Is there any better breakfast than a freshly toasted bagel slathered with cream cheese?! Nope… not in my book. And from the parking garage to my office there is a Noah’s Bagel and there are many days when I pop in for one.
I go through spurts of what bagel I’m feeling that week… a couple weeks back it was a asiago bagel with veggie cream cheese, when I’m feeling crazy I get a jalapeno cheese bagel with onion and chive cream cheese. But lately I’ve been totally feeling just a good, old fashioned cinnamon and raisin bagel with good coat of plain cream cheese.
I think it reminds me of when I was a kid and my mom would make me Sun-Maid raisin bread for breakfast before school, the one in the bright red bag. I could seriously put down half a loaf and not even be phased. It still is one of my favorite things in the world, not only is it a little nostalgic for me, it’s quality has remain consistent through the years. And no they have not paid me for this ringing endorsement, I really just love it.
And while I love the cinnamon and raisin bagels, they never quite have enough cinnamon or raisins for me. I wanted SUPER cinnamon and raisin bagels, so that’s just what I’ve made.
Bagels that had been pumped with korintje cinnamon, which is an Indonesian cinnamon that is a tad bit spicier and has a little bit stronger smell than your traditional cinnamon and tons and tons of raisins. Like more raisins than you know what to do with. Like if someone took a machine gun, filled it with raisins, and pointed it at your bagel. That many raisins.
And you know what that makes…with just a quick toast and a bit of cream cheese… the best breakfast ever!
super cinnamon and raisin bagels
- ¾ cup cool water
- 1 cup bread flour
- ¼ teaspoon active dry yeast
- 2 cups raisins
- 1 cup + 6 tablespoons cool water
- 1¼ teaspoons active dry yeast
- 6 tablespoons honey
- 4 cups bread flour + more for dusting
- ¾ cup + 1½ tablespoons whole-wheat flour
- 1½ tablespoons korintje cinnamon
- 1 tablespoon kosher salt
- 1 tablespoon baking soda
- To make the poolish, combine the cool water, bread flour, and yeast in a medium bowl and stir with a spoon until incorporated. Cover with plastic wrap and let sit at room temperature overnight. In the morning you should find mixture to be bubbly and almost double in size.
- Plump the raisins in 3½ cups warm water for 10 minutes. Then drain and dry on paper towels until ready to use.
- To make the dough, in the bowl of a stand mixer fitted with the dough hook, whisk the cool water and yeast by hand and let sit one minute.
- Add the honey, poolish, bread flour, whole-wheat flour, cinnamon and salt. Mix on low speed for about 2 minutes, until it comes together in a tight ball. You made need to stop the mixer and push down the dough occasionally.
- Increase the mixer speed to medium and work the dough 3 to 4 minutes. This is a dry dough so your mixer might jump around, just keep an eye on it.
- At the last minute, add the raisins to the dough and mix until they are evenly distributed. If the dough because a little wet from the raisins, just add a tablespoon or two of bread flour.
- Dump the dough onto a clean work surface and knead into a smooth ball. Place in a greased mixing bowl, wrap with plastic wrap, and allow to rest at room temperature for 1 hour,
- Once the dough has rested, drop the dough onto a clean, unfloured surface and knead a little to form a smooth ball.
- Cut dough into twelve even pieces and shape the bagels into balls, pinching the bottoms together.
- Place each dough ball with the pinched side of the dough down and the smooth side facing up, cover with plastic wrap, and allow to rise in a warm place until soft, sticky and slightly puffed. About 1 to 1½ hours depending on how warm your kitchen is. Make sure you leave enough room for each bagel to rise without touching the other bagels.
- Once it has risen, bring four quarts of water and the baking soda to a boil.
- Preheat your oven to 425 degrees F and prepare two greased baking sheets.
- Gently puncture a middle hole in each bagel, creating a hole and stretching it to about ¾” wide. I used the back of a frosting tip to puncture my bagels.
- Gently lift each bagel into the boiling water in batches, cooking on each side 2 minutes, and then using a slotted spoon, transfer it to the prepared baking sheets.
- If your bagel sinks, it has not risen enough. Remove from the water and let it rise longer then start the water bath again.
- Once all the bagels have been boiled, immediately bake in the oven for 15 to 20 minutes or until the tops are golden brown.
- Once finished, transfer to a cooling rack.
- Serve immediately or store in an airtight container or ziploc bag in the refrigerator for up to 10 days.