Cinnamon raisin bagel dough comes together with warm milk, yeast, flour, sugar, a hint of cinnamon, and plump raisins for a chewy breakfast snack (kids love the sweet pockets). Golden crust meets soft, tender crumb every time.
This recipe addresses common difficulties like dense texture and uneven flavor, ensuring plump raisins and a chewy consistency for enjoyable cinnamon raisin bagels.
I once ended up with dense dough and raisins sinking when I rushed kneading on a busy weeknight before soccer. This easy cinnamon bagel recipe fixes those lumpy spots and uneven flavor, so I’m never scrambling at 7 a.m. again.
Stir by hand in about 15 minutes, let it rise for roughly an hour, then bake 20 minutes for golden, chewy bagels. I often mix the dough while dinner cooks (shortcut that saves time). The aroma of cinnamon fills every corner, which always makes me smile.
If you want another breakfast treat, try my Gluten Free Zucchini Bread.
Table of contents
Dietary Considerations
- This recipe is gluten-free when using certified gluten-free bread flour.
- The recipe contains egg white, so it is unsuitable for vegan diets.
- This recipe is nut-free.
- This recipe does not meet keto or low-carb diets due to brown sugar and bread flour.
- The recipe is vegetarian and dairy-free as it contains no meat, milk, or butter.
Why You Will Love This Recipe
- Quick assembly and rise: You stir flour, yeast, cinnamon, and raisins in 10 minutes, let it rise an hour, then shape *cinnamon raisin bagels* before a quick boil, bake.
- Chewy interior with golden crust: Boiling each *cinnamon raisin bagel* for 30 seconds per side locks in moisture, resulting in tender, chewy center and brown crust after a 20-minute bake.
- Balanced cinnamon and raisin mix: Folding in 1 tablespoon cinnamon and half a cup of raisins during kneading gives even spice and juicy bursts throughout each bagel.
- Make-ahead convenience: Once cooled, bagels freeze for up to two weeks; thaw at room temperature for 30 minutes, then toast to bring back a warm, chewy texture.
Easy Homemade Cinnamon Raisin Bagel
- Prep Time: 20 minutes
- Cool Time: 0
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 bagels 1x
- Category: breakfast
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Homemade cinnamon raisin bagels with a chewy texture and delightful pockets of sweet raisins, perfect for breakfast.
Ingredients
- 4 cups high-protein bread flour (like King Arthur)
- 2 ¼ teaspoons instant yeast
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 cup raisins, soaked in warm water and drained
- 1 teaspoon fine sea salt
- 1 ½ cups warm water (105–115°F)
- 1 egg white, whisked (for brushing)
Instructions
- Begin by stirring 2 ¼ teaspoons of instant yeast into 1 ½ cups of warm water along with a pinch of the ¼ cup of brown sugar. Wait about 5 minutes until the mixture bubbles gently, indicating the yeast is active. This step is crucial for a reliable rise without any off-putting aromas.
- In a large bowl, mix 4 cups of bread flour, 1 teaspoon of ground cinnamon, 1 teaspoon of sea salt, and the yeast mixture until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it for approximately 8 minutes. You want it to feel supple, developing the gluten structure needed for that chewy bagel texture.
- Near the end of your kneading time, gently press in the soaked raisins. Adding them at this stage helps keep them plump and free from tearing up the dough, ensuring you’ll get sweet, juicy pockets in every bite.
- Place your dough in a lightly oiled bowl and cover it. Let it rest at room temperature for about an hour until it doubles in size, which will be evident by its enlarged shape and gentle yeasty scent.
- After the dough has risen, divide it into 12 equal portions. Roll each portion into a tight ball, then poke a finger through the center of each ball and twist gently to form the hole. This technique ensures even baking and results in a traditional bagel silhouette.
- Bring a large pot of water to a gentle simmer and add a spoonful of brown sugar and a sprinkle of cinnamon. Carefully poach each bagel ring for 1 minute on each side. This boiling process creates a resilient outer skin that helps the bagel maintain its chewiness once baked.
