Cinnamon Raisin Bagels

Why You’ll Love Cinnamon Raisin Bagels Recipe

Homemade cinnamon raisin bagels have a special balance of flavor and texture that is hard to beat. The dough is sturdy and chewy, the raisins add little bursts of sweetness, and the cinnamon, nutmeg, and hint of cocoa create a warm, bakery-style flavor. This recipe is also great for planning ahead since the bagels rest overnight in the refrigerator, making the next day’s boiling and baking much easier. Whether you enjoy them plain, toasted with butter, or spread with cream cheese, these bagels feel like a real treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons cornmeal, for dusting

• 1/3 cup seedless raisins, golden or dark, plumped for 5 minutes in boiling water to cover

• 2 tablespoons granulated sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon natural or Dutch-process cocoa powder

• 1/4 teaspoon grated nutmeg

• 3 1/2 cups bread flour

• 1 tablespoon barley malt syrup, maple syrup, or honey

• 1 1/2 teaspoons kosher salt

• 1 1/4 teaspoons instant yeast

Directions

1. Line a baking sheet with parchment paper and scatter the cornmeal evenly over the paper. Set it aside.

2. Strain the plumped raisins, reserving the soaking liquid. Pat the raisins dry and place them in a small bowl. Toss them with the sugar, cinnamon, cocoa powder, and nutmeg.

3. Add enough water to the reserved raisin liquid to measure 1 cup total.

4. In the bowl of a stand mixer, combine the bread flour, raisin water, barley malt syrup, salt, and yeast.

5. Fit the mixer with a dough hook and mix on low speed until no dry patches of flour remain, about 4 minutes.

6. Scrape down the bowl, then mix on medium speed until the sides are nearly clean, about 2 to 3 minutes. The dough may look dry and shaggy at this stage.

7. Cover the bowl with a clean towel and let the dough rest for 20 minutes so the flour can hydrate evenly.

8. Add the raisin mixture and fold it into the dough a few times with a stiff spatula or wooden spoon. Return the bowl to the mixer and mix on low speed for 2 to 3 minutes.

9. Scrape down the bowl and dough hook, then continue mixing on low until combined. Increase the speed to medium and mix until the dough is smooth and strong, about 7 to 8 minutes.

10. Turn the dough out onto a clean, unfloured surface and knead it five or six times.

11. Divide the dough into 6 equal pieces, about 125 grams each. Shape each piece into a bagel and place them on the prepared baking sheet.

12. Cover the baking sheet tightly with lightly greased plastic wrap and refrigerate overnight.

13. The next day, remove the bagels from the refrigerator and uncover them. Let them stand at room temperature while the oven heats and the water comes to a boil.

14. Place a pizza stone, baking steel, or inverted baking sheet on the center rack of the oven. Preheat the oven to 450°F to 500°F for at least 30 minutes.

15. Bring a large pot of water to a hard boil. Prepare a 9-by-13-inch piece of parchment paper on a pizza peel, large cutting board, or inverted baking sheet.

16. Lift the bagels gently, brushing off excess cornmeal, and boil them in batches without crowding the pot. Flip them several times and boil for 60 to 90 seconds, until slightly puffed and glossy.

17. Remove the bagels with a slotted spoon and place them cornmeal-side down on the prepared parchment.

18. Lower the oven temperature to 450°F and slide the parchment with the bagels onto the hot baking surface. Bake for 12 to 16 minutes, until deeply golden brown and shiny.

19. Transfer the baked bagels to a wire rack and let them cool slightly before serving.

Servings and timing

This recipe makes 6 bagels.

The total time is about 12 hours, most of which is hands-off resting and chilling time. The active preparation time is roughly 1 hour to 1 hour 15 minutes, including mixing, shaping, boiling, and baking. The overnight refrigeration helps develop flavor and gives the bagels their classic texture.

