If you’ve ever dreamed of waking up to the warm aroma of freshly baked treats that combine a perfect hint of spice and natural sweetness, then this Cinnamon and Raisin Bagels Recipe is your new best friend in the kitchen. These bagels boast a chewy texture with just the right amount of cinnamon warmth and plump, juicy raisins baked right in, making every bite delightfully comforting. Whether you’re an avid home baker or someone who simply loves a good homemade bagel for breakfast, this recipe will quickly become a treasured staple for your mornings and brunches alike.
Ingredients You’ll Need
These ingredients are simple, approachable, and each plays a crucial role in crafting the perfect cinnamon and raisin bagel. From the yeast that gives life to the dough, to cinnamon’s inviting spice and raisins’ natural sweetness, every element works together to create texture, flavor, and that signature golden color.
- Warm water (1 ½ cups, about 110°F): Activates the yeast and makes the dough soft and pliable.
- Active dry yeast (2 ¼ teaspoons): The magical leavening agent that makes your bagels rise beautifully.
- Granulated sugar (1 tablespoon): Feeds the yeast and adds subtle sweetness to the dough.
- Bread flour (4 cups): Gives the bagels their chewy texture thanks to its high protein content.
- Salt (1 ½ teaspoons): Enhances all the flavors and balances the sweetness.
- Ground cinnamon (1 tablespoon): The fragrant spice that defines the cinnamon and raisin bagels’ flavor.
- Raisins (¾ cup): Adds bursts of sweet juiciness throughout the bagel.
- Brown sugar (1 tablespoon, for boiling water): Creates a slight caramelized shine and subtle sweetness on the crust.
- Cornmeal (for dusting): Prevents sticking and adds a rustic touch to the bagels’ base.
How to Make Cinnamon and Raisin Bagels Recipe
Step 1: Activate the Yeast
Start by combining the warm water, active dry yeast, and granulated sugar in a large bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy on the surface. This foaming is a sign that your yeast is alive and kicking, which is essential for the dough to rise properly later on.
Step 2: Form the Dough
Stir in the bread flour, salt, and ground cinnamon until everything starts to come together forming a sticky dough. Turn the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Then gently knead in the raisins so they’re evenly spread throughout without smashing them.
Step 3: First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for about 1 hour. During this time, the dough should roughly double in size, ready to be shaped into bagels filled with all that lovely cinnamon and raisin goodness.
Step 4: Shape the Bagels
After punching down the dough to release the trapped air, divide it into 8 equal portions. Shape each piece into a tight ball, then poke a hole through the center with your finger and gently stretch it until it resembles a classic bagel. Arrange the bagels on a baking sheet lined with parchment paper and dusted with cornmeal, cover, and let them rest for another 20 minutes to relax before boiling.
Step 5: Boil and Bake
Preheat your oven to 425°F. Meanwhile, bring a large pot of water to boil and stir in the brown sugar. Boil each bagel for one minute on each side—this crucial step gives the bagels their dense, chewy crust. Return the boiled bagels to the baking sheet and bake for 20 to 25 minutes, or until they develop a beautiful golden brown hue. Cool on a wire rack before digging in.
How to Serve Cinnamon and Raisin Bagels Recipe
Garnishes
These cinnamon and raisin bagels are wonderful on their own, but a generous spread of cream cheese or a drizzle of honey perfectly enhances their sweet and spicy profile. For a fresh touch, try garnishing with a sprinkle of toasted walnuts or a dash of cinnamon sugar right after baking.
Side Dishes
Pair your warm bagels with a side of fresh fruit salad, like sliced apples or oranges, to complement the cinnamon’s natural sweetness. A cup of your favorite coffee or chai tea also marries beautifully with these bagels to round out a satisfying breakfast or snack.
Creative Ways to Present
For a fun twist, slice these bagels and use them for French toast sandwiches filled with mascarpone and berries. They also make fantastic bases for mini brunch pizzas topped with ricotta and honey or a dollop of nut butter and sliced bananas. The possibilities with this Cinnamon and Raisin Bagels Recipe are endless!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover bagels tightly in plastic wrap or store them in an airtight container at room temperature for up to two days. This keeps them fresh and ready to enjoy without losing their chewiness.
Freezing
If you want to keep your batch longer, freeze the fully cooled bagels by placing them in a freezer bag or container. They freeze beautifully for up to three months, allowing you to enjoy homemade bagels whenever you fancy.
