Cinnamon Raisin Bagel Recipe (Soft & Chewy)

There’s something magical about biting into a fresh, warm bagel that’s been lovingly crafted in your own kitchen — especially when it’s packed with juicy raisins and the comforting aroma of cinnamon. This cinnamon raisin bagel recipe brings bakery-quality results right to your home, blending sweet and spiced flavors into every chewy bite.

Overview of the Cinnamon Raisin Bagel Recipe

Bagels, with their iconic dense yet tender chew, have long been a staple of American breakfasts, especially in bustling cities like New York. Among the many beloved varieties, the cinnamon raisin bagel recipe stands out for its delightful contrast: the natural sweetness of raisins paired with the warm spice of cinnamon. Perfect for cool autumn mornings or cozy winter brunches, these bagels offer more than just nourishment — they evoke a sense of nostalgia and home.

Making your own cinnamon raisin bagels at home isn’t just about the final product (though that’s a delicious reward). It’s about the journey: the scent of yeast blooming in warm water, the rhythmic kneading of dough under your hands, the almost meditative act of shaping each perfect round. And then — the unmistakable fragrance of cinnamon swirling through your kitchen as the bagels bake to golden perfection.

Whether you toast them and slather with butter, layer on cream cheese, or simply enjoy them warm from the oven, this cinnamon raisin bagel recipe is one you’ll return to again and again.

Ingredients List for Cinnamon Raisin Bagel Recipe

Here’s everything you’ll need to create these irresistible bagels. Quality ingredients really make the difference, so use the freshest you can find!

• Bread Flour (or high-gluten flour) – 4 cups
• Warm Water – 1 1/2 cups (about 110°F)
• Active Dry Yeast – 2 1/4 teaspoons (1 packet)
• Brown Sugar – 2 tablespoons
• Salt – 1 1/2 teaspoons
• Ground Cinnamon – 1 tablespoon
• Raisins – 3/4 cup (soaked and drained)
• Barley Malt Syrup – 1 tablespoon (optional, for boiling water)
• Additional Brown Sugar – 1 tablespoon (optional, for boiling water)

Ingredient Notes:

• Bread flour is key for that iconic chewy texture. All-purpose can work, but bread flour yields the best results.
• Raisins should be plump; soaking them beforehand prevents them from drawing moisture out of the dough.
• Barley malt syrup gives bagels their signature glossy finish and slight sweetness — highly recommended but not mandatory.

This list may seem simple, but together, these humble ingredients transform into one of the most soul-satisfying breakfast treats.

Necessary Tools for the Cinnamon Raisin Bagel Recipe

You don’t need a professional bakery setup to make amazing bagels — just a few key kitchen tools:

• Stand Mixer with Dough Hook – Essential for kneading a stiff, elastic dough without overworking yourself.
• Large Pot – Needed for boiling the bagels before baking, which locks in moisture and creates that signature shiny crust.
• Slotted Spoon – To safely transfer bagels in and out of the boiling water without damaging them.
• Baking Sheet – For baking the bagels to a perfect golden brown.
• Parchment Paper – Prevents sticking and helps with even baking.
• Kitchen Scale (optional but highly recommended) – For precise measurements and evenly sized bagels.

Having these tools ready will streamline the process and ensure your bagels bake up perfectly every time.

Ingredient Additions & Substitutions for Cinnamon Raisin Bagel Recipe

One of the best things about this cinnamon raisin bagel recipe is how adaptable it can be to different diets and flavor preferences. Here are some creative (and delicious) ways to tweak the recipe:

Flour Substitutions:

• Whole Wheat Flour: Swap up to half of the bread flour with white whole wheat flour for a slightly nuttier, heartier flavor. Full substitution is possible, but expect a denser result.
• Gluten-Free Flour: A high-protein gluten-free blend can be used, but be aware that gluten development is what gives traditional bagels their chewiness. Look for blends that specifically mention yeast baking.

Sweetener Variations:

• Honey or Maple Syrup: You can replace the brown sugar with honey or maple syrup for a different sweetness profile.

Raisin Alternatives:

• Golden Raisins or Currants: For a slightly lighter flavor and a hint of tartness, swap regular raisins with golden raisins or dried currants.
• Cranberries or Chopped Dates: For a festive twist, especially around the holidays, dried cranberries or finely chopped dates work beautifully.

Flavor Additions:

• Orange Zest: Stir 1 teaspoon of fresh orange zest into the dough for a vibrant citrus undertone.
• Nutmeg: Add a pinch of ground nutmeg along with the cinnamon for extra warmth and complexity.

