If you’re anything like me, few things feel as comforting as biting into a just-baked Cinnamon and Raisin Bagels, still slightly warm from the oven. The mix of sweet plump raisins and spicy cinnamon, all wrapped up in a chewy bagel exterior, is pure breakfast happiness. Whether you’re making them for slow weekend mornings, a brunch spread, or just want to fill your kitchen with that irresistible aroma, these bagels will quickly become a staple in your baking routine.
Ingredients You’ll Need
The beauty of homemade bagels lies in how a handful of accessible ingredients transform into something spectacular. Each one adds its own flair, texture, and flavor, ensuring that your Cinnamon and Raisin Bagels come out deliciously authentic every single time.
- Bread Flour: This flour provides the protein for chewy, bakery-style bagel texture—unbeatable in homemade versions.
- Salt: Don’t skip this! Salt balances sweetness and brings out the subtle warmth of cinnamon.
- Ground Cinnamon: The signature spice—fragrant, cozy, and essential for that classic swirl of flavor.
- Brown Sugar: Adds a hint of caramel-like sweetness and extra moisture for a tender crumb.
- Active Dry Yeast: The leavening powerhouse that gives your bagels their irresistible rise and chew.
- Warm Water (110°F): Just warm enough to activate the yeast—too hot or too cold, and the dough won’t achieve its best potential.
- Raisins: These little gems provide pockets of sweetness and a wonderful chewy texture throughout every bite.
- Honey (for boiling water): A secret bagel-maker’s trick—it adds a silky sheen and subtle sweetness to your crust after boiling.
How to Make Cinnamon and Raisin Bagels
Step 1: Activate the Yeast
Start by giving your yeast a cozy bath! Combine the warm water and yeast in a small bowl. Let it sit for about 5–10 minutes until it’s beautifully bubbly and foamy. This little science experiment ensures your bagels achieve their glorious rise.
Step 2: Mix Dry Ingredients
In your largest mixing bowl, whisk together the bread flour, salt, cinnamon, and brown sugar. Mixing dry first means your cinnamon will be evenly distributed, giving every bite of these Cinnamon and Raisin Bagels the same heartwarming flavor.
Step 3: Bring Dough Together
Pour the foamy yeast mixture into your dry ingredients and stir until a shaggy, rough dough forms. Don’t worry about perfection here; it’s all about getting things started before the real magic—kneading—happens.
Step 4: Knead and Add Raisins
Turn the dough onto a floured surface and knead for 8–10 minutes until it feels smooth and springy. As you near the end of kneading, work in the raisins for even distribution. If you want extra plump fruit, soak your raisins in warm water for 10 minutes first—trust me, it makes a difference!
Step 5: First Rise
Pop your dough into a lightly greased bowl, cover with a towel, and let it rise in a warm, draft-free spot for about an hour, or until doubled in size. This step brings airy lightness to your Cinnamon and Raisin Bagels.
Step 6: Shape the Bagels
Once risen, punch down the dough and divide it into 8 equal pieces. Roll each into a ball, poke a hole through the center with your thumb, and gently stretch it out—classic bagel shape! Place them on a parchment-lined baking sheet and cover loosely for another 10–15 minutes.
Step 7: Boil with Honey
Preheat your oven to 425°F. Meanwhile, bring a large pot of water to a boil and add the honey. Boil each bagel for 30 seconds on each side—this ritual gives them their signature chewy crust and helps the surface caramelize during baking.
Step 8: Bake to Perfection
Transfer each boiled bagel back to your baking sheet and slide it into the hot oven. Bake for 18–20 minutes until gorgeously golden brown. Cool slightly on a wire rack—though good luck resisting a warm, freshly baked bagel!
How to Serve Cinnamon and Raisin Bagels
Garnishes
The coziness of Cinnamon and Raisin Bagels pairs beautifully with simple garnishes. Try a generous smear of salted butter, tangy cream cheese, or honey for extra sweetness. A sprinkle of powdered sugar on top can turn your bagel into a bakery-style treat, or go all-in with a slather of cinnamon-sugar butter for a fun, indulgent touch.
Side Dishes
Round out your breakfast or brunch plate with creamy Greek yogurt, a colorful fruit salad, or a pile of scrambled eggs. The gentle sweetness of these bagels complements savory sides beautifully, making them just as at home next to crispy bacon or a veggie-packed omelette.
