Homemade Cinnamon & Rasin Bagels

A week before the government issued the lockdown, my sister and I went grocery shopping, to my surprise the home baking isles had been left empty. It didn’t make sense why all the flour and sugar had been swept of the shelves. Did the pandemic lead to people thinking that they could bake they’re way through the pandemic? Well whether that is the case or not, I hope this recipe has come at a great time as people realise there is something else you can use flour for besides banana bread.


PREP: 30 MINS                       COOK: 30 MINS (plus 1 hr 30 mins rising)           MAKES: 4


1 tsp of dried active yeast (half a 7g sachet)

4 tbsp sugar

1/2 tsp of salt

275g bread flour

150 ml warm water

1 tsp of cinnamon

1 tsp of mixed spice

1/2 cup of raisins

I used a mixer with a dough hook, to reduce the time in kneading the dough but you can also do it by hand.


Add the yeast and 1/2 tbsp sugar into a bowl, and pour over 50 ml of the warm water. Leave for 10 mins until the mixture becomes frothy.

Mix the flour, 3 tbsp sugar, cinnamon, mixed spice  and salt together.

Pour 100ml warm water into the bowl, the yeast and then half the flour. Keep adding the remaining flour (you may not use it all) mixing until you have a soft, but not sticky dough. Add the raisins then knead for 10 mins on a floured surface until the dough feels smooth and elastic.

Shape into a ball and put lightly oiled bowl. Cover with cling film (optional; Also cover with a tea towel to create a dark atmosphere) and leave in a warm place for  1hr and 30 minutes or until doubled in size.

On a lightly floured surface, divide the dough into 4 pieces, each about 100g. Shape each piece into a flattish ball, (I left to rise for an additional 30 minutes but you can continue without doing so).

Then either pinch the middle of each ball and twirl on your finger or using a wooden spoon a handle  to make a hole in the middle of each ball bout 3cm wide.

Meanwhile, bring a large pan of water to the boil and add the remaining 1/2 tbsp sugar. Heat oven to 220C/fan 200C/gas 7.

Tip: if you are not ready to make your bagels, you can leave them in the fridge overnight

Slip the bagels into the boiling water – turning over in the water until the bagels have puffed up in size. Remove, drain away any excess water and place on a baking tray lined with baking paper.

Bake in the oven for 25 mins until browned and crisp – the bases should sound hollow when tapped. Leave to cool on a wire rack, then enjoy with your favourite filling

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