🥯 Introduction: Homemade Cinnamon Raisin Bagels
There’s something undeniably comforting about the smell of fresh bread baking in the oven—especially when it’s laced with warm cinnamon and sweet, plump raisins. If you’ve ever bitten into a toasted bagel that’s crispy on the outside, chewy on the inside, and perfectly swirled with cinnamon, you know the magic. Now imagine creating that magic in your own kitchen.
Homemade Cinnamon Raisin Bagels might sound like a weekend-only project, but this easy-to-follow recipe proves otherwise. With a few simple ingredients and the right technique, making Homemade Cinnamon Raisin Bagels is easier than you might think. A quick water bath and a golden egg wash transform them into bakery-quality breakfast treats.
Whether you’re a seasoned bread baker or just learning the ropes, this recipe guides you through every step to ensure a delicious, picture-perfect batch. So, tie on your apron—it’s time to bring the bagel shop to your kitchen.
Table of Contents
🥯 What Are Homemade Cinnamon Raisin Bagels?
Homemade Cinnamon Raisin Bagels are a comforting, chewy, and slightly sweet twist on the classic bagel. They start with a traditional bagel dough, enriched with the bold warmth of cinnamon and dotted with juicy raisins throughout. Once shaped and rested, the bagels take a quick dip in a honey-infused water bath—an essential step for that iconic chewy texture—before baking to golden-brown perfection.
Unlike plain bagels, cinnamon raisin bagels offer a naturally sweet and spiced flavor that makes them perfect for both sweet and savory toppings. They’re just as satisfying toasted with a smear of cream cheese as they are transformed into a breakfast sandwich with almond butter and banana.
What sets these Homemade Cinnamon Raisin Bagels apart from store-bought is their freshness, texture, and customizability. You control the ingredient quality, the level of cinnamon, and even the raisin distribution—say goodbye to sad bagels with only two raisins!
Beyond flavor, these bagels are surprisingly nutritious for a bakery treat. Raisins offer iron and antioxidants, while bread flour delivers long-lasting energy thanks to its higher protein content. And since they’re homemade, you can skip preservatives and opt for natural ingredients every time.
💛 Why You’ll Love This Homemade Cinnamon Raisin Bagel Recipe
There’s no shortage of reasons to fall in love with this recipe for Homemade Cinnamon Raisin Bagels. Whether you’re baking for yourself, family brunch, or a cozy weekend treat, these bagels deliver everything you want—chewiness, flavor, and that irresistible homemade touch.
✔️ Simple, Straightforward Steps
You don’t need to be a seasoned baker to nail this Homemade Cinnamon Raisin Bagels recipe. With clear instructions and basic ingredients, it’s a beginner-friendly approach to bagel-making that produces pro-level results.
✔️ Chewy Bakery-Style Texture
The magic of the honey water bath and egg wash gives each bagel that signature chewy crust and rich, golden color—exactly what you’d expect from your favorite bagel shop.
✔️ Sweet, Spiced Flavor in Every Bite
Each bagel is bursting with sweet raisins and cinnamon sugar that’s kneaded directly into the dough. No bland bites here—just a warm, cozy flavor from the inside out.
✔️ Customizable and Flexible
Not a raisin fan? Swap in dried cranberries or leave them out altogether. Want a vegan version? Use a plant-based egg wash. Homemade Cinnamon Raisin Bagels are all about personalization.
✔️ Freezer-Friendly and Make-Ahead Approved
Bake a batch, freeze the extras, and enjoy fresh-tasting bagels anytime. This recipe is perfect for meal prep or make-ahead breakfast options that don’t skimp on quality.
Once you try making these Homemade Cinnamon Raisin Bagels at home, you might never go back to store-bought again.
🧂 Ingredients You’ll Need (and Why They Matter)
Every great bagel starts with great ingredients. These Homemade Cinnamon Raisin Bagels use pantry staples to create a perfectly chewy, flavorful dough that’s rich with cinnamon warmth and studded with juicy raisins.
Let’s break it down:
🧴 Warm Water (1½ cups / 360ml)
The foundation of your dough. Warm water activates the yeast and helps the ingredients combine smoothly. Make sure it’s not too hot (ideal: 100–110°F) to avoid killing the yeast.