Creative Ways to Present
For a brunch gathering, slice your Cinnamon and Raisin Bagels in halves or quarters and arrange on a platter with different spreads—chocolate hazelnut, maple cream, or whipped ricotta all work wonders. Or, try making mini bagel sandwiches for a portable treat, filling them with ricotta and fresh berries or apple slices and almond butter for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you miraculously have any bagels left, keep them in an airtight container at room temperature for up to 2 days. Homemade bagels don’t have preservatives, so they’re best enjoyed sooner than later, but these Cinnamon and Raisin Bagels will maintain their chew and flavor with proper storage.
Freezing
Bagels freeze beautifully! Let them cool completely, then pop them in a freezer bag with a piece of parchment between each. They’ll keep for up to 2 months. When that bagel craving hits, just take out what you need without worrying about waste.
Reheating
For the freshest, just-baked vibe, thaw frozen bagels at room temperature. To revive their crust and warmth, toast halves in a toaster or warm them in a 350°F oven for 5–8 minutes. Even bagels a day or two old regain their magic this way.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can swap in all-purpose flour, though the texture will be a bit softer and less chewy. Bread flour’s higher protein content is what gives Cinnamon and Raisin Bagels their distinct bite, but all-purpose is a fine substitute in a pinch.
What’s the purpose of boiling bagels before baking?
Boiling creates that classic chewy crust while locking in moisture. The addition of honey to the water gives your Cinnamon and Raisin Bagels a glossy sheen and lovely hint of sweetness that sets them apart from other breads.
How do I stop the raisins from burning or falling out during baking?
To prevent raisins from burning on the bagel exterior, make sure they’re well-incorporated into the dough during kneading. If any pop out, just tuck them back in or remove them from the top before baking.
Can I make these bagels vegan?
Absolutely! Substitute the honey with maple syrup or agave for boiling, and use plant-based brown sugar. The rest of the recipe is naturally vegan-friendly, so you can enjoy Cinnamon and Raisin Bagels with any dietary preference.
My dough didn’t rise much—is that normal?
Some rise is essential, but bagel dough is denser than other breads. If your kitchen is cool, dough may take a bit longer to double. Always check your yeast’s freshness and give it extra time if needed—the end result will still be fabulous.
Final Thoughts
If you’re ready to transform your kitchen into a cozy bakery, give these Cinnamon and Raisin Bagels a try. There’s something wonderfully satisfying about making them from scratch, and the reward—chewy, fragrant, golden bagels—is so worth it. Invite your loved ones to enjoy them fresh out of the oven, and watch these sweet-swirled treats disappear before your eyes!
Print
Cinnamon and Raisin Bagels Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 bagels 1x
- Diet: Vegetarian
Description
Learn how to make delicious homemade cinnamon and raisin bagels that are perfect for breakfast or a snack. These bagels are soft, chewy, and packed with warm cinnamon flavor and sweet raisins.
Ingredients
Dough:
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon ground cinnamon
- 2 tablespoons brown sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (110°F)
- 3/4 cup raisins
Boiling Water:
- 1 tablespoon honey
Instructions
- Prepare Yeast Mixture: In a small bowl, combine warm water and yeast. Let sit for 5–10 minutes until foamy.
- Mix Dough: In a large mixing bowl, whisk together flour, salt, cinnamon, and brown sugar. Add the yeast mixture and stir until a shaggy dough forms.
- Knead Dough: Knead the dough on a floured surface for 8–10 minutes. Add raisins during the last few minutes of kneading.
- Rise Dough: Place the dough in a greased bowl, cover, and let rise for 1 hour until doubled.
- Shape Bagels: Divide dough into 8 pieces, shape into balls, poke a hole in the center, and stretch to form bagels.
- Rest and Boil: Let bagels rest, then boil in water with honey for 30 seconds per side.
- Bake: Bake at 425°F for 18–20 minutes until golden brown. Cool before serving.
Notes
- To enhance flavor, soak raisins in warm water for 10 minutes before adding to the dough.
- Delicious toasted with butter or cream cheese.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 240
- Sugar: 8g
- Sodium: 350mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
