Irresistible Homemade Cinnamon Raisin Bagels Recipe

There’s something magical about pulling a batch of homemade cinnamon raisin bagels from the oven—the warm spice scent filling your kitchen, that satisfying chew when you take your first bite. I fell in love with making these years ago after one too many disappointing store-bought versions. What makes mine special? The perfect balance of sweet raisins and cinnamon, plus that classic bagel chew from the boiling trick my grandma taught me. Trust me, once you try these fresh from your own oven (still slightly warm with a smear of cream cheese?), you’ll never go back to the plastic-wrapped kind.

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Why You’ll Love These Cinnamon Raisin Bagels

Oh, where do I even start? These bagels are my happy place—warm, cozy, and packed with everything you crave in a homemade treat. Here’s why they’ll quickly become your favorite too:

• That chewy bite—thanks to the boiling step, every bite has that irresistible pull you only get from real-deal bagels.
• Sweet-spiced magic—cinnamon and raisins mingle perfectly, making each bite just sweet enough without being overwhelming.
• Breakfast hero—toast one up, slather it with cream cheese, and suddenly Monday mornings don’t seem so bad.
• Easy to make your own—toss in walnuts, swap raisins for dried cranberries, or add a vanilla glaze if you’re feeling fancy.

Seriously, once you taste these fresh from your oven, you’ll wonder why you ever settled for store-bought. They’re that good.

Ingredients for Cinnamon Raisin Bagels

Okay, let’s talk ingredients – and I mean the good stuff that makes these bagels sing. I’ve made this recipe dozens of times, and here’s what you absolutely need:

• 4 cups bread flour – that higher protein content gives us that perfect chewy texture
• 1 tbsp sugar – just enough to feed our yeast (trust me, don’t skip this!)
• 1 tsp salt – brings out all the flavors
• 1 tbsp cinnamon – use the good stuff, freshly ground if you can
• 1 packet active dry yeast – activated in warm water that feels like a baby’s bath (about 110°F)
• 1 1/2 cups warm water – see note above about temperature!
• 1 cup raisins – I like to plump them in hot water first so they don’t dry out the dough
• 1 tbsp honey – for that magical boiling water that gives the crust its shine

Pro tip: If your yeast doesn’t get all foamy after 5 minutes in the warm water, start over – your bagels will thank you!

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Essential Equipment for Cinnamon Raisin Bagels

Now, let’s talk tools—because even the best dough needs the right gear! Here’s what you’ll want to have ready on your counter:

• Large mixing bowl – for all that glorious kneading action
• Baking sheet – lined with parchment to prevent sticking disasters
• Slotted spoon – your best friend for fishing bagels out of hot water
• Stand mixer (optional) – with a dough hook if you want to cheat on kneading (I won’t tell!)
• Kitchen scale – because weighing dough balls makes perfectly even bagels

That’s it—no fancy gadgets needed! Though I do admit, my well-loved wooden spoon has seen me through many bagel batches.

If you love the cozy sweetness of cinnamon, don’t miss out on this Cinnamon Sugar Monkey Bread—it’s a pull-apart treat that pairs perfectly with your fresh bagels.

How to Make Cinnamon Raisin Bagels

Alright, let’s get our hands floury! Making these beauties is easier than you think—just follow these steps and you’ll be biting into homemade perfection in no time.

Mixing and Kneading the Dough

First things first—let’s wake up that yeast! Combine your warm water (remember—baby bath temperature!) with the sugar and yeast. Give it 5 minutes until it gets all foamy and excited. While that’s happening, whisk together your flour, cinnamon, and salt in a big bowl.

Now pour your yeasty water into the dry ingredients and mix until a shaggy dough forms. Here’s where the fun begins—turn it out onto a floured surface and knead for a good 8-10 minutes. You’ll know it’s ready when the dough springs back when you poke it. Don’t overdo it though—we want elastic, not tough!

Fold in those plumped raisins (I like to pat them dry first) until they’re evenly distributed. Then tuck the dough into a greased bowl, cover with a towel, and let it rise in a warm spot for about an hour—it should double in size. My favorite trick? I put mine in the oven with just the light on.

Shaping and Boiling the Bagels

Punch down that puffy dough (so satisfying!) and divide it into 8 equal balls. Roll each one into a rope about 10 inches long, then connect the ends to form a ring—pinch them really well so they don’t come apart during boiling!

Let your shaped bagels rest for 10 minutes while you bring a big pot of water to boil with that tablespoon of honey stirred in. This is the magic step that gives bagels their signature chew! Gently drop 2-3 bagels at a time into the boiling water—they’ll float to the top after about 30 seconds. Flip them and give them another 30 seconds before fishing them out with your slotted spoon.

Baking to Perfection

Arrange your boiled bagels on a parchment-lined baking sheet—they should look slightly puffy and shiny. Pop them into a 425°F oven for about 20 minutes. You’ll know they’re done when they’re golden brown and sound hollow when tapped on the bottom. Resist the urge to cut into them right away—letting them cool for 10 minutes makes that texture even better!

Pro tip: If you want extra shine, brush them with an egg wash before baking. But honestly? They’re gorgeous just as they are.

Tips for Perfect Cinnamon Raisin Bagels

After burning (okay, slightly over-toasting) my fair share of batches, I’ve learned a few tricks for foolproof cinnamon raisin bagels every time:

• Plump those raisins first! Soak them in hot water for 10 minutes—they’ll stay juicy in the bake instead of turning into little rocks.
• Don’t rush the boil—that honey-water bath is non-negotiable for that iconic chewy crust we all crave.
• Check your yeast—if it doesn’t foam, your bagels won’t rise. Toss it and start fresh.
• Knead by feel—stop when the dough springs back slowly from a finger poke, like a firm pillow.

Trust me, these little things make all the difference between good bagels and “oh-my-gosh-I-made-these?!” bagels.

Variations for Cinnamon Raisin Bagels

Want to mix things up? I do it all the time! Try tossing in a handful of chopped walnuts for crunch, or swap raisins for dried cranberries when you’re feeling festive. My neighbor swears by adding orange zest to the dough—just a tablespoon brightens up the whole batch. The best part? These bagels are like a blank canvas waiting for your creative touch.

Serving and Storing Cinnamon Raisin Bagels

Nothing beats slicing into a still-warm cinnamon raisin bagel—the steam carrying that sweet spice aroma as you slather on cold cream cheese. That’s breakfast heaven right there! For storing, let them cool completely, then tuck them into an airtight bag. They’ll stay fresh for 2 days at room temp, or freeze for up to 3 months. To revive, just pop frozen bagels straight into a 350°F oven for 5 minutes—good as fresh!

Nutritional Information for Cinnamon Raisin Bagels

Now, I’m no nutritionist—but here’s the scoop based on my recipe! Each homemade cinnamon raisin bagel clocks in around 280 calories with 60g carbs. Remember, these numbers can change depending on your exact ingredients (like if you go wild with the cream cheese topping!).

For even more comforting bakes and breakfast inspiration, check out our handpicked boards on Pinterest filled with creative ideas to try next.

FAQs About Cinnamon Raisin Bagels

I get asked about these cinnamon raisin bagels all the time—here are the big questions that keep popping up from fellow bakers!

Got more questions? Slide into my DMs—I love troubleshooting baking adventures with fellow bagel lovers!

Share Your Cinnamon Raisin Bagels

I can’t wait to see your beautiful bagels! Tag me in your photos or leave a comment below—nothing makes me happier than seeing your kitchen filled with that sweet cinnamon aroma. Happy baking, friends!