If there’s one breakfast I could eat on repeat, it would absolutely be Cinnamon Raisin Bagels with Cream Cheese. There’s just something magical about the way chewy homemade bagels, swirled with fragrant cinnamon and studded with juicy raisins, pair perfectly with cool, creamy cream cheese. Whether you’re sharing a cozy weekend brunch or grabbing a quick bite on a busy morning, these bagels never fail to bring a smile—and they’re honestly simpler to make than you’d think!
Ingredients You’ll Need
Don’t let the bakery-style taste fool you: the ingredient list for Cinnamon Raisin Bagels with Cream Cheese is refreshingly down-to-earth. Every component here, from the hearty bread flour to the luscious cream cheese, plays a key role in nailing the perfect chew, hint of sweetness, and irresistible aroma that make these bagels a standout.
- Bread flour: Yields that iconic chewy texture and sturdy crust; all-purpose flour can work in a pinch but won’t give the same bite.
- Instant yeast: Fast-acting and easy to work with, this gets your dough rising without the need for proofing.
- Salt: Essential for flavor balance—a little goes a long way to deepen the taste of your bagels.
- Granulated sugar: Adds a gentle sweetness that plays off the cinnamon and brings out the raisins’ natural sugars.
- Ground cinnamon: The aromatic spice that defines Cinnamon Raisin Bagels with Cream Cheese; don’t skimp for maximum flavor!
- Warm water: Brings the dough together and activates the yeast; aim for slightly warm but not hot to the touch.
- Raisins: Sweet, plump, and chewy—they dot each bagel for little pockets of fruity delight.
- Molasses: Added to the boiling water, it gives the bagels a fantastic golden finish and subtle depth of flavor.
- Cream cheese: Smooth, tangy, and rich—the only true partner for these bagels, whether classic or flavored.
How to Make Cinnamon Raisin Bagels with Cream Cheese
Step 1: Prepare the Dough
Begin by adding the bread flour, instant yeast, salt, granulated sugar, and ground cinnamon to a large bowl or the bowl of a stand mixer. Stir everything together to evenly distribute the yeast and spices—this ensures every bite of your Cinnamon Raisin Bagels with Cream Cheese bursts with cozy flavor. Pour in the warm water and mix until a shaggy dough comes together, scraping down the sides as needed.
Step 2: Knead and Add Raisins
Knead the dough by hand or with a dough hook for about 8 to 10 minutes until it turns smooth and elastic. In the final couple of minutes, toss in the raisins and knead until they’re scattered throughout the dough. If you want extra-plump raisins, soak them in warm water for 10 minutes beforehand—your future self will thank you.
Step 3: First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel and let it rise somewhere warm for about an hour, or until it’s doubled in size. The magic of yeast means your kitchen will start to smell like a bakery—resist the urge to peek too often!
Step 4: Shape the Bagels
Punch down the risen dough to release air bubbles, then divide it into 8 equal pieces. Roll each piece into a smooth ball, poke your finger through the center, and gently stretch the hole to about 2 inches wide. Your bagels might look a little rustic now, but they’ll shape up beautifully in the oven.
Step 5: Rest and Prepare the Boil
Let your shaped bagels rest on a parchment-lined baking sheet for 15 minutes while you preheat the oven to 425°F (220°C) and bring a large pot of water to a boil. Stir the molasses into the boiling water—this not only adds flavor but also helps develop that gorgeous bakery-style crust.
Step 6: Boil and Bake
Gently lower each bagel into the boiling water, two or three at a time. Boil for 30 seconds per side, which gives the bagels their signature chewy texture. Drain them and return to your baking sheet. Bake for 20 to 25 minutes, until deeply golden and your kitchen smells beyond heavenly.
Step 7: Cool, Slice, and Serve
Let the bagels cool slightly on a wire rack—if you can wait! Then slice, schmear generously with cream cheese, and enjoy the moment. The combination of lush, creamy cheese with warm, spiced bagel is what Cinnamon Raisin Bagels with Cream Cheese is all about.
How to Serve Cinnamon Raisin Bagels with Cream Cheese
Garnishes
Top the finished bagels with a dusting of cinnamon sugar for extra flair, or sprinkle finely chopped toasted walnuts over the cream cheese for a nutty crunch. If you’re feeling decadent, a drizzle of honey takes these already-satisfying bagels to the next level.
