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!
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.