Description
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!
Ingredients
Units
Scale
Instructions
- 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.
Notes
Adapted from How Sweet Eats Asiago Bagels