If you have a soft spot for warm, chewy, and perfectly spiced breakfast treats, then this Cinnamon Raisin Bagels Recipe is exactly what you’ve been craving. Imagine sinking your teeth into a bagel with just the right swirl of cinnamon and loaded with plump raisins, delivering sweetness and warmth in every bite. This recipe brings together simple ingredients and traditional techniques to create a bakery-worthy bagel that feels like a cozy hug on a plate. Whether you’re making a weekend brunch or an anytime snack, these bagels will quickly become a favorite go-to, bringing joy and comfort with every delicious bite.
Ingredients You’ll Need
Getting these Cinnamon Raisin Bagels just right depends on a handful of straightforward ingredients that brilliantly combine to create the perfect texture, flavor, and aroma. Each one plays a key role in giving you that chewy bagel crust, sweet cinnamon notes, and those delightful bursts of juicy raisins.
- Yeast (2 1/4 tsp): Essential for that classic bagel rise and chewy texture.
- Warm water (1 1/2 cups): Activates the yeast and hydrates the dough perfectly.
- Coconut sugar (4 Tbsp): Adds natural sweetness and helps with browning; can switch up with barley malt syrup for a traditional touch.
- Salt (2 tsp): Balances flavor and strengthens the dough.
- Ground cinnamon (1 tbsp): Gives the bagels their signature warm spiced flavor.
- Bread flour (4 cups): Provides the protein needed for that chewy, dense structure.
- Water for boiling (6 cups): Vital step that sets the texture before baking.
- Barley malt syrup (2 tbsp): Adds a subtle sweetness and helps create a glossy, golden crust.
- Organic raisins (1 cup): Bursts of natural sweetness and chewiness throughout.
- Additional cinnamon (about 1 tsp): For an extra cinnamon kick sprinkled right into the dough.
How to Make Cinnamon Raisin Bagels Recipe
Step 1: Activate the Yeast
Start by mixing the yeast with warm water and coconut sugar in a large bowl. This wakes up the yeast, making sure it’s bubbly and ready to go, which is the foundation for your bagel’s texture. Let it sit for about 5 to 10 minutes, until you see the mixture getting frothy on top.
Step 2: Mix and Knead the Dough
Next, add salt, ground cinnamon, and bread flour into the bowl. Stir everything together until combined. Once the dough forms, knead it on a lightly floured surface for a few minutes. This kneading step is crucial to develop the gluten, giving the bagels their characteristic chewiness.
Step 3: First Rise
Pop the dough back into the bowl, cover it with a clean towel, and set it somewhere warm for 60 to 90 minutes. Watching the dough puff up in volume right before your eyes is one of the most satisfying parts of this Cinnamon Raisin Bagels Recipe!
Step 4: Add Raisins and Extra Cinnamon
Rinse the raisins in warm water to soften them slightly—this helps them stick beautifully in the dough without drying out the bagels. Sprinkle the raisins and a dash of extra cinnamon over the risen dough and knead them in gently. This step ensures every bite has that perfect swirl of flavor and bursts of sweetness.
Step 5: Shape the Bagels
Divide your dough into 8 to 10 portions depending on your preferred bagel size. Roll each piece into a ball and create a hole by poking your finger through the center, then gently stretch it. This classic shape is essential for even cooking and that familiar bagel look.
Step 6: Boil the Bagels
Bring a large pot of water and barley malt syrup to a boil. Drop a few bagels at a time into the boiling water and cook for 1 to 2 minutes. This boiling stage sets the crust and creates the chewy texture bagels are famous for.
Step 7: Bake Until Golden
Transfer boiled bagels to a parchment-lined baking sheet. For a beautiful shine and golden crust, optionally brush with vegan egg wash. Bake in a preheated 425°F oven for 25 minutes or until the tops are lovely and browned. Let them cool on a rack before slicing into warm, cinnamon-scented happiness.
How to Serve Cinnamon Raisin Bagels Recipe
Garnishes
These bagels shine with simple toppings like vegan cream cheese or a cinnamon-spiked butter. Adding a sprinkle of extra cinnamon sugar on top right after baking can elevate their flavor and make every bite more indulgent.
Side Dishes
Serve them alongside fresh fruit, nut butters, or a bowl of yogurt drizzled with honey for a well-rounded, satisfying breakfast. Even a savory side like a smoky tempeh bacon pairs surprisingly well with the sweetness of the raisins and cinnamon.
Creative Ways to Present
Turn your Cinnamon Raisin Bagels Recipe into a delightful spread for brunch by cutting bagels into halves and layering with sliced apples, cream cheese, and a drizzle of maple syrup. Or, toast them and use as a base for a sweet and savory sandwich featuring smoked tofu and a smear of fig jam.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bagels in an airtight container or bag at room temperature for up to 2 days to maintain freshness. If you want to keep them longer, shifting to freezer storage is best to preserve flavor and texture.
Freezing
Cinnamon Raisin Bagels freeze wonderfully. For easy reheating, slice the bagels before freezing so you can toast them directly from the freezer. Wrap them tightly in plastic wrap and then place in a freezer-safe bag to avoid freezer burn.
