If you haven’t noticed, we’re all about the bread recently on EDS. For the longest time I overlooked breads. I found that it’s so much easier just to simply go for the store bought options, but like everything else, homemade is always better. As someone who knows their way around the kitchen yet hesitant to work with breads, I promise it’s a breeze once you find a recipe that works.. and this one does!
Bagels I find are actually easier and less messy than pretzels. You simply proof the dough, boil, and bake! Worried about the leftovers going to waste? You can easily freeze them for later use! Since we’ve already produced Blueberry, Everything Bagel, Pretzel Bagels, and Jalapeño Cheddar, I was dreaming of the next flavor. Bottom line, you can’t skip over the Cinnamon Raisin! It’s such a staple!
What’s great about this bagel recipe is that it’s a win win every time. It’s fairly quick, easy to follow directions, you can use the base and mix up the flavors how you like, they are buttery soft, but dense, bagels are perfect for every season, these pack a rich cinnamon flavor, are low sugar, you can use half white flour and still get a great result, and you can even use expired yeast with this recipe (me) and still get a great bagel!
If you love all things bagels or cinnamon, you have to try these new vegan Cinnamon Raisin Bagels!!
Make the dough: Whisk the warm water and yeast together in the bowl. Cover and allow to sit for 5 minutes to activate.
Optional, add the vanilla. Now add the flour, sugar (you can use brown if desired), and salt and combine with your hands. The dough is very stiff and will look somewhat dry, but won’t be once you knead it.
Turn the dough out onto a lightly floured surface that’s dusted with the cinnamon and sugar. With lightly floured hands, knead the dough for 4-5 minutes. Folding in the raisins. I don’t recommend a mixer as the dough is too heavy.
Lightly grease a large bowl with olive oil. 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. If the dough doesn’t double, give it more time to rise. Line two large baking sheets with parchment paper.
Shape the bagels: When the dough is ready, punch it down to release any air bubbles. If the dough seems too wet/sticky, add a lil flour 1/2 tbsp at a time on your hands. Divide the dough into 4-8 equal pieces, doesn’t have to be exact.
Shape each piece into a ball. Press a finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Loosely cover the shaped bagels with kitchen towel and rest while you prepare the water bath. (15 mins) Preheat oven to 425°F (218°C).
Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the maple syrup. Bring water to a boil, then reduce heat to medium-high. If the bagels don’t puff up a lil before boiling, give them some more time. Drop bagels in, 1 or 2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side. Place bagels onto lined baking sheet.
Bake for 20-25 minutes, rotating the pan halfway through. Remove from the oven and allow bagels to cool on the baking sheets for 15-20 minutes, then transfer to a wire rack to cool completely.
Slice, toast, and top with whatever you like! Keep bagels in a sealed container at room temperature to maintain freshness. * To freeze them for later use, do so immediately after baking.
Make Overnight: To make the dough overnight, on the first rise I cover and place in the fridge. In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Then proceed with the remaining steps!