I’ve been really in love with making bagels ever since this publish a number of weeks in the past. And I’ve finally stretched into experimenting with flavors. And these Cinnamon Raisin Bagels turned out so nicely!…
Cinnamon Raisin Flavor
Each fluffy bagel is full of a light-weight sweet cinnamon flavor and studded with chewy sweet raisins. So easy but such a enjoyable strategy to make your bagels special. I really like Cinnamon Raisin Bagels paired with plain vegan cream cheese. Such a simple and satisfying combo!
Vegan Cream Cheese
Cream cheese is the basic topping for bagels. My fave is by Kite Hill. Or I whip up my own utilizing cashews, a bit of lemon juice, salt and pepper and water. I just realized I don’t have a recipe on right here for my primary cream cheese! But that’s actually all it is. If you want it silkier you need to use additional virgin coconut oil in there too.
You might also spread something like this Garlic Cheese Ball creation onto a bagel.
I whipped up my dough, made a couple of alterations and aded the cinnamon and raisins…
Dough shaped into bagels..
I added some non-compulsory “egg wash” using JUST Egg…
This is completely elective, nevertheless it does add a pleasant caramelized colour and shine to the tops of your bagels.
Bake and completed!
So fluffy and wonderful. Warm from the oven bagels are so magical…
Loved these insides…
Swirls of cinnamon, chewy candy raisins and a fluffy, tender texture with chewy outer crust. whenever you toast the bagels the periphery will get good and crispy. So good!
If you need to attempt plain bagels first…
This recipe has you coated! Including how you can add toppings like poppyseeds and sesame seeds.
Freeze Bagels for Later.
Here is what I do once I make an enormous batch of bagels for saving..
- Transfer them to a cooling rack.
- Allow them to cool for a minimum of ten minutes. Twenty works greatest. You want them to be cool sufficient in order that they don’t seem to be giving off any steam/warmth any extra.
- Slice in half utilizing a bread knife.
- Place the absolutely cooled bagels into giant freezer baggies – or a freezer-protected glass container if in case you have one giant sufficient. Place in the freezer and pull out when able to take pleasure in!
The purpose why you slice the bagels ahead of time is because it’s just about unimaginable to securely slice a frozen bagel for toasting. If you’re utilizing a toaster oven or full-sized oven that accommodates an entire bagel – you do not want to slice forward of time. But I identical to to pop my bagels in my toaster, pre-sliced.
If you’re warming a whole lot of bagels directly, you’ll be able to undoubtedly get away with not slicing ahead of time and toasting them in your full-sized oven. Then slice right before serving.
It also will depend on what texture you are going for! Fully toasted sliced bagels could have a crispier texture than an unsliced entire bagel that you simply slice right earlier than serving.
Cinnamon Raisin Bagels
Fluffy cinnamon and raisin bagels with candy cinnamon and chewy raisins in each fluffy chew.
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Servings: 10 bagels
- 2 1/4 tsp yeast
- 1 1/2 cups water, warm
- 4 Tbsp coconut sugar, or sub barley malt syrup, maple or agave
- 2 tsp salt
- 1 Tbsp ground cinnamon
- 4 cups bread flour, ***other flour options in notes
- 6 cups water, for boiling
- 2 tbsp barley malt syrup, or sub maple, agave or coconut sugars
Fold into dough after first rise:
- 1 cup organic raisins
- further cinnamon to style, 1 tsp ought to do it
Add the yeast, heat water and sugar to a big mixing bowl. Stir until yeast and sugar is dissolved. Let sit for 5-10 minutes.
Add within the salt, cinnamon and flour. Stir with a big picket spoon or a mixer with dough hook till mixed – mild and fluffy. Knead on a clean and calmly floured floor for 2-5 minutes.
Place the dough back into the massive mixing bowl, cowl with a clean dish towel and set in a warmish place in your kitchen. Let rise for 60-90 minutes.
After the dough has risen 60-90 minutes..
Rinse the raisins in warm water. They do not have to soak, but rinsing them softens them a bit and provides some moisture which can help them stick with the dough.
Pour the raisins and some sprinkles of further cinnamon over prime – nonetheless within the mixing bowl. Knead in the bowl to fold the raisins into the dough.
Transfer the dough to a floured surface – a lot of the raisins must be imbedded within the dough by now. Knead a couple of extra occasions, then divide the dough into 8-10 pieces — relying on desired bagel measurement. Eight items of dough will make commonplace measurement bagels, ten will make mini bagels.
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. And fill a big soup pot with the 6 cups of water and barley syrup. Turn warmth to medium to start to get the water to boiling.
With each bit of dough, knead it a bit by hand, and form right into a round ball. Place the ball on a floor and poke your finger via the center to create a hole. Wiggle the dough a bit to enlarge the center hole. Set aside and repeat with all of the items of dough.
Turn warmth up to high on the water and when it’s boiling, drop about 2-3 bagels into the water for 1-2 minutes.
Using a medium mesh strainer, switch the bagels from the water to the baking sheet. Repeat until all bagels have boiled and are on the sheet. Optional: brush vegan egg wash over prime the bagels for added shine and golden colour.
Bake bagels at 425 levels for 25 minutes – or until tops are browned and fluffy.
Cool on a cooling rack and slice when cooled to heat. You can freeze for later use or eat instantly. If freezing for a standard toaster re-warmth, slice bagels earlier than freezing!
giant soup pot
giant mixing bowl
- All objective flour
- Bread Flour
- Sprouted Grain Flour
nutrition estimate | per serving
Calories: 245kcal | Carbohydrates: 53g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 482mg | Potassium: 178mg | Fiber: 3g | Sugar: 3g | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg