If you have a soft spot for warm, chewy bagels with a comforting hint of spice and sweetness, then you are absolutely going to adore this Cinnamon and Raisin Bagels Recipe. It’s a delightful blend of cinnamon’s aromatic warmth paired perfectly with plump, juicy raisins wrapped in a golden crust. Whether you enjoy these as a breakfast treat or a cozy afternoon snack, each bite carries that homemade love and artisanal texture that store-bought bagels just can’t match.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in creating those perfect, chewy cinnamon raisin bagels with just the right balance of flavor and texture.
- Bread flour: Provides the sturdy gluten structure essential for chewy bagels.
- Ground cinnamon: Infuses each bite with warm, spicy notes to brighten the dough.
- Granulated sugar: Adds subtle sweetness that harmonizes with the cinnamon and raisins.
- Salt: Enhances overall flavor and balances sweetness.
- Instant yeast: Powers the rise and light, airy texture inside.
- Warm water: Activates the yeast and helps create a smooth dough.
- Raisins: Bursts of natural sweetness and chewy texture throughout.
- Honey (for boiling water): Adds a slight sweetness and helps develop a beautifully shiny crust.
- Egg white (optional): Gives the bagels a glossy finish if you desire a more polished look.
How to Make Cinnamon and Raisin Bagels Recipe
Step 1: Mix the Dry Ingredients
Start by combining the bread flour, ground cinnamon, sugar, salt, and instant yeast in a large mixing bowl. This blend creates the flavorful foundation of your dough. Mixing your dry ingredients evenly ensures every bite bursts with consistency.
Step 2: Add Warm Water and Form Dough
Gradually pour in the warm water while mixing until a shaggy dough forms. This initial mix looks rough, but it’s the start of something wonderful. The water temperature is crucial here – warm but not hot – to activate the yeast properly without killing it.
Step 3: Knead Until Smooth and Elastic
Transfer your dough to a floured surface and knead for about 8 to 10 minutes. This is where magic happens, as kneading develops gluten that gives your bagels their iconic chewy texture. Your dough should become smooth and slightly tacky but not sticky.
Step 4: Knead in the Raisins
Flatten your kneaded dough slightly and scatter the raisins over it. Fold and knead gently to distribute the raisins evenly throughout the dough without crushing them. This step ensures you get a lovely dispersion of sweet pockets in every bagel.
Step 5: First Rise
Place your dough ball into a greased bowl, cover it with a towel, and let it rise in a warm spot for about 1 hour or until doubled in size. This rest gives your bagels airiness and depth of flavor, so patience here truly pays off.
Step 6: Shape the Bagels
After the dough has doubled, punch it down gently and divide it into 8 equal pieces. Roll each piece into a round ball. Then poke a hole through the center with your finger and gently stretch it to create the classic bagel shape. Place them on a parchment-lined baking sheet.
Step 7: Rest Before Boiling
Cover shaped bagels loosely with a towel and let them rest for 15 to 20 minutes. This short rest helps them relax before boiling, which protects their shape and texture.
Step 8: Prepare for Boiling
Preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil and stir in the honey. The honey doesn’t just add sweetness; it also helps to create a shiny and slightly chewy crust on the bagels.
Step 9: Boil the Bagels
Boil the bagels in batches of two or three for 1 minute on each side. This boiling step is the secret behind bagels’ unique, dense texture. After boiling, remove them with a slotted spoon and return them to your baking sheet.
Step 10: Optional Egg White Glaze and Baking
If you want that extra shine and a touch of golden color, lightly brush each bagel with egg white. Then pop them into your preheated oven and bake for 20 to 22 minutes until golden brown and irresistible.
Step 11: Cool and Enjoy
Allow your freshly baked bagels to cool on a wire rack before slicing. This cooling time lets the crumb set perfectly and brings out the full cinnamon and raisin flavors.
How to Serve Cinnamon and Raisin Bagels Recipe
Garnishes
These bagels are delightful on their own, but a light spread of cream cheese, honey butter, or even a sprinkle of cinnamon sugar on top can elevate them to breakfast bliss. Fresh fruit preserves also make wonderful accompaniments, adding a tart contrast to the sweet dough.
Side Dishes
Pair your Cinnamon and Raisin Bagels Recipe with a cup of steaming coffee or a chai latte for a cozy morning indulgence. Fresh fruit salad or yogurt with cinnamon sprinkle makes a nourishing and balanced breakfast when served alongside these bagels.
