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Nothing beats the aroma of freshly baked cinnamon raisin bagels in the morning. Soft and chewy with just the right sweetness, these bagels are perfect for a cozy breakfast or brunch. Made with bread flour for that classic bagel chew, a warm cinnamon-sugar topping, and plump raisins, they’re a treat the whole family will love!

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There’s something about homemade bagels that feels like a warm hug on a plate. Especially when they’re cinnamon raisin bagels, lightly sweetened and perfectly chewy. I love making these on slow weekend mornings, letting the dough rise while the kitchen fills with the comforting aroma of cinnamon and brown sugar. Whether toasted with a pat of butter or topped with cream cheese, these bagels are a little slice of morning joy you can make at home.

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Recipe Tutorial for Cinnamon Raisin Bagels

Ingredients

1 1/2 cups warm water – warm (not hot) water helps wake up the yeast and brings the dough together.
2 3/4 teaspoons active dry yeast – the magic that makes your bagels rise, creating that soft and chewy texture.
4 cups bread flour – higher in protein than all-purpose flour, giving your bagels their signature chew.
1 tablespoon brown sugar – adds a gentle sweetness and helps feed the yeast for a good rise.
2 teaspoons salt – balances the sweetness and brings out the warm flavors of cinnamon and raisins.
3/4 cup raisins – plump, chewy bursts of natural sweetness in every bite (soak them in warm water first if they’re a little dry).
3 tablespoons sugar – used for the cinnamon-sugar topping that makes these bagels extra special.
1 teaspoon cinnamon – warm, fragrant spice that fills your kitchen with the coziest aroma while baking.

Image illustrates cinnamon raisin bagels.

Step 1: Mix the Dough

In a mixing bowl, combine warm water, yeast, and brown sugar. Let it sit for 5 minutes until foamy.
Add bread flour and salt. Mix using a dough hook until smooth and elastic.
Knead in raisins until evenly distributed.

Step 2: First Rise

Place dough in a lightly greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

Step 3: Shape the Bagels

Punch down the dough and divide into 8 equal pieces.
Roll each piece into a ball, then poke a hole in the center and stretch to form a bagel shape.

Let them sit covered with a towel while the sweet water comes to a boil.

Step 4: Sweet Water Bath

Bring a pot of water to a gentle boil and add 1–2 tsp sugar.
Boil bagels 1–2 minutes per side for a soft, chewy crust.

Step 5: Egg Wash and Topping

Brush bagels with egg wash (1 egg beaten with 1 tbsp water).
Sprinkle with cinnamon-sugar mixture (3 tbsp sugar + 1 tsp cinnamon).

All it takes is just a light dusting of cinnamon and sugar after the egg wash has been applied.

Step 6: Bake

Bake at 425°F (220°C) for 20–25 minutes until golden brown.
Cool slightly before serving.

They turned out so perfect!

Turn your kitchen into a small bakery and draw in your family who are scattered all over the house, probably on devices with headphones. Don’t worry, you don’t need to hollar at them! Just allow the sweet aroma of these cinnamon raisin bagels to fill the house and their noses! If you make these, they WILL come!

Homegrown & Homemade Raisins

For this recipe, I used my homegrown and homemade raisins from my Concord grape harvest. There’s something so satisfying about turning a harvest of fresh grapes into your very own raisins. Sweet, chewy, and naturally preserved, homemade raisins capture the sunshine of summer in every bite. Whether you sun-dry them on a warm day or use a dehydrator for quicker results, making raisins at home is simple and rewarding. They’re perfect for baking, snacking, or stirring into recipes like these cinnamon raisin bagels, giving you a true taste of homemade comfort from vine to table. Check out my homemade raisin tutorial.

How to Make Homemade Raisins

More Cinnamon Raisin Recipes!

If you just can’t get enough of that cozy cinnamon and raisin combination, you’ll love trying a few more homemade favorites. My Cinnamon Raisin Bread is swirled with buttery cinnamon sugar and makes the most amazing toast in the morning. For something extra indulgent, my Cinnamon Raisin Rolls are soft, fluffy, and drizzled with sweet glaze—perfect for a weekend treat or holiday breakfast. Each recipe carries that same comforting blend of spice and sweetness, making your kitchen smell like pure happiness.

