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History and Origins of Cinnamon Raisin Bagels

Having bagels in the morning can transform even a lackluster start into something joyful, and for those who adore a touch of sweetness, a raisin bagel is like the proverbial cherry on top. A question that often piques curiosity is the history and origins of Cinnamon Raisin Bagels. This blog will share the story of these delicious sweets and guide you on making them. Let us start. 

History and Origins of Cinnamon Raisin Bagels – A Short Story

Imagine a peaceful morning where the first hour is yours to indulge in a good read, propped up comfortably against a Euro sham pillow, while your partner slumbers beside you. Similar to David Michell’s ‘Black Swan Green,’ your work may strongly recall teenage bittersweet recollections.

The sound of NPR’s ‘This American Life‘ podcast’s Ira Glass permeates your kitchen as the morning light gradually unveils surfaces dusted with the previous day’s baking. Accompanying this serene start is a strong coffee, its robust flavor only mildly softened with a splash of cream, served in a cherished mug gifted by a loved one. It’s these small, personal touches that make a morning special.

And then, there’s the ultimate morning pleasure: bagels. Freshly made, still warm, and generously topped with a layer of cream cheese or peanut butter – this is the stuff of a leisurely weekend morning. While some of these morning desires are easily fulfilled – the streaming of NPR, the extra sleep enjoyed by a partner, and the departure from instant coffee – the quest for the perfect bagel can be a bit more challenging.

Bagels are not just a delightful breakfast option but a product of a rich culinary heritage. This blog will explore how this particular variety of bagels came to be and how you can bring this culinary history into your kitchen. So, let’s start this journey and see where it leads us.

History and Origins of Bagels


History and Origins of Bagels
Source: harryanddavid.com

Bagels have a rich history in Eastern European Jewish communities, known for their chewy and dense texture. Accompanied by Jewish immigrants, the classic plain bagel made its way to America and quickly became a hit, particularly in locations such as New York.

They say that cinnamon and raisin bagels were initially made in the US. In the middle of the 20th century, bakers in the United States started adding sugar to traditional recipes to cater to the preferences of the American people. This delightful combination of a conventional bagel’s chewy texture and the blend of cinnamon and raisins resulted in a genuinely exquisite cinnamon raisin bagel.

This delectable combination became popular in households and bagel shops. The combination of ancient processes and modern flavors shows how recipes have altered to reflect changing social standards and consumer tastes. Today’s cinnamon-raisin bagel is more than a morning food—it’s a piece of culinary history that shows a mix of cultures and baking ingenuity.

Now, let us look at how to make this amazing treat at our homes.

How to Make Cinamon Bagels at Home?


How to Make Cinamon Bagels at Home
Source: kingarthurbaking.com

Making Cinnamon Raisin Bagels from scratch is rewarding if you cherish a homemade touch in your breakfast. Let the dough rest overnight in the fridge to give these bagels a depth of flavor. Slow fermentation adds flavor, making an everyday bagel delicious.

The process begins with creating a sponge mixture of yeast, unbleached high-gluten or bread flour, and room-temperature water. This mixture must rest at room temperature for about two hours, becoming foamy and bubbly. The dough is then made by adding more yeast, flour, cinnamon, sugar, salt, honey, and raisins, which have been rinsed to remove excess sugar and wild yeast. This mix is kneaded until smooth and firm, then divided into portions to shape into bagels.

Each bagel is carefully formed and allowed to rest before undergoing the “float test” to determine its readiness for an overnight stay in the refrigerator. This rest period can last up to two days, deepening the flavors of the bagels.

Before baking, gently boil each bagel on each side, then bake at 500°F and 450°F after flipping the pans. The end product will be a batch of cinnamon-raisin bagels that have a crust that is light golden brown and are ready to be eaten with a spread of butter or cream cheese.

Final Words

This two-day procedure needs forethought and patience, but the bagels are a gourmet experience that brings the warmth and pleasure of a comfortable morning to every bite. These handcrafted bagels offer artisan baking in the comfort of one’s kitchen, perfect for a leisurely weekend morning or a special treat.

Now that you know about the history and origins of cinnamon raisin bagels and how to bake it, try this mouthwatering recipe yourself and feel the sweetness spreading in your tastebuds. This bagel recipe is special and simple and is for anyone who is a huge raisin and bagel fan.

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