Cinnamoncraisinbagels Recipes

HOMEMADE CINNAMON RAISIN BAGELS

Steps:

• Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
• Add the flour, brown sugar, salt, and vanilla extract. Beat on low speed for 2 minutes, then beat in the raisins until combined. The dough is very stiff and will look somewhat dry.
• Mix the sugar and cinnamon together and sprinkle onto a clean surface. Place the dough on top. Knead the dough for 4 minutes, picking up all that cinnamon sugar. Work as much of the cinnamon sugar mixture as you can into the dough. The dough may become a little wet from the added sugar- that's ok.
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Line two large baking sheets with parchment paper or silicone baking mats.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
• Preheat oven to 425°F (218°C).
• Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
• Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
• Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

CINNAMON RAISIN BAGELS (BREAD MACHINE)

Steps:

• Soak the raisins in warm water for 10 minutes.
• Drain and pat dry.
• Toss with cinnamon and sugar, then place in machine with other ingredients.
• Remove dough from the machine after the first knead- approximately 20- 30 minutes.
• Place dough on floured surface.
• Divide into 8 parts.
• Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
• While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
• Drop test dough (see first success hint).
• Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
• Boil on each side for 1 1/2 minutes.
• Remove and cool on rack 1 minute, brush with egg wash.
• Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.
• 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.
• To make bagel chips, slice leftover bagels horizontally into thin slices.
• Brush with butter or margarine on one side.
• Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.

CINNAMON BAGELS WITH CRUNCHY TOPPING

Steps:

• In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into 12 balls. Push thumb through each center to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes., Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., In a small bowl, mix topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° until golden brown, 15-20 minutes. Remove to wire racks to cool.

BAGEL GONE BANANAS

Steps:

• Stir together nut butter, honey and salt in a small bowl. Divide the mixture between bagel halves and top with banana slices.

CINNAMON RAISIN BAGELS

Steps:

• In a small bowl, combine the honey, yeast, and 1 1/4 cup warm water. Stir to dissolve and let sit for 5 minutes or until the surface is covered with foam.
• In a large bowl, combine 2 cups of the flour and the salt. Stir to combine. Add the frothy yeast water and stir well until everything is evenly mixed. Continue adding flour a 1/2 cup at a time until it is too hard to stir by hand (this will probably bring you to a total of 3 cups).
• Turn the dough out on to a well-floured surface. Continue adding flour a little bit at a time until you have reached a total of 3 1/2 - 4 cups, depending on the humidity. Stop adding flour when it becomes fairly stiff but still pliable enough to knead. Knead for 8 minutes.
• After kneading, flatted the dough slightly. Add the cinnamon and raisins to the center. Fold the dough over and knead a few more times until the raisins are distributed through the dough and the cinnamon has given the dough a swirly appearance.
• Form the dough into a ball, cover loosely, and let it rise until double (about 45 minutes). Punch the dough down, form it into a log, and cut it into 10 pieces. Form each piece into a ball by pulling the dough back and under itself. Pinch it in the center to make a hole and carefully stretch the hole until it is a couple of inches across (make this hole about 3x larger than you think it should be - the bagels will puff!). Place the formed bagels on a baking sheet covered with parchment paper and cornmeal or cooking spray. Let rise until doubled (about 45 minutes).
• Preheat your broiler near the end of the rise time. Put a large of water on to boil. Place the tray of bagels under the broiler for 1 minute. Pull the bagels out, carefully turn them over, and place them back in to broil on the second side. You don't want to brown the bagels, just make them slightly dull on the surface.
• Turn the oven to 375°F Drop the bagels into the boiling water a few at a time. Boil the bagels for one minute, flip them over, and boil for another minute on the opposite side. Remove from the water and allow to drain on a wire cooling rack for about 5 minutes.
• If you want to add toppings, do it now - brush the surface with a lightly beaten egg and then add topping.
• Place bagels on a baking sheet and bake for 30 minutes until the surface is golden brown.

CINNAMON CRANBERRY BAGELS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the sugar, cinnamon, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough; stir in cranberries., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; let rest 10 minutes. Shape into 10 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a parchment paper-lined baking sheet. Cover and let rest for 30 minutes, then refrigerate overnight., Let stand at room temperature for 30 minutes; flatten bagels slightly. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels., Brush bagels with egg white; sprinkle with cinnamon-sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 425° for 12-16 minutes or until golden brown. Remove to wire racks to cool.