- Once boiled, take the whisked egg white and lightly brush it on each bagel. This step not only gives the bagels a glossy finish but also helps the crust brown evenly during baking.
- Arrange the bagels on a parchment-lined baking sheet and bake them in a preheated oven at 425°F for about 15 minutes. They should turn a warm light brown, with a toasty cinnamon aroma filling your kitchen, signaling that they are fully baked.
Notes
- For the best results, always spoon and level your bread flour. This helps prevent a dense dough.
- If you do not have instant yeast, you can use active dry yeast but should first dissolve it in the warm water prior to mixing.
- Ensure the raisins are plump by soaking them in warm water for about 10 minutes and draining them well before adding them to the dough.
- If you’re looking for a substitute for egg wash, brushing the bagels with milk will give them a nice finish, although it won’t have the same sheen as the egg white.
- If you wish to modify the recipe for gluten-free needs, ensure to use certified gluten-free bread flour.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Ingredient Notes
- Bread Flour: choose high-protein bread flour like King Arthur for chewy texture; spoon and level to prevent dense dough.
- Instant Yeast: use instant yeast for faster rise; freeze opened jars to keep potency; active dry works if dissolved in water first.
- Brown Sugar: pick light brown sugar for subtle molasses notes; pack firmly; substitute white sugar but expect milder flavor.
- Ground Cinnamon: opt for fresh-ground cinnamon; shake jar to break clumps; Ceylon type offers warmer, less harsh spice.
- Raisins: choose plump, moist raisins; soak in warm water 10 minutes then drain; prevents dry spots in dough.
- Fine Sea Salt: use fine sea salt in dough to regulate structure; stir into dry mix; kosher salt swaps 1:1.
- Warm Water: aim for 105–115°F water for active yeast; use filtered to avoid chlorine; adjust temperature before mixing.
- Egg White: whisk egg white and brush on bagels; yields shiny exterior; swap milk wash if you skip eggs.
Recipe Baking Tips
- If raisins sink during kneading, toss them in 2 tablespoons flour before folding them into dough.
- If dough sticks to bench after 10 minutes of kneading, dust surface with 1 tablespoon flour.
- If bagels deflate during 1-minute boil, extend boiling to 2 minutes per side before baking.
- If crumb feels dense after 22-minute bake, increase first proof to 1.5 hours.
- When crust browns too fast 15 minutes into baking, tent bagels with foil.
Serving Suggestions
Serve cinnamon raisin bagel with a Greek yogurt parfait and mixed berry salad on the side for extra protein and fresh fruit. Add a slice of maple walnut butter spread and a cup of spiced chai latte to complement the sweet notes.
Use cinnamon raisin bagel French toast or raisin bagel breakfast sandwich with smoked turkey and avocado to add protein and savory notes. Add leftover slices to bread pudding or French toast casserole to create sweet variation using simple pantry staples and warm vanilla custard.
Top sliced cinnamon raisin bagel with almond butter and fig jam to create fruity nutty spread and a sprinkle of chia seeds. Drizzle honey cinnamon sauce over warmed slices or serve with spiced apple compote on the side for extra sweetness and toasted almond chunks.
Recipe variations
- You can use whole wheat flour (3 cups) instead of bread flour for these cinnamon raisin bagels.
- Add 2 teaspoons ground cinnamon and 1 teaspoon vanilla extract to the dough for extra spice.
- Either dried cranberries or chopped cherries replace raisins for my gluten-free mother, as in my gluten-free almond cherry bread.
- If using a double batch, combine 6 cups flour, 2 tablespoons sugar, 1 cup raisins and 4 teaspoons cinnamon.
Save This Recipe!
How to Store?
To keep your cinnamon raisin bagel fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days.
Refrigeration: Place in an airtight container in the refrigerator up to 7 days.
Freezing: Wrap each bagel in plastic wrap or aluminum foil, then place in a freezer bag up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Gluten-Free Chocolate Peanut Butter Ice Cream
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Chocolate Oatmeal Cookies
- Gluten-Free Snickerdoodle Cookies
If you enjoyed this easy homemade cinnamon raisin bagel or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
