Bread Machine Cinnamon & Raisin Bagels
Submitted by lakersfan01
Homemade cinnamon raisin bagels with your bread machine doing the kneading. Plump raisins tossed in cinnamon sugar, boiled for a chewy crust, baked until golden. Better than anything from the store.
YIELD
12 bagelsPREP
60 minCOOK
20 minREADY
80 minThere’s a reason cinnamon raisin is everybody’s favorite bagel order.
These homemade ones blow the store-bought version out of the water, and your bread machine handles the messy kneading part.
Raisins get soaked until plump, tossed in cinnamon and sugar, then worked right into the dough.
Shape them, boil them in sugared water for that signature chewy crust, and bake until they’re deep golden.
The whole kitchen fills with that warm cinnamon-bakery smell that makes people wander in asking what’s cooking.
Kitchen Tips
- Soak the raisins first so they don’t steal moisture from the dough and make it dry
- Drop a small test ball of dough into the boiling water; if it floats right away, the bagels are ready to boil
- Boil only 2 to 3 at a time so the water stays at a rolling boil
- Sprinkle cornmeal on the baking sheet to prevent sticking and add a toasty crunch on the bottom
Variations
- Shape leftover dough into sticks, roll in sesame-poppy seed mix with garlic powder, then boil and bake for bagel sticks
- Slice day-old bagels thin, brush with butter, and bake low until crispy for homemade bagel chips
Ingredients
Directions
Soak the raisins in warm water for 10 minutes.
Drain and pat dry.
Toss with cinnamon and sugar, then place in the machine with the rest of the ingredients.
Insert ingredients in bread machine according to manufacturer’s instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water.
Boil on each side for 1 to 2 minutes.
Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until golden, approximately 15 minutes.
Bagel Success Hints:
When forming the bagels, set aside two ¼ inch balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder.
Let sticks rise, boil, and bake as described in the above directions.
To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or margarine on one side.
Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12 to 15 minutes until golden brown and crisp.
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