🍞 Instant or Active Dry Yeast (2¾ tsp)
This is the magic maker. Yeast causes the dough to rise, giving the bagels their airy yet dense texture. Instant yeast rises slightly faster, but either type works—just adjust rise time accordingly.
🍞 Bread Flour (4 cups / 520g)
A must for chewy bagels. Bread flour has a higher protein content than all-purpose flour, giving the dough strength and the final product that signature bite.
💡 Substitute Tip: All-purpose flour can work in a pinch, but the texture will be softer and less chewy.
🍬 Light or Dark Brown Sugar (1 Tbsp / 13g)
Adds a touch of sweetness and helps feed the yeast. Brown sugar also brings a subtle molasses depth that complements the cinnamon beautifully.
🧂 Salt (2 tsp)
Essential for balance and flavor. Don’t skip it—it brings out the sweetness of the raisins and the warmth of the cinnamon.
🍦 Pure Vanilla Extract (1 tsp)
Adds aromatic complexity and enhances the overall flavor profile. It’s a small touch that makes a big difference.
🍇 Raisins (¾ cup / 110g)
The star mix-in! Soft, plump raisins provide bursts of natural sweetness. Soak them in warm water for 5–10 minutes beforehand if they’re very dry.
🍭 Granulated Sugar + Ground Cinnamon
Mixed and kneaded into the dough’s surface for a swirl of cinnamon sweetness. This extra layer of flavor bakes right in.
🧴 Olive Oil or Nonstick Spray (for greasing)
Keeps the dough from sticking to the bowl during the rise and makes cleanup easier.
💧 Water Bath (2 quarts water + ¼ cup honey)
Boiling the shaped bagels in a honeyed water bath gelatinizes the crust, giving it that glossy, chewy finish. It’s the step that transforms dough into real bagels.
💡 Substitute Tip: Barley malt syrup is traditional for NY-style bagels and can replace honey for a deeper, malty flavor.
🥚 Egg Wash (1 egg white + 1 Tbsp water)
Creates a shiny, golden-brown finish when brushed on before baking. Optional but highly recommended.
👩🍳 How to Make Homemade Cinnamon Raisin Bagels (Step-by-Step)
Don’t let homemade bagels intimidate you! With a bit of patience and this clear step-by-step guide, you’ll be making Homemade Cinnamon Raisin Bagels like a pro. The process takes a few hours, but most of that is hands-off rise time—and the payoff is 100% worth it.
1️⃣ Activate the Yeast
In a stand mixer bowl, whisk together 1½ cups warm water and 2¾ teaspoons instant or active dry yeast. Cover with a towel and let sit for 5 minutes until it looks foamy. This shows the yeast is alive and ready to work its magic.
💡 No foam? Your yeast might be expired or your water too hot. Try again before proceeding.
2️⃣ Make the Dough
Add 4 cups bread flour, 1 tablespoon brown sugar, 2 teaspoons salt, and 1 teaspoon vanilla extract to the yeast mixture. Mix on low speed with a dough hook for 2 minutes. The dough will be stiff—this is normal. Add in the ¾ cup raisins and mix until evenly distributed.
3️⃣ Knead in the Cinnamon Sugar
In a small bowl, combine 3 tablespoons sugar and 1 teaspoon cinnamon. Lightly flour a clean surface, sprinkle on the cinnamon sugar, and knead the dough over it for about 5 minutes. Incorporate as much of the mixture as you can for swirls of flavor in every bite.
💡 Sticky dough? Dust your hands and surface with a bit more flour as needed.
4️⃣ First Rise
Lightly oil a large bowl and place the dough inside, turning to coat. Cover with a towel or plastic wrap and let it rise at room temperature for 60–90 minutes, or until it doubles in size.
5️⃣ Shape the Bagels
Punch down the dough to release air. Divide into 8 equal pieces and shape each into a smooth ball. Using a floured finger, poke a hole through the center of each and stretch gently to about 1.5–2 inches wide.
🧼 Rest Tip: Let the shaped bagels rest while you prepare the water bath. This helps them hold their shape during boiling.
6️⃣ Prepare the Water Bath
Bring 2 quarts of water and ¼ cup honey to a boil in a large pot, then reduce heat to medium-high. Boil 2–4 bagels at a time for 1 minute per side, flipping with a slotted spoon.
