Yeast Bread: Cinnamon Raisin Bagels

Cinnamon raisin bagels are a classic, and with good reason. They're delicious and hearty and make a great breakfast. Throw one in your bag for a snack at work, or enjoy one as a late night snack.


If you really enjoy cinnamon, you can increase the cinnamon in this recipe to as much as 1 tbsp. But don't add more than that or the cinnamon will be overwhelming. You can also reduce to raisins to as little as ½ cup, if you desire.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tsp salt
2 tbsp brown sugar
1 cup water
1 tsp cinnamon
1 cup raisins
2 tbsp honey


Preparation


Place all ingredients except honey and raisins in a large bowl and mix until you have a loose dough. Turn the loose dough out onto a lightly floured surface and add raisins. Knead until dough becomes smooth and elastic. This should take about 5 minutes.


Lightly oil a nonmetal bowl and place the dough inside. Cover with a damp towel and place in a warm location to rise until doubled in size. This will take about an hour, but may take a little longer depending on the heat and humidity.


Punch down the dough to remove all air bubbles. Shape into 12 bagels, either by hand or with a bagel cutter. Place shaped bagels on a prepared baking sheet. Cover and set aside for 10 to 15 minutes.


Heat oven to 375°F. Fill a small pot with water. Add honey and bring to a boil. Boil bagels, one at a time, for 30 seconds to 2 minutes. The longer you boil them, the chewier they'll be. Place boiled bagels back on the baking sheet.


Bake boiled bagels for 22 minutes, until bagels are browned. Remove immediately from baking sheet and cool on wire racks.


These bagels will keep for up to 5 days if stored in an airtight container.