Cinnamon-Raisin Bagels

  • Active Time 40m
  • Total Time 1h 40m

Makes 12 bagels

Bagels are no harder to make than any other yeast roll. These have the unusual step of broiling, inserted between shaping and boiling, to set their shape. All bagels are boiled, which develops a nice glaze and encourages further rising.


  • 4-4 1/2 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 1 1/2 cups warm water (120-130 degrees F)
  • 3 tablespoons sugar, divided
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 6 cups water
  • 1 beaten egg


In a large mixing bowl, combine 2 cups flour and yeast. Add the warm water, 2 tablespoons sugar, salt and cinnamon. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in the raisins and enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let rest for 10 minutes.

Grease 2 baking sheets. Working quickly, divide the dough into 12 portions. Shape each portion into a smooth ball. Cover; let rest for 5 minutes. With a floured finger, punch a hole in the center of each ball. Make about a 2-inch hole, keeping a uniform shape. Place the bagels 2 inches apart on the prepared baking sheets. Reshape to make sure the holes are 2 inches in diameter. Cover and let rise for 20 minutes (start timing after the first bagel is shaped).

Broil the raised bagels about 5 inches from the heat for 3-4 minutes or till bagels look set, turning once (tops should not brown).

Meanwhile, in a 12-inch skillet or 4 1/2-quart Dutch oven, bring 6 cups water and 1 tablespoon sugar to a boil. Reduce heat; simmer bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain on paper towels for a few seconds. (If left too long, bagels will stick.) Place the drained bagels, 2 inches apart, on the prepared baking sheets. Brush with the egg. Bake in a preheated 375 degrees F oven for 20-25 minutes, or till the tops are golden brown. Remove from baking sheets; cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 491

nutrition information per serving

190 calories; 1g total fat; 18mg cholesterol; 298mg sodium; 40g carbohydrates; 2g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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