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Homemade cinnamon raisin bagels are dense and chewy, filled with ground cinnamon and sweet raisins. They are easy to make with just a few ingredients using a stand mixer. Cinnamon raisin bagels are a wonderful snack or delicious breakfast idea served toasted with cream cheese or butter!
Baked goods taste way better homemade and the process of making bagels from scratch is simple and very rewarding. Being in the kitchen and making a loaf of bread or a batch of bagels is definitely one of my favorite relaxing activities especially when I’m by myself listening to an audiobook or music.
Homemade bagels have been a staple in our home for a while now and they are my favorite breakfast idea for slow weekend mornings or busy weekdays. I usually enjoy them plain right out of the oven or toasted with cream cheese, but you could top them be butter, honey, or a sprinkle of ground cinnamon.
The thing I like about this easy bagel recipe is that it’s basically my regular bagel recipe made with ground cinnamon, sweet raisins, and vanilla bean paste. So it’s very easy to make and with the same steps and process.
This recipe is also dairy and egg free and makes 10 regular-sized bagels so you can also store them in the freezer and then bring them out whenever you want.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
Cinnamon Raisin Bagels Ingredients
Organic All-purpose flour - Can use bread flour instead.
Yeast - Dry active yeast
Salt - To balance out flavors
Organic ground cinnamon - 2 teaspoons to give a hint of cinnamon spice! Add more if you like a lot of cinnamon. One thing to keep in mind is that ground cinnamon actually slows down the rising process of yeast, which will lead to a denser bagel. Add 30 minutes - 1 hour to the rise time in this case.
Organic Raisins - heaping ½ cup of sweet and juicy raisins. Perfect amount without being overpowering.
Vanilla Bean Paste - Gives a stronger vanilla flavor with wonderful little specks of vanilla bean. Use pure vanilla extract instead if you like!
How to Make Homemade Cinnamon Raisin Bagels:
Step One: Into a stand mixer add warm water, yeast, and brown sugar. Wait 2 - 5 minutes or until the yeast is proofed. Then add the raisins, all-purpose flour, salt, and ground cinnamon.
Step Two: Using the dough hook knead until you have a smooth but very firm ball of dough. This takes 5 - 10 minutes. Then turn the dough onto the counter, and shape it into a ball. Add a little bit of vegetable oil into the bowl with the dough. Cover the bowl with plastic wrap and allow it to double in size in a warm environment, this usually takes about 1 - 1.5 hours.
How to Shape bagels
Step Three: Divide the dough into 10 pieces. Shape into a tight ball by making a claw with your hand and rolling the dough in a circular motion.
Step Four: Use your thumb and index finger to create a hole in the middle, then roll the dough around your index fingers to make the hole a little bigger.
Cooking in Water Bath
Step Five. Preheat oven to 425 degrees. Bring a large pot of water to a rolling boil then add brown sugar. Boil bagels for 1 minute per side then transfer them to a parchment paper-lined baking sheet. You might need to boil in batches.
Step Six. Bake for 20 - 25 minutes or until they are golden brown. Serve your homemade cinnamon raisin bagels right out of the oven or toasted with cream cheese or butter. Enjoy!
Recommended Tools
Sheet pan with parchment paper
Large pot for boiling the bagels
Frequently Asked Questions —
What do you put on top of a cinnamon raisin bagel?
We love to enjoy cinnamon raisin bagels plain straight from the oven or toasted with cream cheese. You could also serve them with butter, peanut butter, a drizzle of honey, or a cinnamon raisin cream cheese spread.
What can I use instead of malt barley?
Traditionally, bagels are made with malt barley powder or syrup. This helps to give the bagels their signature chewiness and golden color. This ingredient can be hard to find so I just use dark brown sugar. It works fine and the bagels still turn out perfectly chewy!
Can I use all-purpose flour instead of bread flour for bagels?
Yes! I always use all-purpose flour! Bread flour has a higher protein content which gives bagels are very chewy and dense texture, but it can happen with plain all-purpose flour too!
Does cinnamon interfere with yeast?
Yes. Ground cinnamon will slow down the rising activity of yeast. It won’t stop the dough from rising but it will definitely take longer for your dough to double in size.
Do you have to boil bagels before baking?
Yes, this helps to create that chewy crust on the outside. You usually boil them for 1 minute per side.
Looking For More Breakfast Recipes?
Giant Everything Bagels (Soft & Chewy!)
Homemade Breakfast Sausage Seasoning
Beef Breakfast Sausage Patties
The Best Ever Blueberry Cranberry Muffins
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Cinnamon Raisin Bagels
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 2 hours 35 minutes
- Yield: 10 bagels 1x
- Category: Breakfast
- Method: bake
- Cuisine: American
- Diet: Vegan
Description
Homemade cinnamon raisin bagels are dense and chewy, filled with ground cinnamon and sweet raisins. They are easy to make with just a few ingredients using a stand mixer. Cinnamon raisin bagels are a wonderful snack or delicious breakfast idea served toasted with cream cheese or butter!
Ingredients
- 1 ½ cups warm water
- 1 packet dry active yeast (2 ¼ tsp)
- 2 ½ tbsp organic dark brown sugar
- 1 ½ tsp vanilla bean paste, or vanilla extract
- ½ cup + 2 tbsp organic raisins
- 4 cups organic all-purpose flour
- 2 tsp organic ground cinnamon
- 2 tsp salt
- 1 - 2 tablespoon vegetable oil
Water Bath:
- Water for boiling
- ¼ cup dark brown sugar
Instructions
Making Dough
- In a stand mixer add the warm water, yeast, and brown sugar. Allow the yeast to proof for 5 minutes.
- Next, add the vanilla bean paste or extract, raisins, flour, ground cinnamon, and salt. Knead with the dough hook until the dough until it is smooth but very firm, 5 - 10 minutes.
- Turn the dough onto your counter, and shape it into a ball. Coat the mixing bowl and dough with vegetable oil. Cover with a kitchen towel and allow the dough to rest in a warm spot for 1.5 hours or until the dough has doubled in size.
Shaping bagels
- Line a baking sheet with parchment paper, and set aside.
- Divide dough into 10 pieces. Shape each piece into a ball, using a circular motion.
- Make a hole in the middle of the dough using your thumb and index finger. Roll dough around both index fingers a couple of times to create a larger hole. Don’t make the hole too big. Set aside on a baking sheet then repeat with the remaining dough.
Cooking bagels
- Preheat oven to 425 degrees.
- Bring a large pot of water to a rolling boil then add the brown sugar. Stir until dissolved. Boil bagels for 1 minute per side then using a slotted spoon return them to the baking sheet. You may need to boil them in batches.
- Bake for 20 - 25 minutes or until they are golden brown.
- Allow cinnamon raisin bagels to cool then serve toasted with cream cheese. Enjoy!
Notes
The dough might sink after you put it into the water bath, this is ok, they will float after a few seconds.
Wrap each bagel individually in plastic wrap to keep them fresher
Last 1 - 2 weeks in the refrigerator.
Freezer for several months.
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