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Easy Homemade Cinnamon Raisin Bagels
4.7 from 108 votes

Easy Homemade Cinnamon Raisin Bagels

Easy Homemade Cinnamon Raisin Bagels are made from a dense, smooth dough enriched with cinnamon and studded with raisins. The dough is proofed, kneaded, shaped into bagels, boiled briefly, and baked to achieve a chewy interior with a golden crust. This recipe provides thorough preparation steps for a classic spiced bagel ideal for breakfast or snacks.

Prep Time
15 mins
Cook Time
20 mins
Rise Time
1 hr 25 mins
Total Time
2 hrs
Servings: 6
Calories: 292 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

  • 1 cup water warmed to packaging directions (about 125F for Red Star Platinum
  • 1 ½ tablespoons granulated sugar
  • 2 ¼ teaspoons instant dry yeast I use Red Star Platinum, or active dry yeast; one 1/4-ounce packet
  • 2 ½ cups bread flour plus more if needed and for flouring work surface
  • pinch salt optional and to taste
  • 1 tablespoon cinnamon or to taste
  • ¾ cup raisins
  • water for submerging or boiling
  • 2 tablespoons cornmeal optional but recommended, yellow; for sprinkling on baking trays

Instructions

    Cup of Yum
  1. Warm 1 cup water to manufacturer’s packaging directions, about 45 seconds in the microwave. Take the temperature with a thermometer. If you don’t have one, water should be warm to the touch, but not hot. Err on the side of too cool rather than too hot because you don’t want to kill the yeast.
  2. To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), add the water and sugar.
  3. Sprinkle the yeast over the top. Wait 5 to 10 minutes, or until yeast is foamy. This means it’s alive and will work. (This is called proofing and technically with instant dry yeast you don’t have to proof it, for active dry yeast; you should. I do it regardless.)
  4. Add 2 1/2 cups flour, optional salt, and knead for 5 to 7 minutes, or until dough comes together in a nice, round, smooth ball. This is a thick, dense dough. It should be smooth and not sticky. If your dough is sticky or isn’t coming together, add another tablespoon or two of flour, as needed, until it does. Bread making is very climate and weather dependent. In the summer or in humid climates you may need slightly more flour than you do in the winter or in dry climates.
  5. Sprinkle the cinnamon and raisins over the smooth mound of dough. It will look like a lot of both, but allow them to be kneaded in for 2 to 3 minutes, or as long as necessary to distribute. If the raisins are being stubborn and want to fall out, push them in with your fingers. Note – Cinnamon and raisins may be omitted for plain bagels.
  6. Place dough in a cooking sprayed or lightly greased large bowl, cover with plasticwrap, and allow to rise in a warm, draft-free environment until doubled in size, about 2 hours. *
  7. Punch dough down, and turn it out on a Silpat or lightly floured work surface.
  8. Divide dough into 6 to 8 equal-sized portions. (I made 8)
  9. Roll each portion into a ball.
  10. With your fingers, make a hole through the middle of each ball. Stretch the opening, shaping dough into a bagel shape. Dough will tend to spring back and want to recoil, just re-stretch and re-shape. Push in any raisins that try to escape.
  11. Place dough on two Silpat-lined or greased baking sheets, cover with plasticwrap, and allow dough to rise in a warm, draft-free environment for about 30 minutes, until bigger, but they won’t have doubled. I use the preheated oven trick again.
  12. In the final minutes of rising, preheat oven to 400F. If you were using the oven as your rising spot, remove dough before preheating the oven.
  13. Before baking, to create a chewier crust, submerge each portion of dough into a pot of boiling water and boil for 1 to 2 minutes, flipping over halfway through. The longer the dough boils, the chewier and thicker the bagel crust will be. I personally do not like overly chewy bread with a thick, crusty crust and skipped boiling. My bagels were plenty chewy just from submerging in warm water.
  14. Instead, I submerged each bagel in a bowl of warm tap water for about 1 minute.
  15. Place moistened or boiled pieces of dough on baking trays that have been sprinkled with the cornmeal; about 1 tablespoon per tray. This prevents the bagels from getting too well-done or burning on the bottoms.
  16. Bake for about 18 to 20 minutes, or until golden, domed, puffed, and done. If you boiled them, they may take a few minutes longer to bake; if you made 6 rather than 8 bagels, they may take slightly longer to bake. Watch your bread, not the clock, when evaluating if they’re done. I preferred my 18 minute bagels to the 20 minute bagels because they’re softer.
  17. Allow bagels to cool on baking trays momentarily before serving. I recommend toasting them and serving with honey butter or cream cheese.

Notes

  • Proof yeast in warm water between 120–130°F to ensure it is active without killing it.
  • Create a warm rising spot by briefly preheating the oven to 400°F, turning it off, then placing the dough inside to rise.
  • Store baked bagels airtight at room temperature for up to 5 days or freeze for up to 6 months.
  • Freezing dough after first rise and shaping but before second rise is untested and may not yield successful results.

Nutrition Information

Serving 1 Calories 292kcal (15%) Carbohydrates 63g (21%) Protein 8g (16%) Fat 1g (2%) Polyunsaturated Fat 1g (6%) Sodium 30mg (1%) Fiber 3g (12%) Sugar 15g (30%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 292

% Daily Value*

Serving 1
Calories 292kcal 15%
Carbohydrates 63g 21%
Protein 8g 16%
Fat 1g 2%
Polyunsaturated Fat 1g 6%
Sodium 30mg 1%
Fiber 3g 12%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.