:: Cinnamon and Raisin Breakfast Bagels

March 9, 2009 at 8:00 am 23 comments

It’s true that there is no better smell wafting around the house than baked bread but I have to challenge that.  These cinnamon and raisin bagels will definitely give the traditional sliced pan a run for its money, toasted with a little butter there is nothing that compares.

If you haven’t made bagels before it’s pretty similar to making a normal bread except just before they go in the oven you pop them in a little boiling water for a few minutes.  The finished product has a wonderfully chewy texture with a great crispy crust.

I have a few variations on the traditional bagel recipe to post, but would love to hear your suggestions, what are your favourite types of bagels? Multiseed, Poppyseed, cheese? Let me know!

Cinnamon and Raisin Breakfast Bagels

I first tried these bagels in America and have been hooked ever since.  The flavours are perfect for a cosy late morning breakfast.  Bagels are really easy to make and if you can master bread you can definitely give them a go.

Makes 12 Bagels.
500g of strong white flour.
350ml of lukewarm water.
1 sachet of active dried yeast.
3 tablespoons of sugar.
1 tablespoon of cinnamon powder.
2 teaspoons of salt.
125g of raisins.
1 beaten egg.

Soak the raisins in a bowl of boiling water for 30 minutes. Place the flour in a large bowl and make a well in the center with the back of a spoon.  Pour the water, yeast and sugar into the well and allow to sit for 6-8 minutes or until it becomes thick and frothy.  Add the cinnamon and salt and using a spoon slowly incorporate the flour into the yeast and water mix until you form a dough.  Turn the dough out on to a floured surface and knead in the raisins.  Continue kneading for 4-5 minutes until the dough becomes smooth and elastic.  Grease the mixing bowl, place the dough in and cover with a damp cloth.  Leave in a warm place for 30 minutes or until the dough has doubled in size.  Punch the dough down and turnout onto a floured surface.  With your hands shape the dough into a long sausage shape and cut into 12 bagel shaped pieces.  Poke your finger through the middle and with your fingers form the bagel shape.  Place on greaseproof paper and set aside for 5 minutes.
Preheat the oven to Gas 5/375oF/190oC.
Bring a large pot of water to the boil, lower the heat to simmer and drop 4 bagels in at a time.  Cook the bagels for approximately 1 minute either side, turning with a slotted spoon.  Drain the bagels and place on a floured baking sheet.  Brush with a little beaten egg and place in the oven for 20-25 minutes until they are golden.
Enjoy toasted with a little butter!

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Entry filed under: bagels, breakfast, egg, raisins, yeast.

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23 Comments Add your own

  • 1. lorraine@italianfoodies  |  March 9, 2009 at 9:45 am

    mmmmmm yum! I have the cappucinos on:) nice step by steps btw;)

    Reply
  • 2. Donal  |  March 9, 2009 at 10:15 am

    Hiya! Excellent- I’ll be down in a bit! πŸ˜‰ Thanks hope I’m not stealin your idea too much- it was just one of those recipes that need it! :O

    Reply
  • 3. lorraine@italianfoodies  |  March 9, 2009 at 11:18 am

    I think it works really well esp with the great photos you take. I would do it with them all, real food porn!!

    Reply
  • 4. jean  |  March 9, 2009 at 12:21 pm

    Wow! Mmm. I have a thing to do with cinnamon and raisin bagels which I picked up from a cafe in Australia years ago – it’s likely to give you a heart attack but so delicious!Split and toast the bagels, then spread with cream cheese. Layer sliced banana on top of the cream cheese and then drizzle over honey or maple syrup. It’s a taste sensation.

    Reply
  • 5. Brilynn  |  March 9, 2009 at 2:49 pm

    Those cinnamon raisin bagels look pretty awesome, but I like mine toasted with cream cheese!

    Reply
  • 6. Connie  |  March 9, 2009 at 3:55 pm

    These bagels look yummy!!! Thank you πŸ™‚

    Reply
  • 7. Treehouse Chef  |  March 9, 2009 at 9:02 pm

    I have never made a bagle in my life…yet. Your pictures make it look easy and delicious! I plan to give this a try. I hope they turn out as good and they look!

    Reply
  • 8. Donal  |  March 9, 2009 at 9:17 pm

    Hey Lorraine!Please this is a clean website! None of your Limerick smut! hehehe! πŸ™‚Hey Jean!OH WOW! Thats sounds amazing! Drool! But your probably right heart attack city! πŸ™‚Hey Brilynn!That sounds just as good! πŸ™‚Hey Treehouse Chef!I was suprised how easy it was when i made them first! Give them a go! πŸ™‚

    Reply
  • 9. bayareafoodie  |  March 9, 2009 at 9:50 pm

    you have inspired me to make bagels at home some time this year!

