Cinnamon Raisin No-Boil Bagels
Last Updated on August 29, 2021
These bagels are a little non-traditional. What do I mean by that? All the bagel recipes I’ve ever read call for putting the bagels in boiling water before they go into the oven.
This recipe isn’t like that. You form the bagels and put them in right in the oven. Yes, these are no-boil bagels.
How do the bagels taste? The texture was different than traditional bagels, but the flavor was good. The Man of the House and I split them, added cream cheese and had a lovely breakfast.
Making Cinnamon Raisin Bagels
This recipe is for a two-pound machine. Use the dough setting.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. With my Zojirushi machine, I add the liquids first.
Set the machine on the dough setting.
As always, check the dough after five or ten minutes of kneading. It should be a smooth-ish, round ball. If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
When the dough is done put it on a lightly floured surface. Divide the dough in half. Then divide those pieces in half. Keep going until you’ve got 12 equal pieces of dough. Then roll each piece until it’s a 10-inch long rope.
Form each rope into a circle and place on two greased cookie sheets. It’s OK to give the ends a little pinch to make sure things stay together. Cover them with towels and let rise for 30 minutes.
Bake in a 375-degree oven for 15 minutes. Then turn the bagels over and bake for another 10 minutes.
The bagels were a little browner than I’d like. The next time I make this recipe I’ll decrease the cooking time by a few minutes.
Cinnamon Raisin Bagels Recipe
Again, this recipe is for a two-pound machine. You’ll use the dough setting.
1 1/2 Cups water
1 teaspoon salt
1 Tablespoon dark brown sugar, packed
4 Cups bread flour
1 teaspoon cinnamon
1/2 Cup raisins
2 1/4 teaspoons active dry yeast