Homemade Cinnamon Raisin Bagels

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.

	this recipe	typical
liquid	432%	66%
salt	2%	2%
yeast	2%	1%
total sugar	26%	5%
flour strength	2.0	1.2

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

355 g	1 and 1/2 cups (360ml) warm water
9 g	2 and 3/4 teaspoons instant or active dry yeast*
520 g	4 cups (520g) bread flour (spooned & leveled), plus more for work surface and hands*
13 g	1 Tablespoon (13g) packed light or dark brown sugar (or barley malt syrup)*
12 g	2 teaspoons salt
4 g	1 teaspoon pure vanilla extract
110 g	3/4 cup (110g) raisins
38 g	3 Tablespoons (38g) granulated sugar
3 g	1 teaspoon ground cinnamon
	coating the bowl: nonstick spray or 1 Tablespoon olive oil
1893 g	2 quarts water
85 g	1/4 cup (85g) honey (or barley malt syrup)*
50 g	1 egg white beaten with 1 Tablespoon water

Method: 11 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I don’t have a Kitchen Aid, so I make these bagels by hand. If you are making/kneading by hand, use a wooden spatula to mix all ingredients together until it’s difficult to move the spatula (be sure to try and scrape the sides of the bowl). Turn out onto the c” — a cook

“I had made plain bagels before but I wanted to venture into different flavors. This recipe was great. I used dried cranberries instead of raisins because I am not a fan of raisins. In addition, I used malt syrup for the first time. I highly recommend using mal” — a cook