Cinnamon Raisin Bagels

Emily Rhodes
Emily Rhodes
October 7, 2021
A lightly sweetened version of a classic New York style bagel, these are studded with plump raisins and earthy cinnamon. The dough is simple to make and, because the bagels are steamed before baking, they achieve a perfectly glossy, chewy crust without the fuss of boiling. Bought bagels, be gone! Note: The cook time includes a 40-minute proof stage.
Serves
8
Prep Time
00:35
Cook Time
01:01
Cinnamon Raisin Bagels
5 (1)
181
Ingredients
1 cup (160g)
raisins
Boiling water, for soaking raisins
3.5 cups (500g)
bread flour
1.25 cups (300ml)
lukewarm water, plus more as needed
3 Tbsp (40g)
granulated sugar
2.5 tsp
ground cinnamon
2 tsp
instant yeast
1.5 tsp
fine salt
1 large
egg, beaten with 1 tablespoon of water
Steps

1. Preheat the Oven

Sous Vide Mode: On
Steam: 60%
Temp: 80.6°F
Heat: Rear

2. Plump Raisins

Place the raisins in a heatproof bowl and cover with boiling water. Set aside to plump while you make the dough.
Plump Raisins

3. Make Dough

Combine the flour, water, sugar, cinnamon, yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until the mixture forms a stiff, elastic dough, 5 to 6 minutes. If the dough is too dry to come together in a mass, add up to 1/4 cup of extra lukewarm water, 1 tablespoon at a time, until the dough is smooth rather than shaggy. This step can be done by hand; bring the ingredients together in a large bowl, then knead on a clean counter for 8 to 10 minutes.
Make Dough

4. Fold in Raisins

Drain and discard any remaining liquid from the raisins. Press out the dough into a rough rectangle and scatter the raisins over 2/3 of the rectangle. Lift the remaining 1/3 up and over the middle third, then lift this and fold over the final third of the dough. You'll have three layers of dough and two of raisins. Repeat the pressing out and folding process twice more to fully incorporate the raisins into the dough.
Fold in Raisins

5. Proof

Shape the dough into a ball and place in a greased bowl. Transfer to the oven, uncovered, and proof until doubled in size, about 40 minutes. Remove from the oven.
Sous Vide Mode: On
Steam: 60%
Temp: 80.6°F
Heat: Rear
00:40 Timer

6. Adjust Oven for Steaming

Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear

7. Form Bagels

Remove the proofed dough from the oven and turn it onto a lightly floured surface. Gently knock back to remove any large air pockets, then divide it into 8 equal pieces. Form each portion into a smooth ball, then poke a hole through the center of each. Stretch and pull the dough until they are about 1 1/2 inches in diameter. Place the bagels onto a parchment-lined sheet pan. (You will need to use 2 pans to fit all the bagels.)
Form Bagels

8. Steam

Transfer to the oven and steam for 8 minutes. Remove from the oven.
Steam
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:08 Timer

9. Adjust Oven for Baking

Sous Vide Mode: Off
Steam: 30%
Temp: 392°F
Heat: Rear

10. Glaze Bagels

Brush the egg wash all over the tops of the steamed bagels. This step is optional but adds a glossier shine to the finished product.
Glaze Bagels

11. Bake

Return to the oven and bake until golden brown, about 13 minutes.
Bake
Sous Vide Mode: Off
Steam: 30%
Temp: 392°F
Heat: Rear
00:13 Timer

12. Cool and Serve

Remove the pans from the oven and transfer the bagels to a wire rack. Let cool and serve warm or at room temperature. Bagels will keep, covered, at room temperature for a day or two, or can be wrapped and frozen for up to 2 months.
Cool and Serve
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