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.
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.
Homemade Bread Flour
This recipe calls for bread flour. Learn how to make your own bread flour from all-purpose flour using my tutorial!
Baking With Yeast
This recipe uses active dry yeast. Yeast is an ingredient many novice bakers fear, and I’d like to change that! So what is yeast, and how does it work? Can you substitute one variety for another? Check out my article What is Yeast to learn more!
The Best Cinnamon Raisin Bagels
Ingredients
- 13 ounces bread flour
- 1 teaspoon sea salt
- 1 1/2 tablespoons ground cinnamon
- 2½ teaspoons active dry yeast
- 1 cup warm water
- 3 tablespoons light brown sugar, divided
- 2/3 cup seedless raisins
Instructions
- Whisk/sift together the flour, salt and cinnamon.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- In batches, boil the bagels for 30 seconds per side.
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Mallory @ Because I Like Chocolate says
These don’t look like they are homemade and I mean that in a good way!
carole says
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 says
I really want to try these. Thanks for the tips and a great recipe!
whatjessicabakednext... says
These look amazing, Jennifer! Delicious recipe :)
Kitchen Belleicious says
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 says
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 says
These bagels look PERFECT! I wish I could have one this very moment :) yum
stephanie says
Your bagels look perfect! Pinned
Elizabeth says
These are on my must make list!
April Crisafulli says
Cinnamon raisin bagels are the best!
Jules says
Just made these, and while they taste great, they look awkward..like 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 says
It’s like you read my mind! I’ve been dying for a good cinnamon raisin bagel!
Nick Javens says
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 says
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!
Francis DeBert says
I just found this recipe and tried it this morning, not only are they easy to make but are delicious as well. I am so grateful for the simple ingredients! Both my boys have been diagnosed with a soy allergy and one also has an allergy to egg whites. Thanks for our new breakfast routine!
Savory Simple says
I’m so glad you enjoyed them! :)
Francis DeBert says
I was wondering how you store them? How long do they last in the fridge or an airtight container (like OXO goodgrips). Thanks so much!