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:

  • 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.

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.

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!

Homemade Bagels Video Tutorial

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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 Flour, Cook’s Illustrated, and Complete Book of Breads.

Keywords: cinnamon raisin bagels, bagels

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

193 Comments

  1. Sally,

    Tried emailing you with a question, it was returned saying it was not deliverable. It said to check to make sure I got the email address right, but I clicked directly from your “contact” link. Please let me know what I did wrong, or if your email is not working?

    1. Hi Rayne, My email is working! [email protected], or you can always ask a question about a recipe in the comments section like this 🙂

      1. Hi can I freeze this dough?

      2. Yes, see recipe note #2 for directions.

  2. Can I use AP flour instead of bread flour?

    1. In a pinch, you can use all-purpose flour. However the bagels won’t be as chewy.

    2. Nancy, did they turn out okay? I can’t find bread flour anywhere and am wondering if its worth just trying with AP flour.

  3. Brenda Trevino says:

    I’m not a baker. Recently I purchased a pristine slightly used KitchenAid mixer. I made both the everything and cinnamon raisin bagels. They were beyond my expectation!!! I’m really excited about being able to make these. If you follow the recipe you won’t have the slightest problem!

  4. Winner! This was my first time making bagels. I found this recipe to be easy to follow and clear. It took maybe 3 to 3.5 hours all together to make it from start to finish. I mixed my dough by hand, let rise for 90 minutes, and lowered the oven temperature to 400 degrees F. I baked the dough for 12 minutes on each side. The bottoms were darker brown for the batch on the lower rack. The middle rack worked perfectly for a golden brown. They were a hit! I would make this again in a heart beat.

  5. This was my first time making bagels and these were incredible! Super easy recipe to follow too. Thanks Sally, I will certainly be making these again!

    1. I made these!!! I feel so accomplished and they were soooooooo yummy!! I don’t have bread flour, so I made my own with Vital Wheat Gluten, but the texture and flavor turned out perfect!!! I definitely thought the bagels were gonna be tiny before I did the boil on them, and then once they were out of the oven I was wildly happy!!

      1. I don’t care for raisins but love cinnamon. I left the raisins out and added a cinnamon crunch topping of 1/2 c brown sugar, 1/4 c sugar, 1 T cinnamon and 4 T melted butter. Oh my heaven. I have made them 4 times in the last 2 weeks. Thank you so much for an incredible recipe.
        I also used turbinado sugar I your recipe the second time I made them. It holds up well to the kneading.
        Do you have a pumpernickel bagel recipe?

  6. how did you get them so smooth? mine came out lumpy and messy! they taste great but it would be nice for them to look good too!

  7. I weighed out my flour cup by cup this time around and was at 490g after 3 cups. I think this is why I was a little firmer than I wanted last time with 4 cups.
    Thanks for including mass. I’ll report back tomorrow!

  8. Could you use blueberries instead or raisins?

    1. Hi Elki, you can use fresh or dried blueberries. A caution, though, fresh blueberries will make this dough very wet. I prefer dried berries.

      1. Hazel Jadloc says:

        What about frozen blueberries?

  9. Hi Sally trying these for the first time today. Hoping they turn out! Next time if I want to make mini bagels (grandkids love them) would you change time in water bath and baking time? If so, what are your recommendations? Thank you.

    1. Hi Betty! I’d still boil the mini bagels for 1 minute on each side (maybe closer to 45 seconds) and I’m unsure of the bake time because it depends on their exact size. Luckily you know they’re pretty much done when they’re golden brown!

      1. Thank you!!! Dough is still rising!!!!!

  10. I made the cinnamon raisin bagels and they were delicious! The dough took a minimum of 2 to 2-1/2 hrs to rise so walk away and come back to it 2 hrs minimum later.

  11. I love all of your recipes. Thank you for taking time to write out why you do things a certain way and also provide pictures and videos. I haven’t found a recipe of yours that wasn’t amazing!

  12. Wondering how I can make chocolate chip bagels using this recipe

  13. Do I need to use quick yeast or can I use active dry yeast?

  14. Leaving another comment because I can’t stop making these! My fave is after the egg wash, roll them around in brown sugar and cinnamon before baking. To. Die. For. Thank you, Sally!!

  15. The overall recipe is really good. Bagels turn out well and taste great. The issue is the amount of flour listed. It was far too sticky and wet. I had to add about 60g extra to get it to a remotely workable consistency.

