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Easy Homemade Cinnamon Raisin Bagels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes (plus 1 hour rising time)
  • Yield: 12 bagels
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Homemade Cinnamon Raisin Bagel recipe offers a delightful twist on classic bagels by incorporating warm cinnamon and juicy raisins. Made from scratch with high-protein bread flour and a simple yeast dough, these bagels are boiled to achieve their iconic chewy texture and glossy crust before baking to perfection. Perfect for breakfast or a snack, they deliver sweet and aromatic flavors with a satisfyingly dense bite.

Ingredients

Dough Ingredients

  • 4 cups high-protein bread flour (like King Arthur)
  • 2 ¼ teaspoons instant yeast
  • ¼ cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 cup raisins, soaked in warm water and drained
  • 1 teaspoon fine sea salt
  • 1 ½ cups warm water (105–115°F)

Finishing

  • 1 egg white, whisked (for brushing)
  • Additional brown sugar (for boiling water)
  • Additional ground cinnamon (for boiling water)

Instructions

  1. Activate the Yeast: Stir 2 ¼ teaspoons of instant yeast into 1 ½ cups of warm water along with a pinch of the ¼ cup brown sugar. Let sit for about 5 minutes until the mixture bubbles gently, indicating the yeast is active and ready to use.
  2. Mix and Knead the Dough: In a large bowl, combine 4 cups bread flour, 1 teaspoon ground cinnamon, 1 teaspoon sea salt, and the yeast mixture. Mix until a shaggy dough forms, then transfer to a floured surface. Knead for about 8 minutes until the dough feels supple and elastic, developing the gluten structure.
  3. Add the Raisins: Near the end of kneading, gently press the soaked and drained 1 cup raisins into the dough to incorporate evenly without tearing the dough around them.
  4. Proof the Dough: Place the dough in a lightly oiled bowl and cover it. Let it rest at room temperature for approximately 1 hour or until doubled in size, showing an enlarged shape and a yeasty aroma.
  5. Shape the Bagels: Divide the risen dough into 12 equal portions. Roll each into a tight ball, then poke a finger through the center and twist gently to form a hole, shaping each into a traditional bagel ring.
  6. Boil the Bagels: Bring a large pot of water to a gentle simmer. Add a spoonful of brown sugar and a sprinkle of cinnamon to the water. Carefully poach each bagel ring for 1 minute on each side. This boiling step sets the crust for chewy texture.
  7. Brush with Egg White: Remove boiled bagels and place them on a baking sheet lined with parchment paper. Lightly brush each bagel with the whisked egg white to promote even browning and create a glossy finish.
  8. Bake the Bagels: Bake in a preheated oven at 425°F (220°C) for about 15 minutes until the bagels are golden brown with a toasty cinnamon aroma. Remove from oven and let cool slightly before serving.

Notes

  • Soaking the raisins before adding keeps them plump and prevents tearing the dough.
  • Boiling bagels in sweetened water with cinnamon enhances the crust’s chewiness and flavor.
  • Brushing with egg white before baking creates an attractive glossy crust.
  • Use high-protein bread flour for best chewy texture characteristic of bagels.
  • Ensure water used for activating yeast is not too hot to avoid killing the yeast.
  • Let bagels cool on a wire rack after baking to maintain crust texture.

Find it online: https://slsrecipes.com/easy-homemade-cinnamon-raisin-bagels-recipe/