These substitutions allow you to personalize your cinnamon raisin bagel recipe while keeping the soul of the bagel intact.

Step-by-Step Instructions for Cinnamon Raisin Bagel Recipe

Follow these clear steps to master your homemade cinnamon raisin bagels, complete with sensory cues so you know exactly what to expect!

❶ Activate the Yeast

• Combine warm water (110°F), brown sugar, and yeast in the bowl of a stand mixer.
• Stir gently and let sit for 5 minutes until the mixture becomes frothy and bubbly — it should smell sweet and yeasty.

(Sensory cue: A subtle, almost beer-like aroma signals your yeast is active and ready.)

❷ Mix the Dough

• Add bread flour, salt, and cinnamon to the yeast mixture.
• Mix on low speed using a dough hook until a shaggy dough forms.
• Increase speed and knead for about 7–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

(Sensory cue: The dough should pull cleanly away from the sides of the bowl but cling slightly to the bottom.)

❸ Incorporate the Raisins

• Flatten the dough slightly on a clean surface.
• Scatter the soaked and drained raisins over the top.
• Fold and knead by hand for 2–3 minutes to evenly distribute the raisins throughout.

(Sensory cue: You’ll feel the raisins resist slightly against the elastic dough as you knead.)

❹ First Rise

• Place the dough in a lightly oiled bowl.
• Cover with plastic wrap or a damp towel.
• Let rise in a warm spot for 60–90 minutes until doubled in size.

(Sensory cue: A light poke should leave an indentation that springs back slowly.)

❺ Shape the Bagels

• Punch down the dough gently to release gas.
• Divide into 8–10 equal pieces (about 110 grams each if weighing).
• Roll each into a tight ball.
• Poke a hole through the center with your finger and gently stretch into a ring shape, about 2 inches across.

(Sensory cue: The dough should feel springy but pliable, like a slightly firm pillow.)

❻ Second Proof

• Place shaped bagels on a parchment-lined baking sheet.
• Cover lightly and let rest for 20–30 minutes.

(Sensory cue: They should puff slightly but not double — you want tight, dense texture inside.)

❼ Boil the Bagels

• Bring a large pot of water to a gentle boil.
• Add barley malt syrup and extra brown sugar if desired.
• Boil bagels 1–2 minutes per side.

(Sensory cue: The bagels will puff and develop a slight skin — they should float almost immediately.)

❽ Bake to Golden Perfection

• Preheat your oven to 425°F (220°C).
• Place boiled bagels back on the baking sheet.
• Bake for 20–25 minutes until deeply golden brown, turning once halfway for even coloring.

(Sensory cue: Your kitchen will fill with the irresistible scent of toasted cinnamon and caramelized sugar.)

Serving Suggestions for Cinnamon Raisin Bagel Recipe

You’ve just pulled a batch of piping-hot, golden-brown bagels from the oven. Now comes the best part: enjoying them! This cinnamon raisin bagel recipe creates a deeply flavorful, chewy bagel that pairs perfectly with a variety of toppings and accompaniments.

Classic Toast and Butter

• Warm and Toasted: Slice your bagel in half and toast it until lightly crisp.
• Spread with Butter: A simple pat of butter melts into the crevices, enhancing the cinnamon and raisin notes beautifully.

Cream Cheese Pairings

• Plain Cream Cheese: The ultimate classic — the cool tanginess contrasts perfectly with the sweet bagel.
• Honey Walnut Cream Cheese: Sweet and nutty spreads echo the flavors already present in the bagel.
• Cinnamon-Sugar Cream Cheese: For extra indulgence, mix a little ground cinnamon and sugar into plain cream cheese.

Breakfast Sandwiches

• Sweet and Savory: Pair a warm cinnamon raisin bagel with bacon, egg, and cheese for an unforgettable brunch sandwich.
• Nut Butter and Fruit: Top with peanut butter, almond butter, or even a smear of Greek yogurt and pile on banana slices for a healthy, hearty breakfast.

Tips for Best Results with Cinnamon Raisin Bagel Recipe

Even a well-tested cinnamon raisin bagel recipe can benefit from a few insider tips to ensure bakery-level results every single time.

❶ Master the Proofing

• Temperature Matters: Yeast thrives best at around 75°F to 80°F. If your kitchen is chilly, preheat your oven to the lowest setting for a few minutes, then turn it off and proof your dough inside.
• Watch the Dough, Not the Clock: Rising times are guidelines. Your dough should double in size and spring back slowly when lightly pressed.

❷ Soak Your Raisins

• Avoid Dry Bits: Soaking raisins in warm water (or even a little vanilla extract!) ensures they stay juicy inside the bagels instead of stealing moisture from the dough.

