Chewy on the outside, soft and tender in the middle, and packed with warm cinnamon raisin bagels goodness in every bite. The first time I pulled a batch of these out of the oven, the whole kitchen smelled like a bakery, and my neighbor Lily was knocking on my door before I even had a chance to slice one. They’re made with simple pantry staples, and the process – while a little hands-on – is genuinely one of the most fun Saturday morning projects I know.
If you love baking your own breakfast treats from scratch, you might also enjoy my Healthy Lemon Poppyseed Muffins Recipe or my Healthy Breakfast Pizza Recipe. Both are just as satisfying and totally homemade from start to finish.
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Cinnamon Raisin Bagels Ingredients
Simple ingredients, big flavor. Here’s what goes into each one:
See Recipe Card Below This Post For Ingredient Quantities
- Flour: All-purpose flour forms the base and structure of the bagel dough. It gives them that classic chewy bite when combined with the boiling technique.
- Salt: Balances the sweetness and enhances all the other flavors. Don’t skip it.
- Honey or sugar : Feeds the yeast to activate it and adds a subtle sweetness to the dough. Honey adds a tiny depth of flavor, but sugar works just fine too.
- Yeast : Active dry yeast makes the dough rise and creates that airy, chewy interior. Make sure your yeast is fresh – expired yeast means flat bagels.
- Cinnamon : Kneaded into the dough at the end for swirls of warm spice throughout. It smells absolutely incredible while baking.
- Raisins : Folded in with the cinnamon for little pops of natural sweetness. Some may escape during kneading – just press them back in.
How to Make Cinnamon Raisin Bagels Step by Step
Ready to bake? Here’s exactly how it goes:
Activate the yeast: In a small bowl, combine the honey, yeast, and 1.25 cups warm water. Stir to dissolve and let sit for 5 minutes, or until the surface is covered with foam. Foam means your yeast is alive and ready to go.
Mix dry ingredients: In a large bowl, combine 2 cups of the flour and salt. Stir to combine.
Add yeast mixture: Pour the frothy yeast mixture into the flour and salt mixture. Stir until well combined. It’ll look shaggy at this point – that’s totally normal.
Add more flour: Gradually add the remaining flour ½ cup at a time until it becomes too hard to stir by hand. Turn the dough out onto a well-floured surface and knead in the flour a little at a time until the dough is stiff yet pliable, about 3.5 to 4 cups of flour total.
Knead the dough: Knead for 8 minutes until the dough is smooth and elastic. It should spring back slightly when you poke it.
Add cinnamon and raisins: Flatten the dough slightly and add the cinnamon and raisins down the center. Fold the dough over and knead until the cinnamon swirls and raisins are evenly distributed. Some raisins may escape during kneading – just keep tucking them back in.
First rise: Shape the dough into a ball, loosely cover, and let rise until doubled in size, about 45 minutes. Find a warm, draft-free spot in your kitchen.
Shape bagels: Punch the dough down and form it into a log. Cut into 10 pieces for medium bagels. Shape each piece into a ball by pulling the dough underneath itself. Pinch the center to form a hole, then carefully stretch the hole to about 3 inches in diameter – it will expand during cooking, so don’t worry if it looks big.
Second rise: Place the formed bagels on a parchment-lined baking sheet, sprinkle with cornmeal or use non-stick spray, and let rise for 45 minutes until doubled.
Broil the bagels: Preheat the broiler during the last few minutes of the second rise. Broil the bagels for 1 minute on each side, turning carefully after the first side browns slightly. Keep a close eye on them – they go from golden to burnt quickly.
Boil the bagels: Boil a large pot of water. Drop the Cinnamon Raisin Bagels in a few at a time, boiling for 1 minute per side. A chopstick works great for flipping. This step creates that signature chewy crust.
Drain and bake: After boiling, drain the Cinnamon Raisin Bagels on a wire rack for about 5 minutes to avoid sogginess. Transfer to a baking sheet and bake at 375°F for 30 minutes, or until golden brown on the surface.
Easy Swaps and Substitutions
Out of something? Here are a few easy adjustments that still work well:
- Honey: Swap with regular granulated sugar or even maple syrup. The flavor will shift slightly but the dough will still rise beautifully.
- Raisins: Golden raisins work great. You could also use dried cranberries or chopped dates for a different twist.
- Cinnamon: Add a tiny pinch of nutmeg or cardamom for extra warmth if you like a more complex spice note.
- Cornmeal: If you don’t have cornmeal, parchment paper with non-stick spray works perfectly.
What You’ll Need in the Kitchen
No stand mixer required – just these basics:
- Small bowl
- Large mixing bowl
- Large pot
- Baking sheet
- Parchment paper
- Wire cooling rack
How to Store Your Cinnamon Raisin Bagels
Once fully cooled, store your Cinnamon Raisin Bagels in an airtight bag or container at room temperature for up to 3 days. For longer storage, slice them in half, wrap individually, and freeze for up to 3 months. Just pop a frozen half directly into the toaster – they come out perfectly warm and chewy every time.
Ways to Serve Them
These soft Cinnamon Raisin Bagels are delicious in so many ways:
Served alongside a bowl of fresh fruit and a big cup of coffee or tea for a complete breakfast spread.
