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cinnamon raisin bagel recipe
- Total Time: 180 minutes
- Yield: 8–10 bagels 1x
- Diet: Vegetarian
Description
This recipe creates bakery-quality cinnamon raisin bagels featuring a rich brown butter cinnamon swirl folded into the dough and finished with a matching brown butter glaze, resulting in a deeply chewy crust and soft center.
Ingredients
- 4 cups bread flour
- 1.25 cups warm water (105-115°F)
- 2.25 teaspoons instant yeast
- 1.5 tablespoons granulated sugar
- 1.5 teaspoons fine sea salt
- 1 tablespoon malt barley syrup (for dough)
- 0.75 cup raisins
- 1 teaspoon ground cinnamon (for dough)
- 4 tablespoons unsalted butter (for swirl)
- 0.33 cup light brown sugar, packed (for swirl)
- 1 teaspoon ground cinnamon (for swirl)
- 12 cups water (for boiling bath)
- 2 tablespoons malt barley syrup (for boiling bath)
- 1 teaspoon baking soda
- 0.5 cup powdered sugar (for glaze)
- 1 tablespoon unsalted brown butter (for glaze)
- 1–2 tablespoons warm water (for glaze)
Instructions
- Activate Yeast and Mix Dough: Combine water, yeast, and sugar; let foam for 5-10 minutes. Add flour, salt, malt syrup, and cinnamon; mix to form a shaggy dough.
- Knead Dough and Add Raisins: Knead dough for 8-10 minutes until elastic. Add raisins and knead briefly until incorporated.
- First Rise and Prepare Swirl: Place dough in oiled bowl and rise for 1-1.5 hours until doubled. Prepare brown butter swirl by browning butter, mixing in brown sugar and cinnamon, and reserving 1 tablespoon brown butter for the glaze; cool swirl mixture to a spreadable paste.
- Shape and Fill Bagels: Punch down dough, divide into 8-10 pieces, and roll into rectangles. Spread swirl mixture over each rectangle, roll tightly, and seal seam.
- Form Bagel Rings: Stretch each log, moisten ends, overlap by about 1 inch, and pinch firmly to form rings. Place on parchment paper.
- Cold Fermentation: Refrigerate shaped bagels for 1-12 hours for flavor development. Preheat oven to 395°F (200°C).
- Boil Bagels: Bring water, malt syrup, and baking soda to a boil. Boil bagels for 30-60 seconds per side. Return to baking sheet.
- Bake Bagels: Bake for 18-22 minutes until golden brown. Cool slightly before glazing.
- Prepare Glaze and Serve: Whisk powdered sugar, reserved brown butter, and warm water to create a glaze. Drizzle over warm bagels and serve immediately.
Notes
Use high-protein bread flour for maximum chewiness and structure. Ensure the water temperature for yeast activation is 105-115°F. The cold fermentation step is crucial for developing flavor and achieving a classic chewy bagel texture. Make sure to firmly seal the bagel rings to prevent the swirl from leaking during baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 420 calories
- Sugar: 24 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 30 mg