Grammy's Kitchen · Bagels · Cinnamon Raisin Bagels
One of 34 bagels recipes we measured
from redstaryeast.com
3 cooks on redstaryeast.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 66% | 88% |
| salt | 2% | 2% |
| yeast | 2% | 2% |
| total sugar | 11% | 6% |
| flour strength | 2.0 | 2.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups bread flour |
| 6 g | 1 teaspoon sea salt |
| 12 g | 1 1/2 tablespoons ground cinnamon |
| 7 g | 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast |
| 237 g | 1 cup warm water (110-115F) |
| 40 g | 3 tablespoons brown sugar, divided |
| 97 g | 2/3 cup seedless raisins |
Method: 9 steps, published by redstaryeast.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is legitimate!! Wow they taste exactly like fresh from the bakery, but even better when made with love here at home. This recipe is a keeper. I just added an extra tablespoon of dark brown sugar for just a bit more flavor. I also use a tablespo” — a cook, 5.0★
“this recipe came together beautifully followed exactly as written. I made 7 bagels weighing 103g each. I added 5g of baking soda andv1 tbsp of molasses to the water for boiling. Baked as instructed and the result was a delicious chewy bagel. A definite keeper!” — a cook, 5.0★