Cinnamon Raisin Bagels
Dense, chewy bagels studded with raisins and cinnamon, boiled briefly for a shiny crust before baking until deep golden brown.
Bringing raisins into bagel dough takes a little extra kneading since they want to squeeze out at every fold. Boiling the shaped rings before baking is what gives these the same shiny, chewy crust as a plain bagel underneath all that cinnamon. Toast a half with cream cheese for breakfast.
Ingredients
Method
Tap a number to mark a step doneWhisk the warm water, instant yeast, and 1 tablespoon of the brown sugar in a large bowl; let it stand 5 minutes until foamy.
Stir in the bread flour, remaining brown sugar, salt, and cinnamon, then knead in the raisins until they are evenly distributed.
Knead the dough 8 minutes until smooth and stiff, place it in an oiled bowl, cover, and let it rise 1 hour until doubled.
Divide the dough into 8 pieces, shape each into a ball, poke a hole through the center of each, and stretch into rings; let rest 20 minutes.
Bring a large pot of water to a rolling boil and stir in the baking soda and honey until dissolved.
Boil the bagels in batches, about 1 minute per side, then drain them well on a parchment-lined baking sheet.
Preheat the oven to 425F and bake the bagels 20 minutes until they turn deep golden brown all over.
Cool the bagels on a wire rack for at least 10 minutes before slicing them in half to serve.
Kitchen note
Press any raisins poking out of the dough back in before boiling, since exposed raisins burn quickly once the bagels hit the hot oven.