This step locks in the crusty exterior and gives the bagels that authentic chew.
7️⃣ Egg Wash and Bake
Preheat oven to 425°F (218°C). Place boiled bagels on lined baking sheets. Brush the tops and sides with a mixture of 1 egg white + 1 tablespoon water.
Bake for 20–25 minutes, rotating halfway through. They’re done when golden brown and slightly crisp on the outside.
🕒 Cooling Tip: Let them cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
🧠 Expert Tips for Perfect Homemade Cinnamon Raisin Bagels
Even with a simple recipe, small tweaks can make a big difference. These expert-approved tips ensure your Homemade Cinnamon Raisin Bagels come out chewy, flavorful, and picture-perfect every single time.
🔥 Use the Right Water Temperature
Yeast is picky. Too cold, and it won’t activate; too hot, and it dies. Stick to 100–110°F for the best rise. Use a kitchen thermometer if you have one—or aim for water that feels warm but not hot to the touch.
💪 Bread Flour Is Non-Negotiable
If you want that signature chewiness, bread flour is a must. Its higher protein content (usually 11–13%) develops more gluten, which gives the bagels structure and a satisfying bite.
💡 Avoid all-purpose if possible—your bagels may turn out flat or too soft.
🌀 Knead in Cinnamon Sugar by Hand
Kneading the cinnamon sugar into the dough by hand (instead of in the mixer) helps create natural cinnamon swirls throughout. It also prevents the dough from getting overly wet too early in the process.
🛁 Don’t Skip the Water Bath
This is the step that separates real bagels from just round bread. Boiling in honeyed water gelatinizes the crust, locks in moisture, and gives the bagels their chewy texture.
🧴 Grease Everything
From your hands to your bowl, a light coating of oil prevents the dough from sticking during kneading and rising. It also helps form a smoother skin on the dough for better shaping.
⏱️ Let the Dough Rest After Shaping
Before boiling, let your shaped bagels rest for 10–15 minutes. This helps them hold their shape in the water and prevents them from deflating during the boil.
🔄 Rotate the Pan Halfway Through Baking
Oven hotspots are real. For evenly browned, perfectly baked Homemade Cinnamon Raisin Bagels, rotate the pan at the halfway mark to ensure consistent heat distribution.
❄️ Make Ahead to Boost Flavor
Letting the dough rise overnight in the fridge enhances flavor complexity. It also makes morning baking much faster—just shape, boil, and bake!
🌀 Tasty Variations to Try
Once you’ve nailed the classic Homemade Cinnamon Raisin Bagels, it’s time to have a little fun. These creative spins on Homemade Cinnamon Raisin Bagels keep the process exciting while allowing for new flavors, dietary tweaks, and seasonal flair.
🍒 Swap Raisins for Other Dried Fruits
Not a fan of raisins? No problem. Your Homemade Cinnamon Raisin Bagels can easily become:
- Cranberry cinnamon bagels using dried cranberries
- Cherry almond bagels with chopped dried cherries
- Date and cinnamon bagels using soft, sweet chopped dates
These add-ins work beautifully with the cinnamon base and keep your Homemade Cinnamon Raisin Bagels tasting fresh and unique.
💡 Pro tip: Soak dried fruit before adding to prevent burning while baking.
🌰 Add Some Crunch
Transform your Homemade Cinnamon Raisin Bagels into a nutty delight by adding chopped walnuts, pecans, or almonds into the dough. They pair wonderfully with the cinnamon sweetness and add texture to every bite.
🌱 Make Vegan Cinnamon Raisin Bagels
Plant-based? No problem. This Homemade Cinnamon Raisin Bagels recipe adapts easily:
- Use maple syrup or agave in the boiling water instead of honey
- Replace the egg wash with a non-dairy milk and maple mix for shine
🍫 Chocolate Cinnamon Raisin Bagels
Yes, chocolate and cinnamon work together! Add mini chocolate chips to your Homemade Cinnamon Raisin Bagels for a decadent treat that’s perfect toasted with peanut butter.
🎃 Pumpkin Cinnamon Raisin Bagels
Add a cozy fall twist to your Homemade Cinnamon Raisin Bagels with ¼ cup pumpkin puree and a sprinkle of pumpkin spice. These pair wonderfully with cinnamon butter or maple cream cheese.
