Learn to make soft, chewy, homemade Cinnamon Raisin Bagels right in your own kitchen! Perfect for breakfast, brunch, or a quick snack, these bagels are loaded with sweet raisins and warm cinnamon flavor.
Cinnamon Raisin Bagels are my favorite bagels to make. I love them toasted with just a smear of softened butter, or sometimes apple butter, if I have it on hand.
Table of contents
Since I started making bagels at home, I've enjoyed experimenting with different flavors and keeping them in the freezer for easy breakfasts or snacking throughout the week. This is something my family and I have really come to enjoy.
You might also like these Italian Herb and Cheese Bagels and this Cinnamon Raisin Sourdough Bread.
Key Ingredients
- Bread Flour - Its higher protein content develops strong gluten, giving the bagels their signature chewy texture.
- Raisins - Thompson seedless (dark raisins) are my go-to. A quick soak in hot water softens them and makes them a fantastic addition to these bagels.
- Brown Sugar - Adds a touch of sweetness to the dough and flavor during the boiling process.
- Cinnamon - Infuses the dough with delicious flavor.
- Yeast - Dry active yeast works best for a longer rise, resulting in tastier bagels.
- Baking Soda - Needed to create a chewier, darker, and shinier crust.
See the recipe card below for the full list of ingredients and measurements.
How To Make Cinnamon Raisin Bagels
I know making bagels at home is a little intimidating, but once you make them, you'll see that they are so much easier to make than you think. Here is my process:
- Step 1: Soak the raisins in hot water for 10 minutes, then drain.
- Step 2: Combine the water, sugar, cinnamon, yeast, salt and most of the flour. Knead until smooth, adding additional flour if needed.
- Step 3: Stretch dough into a rectangle, sprinkle over raisins, and knead briefly to combine.
- Step 4: Place dough in a bowl, cover, and let rise until doubled.
- Step 5: Divide dough into 8 portions, shape into smooth balls, and place seam side down on a lined and greased baking sheet.
- Step 6: Press a hole through each ball and gently stretch to about 2 inches in diameter. Cover and let proof for 30 minutes.
- Step 7: Boil bagels in water with brown sugar and baking soda, place back on prepared baking sheet. Then brush with egg wash.
- Step 8: Bake for 20 minutes. Enjoy!
See the recipe card below for the full recipe directions.
👉 Tips
Proofing Options
- Refrigerator Method - Once shaped, the dough can be refrigerated up to 24 hours for enhanced flavor and structure. Once you are ready to cook them pull them out of the refrigerator, place one bagel in a bowl of water, if the bagel floats continue on with the recipe. If the bagel does not float, let them proof until one does float.
- Non-Refrigerator Method - If skipping the refrigerator method, let the dough proof 30 minutes or until puffy. This works well when short on time.
Storage & Freezing Tips
Store at room temperature for 1-2 days. Or place in a freezer bag and freeze for up to 3 months.
I hope you love these Cinnamon Raisin Bagels as much as we do!
-Sky🩷
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📖 Recipe
Cinnamon Raisin Bagels
Soft, chewy, homemade Cinnamon Raisin Bagels loaded with sweet raisins and warm cinnamon flavor.
Ingredients
- ¾ cup raisins
- ½ cup water hot
Bagel Dough
- 1 ¼ cups water 100°F-115°F
- 2 ¼ teaspoons active dry yeast
- ¼ cup dark brown sugar
- 1 tablespoon ground cinnamon
- 3 ½ cups bread flour
- 1 ½ teaspoons salt
Water Bath
- 3 quarts water
- ¼ cup light or dark brown sugar
- 1 tablespoon baking soda
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- In a small bowl combine the raisins and hot water. Let sit for 10 minutes then strain off the water and set aside.
- In the bowl of a stand mixer fitted with a dough hook, mix together the warm water, brown sugar, cinnamon and yeast.
- Mix in the salt and 3 cups of flour, adding a little more flour as needed to make a shaggy dough. Once all of the flour has been added begin kneading the dough on low.
- Knead the dough for 10-15 minutes or until it becomes smooth and passes the windowpane test. Since the dough is a dry, stiff dough it may help to turn the dough out onto your work surface and knead the dough by hand.
- Once the dough is fully kneaded and passes the windowpane test, stretch out into a rectangle on a lightly floured surface and sprinkle over the raisins. Knead again just to get the raisins incorporated. Shape into a ball, place into a bowl, lightly coat it with oil, cover with a damp cloth and let it bulk rise until doubled in size. This may take 1 ½-2 hours, longer if your kitchen is cold.
- Once doubled, deflate the dough and turn it out onto an un-floured work surface. Divide the dough into 8 equal portions. Line and lightly grease a large baking sheet.
- Lightly cup your hand around one of the portions of dough and begin gently rolling it in a circular motion using the palm of your hand to build tension in the dough as you are shaping it. The ball of dough should be tight and smooth on the top. Place seam side down on a lined and greased baking sheet. Repeat with remaining dough.
- Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.
- Place back onto the lined and greased baking sheet, cover with a damp towel or plastic wrap.
- If you decide to refrigerate your bagels before baking them do so now. Refrigerate up to 24 hours. Once you are ready to cook them pull them out of the refrigerator, place one bagel in a bowl of water, if the bagel floats continue on with the recipe. If the bagel does not float, let them proof until one floats.
- If skipping the refrigerator step: Allow the bagels to proof for 30 minutes or until puffy. Once the bagels are proofed, preheat an oven to 425°F.
- In a large pot add in the 3 quarts of water, brown sugar and baking soda. Mix well. Bring to a boil. In a small bowl mix together the egg and water to make an egg wash.
- Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute. Remove from the water and place back onto the greased and lined baking sheet. Continue until all bagels have been boiled.
- Egg wash each bagel then place in the oven and bake for 20 minutes. Enjoy!
Notes
When it comes to proofing the bagels after they have been shaped there are two options to choose from:
The Refrigerator Method
Refrigerate up to 24 hours. Once you are ready to cook them pull them out of the refrigerator, place one bagel in a bowl of water, if the bagel floats continue on with the recipe. If the bagel does not float, let them proof until one floats.
The Non Refrigerator Method
Is just simply allowing the dough to proof for 30 minutes or until puffy before boiling the bagels. This method works just fine and is perfect when you are strapped for time. But, if you want better flavor and structure, use the refrigerator method.
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