These are the best cinnamon raisin bagels you will ever make at home!

Bagels can be very fun to prepare at home. In fact, they’re actually quite easy if you follow a few simple steps. But at one time I most definitely did not know what I was doing, and that’s why on more than one occasion I prepared what I lovingly referred to as “bagel dunkers.” U-shaped oddities that couldn’t really be sliced in half so my best option was to just dunk them into things.

These are the best cinnamon raisin bagels you will ever make at home!

There’s nothing quite as pathetic looking as an unraveled bagel. The good news is that this is pretty easy to avoid. When you roll out the dough and shape it into a bagel, you really need to pinch the ends together firmly. Pinch it like you’re mad at it. Teach that dough a lesson. Squeeze it around until there’s very little sign of a seal. If you don’t firmly seal the ends together the bagels may come undone while you’re boiling them. You’ll wind up with bagel dunkers (which are still delicious).

You don’t want to let that happen with these perfect cinnamon raisin bagels. They are chewy on the inside, crunchy on the outside and better than anything you’ll buy at the supermarket. I promise.

These are the best cinnamon raisin bagels you will ever make at home!

If you’re not used to working with yeasted doughs, Red Star Yeast has some excellent guides on their website. And remember- pinch that dough!

The Best Cinnamon Raisin Bagels
Prep time
Cook time
Total time
Serves: 8 3 ounce bagels
  • 13 ounces bread flour
  • 1 teaspoon sea salt
  • 1½ tablespoons cinnamon
  • 2½ teaspoons active dry yeast (I used Red Star)
  • 1 cup warm water
  • 3 tablespoons brown sugar, divided
  • ⅔ cup seedless raisins
  1. Whisk/sift together the flour, salt and cinnamon.
  2. In the bowl of a stand mixer, whisk together the Red Star Yeast, water and 2 tablespoons sugar. Allow it to proof for 5 minutes.
  3. Add the flour mixture to the stand mixer. Mix on low speed for 5 minutes and then turn the speed up to medium and allow it to mix for an additional minute.
  4. Remove the bowl from the stand mixer and gradually kneed in the raisins by hand, a few at a time. Use your fingers to separate any clumps and disperse them evenly.
  5. Form the dough into a ball and place in a large, lightly greased bowl. Cover and allow the dough to double in size, approximately 1 hour. Remove the dough and punch it down.
  6. Lightly grease a baking sheet. Using a kitchen scale, measure out 3 ounce balls. Roll each ball into a 5-inch log. Join the ends and very firmly pinch them together. There will be approximately 1 additional ounce that can be rolled into a bite sized "chef's" bagel. Once all of the bagels are rolled out, cover and let them rest for an additional 20 minutes.
  7. Preheat the oven to 400 degrees F and bring a large pot of water to a boil with the remaining sugar. Grease a baking sheet and set aside.
  8. In batches, boil the bagels for 30 seconds per side.
  9. Remove the bagels with a slotted spoon and place them on the prepared sheet tray. Bake for 12 minutes, flip, and bake for an additional 12 minutes. Allow to cool before serving.


Tools I Used

(links go to my Amazon affiliate store)

KitchenAid  Classic 4-1/2-Quart Stand Mixer
OXO Good Grips Stainless Steel Food Scale with Pull-Out Display
Ove’ Glove Hot Surface Handler
Focus Foodservice Commercial Bakeware Half Sheet Pan

More Bread Recipes

Savory Simple – Whole Wheat English Muffins
Savory Simple – Perfect Chewy Pretzel Buns
Savory Simple – Sweet Potato Bagels
Bakeaholic Mama – Pizza Dough
Foodness Gracious – Salted Chocolate Swirl Brioche Roll
Baker By Nature – Kahlua Caramel S’mores Banana Bread

Disclaimer: I was paid to develop a recipe for Red Star Yeast. As always, all opinions are my own.