❸ Control the Boil

• Boiling Water Temperature: Aim for a gentle boil, not a rolling one. Water that’s too vigorous can misshape your bagels.
• Time it Right: One minute per side gives a light chew, two minutes per side gives a denser, heartier chew — adjust to your preference.

❹ Use Barley Malt Syrup

• Professional Touch: Adding barley malt syrup to your boiling water enhances the bagel’s shine, color, and deepens the flavor beautifully.

❺ Bake on a Hot Surface

• Even Browning: Preheat your baking sheet or use a pizza stone to mimic the high-heat environment of a professional bakery oven.

Bonus Tip:

• Double Up the Cinnamon: If you crave an even bolder cinnamon flavor, dust your bagels with a little cinnamon-sugar right before baking. It caramelizes into an irresistible crust!

Storage Instructions for Cinnamon Raisin Bagel Recipe

Because fresh bagels are at their peak within the first 24 hours, knowing how to store them properly keeps your hard work tasting amazing longer.

Short-Term Storage (1–2 Days)

• Room Temperature: Keep bagels in a paper bag inside a plastic bag (or loosely closed bread box). This preserves their chewy texture while preventing sogginess.
• Avoid Refrigeration: The fridge speeds up staling! Always store at room temperature unless freezing.

Freezing for Longer Storage

• Freeze Fresh: Slice bagels in half and place parchment paper between each half.
• Wrap Tightly: Store in a freezer-safe zip-top bag, squeezing out as much air as possible.
• Freeze Duration: Bagels stay fresh in the freezer for up to 3 months.

Reheating Tips

• From Frozen: Toast directly from frozen — no need to thaw first.
• Reviving Freshness: Spritz lightly with water and reheat at 350°F for 8–10 minutes to re-crisp the crust.

By following these storage tricks, your cinnamon raisin bagel recipe will deliver bakery-fresh taste any day of the week!

FAQ about Cinnamon Raisin Bagel Recipe

Can I make cinnamon raisin bagels ahead of time?
Absolutely! After shaping the bagels, you can refrigerate them overnight. In the morning, allow them to rest at room temperature for about 30 minutes before boiling and baking. This slow proofing actually deepens the flavor.

Do I have to boil the bagels?
Yes — boiling is what gives bagels their signature chewy crust. Skipping this step would leave you with a bread roll, not a true bagel. The brief water bath gelatinizes the exterior, locking in moisture.

Can I add more cinnamon to the dough?
You can, but be careful. Too much cinnamon can inhibit yeast activity, making your bagels denser. It’s better to swirl extra cinnamon into the dough after kneading, or sprinkle it on top before baking.

Why soak the raisins?
Soaked raisins stay plump and juicy during baking, ensuring moist bites packed with flavor. Dry raisins can pull moisture out of the dough, leading to uneven texture.

Can I skip the malt syrup when boiling?
While optional, malt syrup gives the bagels a deeper, traditional flavor and an attractive, slightly shiny crust. If unavailable, you can substitute with honey or brown sugar.

Conclusion: Why You’ll Love This Cinnamon Raisin Bagel Recipe

There’s a distinct kind of joy that comes from mastering a true bakery-style cinnamon raisin bagel recipe right in your own kitchen. Every element — the rich scent of cinnamon, the sweet pop of raisins, the chewy bite, the golden crust — speaks to something deeper than just food. It’s comfort. It’s tradition. It’s connection.

Homemade bagels take a little effort, sure, but the payoff is immense: fresh, warm, beautifully imperfect bagels that no grocery store brand can rival. Whether you enjoy them toasted with butter, piled high with toppings, or simply as they are, these bagels are a delicious way to savor small moments and share love through baking.

Once you taste your own fresh, cinnamon-swirled creation, you’ll wonder why you ever settled for store-bought. This cinnamon raisin bagel recipe isn’t just a recipe — it’s a new tradition waiting to happen.

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Additional Recommended Recipes

If you loved making this cinnamon raisin bagel recipe, you might also enjoy:

• Breakfast Bundt Cake Recipe – A beautiful centerpiece packed with eggs, cheese, and savory goodness—ideal for weekend mornings.
• Snickerdoodle Banana Bread Recipe – A cinnamon-spiced twist on the classic loaf, moist and perfect with coffee.
• Fluffy Cottage Cheese Cloud Bread – Light, airy, and protein-rich—great with a schmear or jam.
• Apricot Pineapple Jam Recipe – Bright, fruity, and just the right amount of sweet to spread on warm, toasted bagels.

These morning treats pair beautifully with coffee and company—just what breakfast was made for.