Cinnamon and Raisin Bagels Recipe

If ever there was a reason to make your own bakery treats, it’s these cinnamon and raisin bagels. Imagine the smell of cinnamon filling your kitchen, the chewy goodness with plump, sweet raisins in every bite. This recipe transforms few simple ingredients into something utterly irresistible—perfect for breakfast, snacking, or sharing with friends over a hot cup of coffee. Whether you’re a seasoned bread baker or making your first foray into homemade bagels, these beauties are sure to become your new favorite.

this Recipe

Ingredients You’ll Need

You’ll be amazed at how such a short list of humble pantry staples creates bagels packed with flavor and texture. Each ingredient is thoughtfully chosen to achieve that golden, chewy crust and iconic cinnamon swirl—a must for truly classic cinnamon and raisin bagels.

• Bread Flour: Gives these bagels their irresistible chewy texture—the key to that bakery-style bite.
• Ground Cinnamon: Provides warm, fragrant spice and beautiful swirls throughout each bagel.
• Instant Yeast: Ensures a nice, puffy rise; make sure it’s fresh for best results.
• Salt: Balances the sweetness and deepens the overall flavor profile.
• Granulated Sugar: Adds just a touch of sweetness, complementing the cinnamon and raisins perfectly.
• Warm Water: Activates the yeast and brings the dough together smoothly.
• Raisins: Deliver bursts of juicy sweetness in every bite—don’t skimp on these!
• Molasses or Honey: A tablespoon in the boiling water helps give bagels their signature shiny, crisp crust.

How to Make Cinnamon and Raisin Bagels

Step 1: Mix the Dough

Start by whisking together your bread flour, ground cinnamon, instant yeast, salt, and sugar in a large mixing bowl. Once the dry ingredients are well combined, pour in the warm water. Use a sturdy wooden spoon or your hands to mix until a shaggy dough forms. It doesn’t need to look perfect yet—just make sure there are no major pockets of flour remaining.

Step 2: Knead Until Smooth and Elastic

Turn the dough out onto a lightly floured surface and knead with enthusiasm for 8 to 10 minutes. This is when the gluten develops, creating that coveted chewy bagel texture. The dough should become smooth and elastic by the end. If it feels a bit sticky at first, that’s normal—just keep kneading!

Step 3: Add Raisins

Flatten the dough slightly and sprinkle the raisins across the surface. Gently knead them in by folding and pressing until they’re evenly distributed throughout the dough. It’s okay if a few poke out—those bits get nice and caramelized when baking!

Step 4: First Rise

Place your dough in a lightly greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm, cozy spot for 60 to 90 minutes. When it’s ready, the dough should be doubled in size and feel pillowy when you press it.

Step 5: Shape the Bagels

Punch down the dough to release excess air, then divide it into 8 equal pieces. Roll each portion into a ball, and with a floured finger, poke a hole in the center. Gently stretch the hole until it’s about 1.5 inches wide—a little shrinkage is normal as they rest.

Step 6: Rest and Preheat the Oven

Let your formed bagels relax on a parchment-lined baking sheet, lightly covered, for 15 to 20 minutes. During this rest, preheat your oven to 425°F (220°C) so it’s piping hot when you’re ready to bake.

Step 7: Boil the Bagels

Bring a large pot of water to a boil and stir in the tablespoon of molasses or honey. Boil a few bagels at a time for 1 minute per side. This quick bath is what gives cinnamon and raisin bagels their legendary crust and chewy interior.

Step 8: Bake to Perfection

After boiling, use a slotted spoon to lift the bagels onto your prepared baking sheet. Slide the tray into the hot oven and bake for 20 to 22 minutes, or until your cinnamon and raisin bagels are beautifully golden brown. Let them cool on a wire rack—if you can wait at all—before slicing and serving.

How to Serve Cinnamon and Raisin Bagels

Garnishes

The finishing touches make all the difference. Try spreading warm bagels with a pat of soft butter, a spoonful of cream cheese, or even a swipe of almond butter for extra richness. For special mornings, brush the tops with melted butter and sprinkle over a mixture of cinnamon and sugar—it adds a sweet sparkle that’s impossible to resist.

Side Dishes

Serve your bagels with a colorful fruit salad, a side of Greek yogurt, or a selection of cheeses for a vibrant breakfast spread. If you’re feeling indulgent, crisp bacon or scrambled eggs make excellent companions for your cinnamon and raisin bagels, transforming breakfast into a feast.

Creative Ways to Present

Slice bagels and use them for French toast, or layer with nut butter and banana for an energized snack. Toasted and topped with a dollop of ricotta and a drizzle of honey, these bagels easily double as a show-stopping brunch centerpiece. You can even use mini bagels on a platter at gatherings—the cinnamon and raisin flavor really stands out!

Make Ahead and Storage

Storing Leftovers

Once your bagels are cool, store them in an airtight container or zip-top bag at room temperature for up to two days. If you’d like them to last longer, refrigerate—they’ll keep fresh for about five days. Toast before serving to revive their just-baked texture!

Freezing

These cinnamon and raisin bagels freeze beautifully. After they’re completely cooled, slice them (if you like), then seal in a freezer bag or container. They’ll keep well for up to three months, making it easy to enjoy homemade bagels whenever cravings strike.

Reheating

To enjoy a warm bagel straight from the freezer, just pop it into the toaster or toaster oven. If you froze them whole, let them thaw for 20 minutes at room temperature before toasting. For extra-soft bagels, microwave briefly (10-15 seconds) before toasting.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can swap in all-purpose flour, but bread flour gives cinnamon and raisin bagels their trademark chewy bite. The texture will be a little less dense with all-purpose, but still delicious.

Do I have to boil the bagels before baking?

Boiling is an essential step! It creates the shiny crust and signature bagel chew. Skipping this would lead to a softer bread-like texture rather than that authentic bagel experience.

Can I add more raisins or nuts?

Absolutely! Feel free to increase the raisins up to 1 cup or stir in 1/2 cup chopped walnuts or pecans for extra crunch and flavor. Your cinnamon and raisin bagels will be even more packed with goodies.

What’s the best way to get evenly shaped bagels?

Weighing each dough ball ensures consistency, but shaping by hand is half the fun. Make sure the holes are big enough before baking—they shrink a little in the oven for perfect, classic shape.

Can I make the dough ahead of time?

Yes! After the first rise, you can refrigerate the dough overnight. Shape and boil the next morning for freshly baked cinnamon and raisin bagels without waking up at dawn.

Final Thoughts

Nothing compares to the joy of pulling a batch of cinnamon and raisin bagels from your own oven—the aroma, the golden shine, the chewy bite studded with sweet raisins. If you’ve never made bagels at home before, this recipe is a wonderfully rewarding place to start. Give it a try, and let cinnamon-swirled magic fill your mornings!

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