Description
These Cinnamon Raisin Bagels with Cream Cheese are a delightful breakfast treat featuring chewy, flavorful bagels studded with plump raisins and a hint of warm cinnamon. Boiled briefly and baked to golden perfection, they pair perfectly with creamy, rich cream cheese for a satisfying start to your day.
Ingredients
Scale
Bagel Dough
- 4 cups bread flour
- 2 tsp instant yeast
- 1 ½ tsp salt
- 2 tbsp granulated sugar
- 1 ½ tsp ground cinnamon
- 1 ¼ cups warm water
- 1 cup raisins
Boiling
- 1 tbsp molasses (for boiling water)
Serving
- Cream cheese for serving
Instructions
- Prepare the dough: In a large bowl or stand mixer, combine bread flour, instant yeast, salt, sugar, and ground cinnamon. Slowly add warm water and mix until a shaggy dough forms.
- Knead the dough: Knead the dough for 8–10 minutes until smooth and elastic. Add raisins during the final few minutes of kneading, ensuring they’re evenly distributed.
- First rise: Cover the dough with a damp towel and let it rise for about 1 hour or until doubled in size.
- Shape the bagels: Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch to form a bagel shape. Let the shaped bagels rest for 15 minutes.
- Preheat oven and prepare boiling water: Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil. Add molasses to the boiling water.
- Boil the bagels: Boil each bagel for 30 seconds per side, then transfer to a baking sheet lined with parchment paper.
- Bake: Bake the bagels for 20–25 minutes, or until golden brown.
- Cool and serve: Let the bagels cool slightly before slicing and serving with cream cheese.
Notes
- You can soak the raisins in warm water for 10 minutes before adding to the dough for extra plumpness.
- Swap regular cream cheese for flavored varieties like honey walnut or maple for a seasonal twist.