Reheating
To revive your bagels, toast them lightly—it brings back the crisp crust with a warm, soft interior. Alternatively, reheat briefly in a microwave wrapped in a damp paper towel to keep them moist but avoid sogginess.
FAQs
Can I use regular sugar instead of coconut sugar?
Absolutely! Regular granulated sugar works just fine, though using coconut sugar or barley malt syrup gives a richer, more nuanced flavor and helps with that beautiful bagel crust.
Why do I need to boil bagels before baking?
Boiling bagels creates the signature chewy crust and helps the bagels keep their shape during baking. It also gives the surface a slight gloss and allows any toppings or glazes to stick perfectly.
Can I substitute bread flour with all-purpose flour?
While bread flour provides better chewiness due to higher protein content, you can use all-purpose flour in a pinch. Just expect a slightly softer, less dense bagel.
What’s the best way to add raisins evenly?
Rinsing raisins before kneading them into risen dough helps them stick better and stay moist inside the bagel. Knead gently to distribute without smashing the fruit.
Can this recipe be made vegan-friendly?
This recipe is naturally vegan unless you choose to use an egg wash, which can easily be swapped for a plant-based alternative like almond milk or just skip the wash for a more rustic finish.
Final Thoughts
There’s nothing quite like the joy of homemade bagels fresh from the oven, and this Cinnamon Raisin Bagels Recipe makes it so approachable and rewarding that you’ll want to make it again and again. Every step is filled with little moments of excitement—from the cinnamon-sweet aroma filling your kitchen to the satisfying chew and flavor in every bite. Go on, treat yourself and your loved ones to a batch of these warm, tender delights. You won’t regret it!
Print
Cinnamon Raisin Bagels Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 10 bagels
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These homemade Cinnamon Raisin Bagels are chewy, flavorful, and packed with sweet raisins and warm cinnamon. Made with a simple yeast dough, boiled briefly, then baked to golden perfection, they make a delightful breakfast or snack option. The recipe uses natural sweeteners like coconut sugar or barley malt syrup for a wholesome touch.
Ingredients
Dough Ingredients
- 2 1/4 tsp yeast
- 1 1/2 cups warm water
- 4 Tbsp coconut sugar (or substitute barley malt syrup, maple syrup, or agave)
- 2 tsp salt
- 1 Tbsp ground cinnamon
- 4 cups bread flour (see notes for alternatives)
- 1 cup organic raisins
Boiling Bath
- 6 cups water
- 2 Tbsp barley malt syrup (or substitute maple syrup, agave, or coconut sugar)
- Additional cinnamon (about 1 tsp) to taste
Instructions
- Activate Yeast: In a large mixing bowl, combine the yeast, warm water, and coconut sugar. Stir gently until the yeast and sugar dissolve completely. Let this mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough: Add salt, ground cinnamon, and bread flour to the yeast mixture. Stir using a large wooden spoon or a stand mixer fitted with a dough hook until ingredients combine into a light and fluffy dough. Transfer to a lightly floured surface and knead for 2-5 minutes until smooth and elastic.
- First Rise: Place the kneaded dough back into the mixing bowl. Cover with a clean dish towel and set it in a warm area to rise for 60-90 minutes, or until the dough doubles in size.
- Prepare Raisins: Rinse the raisins in warm water briefly to soften and moisten them. This helps the raisins integrate better into the dough.
- Incorporate Raisins: Sprinkle the rinsed raisins and additional cinnamon over the risen dough in the bowl. Knead the dough in the bowl to fold the raisins evenly throughout.
- Divide Dough: Transfer the dough back to a floured surface. Knead a few more times to distribute raisins evenly. Divide dough into 8-10 equal pieces depending on desired bagel size—8 pieces for standard size, 10 for mini bagels.
- Shape Bagels: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. For each piece of dough, knead lightly, form into a round ball, and poke a hole through the center with your finger. Gently enlarge the hole by wiggling the dough. Repeat for all pieces and set aside.
- Boil Bagels: Fill a large soup pot with 6 cups of water and the barley malt syrup. Heat over medium until water starts boiling. Once boiling, reduce heat if needed and gently place 2-3 bagels at a time into the boiling water. Boil for 1-2 minutes on each side.
- Drain Bagels: Use a medium mesh strainer to remove the boiled bagels from the water. Place them on the prepared baking sheet. Repeat boiling and draining with remaining bagels. Optionally, brush the tops with a vegan egg wash for a shiny, golden finish after boiling.
- Bake: Bake the bagels in the preheated oven at 425°F (220°C) for 25 minutes or until the tops are browned and the bagels are fluffy inside.
- Cool and Serve: Remove baked bagels from oven and allow to cool on a wire rack. Slice and enjoy warm or at room temperature. Bagels can be frozen; for easy toasting, slice before freezing.
Notes
- You may substitute bread flour with all-purpose flour but bread flour will give chewier texture.
- For added shine on bagels, brush with vegan egg wash before baking.
- Rinsing raisins softens them and helps them integrate better into the dough without additional soaking time.
- Barley malt syrup can be replaced with maple syrup, agave syrup, or coconut sugar depending on availability and preference.
- Adjust cinnamon to taste for more or less spice flavor.
- Bagels can be stored in an airtight container for up to 3 days or frozen for longer storage.
