Cinnamon Rum Raisin Bagels
Breakfast is served, yo! Cinnamon Rum Raising bagels and a whole lotta schmear is coming straight to you face. As a ring leader, standard bearer, pillar of the Carboholics Anonymous club, I want to tell you that one bite of these toasty bagels and your efforts to avoid bagels will be lost. You won’t be able to stop. The biggest struggle in my life right now is not devouring these one right after eachother, and restricting myself to only having half of one at breakfast time. I seriously spend the day at work thinking about these, and the ones that I brought into work were promptely devoured by my coworkers. It didn’t take long, they’ll eat just about anything. Vultures.
Hearing the words from them “Ohhh yay, its a bagel that actually tastes like something other than plain bread!” made the whole adventure worth while. Because I don’t know about you, but store bought bagels just taste blah and lifeless like Amanda Byne’s newly Botoxed face. And only having TWO raisins in the middle of a store bought cinnamon raising bagel HARDLY qualifies as being “cinnamon raisin”. GIMME RAISINS, gimme gobbs of cinnamon!
There should be almost enough cinnamon in your bagel to make you think you’re taking the cinnamon challenge!! Okay, maybe not that much, but you better be able to taste that ish going down!
Also, shaping bagels is the most fun you’re going to have making bread – ever. Do you ever take you hair tie and twirl it around your finger when you’re REALLY mind numbingly bored just to see how fast it will spin before it goes flying off into the sunset, or hits someone in the face? This is the bread making equivalent of that!
When you make the bagel hole in the middle – you spin it around your finger to stretch the dough. Best. Excuse. To. Play. With. Food. EVER!
And if you don’t think bagels are really “you’re thing” – then I have to tell you even Ben, BEN liked these bagels. Ben. If that doesn’t seal the deal – that you need to make these STAT – then I don’t know what would.
How I married a non-carboholic, I will never know. This will be my eternal struggle.
Also -don’t forget the schmear! Lots and lots of cream cheese. Don’t try to be a hero here – this is not the time for that.
Revel in your carby, cream cheesy sin.
Slather a little schmear on these other bagels:
Asiago Cheese Bagel – How Sweet Eats
Homemade Bagels – Annie’s Eats
Everything Bagel Bombs – Bake Your DayPrint
Cinnamon Rum Raisin Bagels
- Prep Time: 20 minutes
- Proofing Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 20 minutes
- Yield: 15 bagels 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Homemade Cinnamon Raisin bagels are bursting with cinnamon flavor and rum-soaked raisins. Top with a generous schmear of cream cheese for a breakfast indulgence!
- 1 ½ cup Raisins soaked in Spiced rum overnight and drained
- 2 cups Warm Water (90–100 degrees)
- 2 packets Active Dry Yeast
- 2 Tbsp Honey
- 3 cups Flour
- 3 cups Bread Flour
- 1 tsp Salt
- 1 Heaping Tbsp Cinnamon
- 1 Tbsp Brown Sugar
- Outfit your mixer with the dough hook attachment. In stand mixer bowl combine water, yeast and honey. Gently stir to combine. Let rest for 10-15 minutes or until it’s foamy and the yeast has activated.
- Turn mixer on low and start to add in the flours until all combined.
- The last step is to add the drained rum raisins and knead until they have mixed into the dough. If it hasn’t completely combined and formed a soft ball, pour out onto your cleaned counter and knead the dough together and form a tight ball of dough.
- Spray a large bowl with non stick spray and add in the dough. Roll the dough ball around to coat lightly in oil.
- Cover and let it rise for about 1 hour or until it’s nearly doubled in size. I place mine on top of my running dryer to keep it warm. Or on top of your stove works well, too.
- Once doubled, punch down the dough and divide into approximately 3 ounce rounds. Use a kitchen scale to be precise.
- Place each round onto multiple baking sheets, cover and allow to rise again for about 30 minutes.
- Preheat oven to 350 degrees.
- Bring a shallow pot or deep saute pan to a boil with water, adding in the brown sugar.
- As the water boils, poke holes through the middle of each round of dough and spin the dough around your finger to widen the hole and give the bagel its signature look.
- Once the water is boiling place 3-4 bagels into the boiling water at a time and allow to boil for 2 minutes, gently flip and allow to boil for 1 more minute on opposite side.
- Remove bagels and place on baking sheet. Repeat until all bagels have been boiled.
- Place bagels into the oven for 28-30 minutes or until the bagels are golden brown on the outside.
- Remove from oven, let cool on a wire rack. Slice, toast and serve.
Adapted from How Sweet Eats Asiago Bagels
Oooh, these bagels look delicious! I’ve not tried making my before but it’s my bucket list, now I’m motivated to get on the ball. Love these! 🙂
YUM! I haven’t had a chance to make bagels yet, but it’s definitely on the list, and Cinnamon Rasin is my favorite.
Come to mama!!!
What gorgeous bagels!! They look amazing!
This is not the proper name for these…they should be cinnamon YUM raisin bagels!
These are awesome girly! After the bagel bombs, I’m all about bagels now. Thanks for the link love!
Holy cowwwwww Megan. Boozy breakfast bagels–what a perfect way to start the day!
Holy Wow! I would love for these to make it to my face!!
Good grief – I haven’t had a bagel in forever! Stop taunting me with this deliciousness!
I gasped. Like out loud.
Homemade bagels with boozy raisins sounds like a perfect breakfast to me. And the fact that you get to spin them around your finger to shape them, even better.
mmm i love me some cinnamon raisin bagels – except, you took it up a notch and added rum – amazeballs!
Love rum raisin anything and homemade bagels are one of my favorite things to make. I can’t wait to try this recipe.
mmm what a perfect breakfast! I am also a member of Carboholics Anonymous so I am 100% in love with this.
Can’t wait to try these. Love the tip about putting the dough on a running dryer. Never thought of doing that….Thanks
Love cinnamon raisin bagels and yours look wonderful!
Thanks Carrian! I had to put extra raisins in there just to make sure they were extra chewy 🙂
I’m starting to feel like I’m doing something sinful just reading this. Because YOU KNOW I would totally put the cream cheese on extra thick! Awesome recipe!
Extra thick cream cheese is the only way to do a bagel right. I mean I should have to BITE through the cream cheese to get to the bagel part. That’s a fact haha
BTW, (for that list, you know the one) a (that thing) version of this with (that thing) cream cheese (I’m trying to be cryptic;) )
I haven’t done the bagels yet just because, but your photos definitely make me feel like I have to make this right now! Rum raisin… extra bonus. Can’t wait to try this – thank you!
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I’m in a carb coma. Nobody wake me mmmmmmkay?
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