Cinnamon and Raisin Bagels Recipe
If you have a soft spot for warm, chewy bagels bursting with the cozy flavors of cinnamon and sweet bursts of raisins, this Cinnamon and Raisin Bagels Recipe will quickly become your new breakfast obsession. These bagels are everything you love about a bakery staple but made easily at home, with a tender crumb, just the right amount of spice, and that golden crust you can’t resist. Whether you’re an experienced baker or a curious newbie, you’ll find this recipe both satisfying and rewarding, delivering a batch of perfect bagels that are as delightful fresh from the oven as they are toasted the next day.
Ingredients You’ll Need
Every ingredient in this Cinnamon and Raisin Bagels Recipe plays an essential role, combining to create a chewy, flavorful, and slightly sweet dough that rises beautifully and bakes up golden. You won’t need anything complicated—just simple pantry staples that come together in a way that transforms your kitchen into a cozy bakery.
- 4 cups bread flour: The backbone of your bagels, providing structure and that signature chewiness.
- 2 teaspoons ground cinnamon: Brings warm, aromatic spice that makes these bagels irresistible.
- 1 1/2 teaspoons salt: Enhances all the flavors and balances the sweetness.
- 1 tablespoon brown sugar: Adds a touch of molasses depth, complementing the cinnamon perfectly.
- 1 tablespoon instant yeast: The magic ingredient for making the dough rise and develop that light texture.
- 1 1/4 cups warm water (110°F/45°C): Activates the yeast and hydrates the flour just right.
- 1/2 cup raisins: Juicy sweet pops that soak up cinnamon goodness and add surprise bites.
- 1 tablespoon honey (for boiling water): Sweetens the boiling water, helping to achieve that shiny, golden crust.
How to Make Cinnamon and Raisin Bagels Recipe
Step 1: Mix Your Dry Ingredients
Start by whisking together the bread flour, ground cinnamon, salt, and brown sugar in a large bowl. This ensures your spices and seasonings are evenly distributed throughout the dough, setting a flavorful foundation for those classic cinnamon raisin notes.
Step 2: Activate the Yeast
In a separate small bowl, combine warm water and instant yeast, letting it sit for about 5 minutes until it becomes slightly foamy. This foamy texture confirms your yeast is alive and ready to give your bagels their perfect rise.
Step 3: Form the Dough
Pour the yeast mixture into your flour mixture and stir until a shaggy dough forms. At this stage, your dough might look a bit rough, but that’s exactly what you want before kneading.
Step 4: Knead in the Raisins
On a floured surface, knead the dough for about 8 to 10 minutes until smooth and elastic. Add the raisins in during the last few minutes of kneading to evenly distribute those delightful bursts of sweetness without crushing them.
Step 5: First Rise
Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour until it doubles in size. This rise gives the dough its airy structure, key to that chewy, soft bagel interior.
Step 6: Shape Your Bagels
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then carefully poke a hole through the center with your finger and gently stretch it out into that iconic bagel shape. Set the shaped bagels on a floured surface and cover them with a towel to rest for 15 to 20 minutes.
Step 7: Boil with Honey
Bring a large pot of water to boil and add the tablespoon of honey. Boil the bagels in batches for 30 seconds on each side. This honey water bath is the secret to creating that shiny, chewy crust you crave in a perfect bagel.
Step 8: Bake to Golden Perfection
Transfer the boiled bagels to a baking sheet lined with parchment paper and bake in a preheated oven at 425°F (220°C) for 20–22 minutes, or until golden brown. Once out of the oven, cool them on a wire rack so they set perfectly before digging in.
How to Serve Cinnamon and Raisin Bagels Recipe
Garnishes
Nothing beats a freshly baked cinnamon raisin bagel slathered with cream cheese, but if you want to mix it up, try a light brush of melted butter sprinkled with cinnamon sugar right after baking. The added sugar caramelizes slightly, giving each bagel a sweet, crunchy finish that everyone will adore.
Side Dishes
Pair these bagels with a cup of steaming coffee or chai tea for a comforting start to your morning. For a fuller spread, fresh fruit like sliced apples or a mixed berry compote complements the cinnamon and raisin flavors beautifully, adding a refreshing contrast.
Creative Ways to Present
Serve your cinnamon raisin bagels as mini sandwiches with cream cheese and toasted walnuts or apple slices tucked inside. You can also cut them into thirds and make bagel chips by toasting thin slices, perfect for dunking into yogurt or your favorite dip.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Cinnamon and Raisin Bagels Recipe leftovers in an airtight container or resealable bag at room temperature for up to two days. This keeps them soft and delicious, ready to enjoy without losing their charm.
