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Cinnamon Raisin Bagels (Bread Machine)

4.5(9)

Hot from the oven or toasted these bagels are great! for a flavor change, soak the raisins in your favorite sweet liquor instead of water.

by Bev I Am·published 2003-03-05

Yeast Breads

Servings

10 serving(s)

Total time

1h 45m

prep 1h 30m

Calories / serving

193 kcal

Ingredients (10)

serves

Instructions (21 steps)

01Soak the raisins in warm water for 10 minutes.
02Drain and pat dry.
03Toss with cinnamon and sugar, then place in machine with other ingredients.
04Remove dough from the machine after the first knead- approximately 20- 30 minutes.
05Place dough on floured surface.

06Divide into 8 parts.

07Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.

08While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.

09Drop test dough (see first success hint).

10Using slotted spoon, drop 2-3 bagels into rapidly boiling water.

11Boil on each side for 1 1/2 minutes.

12Remove and cool on rack 1 minute, brush with egg wash.

13Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.

14Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.

15When bagels have doubled in size, drop the test dough into boiling water.

16Dough should pop to the top right away.

17When this happens, it is time to boil the bagels.

18A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.

19To make bagel chips, slice leftover bagels horizontally into thin slices.

20Brush with butter or margarine on one side.

21Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.