A cinnamon raisin bagel is a yeast bread that has been formed into a circle and baked, with cinnamon, sugar, and raisins. This variety of bagel is mixed in a manner slightly different from that of plain bagels, and can require a longer preparation time. Once baked, it may be topped with cream cheese, fruit, butter or jam.
The traditional method for making bagels requires that the bread be both boiled and baked. The dough, once mixed, is rolled into circles similar to donuts and allowed to rise, though not to double in size. The bread is then boiled in water for approximately two minutes, before being removed to baking trays and cooked in a hot oven for up to half of an hour. This type of yeast bread is usually much heavier in texture and weight than other yeast breads, and should be somewhat hard and chewy when removed from the oven. White or whole wheat bread flour may be used in the creation of this type of bread, though whole wheat bagels tend to be somewhat less chewy than their white flour counterparts.
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Bagels are usually topped with savory food items, such as chopped onions, sesame seeds, and rolled oats. They are then spread with cream cheese and an assortment of other deli items, such as smoked salmon, turkey, green onions, and pickles. Sweet bagels, like the cinnamon raisin bagel, which are baked and spread with fruit, cream cheese, and jellies are a less common twist on this often salty breakfast staple.
The cinnamon raisin bagel variety can require slight variations in the more traditional methods of baking bagels. Sugar, cinnamon, and raisins are added to the dough during the mixing stage simultaneously with the flour. Raisins may be plumped prior to being used in this type of recipe by placing them in boiling water for five minutes and allowing them to cool before adding them to the dough. Savory bagels are usually formed into circles and allowed to rise as plain dough, and topped with different ingredients immediately prior to placing in the oven.
Unlike plain bagels, a cinnamon raisin bagel should be placed in the fridge overnight before baking. This process slightly slows the rising of the yeast in the dough, and allows the flavors to fully blend inside the bread. Once the bagels have been removed from the refrigerator, they can be boiled and baked in a manner identical to plain bagels.