Comments on: Cinnamon Raisin Bagels

By: English Muffins | Brown Eyed Baker

English Muffins | Brown Eyed Baker — Sat, 05 Nov 2011 04:49:15 +0000

[...] Sure, I bake loaves of bread quite often and have even made things like brioche, challah and bagels. Yet, for some reason it seems that there are foods that somehow magically appear in their [...]

By: Everything Bagels | Brown Eyed Baker

Everything Bagels | Brown Eyed Baker — Tue, 01 Nov 2011 23:25:24 +0000

[...] basic recipe (you can view all of my bagel recipes here), but my favorites have definitely been the Cinnamon Raisin and Blueberry. One of the store-bought varieties I have always enjoyed has been the [...]

By: khaytlen

khaytlen — Tue, 01 Nov 2011 11:21:33 +0000

Finally got around to making these bagels and I just want to thank you for sharing Peter Reinhart’s bagel recipe. It turned out great and really nice. Definitely worth all the effort. And, I’m thinking of other ingredients I can use instead of raisins. I can’t thank you enough. And, I really enjoy reading the recipes on your blog. Unfortunately, I can’t make most of them because I’m from Australia and don’t have US measuring cups/spoons.

By: Cinnamon Raisin Bagels « Recipes Remembered

Cinnamon Raisin Bagels « Recipes Remembered — Sat, 22 Oct 2011 10:55:34 +0000

[...] to try other flavor variations, as well as other recipes. Michelle at the Brown Eyed Baker has a recipe that calls for an overnight rise which I think would be delicious and develop the cinnamon flavor [...]

By: Emily

Emily — Wed, 11 May 2011 00:18:12 +0000

I put my bagels on a clean flour sack towel to rest as I take them out of the water to absorb excess moisture – works like a charm.

By: Miz Helen

Miz Helen — Sat, 26 Feb 2011 13:02:53 +0000

Your Bagels look amazing. I would like to invite you to bring a dish to my Full Plate Thursday, the linky is open all week end. Thank you for sharing and have a nice day!

By: Adrianne

Adrianne — Thu, 06 Jan 2011 12:01:50 +0000

These were fantastic. Mine also were a little flat and insanely huge. I didnt measure them though so that could attribute to the flatness. Also I got like 17 bagels (a couple of smallish ones) but some of them were really big like 5-6 inches across.

But so good. Your recipes are fantastic. Gonna be making these bagels (and your english muffins) from now on!

By: These Are a Few of My Favorite Things… | Brown Eyed Baker

These Are a Few of My Favorite Things… | Brown Eyed Baker — Thu, 30 Sep 2010 04:47:35 +0000

[...] make something from this book I haven’t loved. Some favorites include: Potato Rosemary Bread, Cinnamon Raisin Bagels and Cinnamon Raisin Walnut [...]

By: Michelle

Michelle — Thu, 16 Sep 2010 01:16:04 +0000

You’re welcome! I use a skimmer to take the bagels out of the water bath and shake off as much water as possible. I do bake them on the parchment paper – not wax paper though.

By: Tiffany

Tiffany — Wed, 15 Sep 2010 12:09:57 +0000

Thank you so much, I did cook them last night but as you said I think it would have been better to leave them in the fridge. My problem was that they were very wet on the bottoms after I took them out of the water and put them on the cornmeal. Also do you cook them on the wax paper?
My family really liked them. We live in Africa and can’t buy bagels so this was a treat. I made mini ones and my son who is 8 ate 4 of them for breakfast.
Thank you so much for sharing.

By: Michelle

Michelle — Wed, 15 Sep 2010 02:54:50 +0000

Hi Tiffany, Peter Reinhart explains in the book: “…the premise is that longer, slower fermentation improves both the flavor and shelf life of the product…It is impossible, in my opinion, to make a decent bagel without the overnight method…you will never achiever a legendary bagel without the benefits of a long, slow, cold fermentation, which allows the naturally occurring enzymes to release flavors.”

Given that reasoning, I assume you could potentially leave them in for a shorter amount of time, but am unsure of how the flavor or texture might be affected, therefore I can’t guarantee the type of result you’ll get. I’ve made variations of this bagel recipe countless times and I’ve always done the overnight refrigeration. Let me know how they turn out!

By: Tiffany

Tiffany — Tue, 14 Sep 2010 20:22:00 +0000

I am in the process of making these right now, I did not realize they needed to stay in the refrigerator over night. Could you tell me what the purpose is in putting them in the refrigerator, also could I leave them in for an hour or does it need to be longer? Thanks for you help.

By: 50 Fall Recipes (that are not apple pie) | Brown Eyed Baker

50 Fall Recipes (that are not apple pie) | Brown Eyed Baker — Thu, 09 Sep 2010 04:11:44 +0000

[...] Bananas Foster Banana Bread 44. Black and White Banana Loaf 45. Challah 46. Cinnamon Raisin Bagels 47. Cinnamon Raisin Walnut Bread 48. Honey-Oatmeal Sandwich Bread 49. Potato Rosemary Bread 50. [...]

By: 10 of My Favorite Recipes | Brown Eyed Baker

10 of My Favorite Recipes | Brown Eyed Baker — Fri, 25 Jun 2010 13:39:48 +0000

[...] Cinnamon Raisin Bagels. In two words, bagel awesomeness. These are, hands down, my favorite bagels and they rank in the #1 or #2 position with my Chief Culinary Consultant as well. They are one of his all-time favorite Brown Eyed Baker recipes. They are great toasted with butter, cream cheese, or even peanut butter! [...]

By: Mint Chocolate Chip Ice Cream | Brown Eyed Baker

Mint Chocolate Chip Ice Cream | Brown Eyed Baker — Thu, 10 Jun 2010 23:28:26 +0000

[...] year ago: Cinnamon Raisin Bagels Two years ago: French Chocolate Brownies Mint Chocolate Chip Ice [...]

By: Amber

Amber — Wed, 03 Jun 2009 23:36:11 +0000

These look amazingly delicious!

By: Risa

Risa — Mon, 01 Jun 2009 22:44:13 +0000

I have never made bagels, but I love eating them. These look great!

By: Michelle

Michelle — Mon, 01 Jun 2009 19:30:11 +0000

Kayte and Wonk – I hope you’ll give homemade bagels a try and let me know how it goes! Good luck!

By: Wonk

Wonk — Mon, 01 Jun 2009 19:18:25 +0000

I’ve never made bagels before but I’ve been threatening to for ages (ages being the last 3 years or so since I got my bread machine). I love Cinnamon n Raisin ones so I think this recipe might just be the one to get me motivated!

Thanks for sharing

By: kayte

kayte — Mon, 01 Jun 2009 15:53:57 +0000

these look wonderful! now i’m craving a cinnamon raisin bagel slathered with cream cheese i’ve never made bagels but i might give these a try when i have some extra time on my hands.

By: Victoria

Victoria — Mon, 01 Jun 2009 13:24:10 +0000

I definitely have to try these. I made plain ones for the challenge, since I had never made them before, but cinnamon raisin are my very favorite kind.

By: Susie

Susie — Mon, 01 Jun 2009 09:38:34 +0000

Your photos and bagels look awesome. Great job.
Susie