Homemade Cinnamon Raisin Bagels from Your Bread Machine

The scent of cinnamon and warm dough baking in the oven – it instantly transports me back to Saturday mornings at my grandmother’s house. She would be up before dawn, her bread machine humming softly in the background, churning out batches of these very cinnamon raisin bagels. The aroma alone was enough to coax us kids out of bed, and we’d eagerly await our turn to slather them with butter and devour them while they were still warm. Those were simpler times, filled with love, laughter, and the undeniable comfort of homemade bagels. Now, whenever I bake them, I feel like I am reliving a cherished memory.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Rise Time: 1-2 hours
• Total Time: 1 hour 35 minutes to 2 hours 35 minutes
• Servings: 8 bagels
• Dietary Type: Vegetarian

Ingredients

• 1/2 cup raisins, presoaked
• 1 tablespoon cinnamon
• 1 tablespoon sugar
• 1 1/4 cups lukewarm water
• 3 cups white bread flour
• 3 1/3 tablespoons brown sugar
• 1 teaspoon salt
• 2 1/2 teaspoons fast rise yeast or 3 1/4 teaspoons active dry yeast

Egg Wash

• 1 egg
• 1 tablespoon water

Equipment Needed

• Bread machine
• Measuring cups and spoons
• Floured surface
• Large saucepan
• Slotted spoon
• Cooling rack
• Baking sheet
• Cornmeal

Instructions

1. Begin by soaking the raisins in warm water for 10 minutes. This rehydrates them, making them plump and juicy, and prevents them from drawing moisture from the dough during baking.
2. After soaking, drain the raisins thoroughly and pat them dry with a paper towel. Removing excess water is crucial to prevent a soggy bagel.
3. In a small bowl, toss the drained raisins with the cinnamon and sugar. This coats the raisins evenly and distributes the flavor throughout the bagel.
4. Add the water, flour, brown sugar, salt, and yeast to the bread machine pan.
5. Place the cinnamon-sugar coated raisins into the bread machine pan with the other ingredients.
6. Select the dough setting on your bread machine. This will typically involve a kneading cycle followed by a rise cycle. Allow the bread machine to run through the first knead – approximately 20-30 minutes.
7. After the first knead, remove the dough from the bread machine.
8. Place the dough on a lightly floured surface. This will prevent the dough from sticking and make it easier to handle.
9. Divide the dough into 8 equal parts.
10. Gently form each part into a ball.
11. Press your thumb gently through the center of each ball and slowly stretch the hole to create a bagel shape. The hole will shrink during baking, so make it larger than you think it needs to be.
12. Allow the shaped bagels to rise for approximately 1-2 hours, or until they have nearly doubled in size. Cover them lightly with a damp cloth or plastic wrap to prevent them from drying out.
13. While the bagels are rising, bring 3 quarts of water and 1 tablespoon of sugar to a rapid boil in a large saucepan. The sugar helps with browning and adds a touch of sweetness to the bagels.
14. Drop a small test piece of dough (see Bagel Success Hints) into the boiling water.
15. Carefully drop 2-3 bagels into the rapidly boiling water. Do not overcrowd the pot, as this will lower the water temperature and affect the bagel’s texture.
16. Boil the bagels on each side for 1 1/2 minutes. This step is critical for achieving that characteristic chewy bagel texture.
17. Remove the boiled bagels with a slotted spoon and place them on a cooling rack for 1 minute to allow excess water to drain off.
18. In a small bowl, whisk together the egg and 1 tablespoon of water to create the egg wash.
19. Brush the top of each bagel with the egg wash. This will give the bagels a shiny, golden-brown crust.
20. Sprinkle a baking sheet generously with cornmeal. This will prevent the bagels from sticking and add a slightly rustic flavor.
21. Place the bagels on the prepared baking sheet.
22. Bake in a preheated oven at 400°F for approximately 15 minutes, or until the bagels are golden brown.
23. Remove the bagels from the oven and let them cool on a wire rack before serving.

Bagel Success Hints: When forming bagels, set aside two 1/4″ balls of dough. When bagels have doubled in size, drop the test dough into boiling water. 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.

Expert Tips & Tricks

• Don’t skip the boiling step! Boiling gelatinizes the starches on the surface of the bagel, creating that signature chewy texture.
• For a richer flavor, try using honey instead of sugar in the boiling water.
• If you want to add some extra flavor to your bagels, try adding a pinch of cinnamon to the dough itself.
• To ensure even baking, rotate the baking sheet halfway through the baking time.
• For a crispier crust, brush the bagels with egg wash a second time after they have cooled slightly.
• If you find that your bagels are browning too quickly, you can tent them with foil during the last few minutes of baking.

Serving & Storage Suggestions

These cinnamon raisin bagels are delicious served warm with butter, cream cheese, or your favorite spread. They’re also great for making sandwiches or enjoying on their own.

To store leftover bagels, place them in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, you can freeze the bagels for up to 2 months. To reheat frozen bagels, thaw them overnight in the refrigerator or microwave them briefly until softened. Then, toast them until warm and crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	192.9 kcal	N/A
Calories from Fat	8 g	4%
Total Fat	1 g	1%
Saturated Fat	0.2 g	1%
Cholesterol	18.6 mg	6%
Sodium	244 mg	10%
Total Carbohydrate	41.2 g	13%
Dietary Fiber	2 g	7%
Sugars	10.2 g	N/A
Protein	5.2 g	10%

Variations & Substitutions

• For a gluten-free version, use a gluten-free bread flour blend and follow the manufacturer’s instructions for using it in a bread machine.
• Add other dried fruits, such as cranberries or chopped dates, to the raisin mixture.
• Substitute maple syrup for the brown sugar in the dough for a different flavor profile.
• Experiment with different spices, such as nutmeg or cardamom, in addition to the cinnamon.
• To make bagel chips, slice leftover bagels horizontally into thin slices. Brush with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of fast-rise yeast?
A: Yes, you can. Use 3 1/4 teaspoons of active dry yeast. You may need to increase the rising time slightly.

Q: Why do I need to boil the bagels before baking?
A: Boiling the bagels sets the crust and gives them their characteristic chewy texture.

Q: Can I freeze the bagels?
A: Yes, you can freeze the bagels for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.

Q: What if my bagels don’t rise properly?
A: Make sure your yeast is fresh and active. Also, ensure that the water is lukewarm, not too hot or too cold.

Q: Can I add other toppings to the bagels?
A: Absolutely! Try sprinkling them with sesame seeds, poppy seeds, or everything bagel seasoning before baking.

Final Thoughts

These homemade cinnamon raisin bagels are a truly special treat, perfect for breakfast, brunch, or any time you’re craving a warm, comforting snack. The bread machine makes the process incredibly easy, and the results are far superior to anything you’ll find in a store. So, gather your ingredients, fire up your bread machine, and get ready to enjoy the delightful aroma and irresistible taste of these freshly baked bagels. Don’t hesitate to share your baking experiences and creative twists – happy baking!