Can I use instant yeast instead of active dry?

Absolutely! Just skip the proofing step and mix it right in with your dry ingredients. I still like to check that it's alive by seeing if the dough rises properly—nothing worse than flat bagels!

How long do homemade bagels stay fresh?

They're best eaten within 2 days (if they last that long!), but here's my trick—slice and freeze them after cooling. Toast straight from frozen and they taste just-baked. Mine never make it past a week before disappearing!

Why did my bagels come out dense?

Oh honey, we've all been there! Usually it's either under-kneaded dough or impatient rising. The dough should feel springy, not stiff. And don't rush that first rise—let it double no matter how long it takes!

Can I make these without boiling them?

Technically yes, but you'll miss that signature chewy crust! The boiling step is what makes a bagel a bagel. If you're short on time, try mini bagels—they boil faster!

Irresistible Homemade Cinnamon Raisin Bagels Recipe

Description

Homemade cinnamon raisin bagels with a chewy texture and sweet-spiced flavor. Perfect for breakfast or snacks.

Ingredients

4 cups bread flour
1 tbsp sugar
1 tsp salt
1 tbsp cinnamon
1 packet active dry yeast
1 1/2 cups warm water
1 cup raisins
1 tbsp honey (for boiling water)

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Instructions

Mix flour, sugar, salt, cinnamon, and yeast in a bowl.
Add warm water and knead into a smooth dough.
Fold in raisins evenly.
Let the dough rise for 1 hour.
Divide into 8 pieces, shape into rings, and rest for 10 minutes.
Boil each bagel in honey-water for 1 minute per side.
Bake at 425°F (220°C) for 20 minutes.

Notes

Use warm water (110°F) to activate yeast.
Knead dough until smooth and elastic.
Boiling gives bagels a chewy crust.

Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Category: Baking
Method: Oven-baked
Cuisine: American