Cinnamon and raisins Bagels. 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.

Cinnamon and raisins Bagels Please tell me you eat the lox on the cinnamon - raisin bagels! My sister and I always always do that even though it grosses everyone out. Step by step and tips on how to make the perfect sourdough bagel!

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, cinnamon and raisins bagels. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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.

Cinnamon and raisins Bagels is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It's simple, it is quick, it tastes yummy. Cinnamon and raisins Bagels is something that I have loved my entire life. They're nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook cinnamon and raisins bagels using 11 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Cinnamon and raisins Bagels:

{Get 225 ml of skimmed milk warm.
{Take 125 ml of warm water.
{Take 3 teaspoons of yeast (10g).
{Get 1 tablespoon of caster sugar.
{Get 500 g of plain flour.
{Prepare 1 of and 1/2 teaspoons of table salt.
{Make ready 1 of and 1/2 teaspoons of ground cinnamon.
{Make ready of Extra: 1and 1/2 tablespoons of caster sugar.
{Get 100 g of raisins.
{Take of Sugar to sprinkle.
{Prepare 1 of egg.

Bagels are supposed to have a chewy texture, and a crusty outside. And bread flour has more gluten than all-purpose flour, and therefore, it's supposed to provide those qualities to the bagels. Cinnamon and raisin bagels are the real deal with a perfect chewy texture that look as wonderful and authentic as they taste. Strictly from the eating perspective, I've always absolutely loved bagels.

Steps to make Cinnamon and raisins Bagels:

Mix warm water and milk with one tablespoon of caster sugar and whisk yeast in..
Rest for 10 minutes covered in a warm place until mixture is frothy.
Add flour to frothy mixture and mix well. Add half mix and then add the other half.
Add flour if too sticky and turn to a floured surface.
Knead for 10 minutes until smooth and elastic.
Place dough in a greased bowl, cover and stand in warm place for 1 hour or until doubled in size.
Tuen dough into floured surface and incorporate the raisins while kneading until smooth..
Divide dough into 12 portions.
Knead each portion into a ball. Press finger into centre to make a hole and place the bagels about 4cm apart on greased trays to allow them to rise in a warm place (15-20minutes).
Drop bagels in boiling water so they don't touch, boil for one minute each side.
Remove with slotted spoon and place in greased oven tray. Brush with egg and sprinkle a bit of sugar. Bake in moderately hot oven for 20 minutes. Cool on wire rack.
At home we like them cut in half, toasted and buttered for breakfast.

When I was introduced to the cinnamon and raisin bagel, I couldn't believe there could be anything. Making your own cinnamon raisin bagels at home is fun and it will cost you pennies on the dollar compared to store bought! I don't like super sweet stuff so I relied on the raisins for sweetness. The cinnamon raisin bagels I grew up with included a touch of whole wheat, which made them slightly more tender—presumably to offset the inherent chewiness of dried fruit. Aside from providing a heartier flavor to underscore the aromatic cinnamon, whole wheat helps the dough absorb a little more water.

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