  • Allie | Baking a Moment

    I had no idea it was so easy to make bagels! I will definitely have to give this a try, since my hubby’s a huge bagel snob. Only bagels from the Jewish deli for him, and we don’t live near one anymore. My kids would probably enjoy making them with me, too ;)

  • Happy Valley Chow

    Those bagels look absolutely perfect! Fantastic recipe :)

  • Laura (Tutti Dolci)

    Cinnamon raisin bagels are my favorite, these are gorgeous!

  • Nik@ABrownTable

    These look amazing but I’m biased because cinnamon raisin bagels are my favorite!!! I love the photographs too :)

  • ThisBakerGirlBlogs

    These look delicious! And tons better than the supermarket variety I’m always stocking up on. A trade I shall happily make! :)

  • Uzma

    Dear Jennifer,
    How long do they last in the fridge?

  • Kathryn

    I do love a good bagel and these look like they’re very good bagels indeed!

  • Lily @ Life, Love, and Cupcakes

    I usually roll the dough into a ball, then poke a hole through the middle…never comes apart that way! I still need to work on the shape last ones ended up a bit flatter than I would have liked!

    • Jennifer Farley


  • Stephanie @ Girl Versus Dough

    These might be the most gorgeous homemade bagels I ever did see. Also, love the story of the “bagel dunkers,” ha! Been there, done that. ;)

  • Liz@Virtually Homemade

    I LOVE bagels. As a native New Yorker I basically lived on them til the age of 22. Now I try to avoid gluten so I muss them. These look so beautiful and amazing and cinnamon raisin is my husbands favorite.

  • ashley – baker by nature

    Duuuuuude! I love these bagels! And thanks for the bread love <3 xoxo

  • Mary Frances

    I recently made homemade bagels for the first time and I was hooked! I couldn’t believe how simple they are. Cinnamon is the best and we’ve got several raisin fanatics in our family. These look great!

  • Bianca @ Confessions of a Chocoholic

    haha “teach that dough a lesson”

    I haven’t had cinnamon raisin bagels in so long and now I am totally craving one!

  • Laura Dembowski

    I haven’t had a bagel in forever. I definitely need to try making these!

  • Ali | Gimme Some Oven

    Wow, those look perfect!! I love a good cinnamon raisin bagel. :)

  • Mallory @ Because I Like Chocolate

    These don’t look like they are homemade and I mean that in a good way!

  • carole

    I came across this recipe this morning, hubby made the bagels this afternoon. The only change he made was to use some whole wheat flour. Fabulous. Thanks for sharing. :)

  • Julie @ Lovely Little Kitchen

    I really want to try these. Thanks for the tips and a great recipe!

  • whatjessicabakednext…

    These look amazing, Jennifer! Delicious recipe :)

  • Kitchen Belleicious

    i am not going to disagree with you there! They look incredible and so moist but chewy I am itching to get my hands on it right now for breakfast~

  • Jenny @ BAKE

    cinnamon raisin bagels are some of my favourites! they just make the house smell amazing. I loved your description of how to make sure the ends are stuck together, hilarious!

  • Nutmeg Nanny

    These bagels look PERFECT! I wish I could have one this very moment :) yum

  • stephanie

    Your bagels look perfect! Pinned

  • Elizabeth

    These are on my must make list!

  • April Crisafulli

    Cinnamon raisin bagels are the best!

  • Jules

    Just made these, and while they taste great, they look I shaped them too fat or something, then when they baked the hole sort of shrunk. I measured them out to 5 inches like you said. It’d be nice to have a picture of how they looked before they were dunked & baked, for reference. I’d make them again because they do taste amazing! Thank you!

  • Michelle @ Healthy Recipe Ecstasy

    It’s like you read my mind! I’ve been dying for a good cinnamon raisin bagel!

  • Nick Javens

    Just a quick suggestion. Try adding the fruit after the first rise. Adding fruit before the first rise impedes the rising mechanism and you get heavier bagels. Add the fruit on the second knead. Great recipe.

  • Peggy Powell

    I finally got brave enough to try bagels when I found this recipe. They’re baking now and look fabulous, other than being a bit lumpy… Thank you for making this a painless process!

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