Cinnamon and Raisin Bagels

Name: Cinnamon and Raisin Bagels
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 500 g strong white flour; 7 g sachet dried fast-action yeast; 2 tsp. ground cinnamon; 200 g raisins; 1 tbsp. malt extract; 1 tbsp. honey; Oil, to grease; 2 tbsp. malt extract; 1 tbsp. bicarbonate of soda

You can buy malt extract from most health food shops. It helps give the bagels their signature golden colour and chew. Make sure you don’t over-prove your bagels before poaching, or they’ll collapse when they hit the water.

By The GH Kitchen TeamPublished: 21 July 2022

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These cinnamon and raisin bagels are definitely worth the effort and delicious toasted with butter for brunch.

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Yields:

Prep Time:

45 mins

Cook Time:

25 mins

Total Time:

1 hr 10 mins

Cal/Serv:

331

Ingredients

For the bagels

500 g strong white flour
7 g sachet dried fast-action yeast
2 tsp. ground cinnamon
200 g raisins
1 Tbsp. malt extract
1 Tbsp. honey
Oil, to grease

For the poaching liquid

2 Tbsp. malt extract
1 Tbsp. bicarbonate of soda

Directions

1. Step 1To make the bagels, in a freestanding mixer fitted with a dough hook mix the flour, yeast, cinnamon and 1tsp fine salt. Briefly mix in the raisins. In a jug mix the malt extract, honey and 325ml of tepid water. Pour into the flour bowl and knead for 5min, or until smooth and elastic. Cover bowl and leave to rise in a warm place for 1hr, or until doubled in size.
2. Step 2Line a 2 large baking sheets with lightly greased baking parchment, oil-side up. Divide the dough into 8 equal pieces, shaping each piece into a ball. Working with 1 ball at a time, poke a hole in the middle using your index finger, then poke your other index finger through the hole from other side and roll your fingers around each other to make the hole gradually larger. Return to the lined sheet. Repeat shaping with remaining dough balls.
3. Step 3Cover with greased clingfilm (oil-side down). Leave to rise again in a warm place for 20min, or until visibly puffed.
4. Step 4Preheat oven to 220°C (200°C fan) mark 7. For the poaching liquid, bring a large pan of water to the boil and stir in the malt extract. Reduce heat to a simmer and whisk in the bicarbonate of soda (it will foam up initially, keep whisking until it subsides).
5. Step 5Gently lower in the bagels (in batches if needed). Cook for 2min, turning halfway through using a slotted spoon. Transfer back to the lined sheets and repeat poaching with remaining bagels.
6. Step 6Bake in the oven for 17-20min, or until the bagels are deep golden brown. Transfer to a wire rack to cool completely. Serve.

Per serving:

Calories: 331
Protein: 7g
Total fat: 1g
Saturates: 0g
Carbs: 72g
Total sugars: 72g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time