    Reply
  • 10. Holler  |  March 9, 2009 at 11:17 pm

    Those look gorgeous. I like the flavour combination, a lot πŸ™‚

    Reply
  • 11. Sarah  |  March 10, 2009 at 3:23 am

    Yum – I’ve been making bagels almost weekly for mum… have yet to find the cinnamon-sugar bits to make “French Toast” bagels which are my complete favourite. Sourdough bagels, toasted with spicy cream cheese are the true winner with me though.

    Reply
  • 12. Martha  |  March 10, 2009 at 12:37 pm

    How much yeast is in a sachet? Thanks! xx

    Reply
  • 13. Hockeysticks  |  March 10, 2009 at 2:36 pm

    i wonder could these be made with wholemeal flour and some seeds instead of raisins to up the fibre ? whatcha think ???

    Reply
  • 14. Donal  |  March 11, 2009 at 3:43 pm

    Hey Bayareafoodie!Woo! Let me know how you get on!Hey Holler!One of my favourite sweet bagels! Whats yours?Hey Sarah!Ooooh that sounds so delicious! Will have to give it a try- what do you use to spice up your cream cheese?Hey Martha!They are 7g packets! πŸ™‚Hey Hockeysticks!Yeah I would say so- google wholemeal bagels for the recipe and im sure its not problem to add the seeds.

    Reply
  • 15. English Mum  |  March 14, 2009 at 8:47 pm

    Ooh that’s funny, I’ve just done a post on bagels. Next time I’m going to try these – they look gorgeous!

    Reply
  • 16. Marthe  |  March 18, 2009 at 3:18 pm

    These looks delicious! I had a go at them last Sunday, but by the time the dough had risen enough I was too tired to actually make them so I popped the dough in the fridge and totally forgot about them untill I dicovered the dough in the fridge… Now I will find out if I can still use the dough!

    Reply
  • 17. Anne  |  March 18, 2009 at 8:01 pm

    I made these last Sat while mooching around the house. They tasted fab, but had a strange shape, more like a bun than a bagel. Don’t plan on whipping these up in a hurry, they take time and patience.

    Reply
  • 18. Donal  |  March 18, 2009 at 11:43 pm

    Hey English Mum!Oh definitely do they are so tasty! πŸ™‚Hey Marthe!Oh no! Let me know if they worked out for you- it might be easier to just start over!Hey Anne!I do agree that they take time. But if you prepare and you know what your doing step by step it shouldn’t take that much time!

    Reply
  • 19. Food Is Love  |  March 25, 2009 at 1:37 pm

    Just made these last night. Never made bagels before! Not that hard, BUT you do need to take your time. They came out really good, but my dough was stiffer for some reason before the boil. Will try again soon. My son comes home from spring break today. He will be my critic, lol. Thanks for the recipe.

    Reply
  • 20. dick  |  May 1, 2009 at 2:02 am

    On the measurement of yeast, how many tsp is a sachet. Is it 2 tsp or a TBSP?

    I have the instant active yeast (SAF Red) which comes in a 16 oz bag like a coffee bag. All the bread recipes I fine seem to be using 1-1/2 TBSP of yeast but that sounds like it would be a bit too much. I am just guessing that a sachet of yeast would be about 2 tsp. Any ideas on that one? I know I should break down and start weighing ingredients but since I have such a small apt I really don’t have the room for more equipment.

    Reply
  • 21. dick  |  May 4, 2009 at 1:29 am

    Tried it but I only had sultana raisins and they were almost tasteless with the cinnamon. I then made them with dried cranberries instead and we have a winner there. Excellent. the dough is a lot stiffer than I expected but it all worked out well. Just need to get the raisins with strong enough taste to go against the cinnamon or it won’t work too well.

    Reply
  • 22. dick  |  May 4, 2009 at 2:13 am

    Just got back from Binnur’s Turkish cookbook website. He answered my question about how to measure the yeast if you are using bulk:

    At 7:56 PM, Blogger Binnur said…

    Hi Kate,
    The dry yeast (active or instant) comes in a small package which is 7 gr. I measured it for you. It is 1 tablespoon. I hope it helps:)

    Got that put away for the next time I need to measure yeast. 1 Tbsp = 3 tsp so if I make half your recipe (I am single) that would work out to 1-1/2 tsp yeast.

    Reply
  • 23. jscochran  |  July 24, 2009 at 1:33 pm

    This recipe sounded so good I tried it and made bagels for the first time!! They got rave reviews from most of the family except for my daughter who hates raisins (go figure!). If I were to make this recipe with blueberries (her favorite bagel), would I still wait to add the blueberries toward the end like the raisins or should I add them earlier? Just seems like it might be a bit messy adding them later. Your thoughts? Thanks! Love your blog!

    Reply

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