Side Dishes
Pair your Cinnamon Raisin Bagels with Cream Cheese with a fresh fruit salad, a bowl of yogurt and berries, or a tall glass of orange juice. For a heartier start, serve them alongside scrambled eggs or smoked salmon—yes, the sweet-savory combo truly works!
Creative Ways to Present
Turn your bagels into mini breakfast sandwiches by adding apple slices and a sprinkle of granola along with cream cheese. For brunch crowds, arrange halved bagels on a board with bowls of different flavored cream cheeses, dried fruits, and jams. Cinnamon Raisin Bagels with Cream Cheese also shine in a breakfast bread pudding if you have extra bagels on hand!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover bagels in a paper bag (for that crackly crust) inside a bread box for up to two days. For longer freshness, wrap them tightly in plastic or foil and keep in the fridge for up to a week—the texture will stay pleasantly chewy!
Freezing
You can absolutely freeze your bagels. Slice them first for convenience, then wrap each one in plastic and place in a zip-top freezer bag. They’ll stay fresh for up to three months, ready to go whenever a Cinnamon Raisin Bagels with Cream Cheese craving strikes.
Reheating
To reheat, simply pop a thawed or refrigerated bagel into the toaster or toaster oven until it’s warm and slightly crispy at the edges. Avoid the microwave, which can make them tough; a toaster will restore that delightful fresh-baked texture every time.
FAQs
Do I need a stand mixer, or can I make these by hand?
No fancy equipment required! While a stand mixer makes kneading easier, you can absolutely make Cinnamon Raisin Bagels with Cream Cheese by hand. Just be prepared for a little extra arm workout—the dough is stiff and springy, but totally manageable with some effort.
Can I use whole wheat flour instead of bread flour?
Yes, you can swap out up to half the bread flour for whole wheat to boost nutrition and flavor, but I’d avoid using 100 percent whole wheat, which can make the bagels dense and heavy. Stick to bread flour for the best chewy, springy result.
What’s the purpose of boiling the bagels before baking?
Boiling the bagels sets their crust and gives them that classic chewy texture. The molasses in the water adds a hint of sweetness and helps the bagels turn a lovely golden-brown in the oven—a step you won’t want to skip for real-deal Cinnamon Raisin Bagels with Cream Cheese.
How do I keep the raisins from burning on top?
When shaping your bagels, try tucking raisins into the dough so they’re mostly covered. Any exposed fruit can burn slightly in the oven, but this trick keeps them protected and perfectly soft inside your finished bagels.
Can I make miniature bagels instead of regular size?
Absolutely! Just divide the dough into smaller portions before shaping—mini Cinnamon Raisin Bagels with Cream Cheese are perfect for brunch platters or grab-and-go snacks. Adjust the baking time down by a few minutes to account for their smaller size.
Final Thoughts
If you’ve never tried making your own Cinnamon Raisin Bagels with Cream Cheese, now’s the time to treat yourself. The aroma, the texture, the flavor—all the little details that make this recipe special—come together in every single bite. I promise, you’ll be dreaming of your next batch before the last crumbs disappear. Enjoy every moment, from mixing to munching!
Print
Cinnamon Raisin Bagels with Cream Cheese Recipe
- Total Time: 2 hours
- Yield: 8 bagels 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of homemade Cinnamon Raisin Bagels topped with creamy cream cheese. These chewy bagels are perfect for a delightful breakfast treat and are surprisingly easy to make at home.
Ingredients
Dough:
- 4 cups bread flour
- 2 tsp instant yeast
- 1 ½ tsp salt
- 2 tbsp granulated sugar
- 1 ½ tsp ground cinnamon
- 1 ¼ cups warm water
- 1 cup raisins
For Boiling:
- 1 tbsp molasses
To Serve:
- Cream cheese
Instructions
- Mix Dough: Combine flour, yeast, salt, sugar, and cinnamon. Add warm water and knead into a smooth dough. Mix in raisins.
- Rise Dough: Let the dough rise until doubled in size.
- Shape Bagels: Divide dough, shape into bagels, and let rest.
- Prep Oven and Water: Preheat oven and boil water with molasses.
- Boil Bagels: Boil bagels briefly, then bake until golden.
- Serve: Cool, slice, and enjoy with cream cheese.
Notes
- Soak raisins for extra plumpness before adding to the dough.
- Experiment with flavored cream cheese for unique tastes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bagel with cream cheese
- Calories: 310
- Sugar: 9g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg
