Homemade Cinnamon + Raisin Bagels

Nothing beats baking your own bread. These sweet homemade bagels are perfectly soft and chewy – and the combination of cinnamon and raisin makes them great for breakfast or an afternoon snack.

Ingredients

-1 bagels+

Metric

Method

1. 1

   Add the yeast, sugar and 300ml (1.25 cups) of lukewarm water to a measuring jug, then leave to sit for 5 minutes without stirring to help activate the yeast. Then whisk until combined.

   
2. 2

   Next combine the flour, 1/2 teaspoon of salt, cinnamon and allspice in a large mixing bowl, then pour in the liquid yeast mixture and bring it all together with the spoon.

   
3. 3

   Tip the dough out onto a floured surface and knead for 5 minutes. Then sprinkle over the raisins and gently knead again for 30 seconds or so to fold them in. Grease a clean mixing bowl with oil, then add the dough, cover with a damp cloth and prove for 1 hour or until the dough has doubled in size.

   
4. 4

   Gently punch the air out of the dough, then transfer it to a clean work surface and divide it into 8. Roll each piece of dough into a round ball, then poke your finger into the middle to create a hole and gently stretch the hole wider with your fingers to create the famous bagel shape.

   
5. 5

   Transfer each bagel to a lined baking tray, then cover them with a damp tea towel and leave to prove for another 10 minutes. Note: you may need to use 2 baking trays to do this.

   
6. 6

   Meanwhile, preheat the oven to 200°C fan / 425°F. Also prepare a large pot of boiling water. Once the bagels have finished proving, carefully drop a few at a time into the boiling water and boil for 1 minute on each side. Then lift them out of the water and place them back onto the lined baking trays.

   
7. 7

   Brush the top of each bagel with some oil and sprinkle the seeds all over. Bake for 20-25 minutes or until golden on top.