oh my. MY. I read your recipe frontwards and backwards about 4 times and I think it sounds easy as can be, if just a little bit more time required that most of your bread recipes. Oh my goodness, are you up till 2:00 every night? These look fantastic!! Maybe now I’ll have the courage to try – just have to decide between savory or sweet…. Love to hear that! A homemade fresh, warm, toasted cinnamon raisin bagel slathered with butter or cream cheese is truly heavenly. Mmmm, I love bagels. I would start with just on top, but if that doesn’t give you enough flavor you could incorporate some of it into the dough. Love all of your recipes. Sesame Seed Bagels: Use 1/3 cup sesame seeds. I never had to push in a raisin this way after kneading in my mixer. Also I swear by King Arthur’s bread flour and regular AP flour. Preheat oven to 350 degrees. They are now in the oven…they smell soooo good!! How could you not though? Check this box to be notified by email with a reply. The issue with trying to provide tips is that some people skim or read quickly and miss the gist of the tip. And the cooking. Homemade bagels have been on my bucket list for a long time as well! A cookie should really just be a cookie, or in this case, a bagel. So good, and they had the chewiest crust. Worked like a charm :). Glad these tasted great! Cinnamon Raisin bagels are the variety I choose every time! Some of them are small but most of them look to be about the size of regular bagels. Raisins ~ 24p Water ~ negligible Total cost of ingredients: 61p. Drop the bagels, one at a time, into a large pan of boiling water and cook for 30 seconds on each side. Thanks again!! i love bagels. Preheat the oven to 200ºC (400ºF, gas mark 6). …And then get them wet.  They were very pretty though! Thanks! The only GF brand of bread I’ve ever tried that was decent was Rudi’s but it’s pricey and I didn’t try the bagels, just a bread. You have so many ‘harder’ bread recipes like firmer dinner rolls, seeded rolls, buns, etc. I have a question….. if I want to make everything bagels do I still put those ingredients into the dough and then knead ? I don’t like overly crusty breads, and the submersion method produced plenty of crustiness. It’s made with a secret ingredient that keeps it moist and fluffy — oatmeal! The first time I tasted a properly made cinnamon and raisin bagel … You’re right, it takes every ounce of self-control I have to chill my cookie dough for 2 hours. I’ve tried baking them with and without a boiling water bath first and I like them best after they’ve had a little “swim”. Cooking with pumpkin, trust your instincts and watch the dough in front of you, submerged the dough in a bowl warm tap water. If you divided it into 13 portions, I think your bagels will be about half the size of average bagels, more like mini bagels. First, thanks for a wonderfully easy recipe! Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – A goofproof, foolproof, no-knead recipe that’s perfect for the first-time bread maker. I did add about half a tbsp extra water after initially mixing the dough, as it seemed too dry. 152 Comments, Posted in: All Recipes, Bread, Rolls, Muffins & Breakfast, Vegan, Yeast Bread. Bake the cinnamon raisin bagels until golden, domed, puffed, and done. Can’t wait to try it!! Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy … The BEST Glazed Orange Rolls— These homemade orange rolls are filled with a buttery orange filling and are topped with a simple orange glaze. Really not bad at all! I could just leave them to rise in the fridge? I honestly am so happy I didn’t boil these. When they rose the second time, some of them looked like they were losing the hole in the middle so I wiggled out the hole again–maybe I over-flattened them when I did this? It’s the only time of day to get any true writing work done. Thanks so much, Averie! Mix the egg yolk with 1tbsp of water and brush over the bagels. I mean, they look like you boiled them and anything cinnamon is always a winner around here. Thank you for a do-able recipe! I love this recipe Averie! After making the dough, a two-hour rise, shaping the dough into bagels, and another 30-minute rise, the last thing I wanted to worry about was bringing water to a boil and dealing with that, so I didn’t. Bagels are on my bucket list, too. :). I thought I was making them golf ball size per your instructions. I have not made these in such a long time because the weather is too cold for the yeast to get going, damn winter! It’s been a long time.. maybe I’ll try this next! (along with english muffins, monkey bread, chocolate cake, peanut brittle, spaghetti squash, quinoa, stuffed peppers and a medley of other intimidating dishes).  