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🍽️ Serving Suggestions for Homemade Cinnamon Raisin Bagels
One of the best things about Homemade Cinnamon Raisin Bagels is how versatile they are. Whether you like them sweet, savory, or somewhere in between, these bagels are the perfect blank canvas for breakfast creativity.
🧈 Toasted with Classic Spreads
Sometimes simple is best. Toast your Homemade Cinnamon Raisin Bagels and top them with:
- Cream cheese (plain, honey walnut, or cinnamon-flavored)
- Butter (salted or cinnamon-infused)
- Peanut butter or almond butter
- Mascarpone cheese with a drizzle of honey
🥪 Build a Sweet or Savory Bagel Sandwich
Don’t stop at spreads—build a satisfying breakfast sandwich using your Homemade Cinnamon Raisin Bagels:
- Sweet combo: Sliced banana, almond butter, and a dash of chia seeds
- Savory combo: Cream cheese, smoked turkey, and arugula (yes, the sweet-savory contrast works)
- Brunch board: Slice the bagels in halves or quarters and serve with jams, cheeses, and fresh fruit
🧊 Serve Cold or Warm
While these Homemade Cinnamon Raisin Bagels are incredible fresh from the oven, they’re also perfect reheated or even served cold with soft cheese and berries on a hot day.
🍨 Dessert Bagel Ideas
Want to take it further? Transform your Homemade Cinnamon Raisin Bagels into dessert:
- Bagel French toast (soak in egg custard and pan-fry)
- Bagel ice cream sandwiches (sliced thin and toasted)
- Bagel pudding (cubed and baked like bread pudding)
❓Frequently Asked Questions About Homemade Cinnamon Raisin Bagels
1. Can I use all-purpose flour instead of bread flour?
Yes, but with a caveat. While all-purpose flour works in a pinch, your Homemade Cinnamon Raisin Bagels will be less chewy and more bread-like in texture. For the best results, stick with bread flour.
2. Can I make the dough ahead of time?
Absolutely. You can let the dough rise overnight in the fridge for deeper flavor. Just bring it to room temperature for about 45 minutes before shaping and boiling your bagels.
3. How do I store leftover bagels?
Store your Homemade Cinnamon Raisin Bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months.
4. Can I freeze the dough instead of baked bagels?
Yes! After the first rise and punch down, wrap the dough tightly in plastic wrap and foil, then freeze. Thaw overnight in the fridge, let rest at room temp, then shape, boil, and bake.
5. Are these bagels vegan?
Not as written, but easily adaptable. Replace the egg wash with plant milk and use agave or maple syrup in place of honey for a fully vegan version of these Homemade Cinnamon Raisin Bagels.
6. Can I skip the water bath?
Technically, yes—but don’t! The water bath is essential for achieving that chewy, glossy crust. Skipping it turns bagels into round bread rolls, and nobody wants that.
7. Why did my bagels come out flat?
This usually means the dough was over-proofed or the water was too hot and killed the yeast. Always check your water temp and watch your dough during the rise.
8. How do I get a stronger cinnamon flavor?
Double the cinnamon in the sugar mix and consider adding a dash directly to the dough. You can also use cinnamon extract for an extra punch in your Homemade Cinnamon Raisin Bagels.
9. What toppings go well with these bagels?
Cream cheese, cinnamon butter, fruit preserves, or even a slice of sharp cheddar. The slightly sweet base of these Homemade Cinnamon Raisin Bagels plays well with both sweet and savory toppings.
10. Can I double the recipe?
It’s better to make two separate batches. Doubling creates a heavy dough load that many mixers can’t handle. Keeping batches separate ensures better rise and consistency.
🏁 Conclusion: Ready to Make Your Own Homemade Cinnamon Raisin Bagels?
If you’ve made it this far, there’s only one thing left to do: tie on that apron and get baking. These Homemade Cinnamon Raisin Bagels are more than just breakfast—they’re a cozy ritual, a bakery-worthy treat you can proudly say you made from scratch.
With just a few pantry staples, a little rise time, and the magic of a water bath, you’ll create chewy, golden-brown bagels packed with cinnamon warmth and juicy raisins. Whether you enjoy them fresh from the oven, toasted with cream cheese, or turned into a creative sandwich, these bagels are guaranteed to become a go-to favorite in your kitchen.
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