Cinnamon & Raisin Bagels

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Boilin' the Bagels

A trip to New York is never complete without ordering a bagel from a deli. The bagel emerges toasty hot and stuffed to the gills with your chosen filling. Pastrami to the thickness of a couple of inches, topped with thin ribboned iceberg lettuce and mayo and tomato. It's a feat to try and take in that first bite.

Since I've visited New york twice, I can by no means make any claims to be an expert. The bagels there are different from the ones you get in the local Spar here. A real bagel has to be boiled, and I don't see no large vats of bubbling water beside the ovens churning out the jambons and chicken fillets. After boiling they are indeed baked as well, but the boiling gives them a chewy and slight hint of dumpling that you just can't get here.

Leaning Tower of Bagels on a Sunny Day!

I decided to make some of my own after reading Donal Skehans post on his mammoth eating holiday in Manhattan. I found a recipe for Cinnamon and Raisin Breakfast Bagels on his blog too - so that all came together nicely. Donal is a long time Irish blogger, just celebrating the release of his second cook book 'Kitchen Hero' Congrats to Donal, hope the book does fantastically!


I followed his recipe faithfully here, and now have a freezer half full of bagels, just pop them in the toaster for instant breakfast or afternoon tea. Spread with fresh butter, or cream cheese. I attempted hot cross buns last year - and failed miserably, these are much better alternative.


Enjoy!