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!

cinnamon raisin bagels

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:

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

Let’s do this!

stack of cinnamon raisin bagels

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.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

2 images of cinnamon raisin bagel dough in a ball and dough rolled into cinnamon sugar

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

cinnamon raisin bagel dough rolled into individual balls

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!

cinnamon raisin bagels after boiling on a cooling rack

cinnamon raisin bagels on a silpat baking mat

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!

Homemade Bagels Video Tutorial

More Homemade Favorites

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
cinnamon raisin bagels

Homemade Cinnamon Raisin Bagels

  • Author: Sally
  • Prep Time: 2 hours, 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 8 bagels
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

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 (500g) bread flour (spoon & 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 (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

Instructions

  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.

Notes

  1. Overnight Instructions: 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.
  2. Freezing Instructions: 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.
  3. Yeast: Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  4. Bread Flour: Bagels require a high protein flour. Bread flour is a must.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Adapted from a mix of recipes I’ve tried: King Arthur FlourCook’s Illustrated, and Complete Book of Breads.

Keywords: cinnamon raisin bagels, bagels

cinnamon raisin bagel cut in half and topped with cream cheese on a green plate

213 Comments

  1. Hi!! I make these and the everything bagels all the time following the recipe exactly and love them!! I am having a problem lately. First question. Should the dough be sticky?? I’ve been working through stickiness lately and just proceeding but when I get to putting them on the cookie sheets covered in parchment they are so sticky holes are almost impossible and they stick to the parchment when I go to put them in the water. Is this a naturally sticky dough or should it be firmer from the beginning? How much flour is appropriate to add at a time to get it firmer. They still turn out delish tho!! Huge fan! Love all ur recipes!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Katie, There are a lot of variances that go into the consistency of dough, even down to the weather and humidity in the air. There’s nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency. Just remember that the dough is supposed to be a little soft, so don’t over-flour it. Flour your hands and work surface well when you are shaping them.

      1. I’m about to prepare a batch of 64 bagels, with the same quantity of ingredients (including cinnamon). When boiling the bagels, there will likely be a cinnamon residue in the water. At that rate, wouldn’t the last 8 bagels have more cinnamon than the first 8?

  2. What is th3 nutrition info per serving

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Tina, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  3. Thank you for all the hard work that went into these great recipes! Have you tried, or do you have any tips for making, apple-cinnamon bagels? I think I could probably follow this recipe, but use grated apple (not sure how much) instead of the raisins (or, heck, in addition to). I’m just a little concerned that the dough would be hopelessly wet, with potentially sad, flat, messy results. (I may give it a try anyway, even without any tips!)

    1. I’m not sure if this will be useful to you or not, but my grandmother used to use broken up apple chips (dehydrated apples) in place of raisins in muffins sometimes.

  4. I’m absolutely devastated! I’ve just made these bagels…they look beautiful, but the parchment has stuck to the bottom of every one! They are ruined!!

    1. Same here!!! Ruined them! After failing utterly at making this recipe yesterday I went back to basics. Bagel dough is typically 50-57% hydration by weight. This recipient is almost 71%. Shoulda checked before making it. This recipe should be more like 58% with sugar and raisins. I’ll retry this next week with 280ml of water instead. Weighting my ingredients makes it fool (me) proof.

  5. Thank you for your recipe. Everything worked well except i think 1 teaspoon cinnamon is too little especially if you use some part wholemeal flour like I did. I could hardly taste it and i put in more (since it was not freshly ground). I think more like 1-2 table spoons would be better.

  6. I had made plain bagels before but I wanted to venture into different flavors. This recipe was great. I used dried cranberries instead of raisins because I am not a fan of raisins. In addition, I used malt syrup for the first time. I highly recommend using malt syrup. The bagel was way more flavorful than using brown sugar in the dough. The difference is amazing – the dough puffed up to give it that classic bagel look that I was missing previously and the sweet bagel flavor was on par with those bagel shops in New York. In addition, I used active dry yeast instead of instant yeast. Because of this, I increased the amount of yeast by 25%.

    The bagels were amazing – perfectly sweetened with sugar and cinnamon. They were chewy. We ate them untoasted with cream cheese and it was so good. The bagels are also great for freezing. We toast them in the mornings on busy mornings. While the bagels are not as chewy as the day they were made, they are still tasty.

  7. Hydration ratio is way off, wasted good dough and time I won’t get back

  8. First time making bagels…these bagels are so delicious and soft. Thank you for this amazing recipe. I used my bread machine to mix the dough. Now I’m looking forward to making it again. Five stars ⭐️⭐️⭐️⭐️⭐️

  9. I am an experienced baker, and used this recipe in combination with another from a dedicated bagel making book to tweak to my liking. No idea why all the “hydration ratio” comments, but the problem is not this recipe. All breads need an adjustment when kneeding, based on environmental factors and/or how flour was measured. There are no absolutes with bread making.

  10. Hi Sally! I just made these bagels this morning – they’re delicious! I think I’m going to hide them so that my family won’t eat them all (because I want to save them for me !) They’re soft and chewy and taste SO MUCH better than the storebought ones. I added just a bit more cinnamon, and it was awesome! Do you know if you could replace the raisins with blueberries to make blueberry bagels? Or would they be too wet and change the texture of the bagels? Thanks!

1 3 4 5

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×