowl is pretty easy, but, if you prefer, you can transfer the dough to the work surface and knead it there.
- Shape the dough into a ball, lightly oil the bowl, cover with clingfilm and a clean tea towel, and let it rest for 1 hour until it doubles its size.
- Knead again for 2-3 minutes, then divide the dough into 6 smaller balls, and using your thumb, make a circle in the middle of the ball, giving it the shape of a bagel.
- Arrange on a baking sheet, leave them rest for about 30 minutes to double in size.
- Bring a pan of wated to the boil, add a tablespoon of honey, then slowly drop the bagels in water, one at a time, for 30 seconds on each side.
- Remove from water, leave to dry, then arrange them on a baking tray
- Slightly beat the egg yolk with a teaspoon of water and brush the bagels with it.
- Pregeat the oven to 200 degrees C.
- Bake for 15-20 minutes until golden.