Easiest Way to Prepare Yummy Chewy Cinnamon Raisin Bagel

Chewy Cinnamon Raisin Bagel. This cinnamon raisin bagels recipe is similar to my everything bagels and plain bagels recipe. The only difference is that we're adding a little vanilla extract, sugar, cinnamon, and raisins to the bagel dough. Yeast & Warm Water: Allows the dough to rise.

No one can resist a chewy, golden brown bagel studded with raisins and flavored with cinnamon and vanilla. I adapted this from a recipe for plain. This easy bagel recipe uses simple ingredients will be your new go-to! You can have Chewy Cinnamon Raisin Bagel using 8 ingredients and 11 steps. Here is how you cook that.

Ingredients of Chewy Cinnamon Raisin Bagel

1. Prepare 300 grams of ♥Strong (bread) flour.
2. It's 75 grams of ♥Whole wheat flour.
3. Prepare 2 tsp of ♥Cinnamon.
4. It's 6 grams of Dry yeast.
5. It's 22 grams of Honey (or sugar).
6. You need 6 grams of Salt.
7. It's 240 ml of Lukewarm water (30°C).
8. You need 200 ml of Raisins.

Add cream cheese, butter, or your favorite nut butter for the ultimate breakfast. Cinnamon-Raisin Bagels Recipe. Смотреть позже. Поделиться. Cinnamon and raisin bagels are the real deal with a perfect chewy texture that look as wonderful and authentic as they taste. The first time I tasted a properly made cinnamon and raisin bagel was on a holiday in New York.

Chewy Cinnamon Raisin Bagel instructions

1. Combine the ♥ ingredients into a large bowl. Make a well the center and add the yeast and honey. Add the salt at the edge..
2. Pour the water on top of the yeast and honey, and gradually move towards the edges (where the salt is). Mix it in. Add in the raisins and then knead..
3. Use your wrists and knead for 15 minutes. When the texture becomes smooth and it's easy to spread out, it's done..
4. Use a scraper to divide the dough into equal portions, and shape into balls. Lay seam side down and let rest for 15 minutes..
5. After resting, use a rolling pin to roll out the dough to 20 x 12-14 cm..
6. Roll the dough into a 2 cm cylinder and flatten one end..
7. Wrap the flattened end around to form a donut shape and connect the ends as smoothly as possible..
8. Since they swell when rising, make the center hole quite large..
9. Let rise (there's no need for a second rising). Use the oven's bread proofing function at 40°C for 25 minutes..
10. Boil one side of each donut for 1 minute and then place on a baking tray..
11. Bake for 10-12 minutes at 190°C and then they are complete..

One of the best things about New York is that there are places that you can go at. These homemade cinnamon raisin bagels are soft, chewy, and everything you want in a bagel. You're going to love them with or without a bread machine. I always love buying a bag of cinnamon raisin bagels from the store but I often find myself wishing I didn't have to pay through the nose to get. Cinnamon Raisin Bagels Adapted from The Bread Baker's Apprentice.