Creative Ways to Present
Turn your bagels into a cinnamon raisin sandwich by filling them with mascarpone and sliced apples or even peanut butter and banana slices. For a brunch party, arrange halved bagels on a platter with assorted spreads, nuts, and dried fruits for guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your bagels in an airtight container or resealable bag at room temperature for up to 3 days. Keeping them well sealed helps maintain their signature chewiness without drying out.
Freezing
Cinnamon and Raisin Bagels Recipe freezes beautifully. Wrap individual bagels tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months, letting you enjoy homemade bagels whenever a craving hits.
Reheating
To reheat frozen bagels, thaw at room temperature or toast them directly from frozen. Toasting enhances their crisp crust and revives that irresistible chewy interior, making each bite feel freshly baked.
FAQs
Can I substitute all-purpose flour for bread flour?
While all-purpose flour can work, bread flour is ideal in this Cinnamon and Raisin Bagels Recipe because its higher protein content helps create the chewy, elastic texture that makes bagels so special.
Do I have to boil the bagels before baking?
Yes! Boiling is essential to bagels’ signature chewy crust and dense crumb. Skipping this step results in more of a bread roll texture rather than a bagel’s distinct bite.
Can I add more cinnamon for flavor?
Absolutely! Feel free to increase the ground cinnamon slightly or sprinkle cinnamon sugar on top before baking for an extra cinnamon kick without overpowering the raisins’ sweetness.
Are these bagels suitable for freezing? How should I freeze them?
Yes, these bagels freeze very well. Wrap them individually in plastic wrap and place in a sealed freezer bag to preserve freshness. They maintain excellent taste and texture for up to 2 months frozen.
What’s the best way to store leftover bagels?
Keep leftover bagels in a sealed airtight container at room temperature for up to 3 days to maintain moisture and chewiness. For longer storage, freezing is your best option.
Final Thoughts
There is something truly special about biting into a warm, homemade bagel that carries the comforting flavors of cinnamon and sweet raisins. This Cinnamon and Raisin Bagels Recipe is not only fun to make but also wonderfully rewarding—perfect for starting your day with a little joy or sharing a cozy moment with loved ones. Trust me, once you try these, you’ll never want to go back to store-bought again!
Print
Cinnamon and Raisin Bagels Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These homemade Cinnamon and Raisin Bagels are a delightful breakfast treat featuring a chewy texture infused with warm cinnamon and sweet raisins. Perfectly boiled and baked to golden perfection, they offer a comforting start to your day with the option of a shiny egg white glaze.
Ingredients
Dough Ingredients
- 4 cups bread flour (plus extra for kneading)
- 2 teaspoons ground cinnamon
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
- 1 1/4 cups warm water
- 3/4 cup raisins
Boiling and Topping
- 1 tablespoon honey (for boiling water)
- 1 egg white (optional, for egg wash)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine bread flour, ground cinnamon, granulated sugar, salt, and instant yeast thoroughly to ensure even distribution of flavors.
- Add Water and Form Dough: Gradually add warm water to the dry ingredients and mix until a shaggy dough forms, preparing it for kneading.
- Knead Dough: Transfer the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, developing gluten for good texture.
- Add Raisins: Flatten the dough slightly and knead in the raisins evenly, distributing their sweetness throughout the dough.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until doubled in size, allowing fermentation.
- Shape Bagels: Punch down the risen dough and divide into 8 equal pieces. Shape each piece into a ball, then create a hole in the center by poking with a finger and stretching gently to form classic bagel shapes.
- Rest Bagels: Place the shaped bagels on a parchment-lined baking sheet and cover loosely with a towel. Let them rest for 15–20 minutes to relax the dough before boiling.
- Preheat Oven and Prepare Boiling Water: Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to a boil and stir in 1 tablespoon of honey to add a subtle sweetness and help with bagel browning.
- Boil Bagels: Boil the bagels in the honey water 2–3 at a time for 1 minute on each side; this step creates the chewy crust characteristic of bagels.
- Drain and Egg Wash: Remove bagels with a slotted spoon and place back onto the baking sheet. Optionally, brush the tops with egg white for a shiny, golden finish.
- Bake: Bake the bagels in the preheated oven for 20–22 minutes until they are golden brown and fully cooked through.
- Cool: Remove the bagels from the oven and cool on a wire rack before serving to set their texture and flavor.
Notes
- For extra cinnamon flavor, mix 1 tablespoon of cinnamon sugar and sprinkle it on top of the bagels before baking.
- These bagels freeze well for up to 2 months; thaw and toast for best results.
