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.
Ingredients
Preferment
- 1 ¼ cups bread flour
- ½ teaspoon kosher salt
- ⅛ teaspoon instant yeast
- ¾ cup water
Final Dough
- 4 ¾ cups bread flour
- 2 ½ teaspoons kosher salt
- 4 teaspoons instant yeast
- 1 ½ Tablespoons ground cinnamon
- 2 Tablespoons honey
- 1 ½ 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 degrees) for 12-16 hours. (If not using a proofing box, 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 (76 degrees) for 1 hour. (If not using a proofing box, 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 degrees F.
- 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 1 3/4 cups. Increase the final rise time to 1-1 1/2 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!
Nutrition
Serving: 1bagelCalories: 259kcalCarbohydrates: 56gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 488mgPotassium: 246mgFiber: 4gSugar: 2gVitamin A: 3IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.