Bake up some homemade Cinnamon Raisin Bagels to treat your family and friends.
We love bagels in our house, all kinds of them. And they are ridiculously easy to make at home, involving only one “special” ingredient: Malted Milk Powder (affiliate link: I may receive a small commission for any purchases made through that link at no cost to you).
Yup that same powder mix you use to make awesome malted milkshakes. You can find it at most grocery stores with the other powdered milk products.
Add that to a simple yeast dough, toss in some cinnamon and raisins and you have a healthy carb-o-licious treat. I am a traditionalist and schmear them with cream cheese. My son likes them with peanut butter and honey for lunch.
Make your own Cinnamon Raisin Bagels at home. Easy to make and loads of fun. #homemadebagels #cinnamonraisinbagels
- 2 cups lukewarm water
- 1 tablespoon active dry yeast
- 2 tablespoons brown sugar
- 1/4 cup instant malted milk powder
- 5 1/2 – 6 cups all purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 cup raisins
- 2 quarts water
- 2 tablespoons instant malted milk powder
- 1 tablespoon sugar
- Add yeast and sugar to the warm water and let proof for 5 minutes. It should begin to foam on top, if it doesn’t your yeast may be bad.
Add instant malted milk powder.
In a large bowl whisk together 5 1/2 cups of flour, cinnamon and salt. Add in the liquid and mix until combined.
Add extra flour if dough is too sticky to knead.
Knead dough with a bread hook attachment in a mixer or by hand until smooth (5-10 minutes). Fold in the raisins by hand to evenly distribute throughout the dough.
- Put dough in a greased bowl. Cover with a piece of lightly greased plastic wrap. Let rise in a warm draft free place until doubled, 1 1/2 to 2 hours. (I like to put mine in an unheated oven with the light on).
- When dough is doubled in size, place on a clean counter and punch it down.
- Preheat oven to 425 degrees.
- In a stock pot (or other pan that is at least 3″ high) combine the water bath ingredients and bring to a boil.
- Divide dough into 16 balls. Poke a hole through the dough with your index finger and twirl a few times to make a ring.
- Boil the bagels 3-4 at a time for 30 seconds, then flip and boil another 30 seconds. Remove with a slotted spoon and put on baking sheet.
- Bake at 425 degrees until golden brown, about 20 minutes.
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Sometimes I get on kicks and make things like bagels constantly, then go years forgetting about them…you just reminded me about bagels today!