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cinnamon raisin bagel on a plate with cream cheese orange slice and strawberry

Cinnamon Raisin Bagels

based on recipe from King Arthur Flour

Ingredients

BAGELS

  • 2 cups lukewarm water
  • 1 tablespoon active dry yeast
  • 2 tablespoons brown sugar
  • 1/4 cup instant malted milk powder
  • 1/4 cup pureed beets
  • 5 1/2 - 6 cups all purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 1 cup raisins

WATER BATH

  • 2 quarts water
  • 2 tablespoons instant malted milk powder
  • 1 tablespoon sugar

Instructions

  1. 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.
  2. Add instant malted milk powder.

  3. 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.

  4. 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.

  5. 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).
  6. When dough is doubled in size, place on a clean counter and punch it down.
  7. Preheat oven to 425 degrees.
  8. In a stock pot (or other pan that is at least 3" high) combine the water bath ingredients and bring to a boil.
  9. Divide dough into 16 balls. Poke a hole through the dough with your index finger and twirl a few times to make a ring.
  10. 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.
  11. Bake at 425 degrees until golden brown, about 20 minutes.