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!
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.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.