Maple-Cinnamon Bagels

Our Maple-Cinnamon Bagels offer a sweet twist on traditional bagel recipes and are the perfect way to ring in the Spring. Featuring a combination of honey, cinnamon, and raisins, this recipe can quickly become a staple in your household, delivering bakery-worthy results every single time. 

The Round Dutch Oven is perfectly suited for this recipe and can be used for the entirety of it. From locking in heat and moisture for the dough to rise, to boiling it over a gentle simmer, the Dutch Oven’s versatility is on display in this recipe. This iconic piece of cookware comes equipped with high walls, making it great for this recipe all-while avoiding any messes early in the morning. 

Our Maple-Cinnamon Bagels are everything a breakfast should be: Healthy, delicious, and can be served with a number of breakfast staples, including jam and cream cheese, this recipe checks off all the boxes. This bagel recipe takes over two hours to prepare, offering up 14 individual servings. Here are all the ingredients you need and the steps to follow before you channel your inner baker!

Maple-Cinnamon Topping

In a small bowl, combine all of the topping ingredients. Set aside.

Bagels

In the bowl of a stand mixer fitted with the dough hook, or in a large bowl, combine the warm water and yeast. Let sit for 3 minutes or until frothy.

Add the whole egg, egg yolk, honey, maple syrup, oil, cinnamon and salt. Mix well to combine.

Add both types of flour and knead with the dough hook, or on a floured surface with your hands, for 10 minutes. The dough should be smooth and spring back when poked with your fingertip.

Add the raisins and continue to knead until well combined, about 1 to 2 minutes.

Transfer the dough to a lightly oiled 4.2 L Round Dutch Oven. Cover and let rise in a warm spot until doubled in volume, about 1 hour.

Turn the dough out onto a work surface. Clean out the French Oven. Prepare the poaching water: fill the French Oven with the water and honey. Bring to a boil.

Place a large baking sheet upside down on the middle rack of the oven. Preheat the oven to 450°F (230°C).

Cut the dough into 14 equal pieces. Roll each piece into a rope about 12-inches (30 cm) long. Join the two ends of the rope together, letting them overlap by at least 1 inch (2.5 cm). Place the circle of dough around your fingers with the seam against the counter. Gently roll the seam back and forth on the counter with the palm of your hand to secure the two ends together. Set the bagels aside on a large piece of parchment paper and cover with plastic wrap as you work.

Reduce the poaching water to a gentle simmer. Use a Skimmer to gently lower 3 bagels at a time into the simmering water. Cook for 45 seconds on each side. Using the Skimmer, carefully remove the bagels from the French Oven, letting all the excess water drip off, and drain on a wire rack set over a baking sheet. Brush the top of the bagels with the egg white and sprinkle with the topping.

Carefully cover the hot baking sheet in the oven with a sheet of parchment paper. Very carefully place half of the bagels on the parchment paper, evenly spaced out.

Bake for 17 to 20 minutes, until nicely golden. Let cool on a wire rack. Bake the remaining bagels.