Easy & Delicious Cinnamon Raisin Bagels from Scratch

Why Make This Recipe

Homemade Cinnamon Raisin Bagels are a delicious treat that combines the sweet taste of cinnamon with the chewy texture of a freshly baked bagel. Making bagels at home might seem daunting, but once you try this recipe, you’ll find it’s much easier than you think. Plus, there’s nothing quite like the smell of fresh bagels baking in your kitchen!

How to Make Homemade Cinnamon Raisin Bagels

Ingredients:

• 1 and 1/2 cups (360ml) warm water
• 2 and 3/4 teaspoons instant or active dry yeast*
• 4 cups (520g) bread flour (spooned & leveled), plus more for work surface and hands*
• 1 Tablespoon (13g) packed light or dark brown sugar (or barley malt syrup)*
• 2 teaspoons salt
• 1 teaspoon pure vanilla extract
• 3/4 cup (110g) raisins
• 3 Tablespoons (38g) granulated sugar
• 1 teaspoon ground cinnamon
• Coating the bowl: nonstick spray or 1 Tablespoon olive oil
• 2 quarts water
• 1/4 cup (85g) honey (or barley malt syrup)*
• 1 egg white beaten with 1 Tablespoon water

Directions:

1. Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
2. Add the flour, brown sugar, salt, and vanilla extract. Beat on low speed for 2 minutes, then beat in the raisins until combined. The dough is very stiff and will look somewhat dry.
3. Mix the sugar and cinnamon together and sprinkle onto a clean surface. Place the dough on top. Knead the dough for 5 minutes, picking up all that cinnamon sugar. Work as much of the cinnamon sugar mixture as you can into the dough. The dough may become a little wet from the added sugar—that’s okay.
4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
5. Line two large baking sheets with parchment paper or silicone baking mats.
6. When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Loosely cover the shaped bagels with a kitchen towel and rest for a few minutes as you prepare the water bath.
7. Preheat oven to 425°F (218°C).
8. Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
9. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet.
10. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
11. Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

How to Serve Homemade Cinnamon Raisin Bagels

Cinnamon Raisin Bagels can be served in many ways! Enjoy them plain, or spread with cream cheese for a delicious breakfast or snack. You can also slice them and toast them for a warm treat. Add a bit of butter or your favorite jam on top to enhance the flavor even more.

How to Store Homemade Cinnamon Raisin Bagels

To keep your bagels fresh, store them tightly covered at room temperature for a few days. You can also keep them in the refrigerator for up to 1 week. For longer storage, consider freezing the bagels. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Homemade Cinnamon Raisin Bagels

• Use Fresh Ingredients: Make sure your yeast is fresh for the best rise.
• Don’t Overknead: Knead just enough to bring the dough together and incorporate the sugar.
• Experiment with Toppings: Try adding different toppings to your bagels before baking, like sesame seeds or even a sprinkle of more cinnamon.

Variation

You can add nuts like walnuts or pecans to the dough for extra crunch and flavor. If you prefer a different kind of sweetness, try using dried cranberries instead of raisins.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a chewier texture to the bagels, which is traditional.

2. What if I don’t have honey?
You can use brown sugar or barley malt syrup as substitutes.

3. How can I make the bagels smaller or larger?
Simply adjust the size of each piece of dough when dividing, but keep in mind that cooking times might vary slightly.

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