cinnamon raisin bagel recipe
Discover the perfect cinnamon raisin bagel recipe—chewy, sweet, and easy to make at home. This keyword will become your new favorite breakfast staple!
Ingredients
Dry Ingredients
- 3 ½ cups bread flour – Gives the bagels structure and chewiness. All-purpose flour works in a pinch but bread flour is ideal.
- 1 tablespoon ground cinnamon – Adds that classic cozy flavor throughout the dough.
- 1 teaspoon fine sea salt – Balances the sweetness and enhances overall flavor.
- ¼ cup light brown sugar – Provides just the right amount of sweetness with a hint of molasses.
Wet Ingredients
- 1 cup warm water about 110°F/43°C – Helps activate the yeast. Not too hot—just warm to the touch.
- 2 ¼ teaspoons active dry yeast or one packet – Essential for the dough to rise and get fluffy.
Add-Ins
- ¾ cup raisins – Go for plump juicy raisins. Soak them in warm water for 10 minutes beforehand, then pat dry. This keeps them moist throughout the baking process.
For Boiling
- 1 tablespoon granulated sugar or honey – Added to the boiling water to give the bagels that classic shiny slightly sweet crust.
Instructions
Start with the Yeast Base
- In a large bowl, stir together:
- 1 cup warm water (about 110°F)
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon brown sugar
- Let this sit for about 5–10 minutes, until the surface becomes bubbly and foamy. If nothing happens, your yeast may be expired—best to start over.
Combine Dry Ingredients
- In a separate bowl, whisk together:
- 3 ½ cups bread flour
- 1 tablespoon ground cinnamon
- 1 teaspoon sea salt
- Gradually add the dry mixture into the yeast mixture, stirring until a rough dough forms.
Knead the Dough
- Move the dough to a lightly floured countertop or knead it in a stand mixer using the dough hook. Knead for 8–10 minutes, until it’s smooth, elastic, and slightly tacky but not sticky.
- If the dough seems dry, mix in water one teaspoon at a time. Too sticky? A little more flour does the trick.
Add in the Raisins
- Once the dough is soft and stretchy, gently knead in:
- ¾ cup raisins, soaked and drained
- Fold them in by hand to ensure even distribution and prevent tearing the dough.
First Rise
- Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Allow the dough to rise for 1 to 1½ hours, or until it has doubled in volume.
- Warm kitchen hack: Set the bowl near a window or inside your (turned-off) oven with the light on.
Shape the Bagels
- Deflate the dough gently, then cut it into 8 evenly sized pieces. Roll each into a smooth ball. Press your thumb through the center of each ball and gently stretch to form a hole about 1½ inches wide.
- Set the shaped bagels aside to rest for 10–15 minutes while you bring the water to a boil.
Boil for That Signature Chew
- Bring a wide pot of water to a boil. Stir in:
- 1 tablespoon sugar or honey
- Boil bagels in batches, 30–45 seconds per side.Flip and lift them out with a slotted spoon. Place on a parchment-lined baking sheet.
- This step helps set the crust and gives that authentic bagel chew.
Bake Until Golden
- Preheat oven to 425°F (220°C). Optionally, brush bagels with an egg wash for extra shine and sprinkle on toppings like cinnamon sugar or oats.
- Bake for 18–22 minutes, or until they’re puffed, golden brown, and fragrant.
- Let them cool slightly, then dig in! Your kitchen now smells like a bakery—and you just made cinnamon raisin bagels from scratch. How awesome is that?
Notes
This recipe combines simple ingredients and classic technique to give you soft, chewy, and warmly spiced bagels that taste like they came straight from a bakery—no fancy equipment required. Perfect for cozy mornings or impressive brunch spreads!