Both dough rises went great. No other bagel fills the void. Most bagels are boiled for a few minutes; I simply dunked mine. GOSH. I think I mentioned that in the recipe section but I know it’s very long :) I try to write out everything I possibly can but I know sometimes the details are overly detailed :) If you leave those out, then I would probably leave out the cinnamon, too. I have a bagel most mornings and have been wanting to make them for awhile. So I just baked the rest without the water bath, for fear of flat bagels. It’s an organic vegan bagel you keep in your freezer and then pop in the oven when you want a fresh bagel. Layer a tomato slice and cheese on each half. I didn’t boil them, just dipped them in hot tap water. Remove from pan, and let cool completely on a wire rack. Regardless, an easy fix by sprinkling some over my cream cheese. Not gonna lie, these are some of the best homemade bagels I’ve seen! :), Just tried them…A-M-A-Z-I-N-G! I totally forget your bakery/bagel shop job, every time. Add the yogurt and mix until all of the flour is incorporated. This prevents the bagels from getting too well-done or burning on the bottoms. I’ve only ever made savory ones, I’ll have to give some sweet ones a try too! or debate this issue live on our message boards. How do you do it? I have so been wanting to make some. Cooled them a bit. Seriously love cinnamon raisin combo. These look so plump and chewy and wonderful! Well that’s great then that they rose to a more normal size and yes, smaller is just fine for kids :) Or anyone, really! Method STEP 1 Grease a baking sheet and set aside. I’m happy to hear they’re not hard to make. The tablecloth was a steal of a find at my local thrift store for 39 cents! I think I’ll add these bagels to my own bucket list – they look scrumptious!! Gosh those look so incredible Averie! And yes, I used bread flour and they rose properly both times so I think either my technique for getting them out of the water (a spatula) or for shaping them is to blame. :). Push in any raisins that try to escape. *, Divide dough into 6 to 8 equal-sized portions. Mix tuna and mayonnnaise and spread on each bagel half. Just make sure your oven is off. The bagels were so stuck to the sheet that I had to use a spatula to get them off. You should try them, for sure!!! The brand of flour can make a difference, i.e.Gold Medal, Pillsbury, generic all have less protein so less structure in your baked goods. Soft, chewy, and subtly flavored with cinnamon and plenty of raisins! I’m sure they’re great – but things like that from WFs tend to be out of my budget when I can make 6 of my own for about 75 cents total :) But a fun concept it sounds like! I just made soft pretzels for the blog! Really, really, really yummy! ;) Wonderful job again Averie! and i need these bagels. no boil? Enjoy & LMK if you try them. Everything Bagels: Follow my everything bagels recipe. Part of the Daily Mail, The Mail on Sunday & Metro Media Group, PrettyLittleThing - Offers on women's clothing, Get inspired by the newest styles and offers, Click through for ASOS promo codes this Autumn, Spend less with Missguided's exclusive codes, Treat yourself to offers on make-up and accessories, Check out the latest Wayfair sale to save on furniture, Bread winners! Dough will tend to spring back and want to recoil, just re-stretch and re-shape. Instead, I submerged each bagel in a bowl of warm tap water for about 1 minute. :-D, I ate Twix bars and Snickers AFTER school…same wavelength as you though! Warm 1 cup water to manufacturer’s packaging directions, about 45 seconds in the microwave. Did you use bread flour? I use the preheated oven trick again. Will use this forever!Â. Have you tried Bake M Bagels? These look incredible! They became seemingly waterlogged and one fell apart. Definitely a do-able recipe! Although I haven’t tried personally. (This is called proofing and technically with instant dry yeast you don’t have to proof it, for active dry yeast; you should. I’ve been dying to try my hand at making homemade bagels. I have always wanted to make bagels. Maybe I need to use more flour next time?? You know I worked in a bagel shop for about 5 years and I ate at least one a day, sometimes up to 3 daily! LMK how it goes! I’ve never seen a bagel recipe that doesn’t call for boiling the bagels in water before baking, but I like that you were able to pull it off. So glad yours turned out so beautifully! ( like almond flour). I have been intimidated by the two-day recipes out there but yours seems easy and straightforward. Why not be the first to send us your thoughts, peanut butter comfort If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info. Stretch the opening, shaping dough into a bagel shape. I’ve made another version that was somewhat simple, but does require boiling. The boiling vs steaming debate is HOT in the bagel world. Keeps bagel soft inside and the cinnamon worked better into the batter with them. Swap out paddle attachment for … If you have leftovers, I’m coming over for breakfast – there’s nothing better than