8:19 AM New York ruined me in so many ways, haha. Considering food – this city is heaven on earth! As a kid I really enjoyed eating all the bad candy and junk food, while now, being more older and open to ANYTHING, I try to eat myself through the city as much as I can – there are no limits. One thing which conquered my heart way too fast is a sexy and freshly baked cinnamon raisin bagel! Now if you ask yourself why I freak out over a bagel, let me tell you this: there are no REAL bagels in Germany. It’s sad. I don’t know about Berlin and the big cities (my city is okay big, but we don’t have any bakeries selling these…) I know in Frankfurt, for example, during my university days, I enjoyed getting bagels at a special bagel place – but this is rare! If you go to the supermarkets, you will surely find industrial bagels with sesame or poppy seeds, but I don’t call these bagels, because they suck! All the packed bagels you find here are shit – I’m sorry, but once you had a fresh bagel, you never want to eat that fake stuff again.

Fact is there is no chance for me to get a delicious cinnamon raisin bagel here… That’s why the first thing I buy in New York is always a bunch of bagels! Getting spreads like hummus and yogurts to dip them and then I’m happy. Walking through the bread aisle in the supermarket is such a turn on – how come there are hundreds of different bagel flavors? Crazy! Right now I only care about cinnamon raisin bagels! You can imagine how depressive I get when I’m back home and I don’t have any bagels to eat…my solution: okay k, sit down, study how to bake bagels and make your own!! Oh lord, I found the first recipes and I mixed some together and created my own, believing that this is the easiet recipe and method to suceed!

Who’s hungry for some cinnamon and raisin bagels?


YOU NEED 368g flour + 1 teaspoon salt + 1 ½ teaspoons cinnamon + 2 ½ teaspoons dry yeast + 1 Cup warm water + 3 tablespoons brown sugar (divided) + 2/3 Cup raisins (you can also use cranberries)

1. Take a bowl out and mix the flour with cinnamon and salt – give it a quick stir.
2. In a second bowl mix the warm water with two tablespoons of the brown sugar and the dry yeast. Let the sugar and dry yeast totally dissolve and if you want to you can let the mixture rest for 5 minutes. No worries! Yeast doesn’t like pressure so give it time to react with the sugar.
3. When everything is nicely mixed and dissolved pour the mixture into the bowl with flour – give it a good stir. You can easily go from low speed to high speed!
4. As soon as you see that your dough is becoming the typical dough shape, make sure to continue kneading with your hands on a floured surface and make sure to add the raisins!
5. After kneading, put the dough back in the bowl, grease it with flour so it won’t stick afterwards and let it rest at room temperature or a warmer place for at least 1 hour.
6. Take out the dough – it must be double size now. Put it back on your floured surface and knead it one more time. Cut little junks which weigh 85g and form them into bagels by rolling a sausage and then pressing the ends together.
7. Put the bagels on a baking tray where they can rest another 20 minutes. Here your bagels will grow again a bit. (the most annoying things when it comes to baking with yeast…)
8. Time to preheat the oven to 200°C and prepare a pot of water with the last remaining tablespoon of brown sugar – put it over medium heat.
9. Bathe the bagels now for 30 seconds each side inside the hot sugar water and put them back on the baking tray – they are ready to be baked now!
10. Bake the bagels 12 minutes each side and make sure they get the golden brown look.

Although I’m such a hater of yeast recipes, I am such a fan of this recipe and the process of bagels baking! Guys, it is so worth it to make your own bagels! Yes, it takes time, but oh boy the best reward of making these is smelling fresh yeast with a pinch of cinnamon coming from your oven. Btw, warm bagels? Ever tried? I mean like super fresh out of the oven – life changing.

Can I also admit that I hate raisins? Yes, I can’t stand them but in these bagels I need them! Gosh, they are so good! If you toast your bagels the next day, the raisins will just melt and they give the bagels the special something!

Yes, I will always love cinnamon raisin bagels and yes as long as I am here, I will bake my own bagels to satisfy my cravings! Until next time, NYC, I am ready for your bagels, too. Maybe I will try new flavors soon? What’s your favorite bagel flavor?