Freezing
To enjoy these bagels later, slice them in half and wrap tightly before freezing in a freezer-safe bag. Frozen bagels keep well for up to three months, making them a perfect make-ahead option for busy mornings or quick snacks.
Reheating
When you’re ready to eat, thaw frozen bagels at room temperature and toast or warm them in the oven at 350°F (175°C) for about 5 to 7 minutes. This reheating method refreshes their texture and brings back that just-baked warmth.
FAQs
Can I substitute the bread flour with all-purpose flour?
While you can use all-purpose flour in a pinch, bread flour is recommended because it has a higher protein content, which gives the bagels their signature chewy texture and better rise. Using all-purpose flour might result in a softer bagel that lacks that perfect bite.
Should I soak the raisins before adding them to the dough?
Yes, soaking the raisins in warm water for about 10 minutes before kneading helps prevent them from burning or drying out during baking, keeping them plump and juicy inside the bagels.
Why do I need to boil the bagels before baking?
Boiling bagels creates a dense, chewy crust by gelatinizing the starches on the surface. Adding honey to the boiling water also enhances the crust’s shine and gives a subtle sweetness that is characteristic of great homemade bagels.
Can I add other mix-ins to the dough?
Absolutely! While this Cinnamon and Raisin Bagels Recipe shines on its own, feel free to experiment by adding chopped nuts, dried cranberries, or even a swirl of cinnamon sugar into the dough for added texture and flavor.
How long do homemade bagels stay fresh?
Homemade bagels are best enjoyed within two days if stored at room temperature. Beyond that, they can start to harden, though freezing extends their life considerably.
Final Thoughts
There is truly something heartwarming about making your own Cinnamon and Raisin Bagels Recipe at home, from the comforting aroma filling your kitchen to biting into the chewy, cinnamon-spiced dough studded with sweet raisins. Whether you enjoy them fresh from the oven or toasted the next day, these bagels are a wonderful way to start any morning or enjoy a special snack. Give this recipe a try—you might just find yourself hooked on creating these delightful bagels over and over again!
Print
Cinnamon and Raisin Bagels Recipe
- Total Time: 2 hours
- Yield: 8 bagels 1x
- Diet: Vegetarian
Description
Delight in these homemade Cinnamon and Raisin Bagels, featuring a chewy texture, warm cinnamon spice, and sweet bursts of raisins. Perfectly boiled then baked to golden perfection, they make a wonderful breakfast or snack option for those craving fresh, flavorful bread.
Ingredients
Dry Ingredients
- 4 cups bread flour (plus more for kneading)
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons salt
- 1 tablespoon brown sugar
- 1 tablespoon instant yeast
Wet Ingredients
- 1 1/4 cups warm water (110°F/45°C)
- 1/2 cup raisins
- 1 tablespoon honey (for boiling water)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together bread flour, ground cinnamon, salt, and brown sugar to evenly distribute all dry components.
- Activate Yeast: In a separate small bowl, combine warm water and instant yeast. Let sit for about 5 minutes until the mixture becomes slightly foamy, indicating the yeast is active.
- Form Dough: Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms, ensuring the ingredients start coming together.
- Knead Dough: On a floured surface, knead the dough for 8 to 10 minutes. Add the raisins during the last few minutes of kneading to evenly incorporate them. Continue until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size to develop flavor and texture.
- Shape Bagels: Punch down the risen dough. Divide it into 8 equal portions. Shape each portion into a ball, then use your finger to poke a hole through the center and gently stretch to form a traditional bagel shape.
- Rest Shaped Bagels: Arrange the bagels on a floured surface, cover them with a towel, and let them rest for 15 to 20 minutes to slightly proof before boiling.
- Prepare for Boiling & Baking: Bring a large pot of water to a rolling boil and add the honey to it. Meanwhile, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil Bagels: Boil the bagels in batches. Drop each bagel into the boiling water and cook for 30 seconds on one side, then flip and boil another 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
- Bake Bagels: Bake the boiled bagels in the preheated oven for 20 to 22 minutes or until golden brown and crusty on the outside.
- Cool and Serve: Remove the bagels from the oven and cool them on a wire rack before serving to ensure the best texture and flavor.
Notes
- Soak raisins in warm water for 10 minutes before adding them to prevent them from burning during the baking process.
- For a sweeter finish, brush bagels with melted butter and sprinkle with cinnamon sugar right after baking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Bread
- Method: Baking
- Cuisine: American
