fresh out of the oven and onto your plate, who doesn’t love the smell of cinnamon in the morning?
these bagel twists are chewy on the inside, with a swirl of cinnamon & raisins throughout – perfect for a quick on the go breakfast or toasted for a cozy morning in.
don’t let the prep time intimidate you! you can proof the dough to allow it to rise in your fridge overnight and then toss these dough balls into your oven in the morning for a bakery-fresh treat.
what’re you waiting for? get kneading! (but don’t forget to snap a photo of your creation & tag me over on instagram @logandunn so i can drool over your glorious cinnamon twists).
RECIPE: Makes 8 Bagels
Cinnamon Raisin Bagels
- 3 1/2 cups Bread Flour
- 1 tsp Sea Salt
- 2 tbsp Cinnamon
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 cup Raisins
- 1 1/2 cup Warm Water
- 2 1/4 tsp Active Yeast
- 2 tsp Baking Soda
Prep: 1 hr 40 minutes
Bake Time: 2 Minutes to Boil per Bagel, 20 minutes in the oven at 425F
- In a stand mixing bowl combine the warm water, yeast, and 1 tsp of sugar/maple syrup/honey – let this sit while you prepare the other ingredients, for about 10 minutes until a layer of foam appears on the top and the yeast is activated.
- Add vanilla and the remaining maple syrup to the mixture.
- In a seperate bowl thoroughly combine the bread flour, 1 tbsp of the cinnamon, & the sea salt.
- Turn your stand mixer on low – with the bread hook attachment – and slowly add in the flour mixture until it’s all incorporated.
- As the dough comes together slowly turn the stand mixer to high and allow it to knead the dough for five minutes or until it comes away clean from the sides.
- NOTE: if you do not have a stand mixer you can combine the wet and dry ingredients in a large bowl and knead by hand for about 10 minutes.
- Once your dough is well kneaded flour your work surface and with a bench scraper or sharp knife cut the dough into two halves.
- Into one half of the dough knead the remaining cinnamon & half of the raisins.
- Knead just the other half of the raisins into the other dough.
- Oil two large bowls and place each dough ball into it’s own bowl. Cover with clean towels and place in a warm place to allow the dough to rise for 45 minutes – or until it has doubled in size.
- Once the dough is risen punch each dough ball down to remove air and split the two dough balls again in half.
- On a floured work surface roll out each of your 4 dough balls until they’re 1/2 inch in thickness. Stack the now rolled out dough into four layers alternating cinnamon layer-vanilla layer-cinnamon layer-vanilla layer.
- Now that you have a 4 tiered stack of dough use a bench scraper to make 8 individual strips of dough.
- Roll each of the 8 dough strips into bagel shapes, leaving the hole in the middle larger than what you see in a fully baked bagel as these will expand as they rise and bake and the hole will become smaller.
- Place these bagels on a parchment lined baking sheet and cover with a clean towel, allow to rise for another 30 minutes.
- Once your bagels have risen add water and the baking soda to a large pot and bring to a rolling boil. The baking soda will give the bagels their outer shine, and the boiling will ensure the inside is nice and chewy like a bagel.
- Boil each bagel for 1 minute on each side (flipping once) before placing on a lined baking tray to ensure the bottoms do not get soggy.
- Preheat your oven to 425F.
- Before baking you can brush your bagels with a mixture of almond milk, maple syrup, and cinnamon to get a nice crust.
- Bake the bagels for 20-25 minutes or until the crust has just turned golden brown.
- Allow to cool before serving.