Cinnamon Raisin Bagels 

A warm homemade cinnamon bagel pocketed with sweetly plump raisins. Toast up these cinnamon raisin bagels and fall in love with dried grapes.

You HAVE to Try This Cinnamon Raisin Bagel Recipe

Listen, if you’ve been around for a while you know I’m not the biggest raisin fan. However – this recipe for cinnamon raisin bagels has changed the game for me. Imagine the softest bagel flavored with toasty cinnamon, brown sugar and melty sweet pockets of chewy raisins. Toasted and topped with butter, it cannot be stressed how craveable these cinnamon raisin bagels are.

What You’ll Need to Make Cinnamon Raisin Bagels

• Warm water – You want the water to be warm enough that it fosters yeast growth, but not too hot that it kills it. Target a temperature between 105° F-113°F. 
• Dry active yeast
• Brown sugar, divided – Brown sugar helps flavor the bagel and replaces a common bagel ingredient called barley malt. 
• Bread flour – Unfortunately, the bread flour is a must here! It will keep your bagel soft for DAYSSS. 
• Salt
• Ground cinnamon – This is the star of the show! 
• Raisins

Egg Wash

• Egg white
• Water
• Brown sugar
• Ground cinnamon

How to Make Homemade Cinnamon Raisin Bagels

1. In a small bowl, add the warm water, dry active yeast and 1 tbsp brown sugar. Stir to combine and set aside.
2. In a large bowl or in the bowl of a stand mixer, add the 4 1/2 cups of bread flour, the remaining 2 tbsp brown sugar, salt, ground cinnamon and raisins. Stir to combine.
3. Your yeast mixture should be bubbly and foamy. Once it has reached this point, add the yeast mixture to the dry ingredients.
4. If using a stand mixer, use the dough hook and knead for 10 minutes. You may need to add in a bit of extra flour to keep the dough workable but soft.
5. If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. Knead by pushing the dough, turning and folding it in half. Repeat this for 10 minutes.
6. Once the dough has finished kneading, allow it to rest for 5 minutes.
7. Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more)
8. Shape your bagels. Take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
9. Repeat with the remaining dough.
10. Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes or until puffed up and no longer wrinkly.

Baking your Bagels

1. Preheat the oven to 425°F once the bagels have risen.
2. In a large pot, boil about 4 inches of water.
3. While the water is coming to a boil, whisk together all of the egg wash ingredients and set aside.
4. Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one. You may have to do this in a few batches. Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.
5. Using a large slotted spoon or spider strainer to remove the bagels and return to the lined cookie sheet and brush with the egg wash.
6. Once all of the bagels have boiled, bake in the 425° F oven for 15-17 minutes or until golden brown.
7. Allow the bagels to cool for 10 minutes before cutting and enjoying.
8. Store in a zip top bag in the fridge for up to 4 days. Enjoy!

Why do I need to boil my bagel before baking?

Boiling bagels before baking is what gives the exterior the textbook chewy exterior texture we crave on bagels.

Can I use all-purpose flour in my homemade bagels?

This recipe calls for bread flour instead of all-purpose flour. Bread flour has a higher protein content which gives these bagels more structure and chew than all-purpose flour would.

Homemade Bagel Tips

There are a couple of things that make baking homemade bagels much easier! First, I recommend grabbing an extra large cookie sheet + silicone mat so you can bake all of your bagels at once. Necessary? No. But highly convenient. Second, this spider strainer is a must for boiling your bagels. A slotted spoon will get the job done, but this spider will allow the water to drip off of the bagels so much easier & quicker.

More Bagels to Love

• Cinnamon Crunch Bagel Recipe
• Caprese Bagels
• Homemade Everything Bagel Seasoning

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4.92 from 12 votes

Cinnamon Raisin Bagels

By: Karli Bitner

A warm homemade cinnamon bagel pocketed with sweetly plump raisins. Toast up these cinnamon raisin bagels and fall in love with dried grapes.

Prep Time: 45 minutes minutes

Cook Time: 15 minutes minutes

Rest Time: 20 minutes minutes

Servings: 8 bagels

Ingredients

• ▢ 2 cups warm water
• ▢ 1 1/2 tbsp dry active yeast
• ▢ 3 tbsp brown sugar, divided
• ▢ 4 1/2 cups bread flour (plus more, as needed)
• ▢ 2 tsp salt
• ▢ 2 tsp ground cinnamon
• ▢ 1 cup raisins

Egg Wash

• ▢ 1 egg white
• ▢ 1 tbsp water
• ▢ 1 tbsp brown sugar
• ▢ 1/4 tsp ground cinnamon

Instructions 

• In a small bowl, add the warm water, dry active yeast and 1 tbsp brown sugar. Stir to combine and set aside.
• In a large bowl or in the bowl of a stand mixer, add the 4 1/2 cups of bread flour, the remaining 2 tbsp brown sugar, salt, ground cinnamon and raisins. Stir to combine.
• Your yeast mixture should be bubbly and foamy. Once it has reached this point, add the yeast mixture to the dry ingredients.
• If using a stand mixer, use the dough hook and knead for 10 minutes. You may need to add in a bit of extra flour to keep the dough workable but soft.
• If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. Knead by pushing the dough, turning and folding it in half. Repeat this for 10 minutes.
• Once the dough has finished kneading, allow it to rest for 5 minutes.
• Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more)
• Shape your bagels. Take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
• Repeat with the remaining dough.
• Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes or until puffed up and no longer wrinkly.
• Preheat the oven to 425°F once the bagels have risen.
• In a large pot, boil about 4 inches of water.
• While the water is coming to a boil, whisk together all of the egg wash ingredients and set aside.
• Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one. You may have to do this in a few batches. Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.
• Using a large slotted spoon or spider strainer to remove the bagels and return to the lined cookie sheet and brush with the egg wash.
• Once all of the bagels have boiled, bake in the 425° F oven for 15-17 minutes or until golden brown.
• Allow the bagels to cool for 10 minutes before cutting and enjoying.
• Store in a zip top bag in the fridge for up to 4 days. Enjoy!

Nutrition

Calories: 65kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 597mg | Potassium: 167mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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