Description
Delight in these homemade Cinnamon Raisin Bagels with Cream Cheese, a perfect breakfast treat featuring a chewy texture and sweet cinnamon-raisin flavor. Made from scratch with simple ingredients, these bagels are boiled for a traditional crust and baked until golden brown, served warm with creamy spreadable cream cheese.
Ingredients
Scale
Bagel Dough Ingredients
- 4 cups bread flour
- 2 tsp instant yeast
- 1 ½ tsp salt
- 2 tbsp granulated sugar
- 1 ½ tsp ground cinnamon
- 1 ¼ cups warm water
- 1 cup raisins
Boiling Solution
- 1 tbsp molasses
- Water (enough to fill pot for boiling)
For Serving
- Cream cheese
Instructions
- Prepare the Dough: In a large bowl or stand mixer, combine the bread flour, instant yeast, salt, sugar, and ground cinnamon. Gradually add warm water and mix until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic.
- Add Raisins: Incorporate the raisins into the dough during the final minutes of kneading to ensure they are evenly distributed.
- First Rise: Cover the dough with a damp towel and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Shape Bagels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center and stretch to form a bagel shape.
- Rest Shaped Bagels: Let the shaped bagels rest for 15 minutes to relax the dough before boiling.
- Boil Bagels: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add molasses. Boil each bagel for 30 seconds on each side to set the crust.
- Bake Bagels: Transfer boiled bagels to a baking sheet lined with parchment paper. Bake for 20–25 minutes or until golden brown.
- Cool and Serve: Allow bagels to cool slightly before slicing. Serve warm with cream cheese spread.
Notes
- Soak raisins in warm water for 10 minutes prior to adding to dough for extra plumpness.
- For variation, swap regular cream cheese with flavored varieties such as honey walnut or maple cream cheese.
