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. ūüôā 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 ‚Äď 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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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


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.


  • 1 and 1/2 cups (360ml) warm water
  • 2 and 3/4 teaspoons Red Star¬ģ Quick-rise‚ĄĘ 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


  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¬įF (218¬įC).
  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.


  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


Comments are closed.

  1. Oh, I want to make these right now. I love cinnamon raisin bagels…probably my favorite kind too, although I also really like plain and blueberry. Yours look so big, puffy, and perfect! I can just imagine the texture…mmm! ūüėÄ

  2. OH MY GOSH, SALLY!!! I’m salivating like crazy right now. Wish I could have these for lunch today (at work so no time for baking). I basically love anything cinnamon raisin. These look so nice. Fluffy and full of carbs (‚ô•) As for the warm water for the yeast, do you wing it or really measure the temperature?

    1. Just wing it! Not boiling hot (that will kill the yeast)– just warm.

      1. I was taught by my grandmother to test the water on your wrist .. about same temperature as a baby bottle .. lukewarm

  3. There’s pretty much nothing better in the world than a cinnamon raisin bagel with cream cheese. And if it’s fresh out of the oven, I can only imagine the happiness. Especially if I’m snuggled under a blanket into the bargain!

  4. Oh my yum! Yes, yes, YES, bring on the barrels of bagels! These look so delish, Sally!

  5. Thank you Sally!!! I’ve made your Chicago deep dish pizza a number of times and it’s come out great so a bagel recipe from you is the bomb! I really love how in detail you go, all the pictures are a real help, I’m a visual person! I was wondering, how could I make my sons favorite, cheddar cheese? Any suggestions would be great. Again, thanks for all the great recipes, keep cranking’em out!!!

    1. That chicago style pizza recipe on my blog is my go-to on Friday nights when I’m home! I looooove it. Hmm, cheddar cheese bagel… how about making my everything bagels and topping with cheddar cheese when there is about 10-15 minutes of bake time left? The cheddar cheese will melt and bake on top.

  6. Erin @ The Spiffy Cookie says:

    These look great! I keep telling myself I am going to make bagels soon but I have been so busy and not home on the weekends which is when I normally bake.

  7. Rachel @the dessert chronicles says:

    LOVE cinnamon raisin bagels! These look better than store bought for sure!

  8. Homemade bagels are the BEST! I went on a kick last year and then had to stop because I couldn’t stop eating them, but I’ve never tried cinnamon raisin and now I’m getting the itch again. Thank you for the great recipe!¬†

    1. I’m totally on that kick right now. And my freezer is FULL of them!

  9. Stella @ Stellicious Life says:

    Sally, no wonder you are crazy about these bagels and couldn’t stop eating them: they look irresistible on your photos! And I bet when they are baking and your kicthen and home is filled with the cinnamon-y goodness scent then you can’t wait for them to cool enough so you can break one up and take a huge bite!

    I’ve always found bagel making quite complicated with the water bath step and all, but this recipe sold it: saving it and I can’t wait to make my own raisin-filled cinnamon bagels!

    1. It’s not complicated– in fact, the water bath step is so simple. It’s just bringing water to a boil then dropping the bagels in it. You can do it!

  10. Sound great!! ¬†Can’t wait to try them. ¬†Can I use whole grain bread flours? ¬†Are there any adjustments I need to make? ¬†Love your deliciousness .. and share with my baking friends .. even non-baking ones in hopes to convert. ¬†Your details are so helpful.

    1. I recommend finding a recipe specifically calling for whole wheat flour– I wouldn’t use it in place of bread flour for this recipe. Thanks for sharing my site with others!

  11. Oh my gosh. Cinnamon and Raisin bagels are my favourite and you’ve got me practically drooling over her! I really have to make these, they look delicious! I for one love the rustic look of them, as long as they taste good then why does it matter what they look like?!¬†

  12. These look amazing! Bagels are definitely on my baking bucket list. Any chance you might be willing to experiment with a whole wheat version in the future? I’d love to learn how to make those!

    1. Not sure if I will any time soon. If you find a great recipe for them, let me know!

  13. I don’t have a stand mixer.. Will it hurt anything if I mix everything and knead by hand?

    1. By hand is ok– please see recipe note.

      1. Oh! I saw the mixer part, but my eyes must have skipped over the ‘by hand’ portion. So sorry.. Thanks for replying despite my brain lapse! I made your everything bagels today and they’re fantastic! I crushed some fresh garlic into the dough and kneaded it in, and they’re delicious (My husband LOVES garlic. Like, eats fresh cloves, loves it).. And of course, as they were resting, I went to prepare the egg wash, and we were out of eggs =Z so I brushed the tops and sides with olive oil instead.. Not quite the same, I was cursing the fact I didn’t have eggs, but with everything bagels it kind of worked!

