Homemade Cinnamon Raisin Bagels

Learn how to make homemade cinnamon raisin bagels with this simple recipe tutorial. You only need a handful of basic ingredients and they taste WAY better than store-bought!

Here's exactly how to make homemade cinnamon raisin bagels with lots of step-by-step photos! Click through for the recipe on sallysbakingaddiction.com

Let’s all agree that cinnamon raisin bagels are the best bagel variety. Everything bagels, you hold nothing on cinnamon and raisins. 🙂 Today I’m teaching you how to make homemade cinnamon raisin bagels with a few basic ingredients and a deliciously dense bread dough.

These bagels are:

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  • hot ‘n’ fresh
  • extra chewy
  • soft in the center
  • golden brown
  • sweet & cinnamon-y

Let’s do this!

Here's exactly how to make homemade cinnamon raisin bagels with lots of step-by-step photos! Click through for the recipe on sallysbakingaddiction.com

Ingredients in Homemade Cinnamon Raisin Bagels

This cinnamon raisin bagels recipe is similar to my everything bagels and plain bagels recipe. The only difference is that we’re adding a little vanilla extract, sugar, cinnamon, and raisins to the bagel dough.

  • Yeast & Warm Water: Allows the dough to rise. I recommend an instant or active dry yeast. Red Star Yeast is my #1 choice.
  • Bread Flour: A high protein flour is necessary for making bagels. We want a dense and chewy texture, not soft and airy like cinnamon rolls. Bread flour is the only solution!
  • Brown Sugar: Bakeries use barley malt syrup to sweeten the bagel dough– it can be a little difficult to find, but brown sugar is a fine substitute. Read more in my recipe notes below.
  • Vanilla Extract: For extra delicious flavor to these sweet bagels.
  • Raisins: Use around 3/4 – 1 cup. Dried cranberries are a delicious substitute!
  • Sugar & Cinnamon: Knead the dough directly on the mixture. We’ll use our hands to work it into the dough! This method, rather than just mixing it all in, helps create little swirls and pockets of cinnamon sugar. The dough gets a little moist from the sugar, but that’s completely fine.

Here's exactly how to make homemade cinnamon raisin bagels with lots of step-by-step photos! Click through for the recipe on sallysbakingaddiction.com

After the dough rises, shape it into 8 separate balls.

Here's exactly how to make homemade cinnamon raisin bagels with lots of step-by-step photos! Click through for the recipe on sallysbakingaddiction.com

Shape Bagels in 2 Easy Steps

Shaping bagels is a lot easier than it looks. You can watch me shape bagels in the video below, where I’m preparing plain and everything bagels. Same method applies to these homemade cinnamon raisin bagels.

  1. Poke your finger through the center of the dough ball.
  2. Widen the hole to about 1.5 – 2 inches wide.

Boil the Bagels Before Baking

After you shape the bagels, it’s time to boil them. Why?

  1. Boiling the bagels gives the bagel its beautiful shine. But looks aren’t everything– this shine is actually a result of the dough’s starches becoming gelatinized. These starches cook to a crisp, shiny coating in the oven. I learned this from Cooks Illustrated.
  2. Boiling bagels cooks the outer layer of dough, which guarantees they’ll hold their shape when baking.

Add honey or barley malt syrup to the water bath because it adds caramelization and crisp to the crust. Brushing the boiled bagels with egg wash does the same. Don’t skip either!

Here's exactly how to make homemade cinnamon raisin bagels with lots of step-by-step photos! Click through for the recipe on sallysbakingaddiction.com

Here's exactly how to make homemade cinnamon raisin bagels with lots of step-by-step photos! Click through for the recipe on sallysbakingaddiction.com

These homemade bagels are perfection. No need to waste money on store-bought or stand in line at the bakery. Homemade is the ONLY way to do cinnamon raisin bagels. You’re going to love these!

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Homemade Cinnamon Raisin Bagels

Learn how to make homemade cinnamon raisin bagels with this simple recipe tutorial. Don't skip the water bath and egg wash-- both provide an extra chewy and golden brown crust.

Ingredients:

  • 1 and 1/2 cups (360ml) warm water
  • 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast*
  • 4 cups (480g) bread flour, 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 (112g) raisins*
  • 3 Tablespoons (38g) granulated sugar
  • 1 teaspoon ground cinnamon
  • coating the bowl: nonstick spray or 1 Tablespoon olive oil

Water Bath

  • 2 quarts water
  • 1/4 cup (85g) honey (or barley malt syrup)*

Egg Wash

  • 1 egg white beaten with 1 Tablespoon water

Directions:

  1. Prepare the dough: 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 4 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 ok.
  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. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it-- doesn't need to be perfect!) 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. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
  7. Preheat oven to 425°F (218°C).
  8. Water bath: 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. 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.
  10. 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.

Overnight: Prepare the dough through step 4, allowing the dough to rise overnight in the refrigerator. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don't recommend shaping the bagels the night before as they may puff up too much overnight.

Freezing: Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 6.

Recipe Notes:

  1. Special Equipment: stand mixer fitted with a dough hook attachment, large baking sheets (I love these), big pot (I use my 5.5 quart dutch oven), pastry brush.
  2. Yeast: Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours.
  3. Bread Flour: Bagels require a high protein flour. Bread flour is a must.
  4. Barley Malt Syrup: This ingredient can be a little hard to find, but truly gives bagels that traditional malty flavor we all know and love. Most natural food stores carry it. I offer alternatives such as brown sugar in the dough and honey in the water bath; I've made bagels with these alternatives AND with barley malt syrup and honestly love both versions.
  5. Bread machine: Place the dough ingredients into the pan of the machine. Program the machine to dough or manual, then start. After 9-10 minutes, the dough will be quite stiff. Allow the machine to complete its cycle, then continue with the recipe.
  6. By hand: If you do not have a mixer, you can mix the dough together in a large bowl then knead by hand for 10-15 minutes.