Reheating
To reheat, simply slice the bagel in half and toast it until warm and slightly crisp. You can also microwave it covered with a damp paper towel for about 20 seconds to revive that soft, chewy interior.
FAQs
Can I use whole wheat flour instead of bread flour?
Absolutely! Substituting half the bread flour with whole wheat flour will give your bagels a heartier texture and a slightly nuttier flavor, but be sure to adjust the liquid slightly as whole wheat absorbs more moisture.
Why do I need to boil bagels before baking?
Boiling bagels creates that classic chewy crust and sets the shape nicely before baking. It also helps develop a shiny, dense exterior that’s hard to replicate by baking alone.
Can I add other dried fruits or nuts to this recipe?
Yes, feel free to experiment by adding chopped dried apricots, cranberries, or even chopped nuts like walnuts or pecans for added texture and flavor variety alongside the cinnamon and raisins.
How long do the bagels keep fresh?
Stored properly, homemade bagels stay fresh for about two days at room temperature. Beyond that, freezing is your best bet to maintain their texture and flavor.
Is this recipe suitable for beginners?
Definitely! This Cinnamon and Raisin Bagels Recipe is straightforward and forgiving, making it ideal for anyone new to bread baking who wants to try their hand at homemade bagels with a delicious twist.
Final Thoughts
If you’re craving a warm, comforting breakfast with a perfect balance of spice and sweetness, you cannot go wrong with this Cinnamon and Raisin Bagels Recipe. It’s a joyous baking adventure that fills your home with irresistible smells and your plate with irresistible flavors. Trust me, once you’ve made these bagels from scratch, store-bought versions will never satisfy you the same way again. So go ahead, roll up your sleeves, and enjoy the delicious reward of homemade bagels bursting with cinnamon and raisins!
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
- Diet: Vegetarian
Description
These homemade Cinnamon and Raisin Bagels are soft, chewy, and perfectly spiced with cinnamon and studded with sweet raisins. With a golden-brown crust achieved by boiling before baking, these bagels make a delicious breakfast treat or snack any time of day. The recipe uses a traditional yeast dough and simple ingredients, resulting in a warm, flavorful, and satisfying baked bagel.
Ingredients
Dough Ingredients
- 1 ½ cups warm water (about 110°F)
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups bread flour
- 1 ½ teaspoons salt
- 1 tablespoon ground cinnamon
- ¾ cup raisins
Boiling Water
- 1 tablespoon brown sugar
For Baking
- Cornmeal for dusting
Instructions
- Activate Yeast: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let the mixture sit undisturbed for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready for use.
- Prepare Dough: Stir in the bread flour, salt, and ground cinnamon into the yeast mixture to form a rough dough. Transfer to a lightly floured surface and knead for about 10 minutes until the dough is smooth, elastic, and no longer sticky.
- Add Raisins: Gently knead in the raisins, ensuring they are evenly distributed throughout the dough without crushing them.
- Proof the Dough: Place the dough into a lightly oiled bowl, cover it with a clean towel or plastic wrap, and allow it to rise in a warm place until it doubles in size, approximately 1 hour.
- Shape Bagels: Punch down the risen dough to release air, then divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center with your finger and gently stretch to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet dusted with cornmeal. Cover and let them rest for 20 minutes to rise slightly.
- Preheat Oven: Preheat your oven to 425°F (220°C) during the resting time to ensure it’s hot enough to bake the bagels properly.
- Boil Bagels: Bring a large pot of water to a boil and stir in the brown sugar. Carefully boil each bagel for 1 minute on each side to give the bagels their distinctive chewy crust before baking.
- Bake Bagels: Return the boiled bagels to the baking sheet. Bake in the preheated oven for 20 to 25 minutes or until the bagels are golden brown and cooked through.
- Cool and Serve: Remove the bagels from the oven and transfer them to a wire rack to cool completely before serving to enjoy their perfect texture and flavor.
Notes
- You can substitute whole wheat flour for half of the bread flour to create a heartier bagel texture.
- For a sweeter bagel, add a tablespoon of honey to the dough during mixing.
- Make sure the water for activating yeast is not too hot to avoid killing the yeast.
- Boiling bagels briefly before baking ensures a chewy texture and shiny crust.