Toasted with a thick spread of cream cheese – classic and perfect for a cozy morning.
Spread with salted butter while still slightly warm from the oven.
Topped with peanut or almond butter and a drizzle of honey for a satisfying snack.
Expert Tips
Don’t rush the rise times. Both rises make a big difference in texture. A 45-minute rest lets the dough develop flavor and gives you that pillowy interior.
Stretch the hole bigger than you think. The hole really does shrink during boiling and baking. Aim for about 3 inches when shaping.
Watch the broiler carefully. The broil step only takes 1 minute per side. Walk away for too long and you’ll end up with something more charcoal than cinnamon.
Let them drain before baking. That 5-minute drain on the wire rack after boiling is worth it. It prevents the bottoms from going soggy in the oven.
And if you love warming weekend breakfast recipes, check out my Healthy Quiche Lorraine Recipe – it’s another great baking project that the whole family will love.
The Morning Lily Showed Up at My Door
I was on my second rise when Lily texted: “Something smells incredible from the sidewalk.” I laughed and told her to come over – and ten minutes later she was standing in my kitchen, eyeing the tray of puffy little dough rings like they were made of gold.
I handed her a spatula to help flip the Cinnamon Raisin Bagels during the broil step. She promptly flipped one too hard and sent it skidding across the baking sheet. We both burst out laughing. “That one’s mine,” she said, pointing at the slightly lopsided bagel. When they finally came out of the oven golden and gorgeous, Lily took one bite and went quiet for a full five seconds. Then: “Okay, I’m coming over every Saturday.”
FAQ
Do cinnamon raisin bagels need to be refrigerated?
You don’t need to refrigerate them. Store at room temperature in an airtight bag for up to 3 days. For longer storage, slice them in half, wrap individually, and freeze for up to 3 months. Refrigerating Cinnamon Raisin Bagels actually dries them out faster than leaving them at room temp – so skip the fridge and go straight to the freezer if you need to save them longer.
What can you have with Cinnamon Raisin Bagels?
So many good options. Cream cheese is the classic, and for good reason – that tangy creaminess against the warm cinnamon is hard to beat. But they’re also wonderful with peanut butter and a drizzle of honey, salted butter while still slightly warm, or a smear of jam. For a full breakfast spread, serve them alongside scrambled eggs, sliced fruit, and a big cup of coffee or tea.
What do I do if my dog ate a Cinnamon Raisin Bagels?
Call your vet or an animal poison control hotline right away. Cinnamon Raisin Bagels are toxic to dogs and even a small amount can cause serious kidney damage. Don’t wait to see if symptoms show up – act immediately. Time matters a lot in these situations.
How healthy are Cinnamon Raisin Bagels?
Each homemade Cinnamon Raisin Bagels comes in at 213.31 calories, with 46.31g carbohydrates, 5.65g protein, 0.58g fat, 2.06g fiber, and 356.24mg sodium. They’re naturally low in fat and free from the preservatives you’d find in store-bought versions. Raisins add a touch of natural sweetness along with a small amount of iron and antioxidants. Pair one with a protein-rich topping like peanut butter or cream cheese and you’ve got a pretty satisfying, balanced breakfast.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cinnamon Raisin Bagels
Cinnamon Raisin Bagels
Homemade Cinnamon Raisin Bagels that are soft, chewy, and full of sweet cinnamon flavor – perfect for breakfast or a snack!
Ingredients
Method
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In a small bowl, combine honey, yeast, and 1.25 cups of warm water. Stir to dissolve and let sit for about 5 minutes, or until the surface is covered with foam.
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In a large bowl, mix 2 cups of flour with the salt. Add the yeast mixture and stir until the dough begins to come together. Gradually add flour, ½ cup at a time, until the dough becomes too stiff to stir by hand (approximately 1 cup more).
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Turn the dough onto a floured surface and knead, adding flour as needed until the dough is stiff but pliable. Knead for about 8 minutes until smooth.
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Flatten the dough slightly and add cinnamon and raisins in the center. Fold the dough over and knead until the raisins are evenly distributed and the dough takes on a swirled appearance.
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Shape the dough into a ball, cover loosely, and let rise for about 45 minutes or until doubled in size.
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Punch down the dough, shape it into a log, and cut it into 10 equal pieces. Form each piece into a ball by pulling the dough under itself and pinching the center to form a hole. Stretch the hole until it’s about 3 inches wide.
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Place the bagels on a baking sheet lined with parchment paper and dusted with cornmeal (or sprayed with non-stick spray). Let rise for another 45 minutes.
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Preheat the broiler while the bagels rise. Boil a large pot of water. Once the water is boiling, place the bagels under the broiler for 1 minute on each side. Be careful not to let them brown, just allow the surface to turn slightly dull.
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After broiling, lower the oven temperature to 375°F (190°C) and preheat. Boil the bagels in the hot water, 2 to 3 at a time, for 1 minute on each side. Use a long chopstick to flip the bagels.
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Let the bagels drain on a wire rack for about 5 minutes before transferring them to a baking sheet. Bake at 375°F (190°C) for about 30 minutes or until golden brown on top.
Nutrition
Notes
These bagels are soft, chewy, and full of cinnamon flavor! Perfect for a cozy breakfast or as a snack with your favorite spread.