Adapted from a mix of recipes I've tried: King Arthur FlourCook's Illustrated, and Complete Book of Breads

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Here's exactly how to make homemade cinnamon raisin bagels with lots of step-by-step photos! Click through for the recipe on sallysbakingaddiction.com

Learn how to make cinnamon raisin bagels at home! Lots of step by step pictures. Delicious recipe on sallysbakingaddiction.com
Learn how to make cinnamon raisin bagels at home! Lots of step by step pictures. Delicious recipe on sallysbakingaddiction.com

128 Comments

  1. Made these today, absolutely delicious! I don’t have malt barley, and honey is to pricey for me to use a whole cup of it on a recipe I hadn’t tested yet, so I used a cup of molasses. I would use it again, they’re great!

  2. Mine just came out of the oven! They were quite rustic looking. I had a little trouble forming the balls of dough after it had risen because the dough was pretty moist.  I don’t know why it was so wet but maybe I could have let the dough rise longer? I did 70 min (I was inpatient). Also they turned out pretty browned/almost burned on the bottoms but were still a little under baked around the hole in the middle. Would it be okay to bake them at a lower temp for longer? Other than that, they were delicious and the house now smells AMAZING. 

  3. Just made these bagels today, and they are delicious…. BUT….

    The oven temp is too high. I had a feeling the temp was too high, so I lowered mine to 400, and baked for 24 minutes, and the bottoms of the bagels were all completely burnt 🙁 I managed to salvage them, cause I managed to cut off all the bottoms of the bagels, which still made them delicious.

    Also, for anyone who doesn’t use quick rise yeast, my suggestion would be to add the water, sugar and yeast in a bowl, and let it sit for 10 minutes. Once your yeast is active, then add it to the flour/salt mixture 🙂

  4. Sally – I’ve been building up my baking skills by working through your site. Everything has been perfect!  Just finished these bagels and the dough was so easy to work with. I used my stand mixer with the hook instead of my bread machine which is usually my go to. I will definitely be making a double or triple batch next time and freezing a bunch. Thank you!

    1. So happy you have been enjoying the recipes! I love these bagels – so much most satisfying to eat when I make my own 🙂

  5. Hi! I made these last night and unfortunately they didn’t turn out 🙁 I never got the dough to look shredded in step 3…how long does that normally take? After a couple minutes, I just proceeded so I’m guessing that’s what messed the rest of the recipe up? The dough was really sticky the entire time. The bagels never got bread-y in the oven and a couple of them grew this weird white pus! I followed the recipe exactly. It’s the first recipe of yours that hasn’t turned out amazingly for me so I’m hoping I can figure out where I went wrong and try again. Thanks!

  6. These were so easy to make and delicious! I’ve never made anything with yeast before and was a bit apprehensive, but there was no need. The directions were clear and easy to follow. The bagels are delicious! I will definitely be making them again.

  7. Hi,
    I’m a big fan of your site as well as your books. I don’t often work with yeast so am trying to get a bit more practice in and made these yesterday and they turned out great. Rustic, for sure, but they have the nice bagel outside and are still nice on the inside. Thank you for another recipe.

    1. I’m glad you are starting to work with yeast! It will open up the possibilities of so many amazing recipes for you 🙂

  8. Love this recipe! Just wondering how to alter for blueberry bagels? Loved the everything bagels too! My family doesn’t want any other bagels now, they’re spoiled!

    1. Hi Bev! Anytime I’ve tried adding blueberries (fresh or frozen) to the dough, I’ve had a difficult time incorporating them. You can definitely try and hopefully you’ll be more successful! Start with about 1 cup.

  9. Just made these. So good. Recipe was easy to follow and the results were perfect. I found my dough to be quite sticky at end of proofing so I used a sprinkle of AP flour on my work space, a little on my hands as I shaped the balls, about 5 extra grams in total. Made the dough easy to handle and didn’t affect the bagels at all. Some days are just different for flour. Another winner, Sally! I have a special binder full of your recipes for weekend projects this fall. Hopefully I will be able to restrict myself to just taste testing and instead make my grandkids the beneficiaries of your creativity.

    1. You are so sweet, Jan! Thank you so much for trusting/baking my recipes including these cinnamon raisin bagels. I appreciate it so much!

  10. I just made these! Can’t believe how easy and quick to make they were. It’s only the second time I try to make a batch of bagels, the first time I kneaded them by hand, used only granulated sugar, and the felt dry and too doughy. This time I used a stand mixer, and I get now why the barley malt syrup is so important! Thank you so much for this recipe.

  11. Hi Sally! I want to make these for co-workers, but 8 isn’t quite enough. Could I double this recipe, or do you think I should just do two separate batches? Thank you!

  12. Hi Sally,
    If I am to use only whole wheat flour instead of bread flour, how much should i use ? Would also appreciate any tips and recommendations in any adjustments/changes with regards to the rest of the process.

    1. Hi Ida! I’m currently working on a whole wheat variety, but don’t have one I’m confident about yet. Some readers have used 2 and 1/2 cups whole wheat flour and 1 and 1/2 cups bread flour, but I haven’t tested it.

  13. Hi Sally!!

    My family isn’t too fond of raisins. Would this recipe work with chocolate chips or cinnamon chips?

    Can’t wait to give these a shot!

  14. I cannot believe I made bagels!! Very rustic for sure but I didn’t expect them to be perfect by any means. Followed the directions exactly and they are so good! Thank you for sharing this bagel recipe!

  15. This was my first time making these! They turned pretty good and the recipe is so detailed and easy to follow…I just need to work on my technique!

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