If you’ve ever dreamed of waking up to perfectly chewy, sweet, and fragrant bagels fresh from your own kitchen, this Easy Homemade Cinnamon Raisin Bagels Recipe is here to make that dream a reality. Combining the comforting aroma of cinnamon with plump raisins tucked inside every bite, these bagels deliver a delightful balance of sweetness and spice that will have you reaching for seconds. What’s even better? They’re surprisingly straightforward to make, so whether it’s a weekend brunch or a special occasion, you can impress everyone with homemade goodness that beats store-bought any day.
Ingredients You’ll Need
These ingredients are simple staples, but each plays a crucial role in building the perfect texture, flavor, and appearance of your cinnamon raisin bagels. From the strong bread flour that ensures chewiness to the warm spice of cinnamon and sweet bursts of raisins, every item has a delicious purpose.
- 4 cups high-protein bread flour: Essential for that classic bagel chew and structure.
- 2 ¼ teaspoons instant yeast: The magic that helps the dough rise perfectly.
- ¼ cup light brown sugar, packed: Adds subtle sweetness and tenderness to the dough.
- 1 teaspoon ground cinnamon: Provides that warm, inviting spice throughout.
- 1 cup raisins, soaked and drained: Keeps the raisins plump and juicy inside the bagel.
- 1 teaspoon fine sea salt: Balances the sweetness and enhances flavor.
- 1 ½ cups warm water (105–115°F): Activates the yeast and brings the dough together.
- 1 egg white, whisked (for brushing): Creates a beautiful glossy crust.
How to Make Easy Homemade Cinnamon Raisin Bagels Recipe
Step 1: Activate the Yeast
Start with stirring your instant yeast into warm water mixed with a pinch of brown sugar. After about five minutes, you’ll see gentle bubbles or foam on the surface, which means your yeast is lively and ready to work its magic on your dough. This simple step is the foundation of a perfectly risen bagel that’s soft inside yet chewy on the outside.
Step 2: Mix and Knead the Dough
In a large bowl, combine bread flour, cinnamon, and sea salt, then add the yeast mixture. Mix until you get a shaggy dough, then transfer it to a floured surface to knead for about eight minutes. This kneading develops gluten, giving you that signature bagel chewiness you’ll love.
Step 3: Incorporate the Raisins
Just as you near the end of kneading, gently press the soaked raisins into the dough. This timing protects the raisins from tearing the dough and ensures every bagel is dotted with sweet, juicy bursts throughout.
Step 4: Let the Dough Rise
Place your dough in a lightly oiled bowl and cover it up. Let it rest at room temperature for around an hour until it doubles in size, producing a lovely yeasty fragrance and a soft, puffed-up texture that tells you it’s ready for the next steps.
Step 5: Shape Your Bagels
Divide the risen dough into 12 equal pieces. Roll each one into a tight ball, then poke a hole through the center with your finger and gently stretch to form the iconic bagel ring. This shaping is key to baking bagels with an even cook and that classic silhouette.
Step 6: Poach in Sweet-Spiced Water
Bring a large pot of water to a gentle simmer and infuse it with a spoonful of brown sugar and a pinch of cinnamon. Carefully boil each bagel for one minute per side. This step creates a shiny, resilient crust that’s crunchier on the outside and chewy inside—bagel perfection!
Step 7: Brush with Egg White
After boiling, lightly brush each bagel with whisked egg white. This finishing touch ensures your bagels bake up with a beautiful golden shine and a crust that’s a joy to bite into.
Step 8: Bake to Golden Perfection
Arrange your shaped and boiled bagels on a parchment-lined tray and bake at 425°F for about 15 minutes. The kitchen will fill with a warm cinnamon aroma, a delicious hint that your Easy Homemade Cinnamon Raisin Bagels Recipe is nearly ready to enjoy.
How to Serve Easy Homemade Cinnamon Raisin Bagels Recipe
Garnishes
A simple smear of cream cheese is a classic pairing with cinnamon raisin bagels. For an extra festive touch, sprinkle a little cinnamon sugar or drizzle honey on top. Toasting lightly will make the flavors pop even more.
Side Dishes
To complement your bagels, consider fresh fruit like sliced apples or pears, as their crispness contrasts beautifully with the soft, sweet bagel. A cup of spiced chai tea or coffee pairs perfectly with the cinnamon notes.
Creative Ways to Present
Try turning your bagels into mini sandwiches with nut butter and banana slices or layer them with mascarpone and fresh berries for a brunch-worthy treat. Cut into halves, topped with ricotta and a drizzle of maple syrup, these bagels become a stunning canvas for creativity.
Make Ahead and Storage
Storing Leftovers
Keep leftover bagels in an airtight container at room temperature for up to two days. To maintain their delightful chewiness, avoid wrapping them too tightly in plastic, which can make crusts soggy.
Freezing
For longer storage, freeze your bagels in a zip-top bag after they cool completely. They keep well for up to three months and can be pulled out anytime for a quick freshening.
Reheating
To bring frozen or stored bagels back to life, slice them and toast directly until golden and warm. This method revives their soft interior while crisping the surface, making them taste just like freshly baked.
FAQs
Can I use regular all-purpose flour instead of bread flour?
While all-purpose flour can work in a pinch, bread flour is preferred for its higher protein content, which develops the chewy texture that makes bagels so special.
How do I prevent my bagels from dissolving in the water bath?
Simmer the water gently rather than boiling vigorously. Also, adding a bit of sugar and cinnamon to the water helps set the crust quickly and adds a subtle flavor boost.
Why is my bagel dough sticky or too dry?
Dough humidity can vary depending on your environment. If it feels sticky, add flour a tablespoon at a time until manageable; if too dry, add warm water slowly until the dough comes together.
Can I substitute raisins with other dried fruits?
Absolutely! Dried cranberries, chopped dried apricots, or even chopped dates make delicious alternatives that pair wonderfully with cinnamon.
How long will bagels stay fresh after baking?
Freshly baked bagels are best enjoyed within two days for optimal texture and flavor, though refrigeration or freezing can extend their life while preserving quality.
Final Thoughts
There’s something truly special about pulling warm, chewy bagels with cinnamon and raisins fresh from your own oven. This Easy Homemade Cinnamon Raisin Bagels Recipe is not only a delicious indulgence but also a gratifying baking experience that anyone can master. So go ahead and treat yourself to the ultimate homemade snack or breakfast – your taste buds will thank you!
Print
Easy Homemade Cinnamon Raisin Bagels Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 bagels
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This recipe guides you through creating easy homemade cinnamon raisin bagels with a chewy texture, sweet raisin pockets, and a glossy cinnamon-infused crust. Using high-protein bread flour and a simple yeast fermentation process, these bagels are boiled for the perfect chewy crust before baking to golden perfection.
Ingredients
Dough
- 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 and ground cinnamon for boiling water
Instructions
- 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 of brown sugar. Wait about 5 minutes until the mixture bubbles gently, indicating the yeast is active. This ensures a good rise and prevents any off odors.
- Mix the Dough: In a large bowl, combine 4 cups of bread flour, 1 teaspoon of ground cinnamon, 1 teaspoon of sea salt, and the activated yeast mixture until a shaggy dough forms. Transfer it to a floured surface.
- Knead the Dough: Knead the dough for approximately 8 minutes until it feels supple and smooth, developing the gluten necessary for chewiness.
- Add Raisins: Near the end of kneading, gently press in the soaked and drained raisins to keep them plump and prevent tearing of the dough.
- First Rise: Place the dough in a lightly oiled bowl and cover it. Let it rest at room temperature for about an hour until it doubles in size, showing an enlarged shape and a yeasty aroma.
- Shape the Bagels: Divide the risen dough into 12 equal pieces. Roll each into a tight ball, then poke a finger through the center, twisting gently to form a hole, creating the traditional bagel shape.
- Boil the Bagels: Bring a large pot of water to a gentle simmer, adding a spoonful of brown sugar and a sprinkle of cinnamon. Poach each bagel for 1 minute on each side. This step sets the crust for a chewy interior.
- Brush with Egg White: After boiling, lightly brush each bagel with whisked egg white to promote a glossy finish and even browning.
- Bake: Arrange bagels on a parchment-lined baking sheet and bake in a preheated oven at 425°F (220°C) for about 15 minutes until they turn warm light brown and emit a toasty cinnamon aroma.
Notes
- Soaking the raisins before adding them to the dough keeps them juicy and prevents them from absorbing too much moisture from the dough.
- Boiling the bagels briefly before baking is essential to achieve the signature chewy crust.
- You can add toppings such as coarse sugar or cinnamon sugar before baking for extra flavor and texture.
- Ensure the water temperature for activating yeast is between 105–115°F to avoid killing the yeast.
- Store leftover bagels in an airtight container or freeze them for longer shelf life.
