Cinnamon Bagels
Cinnamon bagels are incredibly delicious, perfect for breakfast or a sweet snack. One thing’s for sure: they taste amazing!
Servings: 8 bagels
Ingredients
- 300 ml lukewarm water
- 50 grams light brown sugar
- 30 grams fresh yeast or 10 g active dry yeast
- 600 grams bread flour
- 1½ tsp salt
- 3 tsp ground cinnamon
- 1 medium egg beaten
- 1 handful raisins optional
- Extra cinnamon sugar (optional, for sprinkling)
Instructions
- In a bowl, combine the water and sugar and stir until the sugar has dissolved. Add the yeast and let it sit for about 10 minutes.
- In the bowl of a stand mixer, combine the flour, salt, and cinnamon. Once the yeast mixture is ready, add it to the dry ingredients and mix until a crumbly dough forms. Knead on low speed for about 10 minutes until you have a smooth, elastic dough.
- Remove the dough from the bowl and shape it into a ball. Lightly oil the bowl, return the dough, cover with plastic wrap, and let it rise in a warm place for about 2 hours.
- After rising, take the dough out of the bowl. This is the moment to add the raisins. Knead them into the dough until evenly distributed. If you prefer plain bagels, skip this step.
- Divide the dough into two equal portions. Divide each portion in half, and then again in half, until you have 8 equal pieces.
- Shape each piece into a ball, flatten it slightly, then use your thumbs to poke a hole through the center. Gently stretch the hole to form a bagel shape. Let the bagels rest for 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Boil the bagels one at a time (or two at a time if your pot is large enough) for 45 seconds to 1 minute per side. Flip and repeat on the other side. Transfer the boiled bagels to a baking sheet lined with parchment paper. Don’t skip this step, it’s what gives bagels their signature texture.
- Brush the bagels with the beaten egg and optionally sprinkle with (cinnamon) sugar. Bake in a preheated oven at 425°F/220°C (conventional oven) for about 20 minutes, or until golden brown.
- Let the bagels cool on a wire rack, or serve warm.
Tips
Bagels are best when sliced in half and lightly toasted. Serve these sweet bagels with cream cheese and your favorite jam. They’re also great with savory toppings, I once had a cinnamon bagel in the U.S. with chicken salad!
How to store
Store in an airtight container in a cool, dry place. They’ll keep for a few days but may become slightly stale, like any bread. You can also freeze them once cooled, stored for up to 3 months.