    Overall though, they were good and turned out really well.

    1. I think Sally has the measurement wrong. The recipe says 4 cups, but 1 cup of bread flour is 157g, so 480g is only 3 cups. I agree that 480g is not enough. I also added a half cup or 80g yesterday and tonight I am trying a full cup. It is definitely a stiffer dough (with 600g of flour, as I did 150g per cup), so will be interested to see if there is a difference once baked. Sally, can you please confirm if the recipe needs to be updated? P.S. we LOVE this recipe! My husband ate 3 in one day. Lol

      1. Hi Jenn, 1 cup of bread flour is about 123-127g. 480-500g is how I tested this recipe, but feel free to add more if that works for you. 600g is considerably more than what I typically use though.

      2. Thanks for the reply, Sally. My apologies then as my Google search for bread flour weight said 157g per cup. 480g was not a stiff dough for me, but may be a factor of location. As a follow up, I preferred the 3.5 cup dough at 560g (as I compared that to 600g).

  16. This recipe was a total flop. The worst part was the waste of yeast.( given it seems to have disappeared from my state ) Oh well. Cheaper and easier to buy already made from the store.

    1. Hi Harriet, I’d love to help troubleshoot. How was it a flop? What went wrong and what didn’t meet your expectations?

  17. I never cook with yeast so this was a big step for me but oh my goodness this recipe is perfect. I used the overnight method and the bagels turned out perfectly! They are super chewy and glossy on the outside and dense and moist on the inside.
    Thank you so much for the recipe!

  18. Ann-Marie Finlay says:

    I want to make cinnamon raisin but no clue as to how much of each to In corporate Into the flour.
    Can you help?

  19. Unless otherwise specified will table salt be used in your recipes rather than kosher or sea salt?

    1. Hi Diane, I use table salt in my baking, including in this dough.

  20. Karen Burton says:

    I also had issues with the weighted flour amount – did not even form a dough ball – a sticky mess . When I used 4 measured cups was close to 600 gm and turned out perfect!! So delicious ! Would recommend dry measurement . When I googled how much 4 cups of bread dough weighs it said 580 gm.

  21. My first attempt at bagels turned out really well and they were lovely to eat. My issue was that after boiling them, I used a draining spoon to lift them and place them on the parchment paper and when cooked they were all stuck to the paper. I managed to peel the paper off but how can I avoid that happening next time please.

  22. Thank you for making this so easy! I made my first bagels this past week using your everything recipe and made these today — fantastic!

  23. I don’t care for raisins but love cinnamon. I left the raisins out and added a cinnamon crunch topping of 1/2 c brown sugar, 1/4 c sugar, 1 T cinnamon and 4 T melted butter. Oh my heaven. I have made them 4 times in the last 2 weeks. Thank you so much for an incredible recipe.
    I also used turbinado sugar I your recipe the second time I made them. It holds up well to the kneading.
    Do you have a pumpernickel bagel recipe?

    1. That sounds delicious, Percy! I don’t have a pumpernickel recipe at this time.

  24. Nancy Kahm says:

    I was able to find bread flour. I made them with bread flour and they were great. I have made them twice since. I make them in the dough cycle of my bread machine and that works great also.

  25. I’ve made this recipe five times and it’s been great! My wife insists that I keep making it, she loves it too.

    I’ve had one lackluster batch, which I think was due to using the weighed flour amount instead of measuring 4 cups. The dough was wetter than any other batch. I weighed 4 cups of flour for my latest batch and had 580 grams instead of the 480 in the recipe.

    I also homebrew beer and have used liquid malt extract in the boil, which I thought gave it a nice flavor. If you’re having trouble finding barley malt syrup, you can get liquid malt extract at any homebrewing supply store.

    1. I’m not quite sure how this turns out to be a stiff dough with a 76% hydration. It didn’t work for me and I threw out the raw dough.

  26. If doubling recipe should yeast be doubled too?

    1. Hi Diane, for absolute best taste and texture (and to not overwhelm your mixer), I recommend making two separate batches of dough.

  27. So good so far. I’m in process- does is rising. I’ve baked a lot of bread so this seems totally doable. Anyone use convection oven to cook? Must be fine as that’s what bakeries use. I’m letting my oven convert to 425 temperature to appropriate temp. Does this sound right? Or should it be 425 on convection as well?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Jane, if using a convection oven, lower the baking temperature by 25 degrees F.

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