Conclusion

Making cinnamon raisin bagels at home is more than just baking—it’s an experience that fills your whole home with comfort, warmth, and sweet memories. From the moment the dough comes together to the sprinkled dash of cinnamon sugar on top, each step feels like a tradition worth savoring. Using my homegrown raisins makes it even more special, adding a touch of sunshine from the garden into every slice. As the bagels bake, the aroma of cinnamon and brown sugar drifts through the house, wrapping you in the same coziness as a favorite blanket.

When it comes out of the oven, golden and chewy, there’s nothing better than cutting a warm slice, spreading it with butter, and letting it melt into your mouth. I hope this recipe inspires you to bake a batch for your family, to share with friends, or to simply enjoy on a quiet morning with a hot cup of tea or coffee.

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. How do I make my bagels extra chewy?

Use bread flour instead of all-purpose flour. Bread flour has higher protein content, which gives bagels that classic chewy texture.

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2. Can I freeze these bagels?

Yes! Freeze baked or boiled bagels in a sealed bag for up to 3 months. Toast or warm before serving.

3. Can I use golden raisins or other dried fruit?

Absolutely. Golden raisins, currants, or chopped dried apricots work wonderfully in place of regular raisins.

4. Do I have to boil bagels before baking?

Boiling gives bagels their signature chewy crust. Skipping this step will result in a softer, bread-like texture rather than a traditional bagel.

Cinnamon Raisin Bagels

These homemade Cinnamon Raisin Bagels are soft, chewy, and filled with warm, comforting flavor. Made with bread flour for that classic bagel texture, they’re studded with plump raisins and topped with a sweet cinnamon-sugar crust. The dough comes together easily in a mixer, rises until fluffy, then gets shaped and boiled in a sweetened water bath before baking to golden perfection. The result is a bagel that’s slightly crisp on the outside, tender on the inside, and bursting with cinnamon spice and juicy raisins in every bite. Perfect for cozy mornings, they’re delicious fresh out of the oven, toasted with a smear of butter, or paired with cream cheese for an extra indulgent treat. Whether you make them for a lazy weekend breakfast or prep them ahead for weekday mornings, these bagels bring a bakery-fresh feel right into your kitchen!

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Prep Time 25

Cook Time 25

Rising Time 1 30

Total Time 2 20

Servings 8 bagels

Equipment

1 mixing bowl
1 large pot for boiling.
1 baking sheet.

Ingredients

1 ½ cups warm water
2 ¾ tsp dry active yeast
4 cups bread flour
1 tbsp brown sugar
2 tsp salt
¾ cup raisins
3 tbsp sugar
1 tsp cinnamon

Instructions

For the Dough

Combine warm water, yeast, and brown sugar; let foam. Add bread flour, salt, and knead in raisins.

For the Rise

Cover and let the dough double in size (1–1.5 hours).

Shape the Bagels

Divide into 8 pieces, roll into balls, poke holes, and shape bagels.

Boil the Bagels

Boil bagels 1–2 minutes per side in sweetened water.

Top the Bagels

Brush with egg wash and sprinkle cinnamon-sugar.

Bake the Bagels

425°F (220°C) for 20–25 minutes until golden.

Cool & Enjoying the Bagels

Let cool slightly and serve with butter or cream cheese.

Notes

Recipe Tips for Perfect Cinnamon Raisin Bagels

Soak the raisins first: If your raisins feel dry, soak them in warm water for 10 minutes, then pat dry before adding to the dough. This keeps them plump and juicy in the baked bagels.
Don’t skip the boil: The sweet water bath is what gives bagels their shiny crust and chewy bite. A quick boil (1–2 minutes per side) makes all the difference.
Make ahead option: Shape the bagels the night before, cover, and refrigerate. In the morning, let them come to room temperature while the oven preheats, then boil and bake.
Cinnamon-sugar topping: For extra crunch and sweetness, sprinkle the bagels right before baking, then again lightly after baking while still warm.
Check the dough texture: If dough feels sticky, add 1–2 tablespoons more bread flour while kneading. If it’s too dry, add 1 teaspoon of warm water at a time.
Storage tip: Store bagels in an airtight container at room temperature for up to 3 days, or freeze them individually wrapped for longer freshness.
Toast before serving: Homemade bagels taste best lightly toasted—it brings out the cinnamon flavor and gives the crust a nice crisp.
Try flavored spreads: Cream cheese, honey butter, or cinnamon butter pair beautifully with these bagels.
Also, these bagels are perfect with a hot cup of coffee or tea, toasted lightly with a smear of butter, for a comforting breakfast experience.