If you have ever dreamed of waking up to warm, soft, and chewy bagels bursting with the comforting flavors of sweet cinnamon and plump raisins, then this Cinnamon and Raisin Bagels Recipe is your golden ticket. It’s a wonderfully rewarding baking project that fills your kitchen with an irresistible aroma and delivers bagels that are perfect for breakfast, brunch, or an anytime treat. These bagels marry the sweetness of raisins and the warmth of cinnamon within a delightfully dense yet tender dough, making every bite a cozy, flavorful experience you’ll want to share again and again.
Ingredients You’ll Need
This Cinnamon and Raisin Bagels Recipe relies on simple, wholesome ingredients that come together beautifully to create a bagel with impeccable texture and flavor. Each item plays a vital role, whether it’s the sturdy bread flour giving structure, cinnamon adding its fragrant note, or raisins lending bursts of natural sweetness throughout.
- 4 cups bread flour: Bread flour has a higher protein content, which gives the bagels their signature chewiness and texture.
- 1 1/2 teaspoons salt: Enhances overall flavor and balances the sweetness of the cinnamon and raisins.
- 2 teaspoons ground cinnamon: Adds warmth and aromatic depth that defines the flavor profile.
- 1 packet (2 1/4 teaspoons) instant yeast: Helps the dough rise and develop a light but chewy crumb.
- 1 1/2 cups warm water (110°F): Activates the yeast perfectly without killing it, ensuring a good rise.
- 2 tablespoons brown sugar: Adds subtle molasses sweetness and feeds the yeast for a better rise.
- 2 tablespoons honey: Brings moisture, sweetness, and a beautiful golden color to the crust.
- 3/4 cup raisins: Provide juicy bursts of natural sweetness throughout each bagel.
- 1 tablespoon sugar (for boiling water): Helps give the bagels a shiny, chewy crust when boiled.
- 1 egg (for egg wash, optional): Brushed on before baking to create a glossy, golden finish.
How to Make Cinnamon and Raisin Bagels Recipe
Step 1: Prepare the Dough
Start by whisking the bread flour, salt, and cinnamon together in a large bowl to evenly distribute the spices. Meanwhile, combine the warm water, yeast, and brown sugar in a separate bowl and let them sit for about five minutes until the mixture turns foamy — this proves the yeast is active and ready to work its magic. Gradually pour the wet mix into the dry ingredients and stir it until a rough dough forms.
Step 2: Knead and Add Raisins
Turn your dough out onto a floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. This kneading process is crucial for developing gluten, which gives the bagels their characteristic chew. Once elastic, fold in the raisins, distributing them evenly throughout the dough without crushing them.
Step 3: First Rise
Place your dough ball in a lightly greased bowl, cover it with a warm towel or plastic wrap, and let it rest in a cozy spot for about an hour, or until it has doubled in size. This first rise allows the yeast to ferment the sugars and create those delightful air pockets inside your bagels.
Step 4: Shape the Bagels
After the dough has risen, punch it down gently to release the air, then divide it into eight equal parts. Roll each piece into a smooth ball and create a hole in the center using your finger, stretching the dough gently to form the classic bagel shape. Set your shaped bagels on a lined baking sheet, cover them again, and give them a second 20-minute rise to puff up just a bit.
Step 5: Boil the Bagels
Preheat your oven to 400°F (200°C) and bring a large pot of water to a rolling boil on the stove. Sprinkle in one tablespoon of sugar to the boiling water — this helps achieve that shiny, chewy crust. Boil your bagels in batches of two or three for one minute on each side, then remove with a slotted spoon and place them back on the baking sheet.
Step 6: Bake to Perfection
If you want your bagels to have a beautiful golden shine, brush them lightly with a beaten egg wash. Bake the bagels in the oven for 20 to 25 minutes, or until they’re deeply golden and smell heavenly. Let them cool just slightly before slicing or serving so you don’t lose any of that lovely moisture inside.
How to Serve Cinnamon and Raisin Bagels Recipe
Garnishes
These bagels are divine when topped with a swipe of cream cheese — plain, or perhaps with a hint of honey or cinnamon for a flavor echo. A little butter melted on while they’re warm also makes for a cozy, comforting bite. For an extra special treat, sprinkle on some cinnamon sugar or crushed nuts for texture and sweetness.
Side Dishes
Pair your cinnamon and raisin bagels with fresh fruit like sliced apples, pears, or berries to complement the sweet and spicy notes. Yogurt or a dollop of ricotta can add creaminess, balancing the chewy texture beautifully. For brunch gatherings, serve alongside a warm cup of spiced tea or coffee for a complete, satisfying meal.
