Cinnamon Raisin Bagels

That's right, I made my own bagels! I was excited to take on this project and the bagels turned out fabulous. I will definitely be trying out new variations soon-possibly an egg, wheat, or maybe even onion (or a combo!) bagel to be eaten with cream cheese and smoked salmon.


Cinnamon Raisin Bagels
2 pkg. dry yeast
1 1/2 cups warm water
3 tbsp. honey
1 tsp. salt
5 c. flour
2 tbsp. cinnamon
1 1/2 c. raisins
1 gallon water

Start by dissolving the 2 packages of yeast in 1.5 cups of warm water. Wait about 10 minutes until the yeast is bubbling a bit, to make sure it is active. Then, add 2 tbsp honey and 1 tsp salt. Add flour---between 4-6 cups, until the dough is no longer sticking to your fingers. Fold in 1.5 cups raisins and 2 tbsp. cinnamon.

When the dough is of one consistency, roll into 12 balls and poke a hole in the middle of each one. Cover, and let rise for about 45 minutes, until almost doubled in size. Boil 1 about 1 gallon of water in a large pot, and boil the bagels 3 or 4 at a time for 7 minutes each, turning once. Let bagels dry and then bake on a greased cookie sheet at 350 degrees for 30 minutes.Enjoy with cream cheese.

I loved this recipe and was really impressed with the fact that I could actually make homemade bagels. And, they were much better than any bagel I could find in the store or bakery!