      2. Perfect Kristen! The addition of garlic sounds incredible too.

  14. Hi Sally! I am planning to attend your signing this Friday at Wellesley Books! Just wanted to clarify that it is okay to bring our own cookbooks that we bought from Amazon? 

    1. You can absolutely bring your own!

      1. Before I saw your reply, I called the bookstore and they said you have to purchase a cookbook there in order to participate in the signing. They said it was okay to bring additional books for you to sign, but you have to purchase at least one from them. This should be noted somewhere so folks know ahead of time. Looking forward to meeting you!

  15. Oh my gosh, these look (and probably taste) even better than yesterday’s bagels! Cinnamon and raisins beat all. Yes, I am in the wierd raisin club. ūüôā

  16. Is it wrong that I want to lick the screen right now????

  17. Nicole @ Young, Broke and Hungry says:

    I’m always in awe at your detailed instructions. You make all your recipes look so easy and approachable. I tried homemade bagels last week and omg! The taste difference is supreme.¬†

    1. Thanks so much Nicole!

  18. I am so excited for these! I have tried so many times to make bagels and always fail! Have you conquered whole wheat yet? I know it doesnt work to swap wheat for white flour since the protein content is different, but do you know what a good sub would be? 

    1. I haven’t! If you’d like to test it out, you could try using whole wheat flour and adding wheat gluten/protein.

  19. Hi Sally! I love all of your recipes. For the egg wash, what’s a good alternative? Being vegetarian I don’t bake or cook with eggs and that’s the only thing stopping me from making these delicious bagels!

    1. Nothing quite compares, but you can try a brushing of olive oil instead.

  20. Sally, I can’t wait to try these. I only use Red Star Platinum instant yeast for my yeast recipes. Can I skip the proofing stage adding instant yeast to the flour and then proceed with mixing in warm water? Would you recommend adding the recipe amount or could I use one packet due to the dough enhancers in the Platinum? Thanks.¬†

    1. Don’t skip any stages if using Platinum– and use the same amount. That’s how I make bagels using the platinum. No changes!

  21. Anna @ Crunchy Creamy Sweet says:

    This could be trouble for me as I am huge fan of bagels! I can eat an insane amount! These are pure perfection, Sally! I need to whip up a batch! 

  22. Shelby @ Go Eat and Repeat says:

    It’s a great thing that you put so much detail into your recipes! It definitely helps everyone out! These look amazing!

  23. Cluck-Cluck McCluck says:

    Yesssss!!!! The long awaited day of a terrific cinnamon-raisin bagel recipe!!!! Thank you heaps, I am so happy you shared this; cinnamon raisin bagels have to be my most favorite ūüôā

  24. LOVE this recipe! Which stand mixer do you use? I keep wavering between the different Kitchenaid models (Artisan 4.5 qt, Artisan 5 qt, Professional 500 model and Professional 600 model). I’m just worried that the mixer can’t handle my cinnamon raisin bagel addiction! (and other bread products)

    1. Haha! Well, Lily, I have two Artisan 5 quarts. My favorites. They hold up well!

  25. Karen @ The Food Charlatan says:

    I barely even like raisins OR bagels (I know, who am I) and yet somehow I’m sitting over here craving these babies like there’s NO TOMORROW.¬†

    1. Hahaha what a compliment!

  26. Made your pumpkin chocolate chip cookies on my youtube channel! It was the perfect girls night activity, and my friends loved them! I made sure to link you. We may need to make these next time. I’v never made homemade bagels before… sounds like a fun adventure ūüėȬ†

    XO Brittany 

  27. Amy @ Accidental Happy Baker says:

    This is happening. I will not fail, because Sally never lets me down and she said I can do this! Yes, this is my personal peptalk because baking bagels intimidates the heck out of me, but I will conquer them. 

  28. I was looking for a new kitchen project and look what just showed up in my feed. I can’t wait to try these bagels this weekend!! Thanks for sharing.

  29. Amy @ Amy's Healthy Baking says:

    Yesssss. Cinnamon raisin bagels are my favorite!! And whoever hates raisins in bagels or desserts… I will gladly eat their fair share. And my own. And then some. ūüėČ You’re definitely inspiring me to finally cross bagels off of my baking bucket list Sally!

  30. I was just wondering what to do to make plain bagels?? I would really love to make plain bagels should I just use the everything bagel recipe without the topping?? Would that be the best recipe?? THanks

    1. Yep, I note in that recipe that you can leave off all toppings for plain. Enjoy!

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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