Homemade Overnight Cinnamon Raisin Bagels

piled cinnamon raisin bagels on parchment paper with more ariound

Homemade Overnight Cinnamon Raisin Bagels

Soft, chewy, full of raisins, and truly so delicious! These Homemade Overnight Cinnamon Raisin Bagels are the perfect treat to enjoy all morning long.

Course: Breakfast

Cuisine: American

Prep Time: 35

Cook Time: 30

Proofing time: 18

Total Time: 19 5

Servings: bagels

Calories: 289kcal

Ingredients

Preferment

1¼ cups bread flour
½ teaspoon kosher salt
⅛ teaspoon instant yeast
¾ cup water

Final Dough

4¾ cups bread flour
2½ teaspoons kosher salt
4 teaspoons instant yeast
1½ Tablespoons ground cinnamon
2 Tablespoons honey
1½ cups water
All of the preferment
2 cups raisins

Boiling

4 quarts water
½ cup barley malt syrup

Instructions

Preferment

Combine all ingredients in a small bowl.
Mix well.
Proof at cool room temperature (70℉/21℃) for 12-16 hours. (If not using a proofing box with a water tray, make sure to cover with plastic wrap.)

Final Dough

In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, yeast, cinnamon, honey, water, and preferment.
Mix on low speed for 3 minutes.
Increase speed to medium.
Knead for 6 minutes, adding raisins a little at a time during the last 2 minutes.
Turn dough into a clean bowl.
Proof at warm room temperature (78℉/26℃) for 1 hour. (If not using a proofing box with a water tray, make sure to cover with plastic wrap.)
While dough is proofing, line 3 sheet pans with parchment paper. Set aside.
Turn dough out onto work surface.
Divide dough into 4 ounce pieces.
Cover and let rest for 5 minutes.
Beginning with the first dough you portioned, form into a ball.
Press a floured finger through the center.
Work in a circling motion with two hands until the hole is about 1-1 ½ inches wide.
Place on prepared pans.
Cover with plastic wrap.
Proof at warm room temperature for about 30 minutes, until dough has increased by 25%.
Use the water test to see if bagels are properly proofed and ready to boil.
While dough is proofing, heat oven to 475℉/245℃.
Line sheet pans with parchment. Set aside.
Place a cooling rack over a sheet pan. Set aside.
Prepare water for boiling bagels by pouring water in a 9 quart stockpot.
Add malt syrup.
Stir to dissolve.
Bring to a full rolling boil before cooking bagels.
Cook bagels, not more than 3 at a time, for 1 minute on each side.
Place on prepared cooling rack to drain.
Transfer to prepared parchment-lined pans.
Bake for 12-14 minutes, until golden brown.

Notes

If your mixer motor sounds like it is struggling when baking the dough, you will need to finish kneading by hand.
To see if your bagels are properly proved, you can do a water test! Simply drop 1 bagel in a bowl of water and, if it floats, they are properly proofed and ready to boil. If it sinks, return bagel to pan and continue to proof for a few more minutes. Test as needed.
If you're looking for a quicker way to make these bagels, omit the preferment and increase the water in this recipe to 1¾ cups. Increase the final rise time to 1-1½ hours. This yields 12 bagels.
Be careful not to overwork your dough! Especially after the raisins have been added.
Remember to cut these bagels before freezing them!

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