homemade, right? Thanks for the easy to follow recipe!! OH. But this … this I can do! Hi Averie,  My boy has a cinnamon raisin bagel every morning! It’s the perfect bread for a PB&J or grilled cheese sandwich! Maybe after the second rise, before the boiling? Hi Vicki – how much cheese did you add? Feta, olive and basil cornbread, Bread winners! It’s quite the sponge! Save my name, email, and website in this browser for the next time I comment. I found the best cinnamon bagels at the grocery store once, but haven’t been able to find them since. Place dough on two Silpat-lined or greased baking sheets, cover with plasticwrap, and allow dough to rise in a warm, draft-free environment for about 30 minutes, until bigger, but they won’t have doubled. Will have to try this soon! That’s what is so cool about baking, it is a science and an art! Enjoy those warm, fresh bagels! Maybe I’ll end up with smaller bagels as a result. Before baking, to create a chewier crust, submerge each portion of dough into a pot of boiling water and boil for 1 to 2 minutes, flipping over halfway through. 3/4 cup cinnamon baking chips 2 tablespoons brown sugar (for the water) Add the first five ingredients (water through cinnamon) to the bowl of a stand mixer, and then add the next three ingredients so that the yeast is sprinkled over the bread flour. So that I can bake them fresh first thing in the morning? I tried these today and they were tasty (I compromised–I didn’t boil them on the stovetop OR use warm water–I used a bowl of water heated to the boiling point) but I think I’m impaired when it comes to shaping breads. Preheat the oven to 200°C/fan 180°C/gas 6. Oh please – they will be lovely! Bagels sound incredibly hard to make. :). you are the queen of no knead breads and now bagels! This creates a 90F-ish warm spot. These look wonderful Averie! Using a dough hook, blend on the lowest speed until ingredients form into a ball. The first time I made them I dunked them in warm water for a few seconds, and I used a nonstick cookie sheet and sprinkled corn meal on it. Fresh bagels are the best. In a large bowl, combine the eggs, milk and vanilla. It’s all over the internet, but begins by making a dough sponge, allowing that to rest overnight, and then you pick up the next day, which stretches bagel-making over 2 days. Way to go for checking something else off your list! In small batches, boil the bagels for 30 seconds per side. The only problem I ran into was my bagels sticking to the cookie sheet! Lightly oil a large baking sheet. He doesn’t like raisins but plain or sesame…think it would be easy to just leave out the raisins or do I need to tweak somewhere else, too? Yours look perfect! I would say 3 days but toasting them brought an extra day of life into them. Unfortunatey the shop went under because of a big chain bagel … I can hardly get my readers to chill their cookie dough for 2 hours. I think you know!) I actually am so glad I didn’t boil them because for me, they would have been just too much. I’ve had a few readers ask about making the dough ahead of time and leaving it to rise overnight so they can have freshly baked bagels in the morning. 2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum They were PLENTY chewy with the classic bagel texture after a 1 minute sit in the warm tap water. lol, This is so cool that you mage bagels! Bake at 350° for 12 minutes or until crisp. They were a weekend treat when I actually had time to enjoy them. These are the BEST cinnamon raisin bagels I’ve ever had. Better than the bagel I used to eat back on campus, which was quite famous there. I’m trying this recipe for the first time today. I love cinnamon raisin bread! I looked at this Food Network recipe for inspiration for the water, flour, and yeast ratios. I made these today, the “plain” version. Anyway, I baked the bagel gloop, and it dried out remarkably well, even if the bagels are a little flat. Knead it in. Some looked like bakery bagels (I made 8) and some were kinda flat. Sprinkle the cinnamon and raisins over the smooth mound of dough. I need to try these…er, but with no raisins. Mine are proofing as we speak (cinnamon raisin too, of course. And I love that you added a full tablespoon of cinnamon, no skimping on that! Definitely on my list to try baking. It’s excellent toasted with butter and sprinkling of cinnamon-sugar. And I can happily check bagels off the bucket list. I’ve made these bagels twice so far! Making bagels is an overwhelming thought, but you’ve made it so simple and easy to follow. It's Mystic Veg! Also, not sure if you know, but whenever I click on the ‘comment’ field in your comment box and ad pops up. Ironically when I made these in San Diego it was about 62F and ‘chilly’ as the summertime goes! They have them at Whole Foods and other organic/natural markets or we get them online. 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