Before I start talking about how ridiculously awesome homemade bagels are, I need your help!
I recently entered into a recipe contest for Food.com where I made Mexican Breakfast Tostadas with Avocado Pico de Gallo…. but I need your vote in order to win! So if you would all be kind enough to jump on over to the site, register, and give me 5 stars… I would greatly appreciate it. I might even come make you these tostadas which include cumin spiced potatoes, black beans, eggs, goat cheese, and a spicy avocado pico. You need a margarita too? I know how to use a blender.
Really though, making breakfast for the special people in my life is my way of showing them I care. A creamy bowl of oatmeal with blueberries to share with my grandma, or a simple bagel sandwich to-go for a friend. My mom is perfectly happy eating toast topped with peanut butter, sliced bananas, and cinnamon. It’s those easy, delicious bites that really demonstrate my appreciation for them.
They do say that it’s the thought that counts…
These homemade bagels were for you, but then I ate them all.
Sorry about that… I told you the thought counted.
Bagels are my total carb heaven and I absolutely love making them! I’m always trying to find healthy alternatives to my comfort favorites, and when I stumbled upon a lower calorie bagel recipe, I was thrilled!
These bagels are fairly easy to make and a fun Sunday adventure. I enjoy toasting mine, topping with a pat of butter and a sprinkle of cinnamon sugar.
Don’t act like your days aren’t better when you have bagels for breakfast, or dinner. Whatever! Just make them, eat them, and be happy.
Homemade Cinnamon Raisin Bagels
Inspried by Taste of Home
2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup packed brown sugar, divided
4 teaspoons ground cinnamon
1-1/2 teaspoons salt
2-3/4 to 3-1/4 cups all-purpose flour
1/2 cup of raisins
- Place warm water in a large bowl and add yeast, 3 tablespoons of brown sugar, cinnamon, raisins, and salt; mix well. Next, add in enough flour to form a soft dough that doesn’t stick to the bottom of the bowl.
- You can use a dough hook or your hands, but continue to knead, until dough is smooth and elastic, about 8 minutes. Next, place dough in a bowl coated with oil, and cover the top allowing it to rise in a warm place until dough doubles in size, about 1 hour.
- Punch down the dough and shape into 12 balls. Push your thumb through the center to form a 1 inch hole. Strech the dough to form an even ring. Cover, place in warm place and let rise again for 20-30 minutes.
- Preheat oven to 400 degrees F. Coat baking sheet with cooking spray.
- Fill a Dutch oven two-thirds full with water and add remaining brown sugar; bringing water to a boil. Drop bagels, two at a time, into boiling water. Cook for 1 minute on both sides. Remove with a slotted spoon; drain well on paper towels. Place on baking sheets and bake for 18-20 minutes or until golden brown. Remove and cool on wire racks.
Make 1 dozen bagels