Oh yes, I love the smell of baking breads in the kitchen, and when you start adding flavors to the bread the entire house becomes especially aromatic and irresistible. On top of that, one of the hardest temptations to resist for me is eating fresh breads when they’re right out of the oven. This past weekend, I was really in the mood to bake something tasty that was a little different–hence bagels. These were amazing right out of the oven.
I created a few different variations on my original bagel recipe that I think you’ll enjoy. My personal favorite is the cinnamon raisin bagel recipe. It’s really good, and I highly recommend it. The bagel recipe described below is one that will only take a couple hours to make, versus one that may take a couple days. I’ve got to say, that if you’re willing to make your bagels over a two-day period, you’ll get a super amazing bagel; however, for those of us who prefer a more instant gratification, I think you’ll find this recipe quite pleasurable and even beyond satisfactory.
I’ve added a printable recipe at the bottom of this post. I made a few different batches of these bagels and am using mixed photos from those batches, so don’t worry if in one photo you’re looking at cranberries and in the next raisins. So, let’s make these bagels. My 3-year-old daughter, Maggie, helped me make some of these and had a lot of fun.