Creative Ways to Present
Slice bagels horizontally and layer with nut butter and banana slices for a nutritious snack. For a decadent twist, use them as sandwich buns for sweet breakfast sandwiches with mascarpone and honey-drizzled figs. Toasted bagels also make a phenomenal base for mini pizzas or savory spreads, adding versatility beyond a traditional breakfast item.
Make Ahead and Storage
Storing Leftovers
If you have some of these delicious bagels left, store them in an airtight container or ziplock bag at room temperature for up to two days to maintain freshness and softness. Avoid refrigeration as it tends to dry them out.
Freezing
Cinnamon and Raisin Bagels Recipe leftovers freeze beautifully. After they cool completely, wrap each bagel tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to three months in the freezer, ready to be enjoyed whenever you want a quick homemade treat.
Reheating
To revive your bagels, let them thaw (if frozen) then toast them lightly or warm them in a preheated oven at 350°F (175°C) for about 5–7 minutes. This brings back the crispy crust and soft, chewy interior that makes these bagels so irresistible.
FAQs
Can I use regular all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but your bagels won’t be quite as chewy or sturdy. Bread flour’s higher protein content is ideal for that classic bagel texture.
How can I make my bagels more flavorful?
Soaking raisins in warm water for about 10 minutes before adding them to the dough helps them plump up and release more juice, intensifying the sweetness. You can also increase the cinnamon slightly if you want a more pronounced spice flavor.
Is it necessary to boil the bagels before baking?
Absolutely! Boiling gives bagels their signature chewy crust and shiny appearance. Skipping this step would result in bread-like rolls rather than authentic bagels.
Can I omit the egg wash?
Yes, the egg wash is optional. It simply adds a glossy finish and richer color to the crust. Without it, bagels will be a little more matte but still delicious.
How long do homemade bagels last?
Freshly baked bagels are best enjoyed within two days when stored properly at room temperature. They tend to lose their chewy texture after that but can be revived by toasting when frozen.
Final Thoughts
This Cinnamon and Raisin Bagels Recipe is a wonderful way to bring the bakery experience right into your home kitchen. The process is fun, the ingredients simple, and the results utterly delicious. Whether you’re starting your day or sharing with friends, these bagels bring warmth, sweetness, and a smile to every bite. So roll up your sleeves and treat yourself to this delightful homemade classic—you’ll be amazed at how quickly they disappear!
Print
Cinnamon and Raisin Bagels Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American, Jewish-inspired
- Diet: Vegetarian
Description
These Cinnamon and Raisin Bagels are a delicious homemade breakfast treat featuring a soft, chewy texture infused with warm cinnamon and sweet raisins. Perfect for a morning pick-me-up, these bagels combine the classic bagel-making process with the delightful flavors of cinnamon and raisins, baked to golden perfection.
Ingredients
Dry Ingredients
- 4 cups bread flour, plus extra for dusting
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 packet (2 1/4 teaspoons) instant yeast
- 3/4 cup raisins
Wet Ingredients
- 1 1/2 cups warm water (110°F)
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 egg (for egg wash, optional)
For Boiling
- 1 tablespoon sugar (for boiling water)
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the bread flour, salt, and ground cinnamon to combine the dry components evenly.
- Activate yeast: In a separate bowl, combine the warm water, instant yeast, and brown sugar. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Form dough: Gradually add the wet yeast mixture to the dry ingredients, stirring until a rough dough forms.
- Knead dough: Turn the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, developing gluten structure essential for bagels.
- Add raisins: Knead in the raisins until they are evenly incorporated throughout the dough.
- First rise: Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
- Shape bagels: Punch down the risen dough and divide it into 8 equal portions. Roll each piece into a ball, then poke a hole through the center with your finger and gently stretch to form a classic bagel shape.
- Second rise: Arrange the shaped bagels on a lined baking sheet, cover them, and allow them to rise for another 20 minutes.
- Preheat oven and prepare boiling water: Preheat your oven to 400°F (200°C). In the meantime, bring a large pot of water to a boil and add 1 tablespoon of sugar to it.
- Boil bagels: Boil the bagels in batches of 2–3 for 1 minute on each side. This step gives bagels their characteristic chewy crust.
- Prepare for baking: Remove bagels from water carefully and place them back on the baking sheet. Optionally, brush the tops with beaten egg for a glossy, golden finish.
- Bake: Bake the bagels in the preheated oven for 20–25 minutes until they turn a beautiful golden brown color.
- Cool and serve: Let the bagels cool slightly on a wire rack before serving. Enjoy with your favorite spreads.
Notes
- For enhanced flavor, soak raisins in warm water for 10 minutes before kneading them into the dough to plump them up.
- Bagels can be frozen after baking. Reheat in the oven or toaster before serving for best results.
- Serve warm with cream cheese, butter, or nut butter for a delicious and satisfying breakfast.
