Cinnamon raisin bagels are a delicious snack or breakfast pastry that you can make at home in a bowl or in your bread maker. With just a little patience, you can be eating fresh and warm from the oven bagels. Yum!
Place the water, salt, sugar, vanilla extract, cinnamon, flour and yeast in the bread machine in order of manufacturers' recommendations. Select dough setting and wait about 30 minutes until the mixture has stopped and slowed. Add in the raisins and wait until the cycle has completed.
By Hand
In a large mixing bowl combine your warm water and yeast and wait ten minutes until frothy.
Add in the salt, sugar, vanilla, cinnamon and slowly add in the flour until dough comes together that pulls away from the sides of the bowl. you may not need all of the flour.
Add in the raisins and then knead the dough on a lightly floured surface for about 8 minutes until it's elastic and when you push on the dough with a finger the dough springs back to fill it in quickly.
Place the dough back into the bowl and cover. Let rise for about an hour until doubled in size.
Both methods
Take your proofed dough and divide it into 6 sections. Roll each into balls and flatten them. Force your thumb through the center and shape it out to a circle with a hole in the middle.
Cover the bagels with a clean cloth and let rest for 10-30 minutes while you bring a large pot of water with 3 tablespoons of sugar to a boil.
Drop bagels 2 at a time into the water for 1 minute flipping over at the 30 second mark. Remove and place on a parchment lined baking sheet.
Brush with beaten egg white and then bake for 20-25 minutes at 350F degrees until golden brown.
Notes
Add raisins during initial dough preparation for a different texture.
For extra cinnamon flavor, include an additional teaspoon of cinnamon.
Increase raisin quantity by up to ¼ cup for a more prominent presence.
Avoid forming bagels by connecting rolled dough snakes for better texture and appearance.
Store homemade bagels in an airtight container at room temperature for up to a week.
Freeze bagels in an airtight container for up to 3 months, thawing them on the counter before enjoying.