1. u003cstrongu003eCan I use all-purpose flour instead of bread flour?u003c/strongu003e

Yes, but with a caveat. While all-purpose flour works in a pinch, your u003cstrongu003eHomemade Cinnamon Raisin Bagelsu003c/strongu003e will be less chewy and more bread-like in texture. For the best results, stick with bread flour.

2. u003cstrongu003eCan I make the dough ahead of time?u003c/strongu003e

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. u003cstrongu003eHow do I store leftover bagels?u003c/strongu003e

Store your u003cstrongu003eHomemade Cinnamon Raisin Bagelsu003c/strongu003e 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. u003cstrongu003eCan I freeze the dough instead of baked bagels?u003c/strongu003e

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. u003cstrongu003eAre these bagels vegan?u003c/strongu003e

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 u003cstrongu003eHomemade Cinnamon Raisin Bagelsu003c/strongu003e.

6. u003cstrongu003eCan I skip the water bath?u003c/strongu003e

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. u003cstrongu003eWhy did my bagels come out flat?u003c/strongu003e

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. u003cstrongu003eHow do I get a stronger cinnamon flavor?u003c/strongu003e

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 u003cstrongu003eHomemade Cinnamon Raisin Bagelsu003c/strongu003e.

9. u003cstrongu003eWhat toppings go well with these bagels?u003c/strongu003e

Cream cheese, cinnamon butter, fruit preserves, or even a slice of sharp cheddar. The slightly sweet base of these u003cstrongu003eHomemade Cinnamon Raisin Bagelsu003c/strongu003e plays well with both sweet and savory toppings.

10. u003cstrongu003eCan I double the recipe?u003c/strongu003e

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.

Homemade Cinnamon Raisin Bagels: 7 Secrets for Perfect Chewiness

Name: Homemade Cinnamon Raisin Bagels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cups warm water (360ml); 2¾ teaspoons instant or active dry yeast; 4 cups bread flour (520g); 1 tablespoon light or dark brown sugar (13g); 2 teaspoons salt; 1 teaspoon pure vanilla extract; ¾ cup raisins (110g); Granulated sugar + ground cinnamon (for kneading); Olive oil or nonstick spray (for greasing); 2 quarts water + ¼ cup honey (for water bath); 1 egg white + 1 tablespoon water (for egg wash)

Description

These chewy, slightly sweet Cinnamon Raisin Bagels are perfect for breakfast or a cozy brunch—a delicious twist on the classic bagel.

Ingredients

Scale

1½ cups warm water (360ml)
2¾ teaspoons instant or active dry yeast
4 cups bread flour (520g)
1 tablespoon light or dark brown sugar (13g)
2 teaspoons salt
1 teaspoon pure vanilla extract
¾ cup raisins (110g)
Granulated sugar + ground cinnamon (for kneading)
Olive oil or nonstick spray (for greasing)
2 quarts water + ¼ cup honey (for water bath)
1 egg white + 1 tablespoon water (for egg wash)

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Instructions

Activate the yeast by whisking together warm water and yeast; let sit until foamy.
Add flour, brown sugar, salt, and vanilla to the yeast mixture and mix.
Knead in cinnamon sugar on a floured surface.
Let the dough rise in an oiled bowl until doubled in size (60-90 minutes).
Shape dough into bagels and let rest.
Prepare a water bath by boiling water and honey.
Boil bagels for 1 minute on each side.
Brush with egg wash and bake at 425°F (218°C) for 20-25 minutes, rotating halfway through.

Notes

Let the bagels cool on a wire rack for best texture. These bagels can be frozen after baking for later enjoyment.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 250
Sugar: 10g
Sodium: 300mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg