Cinnamon Raisin Bagel Recipe

Activate Yeast

In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix Dry Ingredients

In a large mixing bowl, combine all-purpose flour, salt, and cinnamon. Mix well.

Combine Ingredients

Make a well in the center of the dry ingredients and pour in the frothy yeast mixture. Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Add Raisins

Fold in the raisins and knead for an additional 2 minutes to evenly distribute them.

First Rise

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Shape the Bagels

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball and then poke a hole in the center to form a bagel shape.

Prepare Boiling Water

In a large pot, bring 8 cups of water and 2 tablespoons of honey to a boil.

Boil the Bagels

Carefully drop the bagels into the boiling water, 2-3 at a time, and boil for 1-2 minutes on each side. Remove and drain.

Preheat Oven

Preheat your oven to 425°F (220°C).

Prepare Egg Wash

In a small bowl, beat the egg and mix in the sugar and cinnamon to create an egg wash.

Apply Egg Wash

Brush the boiled bagels with the egg wash mixture and place them on a baking sheet lined with parchment paper.

Bake the Bagels

Bake the bagels in the preheated oven for about 20-25 minutes, or until golden brown.

Cool Down

Remove from the oven and allow the bagels to cool on a wire rack before serving.