Cinnamon Raisin Bagel Recipe
Chewy, golden, and packed with sweet cinnamon flavor—these homemade cinnamon raisin bagels are easy to make and better than store-bought. Perfect for breakfast or brunch, with cream cheese, nut butter, or fruit toppings.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Stand mixer or hands (optional)
- Large pot for boiling
- Baking sheet
- Parchment paper
Ingredients
- 3 ½ cups bread flour
- 2 ¼ tsp active dry yeast (1 packet)
- 1 ½ tbsp granulated sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 ¼ cups warm water (about 110°F)
- ¾ cup raisins
- 1 tbsp honey (optional, for boiling water)
Optional Toppings:
- Rolled oats
- Cinnamon sugar
- Raw sugar crystals
Instructions
Step 1 – Make the Dough
- In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. Add flour, cinnamon, and salt. Stir to form a shaggy dough. Mix in raisins.
Step 2 – Knead and Rise
- Transfer dough to a floured surface and knead for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
Step 3 – Shape the Bagels
- Punch down the dough and divide into 8 portions. Roll each into a ball, poke a hole in the center, and gently stretch into a bagel shape. Let rest for 10 minutes.
Step 4 – Boil and Bake
- Preheat oven to 425°F. Boil bagels in water (add honey if desired) for 1 minute per side. Place on a lined baking sheet and bake for 20–25 minutes until golden brown.
Notes
- Soak raisins in warm water for 5 minutes for a juicier texture.
- Bread flour creates a chewier bagel than all-purpose flour.
- You can freeze bagels after baking—just reheat before serving.