This raisin cinnamon bagel recipe started as a weekend project that quickly turned into a household favorite. My kids love sweet breakfasts, I love baking bread that feels rewarding, and bagels somehow check both boxes. I’ll be honest, bagels take a little more effort than quick breads, but the payoff is huge. That chewy texture and warm cinnamon aroma make it all worth it.
I tested this recipe several times, tweaking hydration, cinnamon placement, and how the raisins were added. Too many raisins sink, too much cinnamon dries the dough, and rushing the boil changes everything. Once I slowed down and respected the process, these bagels came out just right.
These bagels are chewy on the outside, soft inside, and lightly sweet without tasting like dessert. Total time is about 2.5 hours including rising, with hands-on time closer to 35 minutes. Skill level is intermediate, but very doable for patient home cooks.
Why you’ll love this Raisin cinnamon bagel recipe
- True chewy bagel texture, not bread in disguise
- Warm cinnamon flavor in every bite
- Raisins stay plump and evenly distributed
- Lightly sweet without added glaze
- Freezer friendly for busy mornings
- Makes breakfast feel special
- Smells incredible while baking
What I love most is how satisfying these are. One toasted bagel with butter actually fills you up, which is rare for sweet breakfasts. And once you’ve made them once, the process feels much less intimidating.
Tips for success
Bagel dough should be stiff, not sticky. If your dough feels soft like sandwich bread, add flour a tablespoon at a time. I tested a softer dough and the bagels spread instead of rising.
Hydrate your raisins before adding them. A quick soak in warm water for 10 minutes keeps them from stealing moisture from the dough. Dry raisins lead to dry bagels, and nobody wants that.
Cinnamon should be mixed into the dough, not just sprinkled. I tested a swirl method, but it created uneven pockets and tearing. Mixing gives consistent flavor.
Do not skip the boil. That brief boil is what gives bagels their chewy crust. If the water barely simmers, you won’t get the same result. You’re looking for a gentle but active boil.
Bagels are done when they’re deeply golden and sound slightly hollow when tapped. If they’re pale, they’ll be bready instead of chewy.
Nutrition and health notes
Bagels are hearty by nature, and that’s part of their charm. This raisin cinnamon bagel recipe provides carbohydrates for energy, along with small amounts of protein from flour and yeast. According to USDA FoodData Central, raisins contain natural sugars, fiber, and potassium
Cinnamon adds flavor without added sugar and may help reduce the need for heavy toppings. Because these bagels are dense and filling, one is usually enough, especially when paired with protein like eggs or nut butter.
Homemade bagels let you control portion size and ingredients, which can be helpful for families trying to balance treats with nutrition.
For food safety, yeast breads should be stored properly once cooled. The FDA recommends keeping homemade foods covered and stored at safe temperatures
This is comfort food meant to be enjoyed, not counted or restricted.
Serving ideas and pairings
- Toast and spread with butter or cream cheese
- Serve with scrambled eggs or omelets
- Pair with fruit for balanced breakfasts
- Use as a base for breakfast sandwiches
- Serve with bug juice camp drink for kid-friendly mornings
- Add nut butter for extra protein
- Slice thin and toast for snack plates
- Serve alongside high altitude banana bread for brunch spreads
These bagels also work well as an afternoon snack when you want something more filling than cookies but still comforting.
Storage and make ahead
Fresh bagels are best the day they’re baked, but these store well with a little care. Once completely cooled, store them in an airtight bag at room temperature for up to 2 days.
For longer storage, slice and freeze the bagels. They freeze beautifully for up to 2 months. Toast straight from frozen for best texture.
Avoid refrigerating bagels, as it dries them out faster. If you need to reheat, toasting is always better than microwaving, which can make them rubbery.
Always cool bagels fully before storing to prevent condensation and sogginess.
Raisin cinnamon bagel recipe
Description
A classic raisin cinnamon bagel recipe featuring chewy homemade bagels swirled with cinnamon and studded with sweet raisins, boiled then baked for authentic texture and flavor.
Ingredients
For the Bagel Dough
For the Boiling Bath
Instructions
Step 1: Mix the dough
In a large bowl, mix the bread flour, yeast, sugar, salt, and cinnamon. Pour in the warm water and stir until a shaggy dough forms. Add the raisins and knead until the dough becomes smooth and elastic, about 8 to 10 minutes by hand. It should feel firm but springy. If it’s sticky, sprinkle in a little more flour.
Step 2: First rise
Place the dough in a lightly oiled bowl, cover, and let it rise for about 60 to 90 minutes, until doubled in size. I usually check at the one hour mark. If it slowly springs back when you poke it, you’re good.
Step 3: Shape the bagels
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger. Gently stretch the hole to about 4 to 5 cm wide. They shrink back a bit, so don’t be shy here.
Step 4: Rest the bagels
Place the shaped bagels on a parchment lined baking sheet, cover lightly, and let them rest for 15 to 20 minutes. This short rest helps them puff slightly before boiling.
Step 5: Boil for chew
Preheat your oven to 220 C. Bring the water and honey to a gentle boil. Drop the bagels in, two or three at a time. Boil for 30 seconds per side. This step is what gives you that classic chewy crust, so don’t skip it.
Step 6: Bake
Transfer the boiled bagels back to the baking sheet. Bake for 20 to 25 minutes until deep golden brown. They should sound slightly hollow when tapped on the bottom.
Step 7: Cool, then slice
Let the bagels cool for at least 20 minutes before slicing. I know it’s hard, but cutting too early can make them gummy inside.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 283.07kcal
- % Daily Value *
- Total Fat 1.1g2%
- Sodium 307.14mg13%
- Potassium 174.84mg5%
- Total Carbohydrate 60.79g21%
- Dietary Fiber 2.5g10%
- Sugars 14.92g
- Protein 8.07g17%
- Vitamin A 0.04 mcg
- Vitamin C 0.35 mg
- Calcium 29.46 mg
- Iron 2.96 mg
- Vitamin E 0.26 mg
- Vitamin K 0.76 mcg
- Vitamin B6 0.06 mg
- Phosphorus 78.24 mg
- Magnesium 23.38 mg
- Zinc 0.68 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- I tested soaking the raisins first, it helps prevent burning during baking.
- Bread flour really matters here, all purpose works but the chew won’t be the same.
- If your bagels come out pale, boil a few seconds longer next time.
- These freeze beautifully, slice first, then freeze for easy toasting.
- Toasted with butter or cream cheese, they’re pure comfort food.
- If the dough feels too stiff, add water one tablespoon at a time.