Variations

You can easily adapt these bagels to suit your taste. Swap the raisins for dried cranberries or chopped dried cherries for a different fruity flavor. Add a little orange zest to the dough for a brighter twist. For a sweeter finish, sprinkle the shaped bagels lightly with cinnamon sugar before baking. You can also use dark raisins for a richer flavor or golden raisins for a slightly milder, fruitier taste. A smear of honey walnut cream cheese or maple butter makes a delicious serving option as well.

Storage/Reheating

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. Slice them before freezing for easier reheating later.

To reheat, toast sliced bagels straight from room temperature or from frozen until warmed through. You can also warm whole bagels in a 325°F oven for about 8 to 10 minutes. Avoid refrigerating them, as that can make the texture turn firm more quickly.

FAQs

Why is the dough so stiff?

Bagel dough is meant to be much firmer than many other bread doughs. That stiffness helps create the dense, chewy texture that makes bagels unique.

Do I have to soak the raisins first?

Yes, soaking the raisins helps plump them up so they stay tender in the finished bagels and do not pull moisture from the dough.

Can I knead the dough by hand instead of using a mixer?

Yes, you can knead it by hand if your mixer struggles with stiff dough. It will take some effort, but it works well.

Why do the bagels need to rest overnight?

The overnight chill improves the flavor and texture of the dough. It also makes the bagels easier to handle before boiling and baking.

Do I really need to boil the bagels?

Yes, boiling is essential for classic bagel texture. It helps create the shiny crust and chewy exterior.

What does the cocoa powder do in this recipe?

The small amount of cocoa powder does not make the bagels taste like chocolate. It adds depth and helps round out the warm spice flavor.

Can I use all-purpose flour instead of bread flour?

Bread flour is best because it gives the bagels their characteristic chew. All-purpose flour can work, but the texture may be slightly softer.

How do I know when the bagels are done baking?

They should be deeply golden brown and shiny on the outside. The crust should feel firm, and the bagels should sound slightly hollow when tapped.

Can I make these bagels sweeter?

Yes, you can add a bit more sugar to the dough or sprinkle cinnamon sugar on top before baking for a sweeter result.

What is the best way to serve cinnamon raisin bagels?

They are wonderful toasted with butter, plain cream cheese, honey cream cheese, or even a thin spread of peanut butter for a cozy breakfast or snack.

Conclusion

These cinnamon raisin bagels are a rewarding baking project that delivers bakery-quality results at home. With their chewy texture, warm spice, and sweet raisins in every bite, they are perfect for breakfast, brunch, or a comforting afternoon snack. Once you make a batch from scratch, you may never want store-bought bagels again.

Cinnamon Raisin Bagels

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Chewy, bakery-style cinnamon raisin bagels with a warm spice blend and subtle sweetness. Perfect for toasting and enjoying with butter or cream cheese.

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 12 hours
• Yield: 6 bagels
• Category: Breakfast
• Method: Boil and Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 tablespoons cornmeal (for dusting)
• 1/3 cup seedless raisins (plumped in boiling water)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cocoa powder
• 1/4 teaspoon grated nutmeg
• 3 1/2 cups bread flour
• 1 tablespoon barley malt syrup (or maple syrup or honey)
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons instant yeast
• 1 cup raisin water (reserved and adjusted)

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Instructions

1. Line a baking sheet with parchment paper and sprinkle evenly with cornmeal.
2. Drain plumped raisins, reserving the liquid. Pat raisins dry and mix with sugar, cinnamon, cocoa powder, and nutmeg.
3. Add water to the reserved raisin liquid to measure 1 cup.
4. In a stand mixer bowl, combine flour, raisin water, barley malt syrup, salt, and yeast.
5. Mix on low speed until no dry flour remains, about 4 minutes.
6. Increase speed to medium and mix until dough begins to clean the sides, 2 to 3 minutes.
7. Cover and let dough rest for 20 minutes.
8. Add raisin mixture and mix on low until incorporated, 2 to 3 minutes.
9. Increase speed to medium and knead until smooth and strong, about 7 to 8 minutes.
10. Transfer dough to a work surface, knead briefly, and divide into 6 equal portions.
11. Shape into bagels and place on prepared baking sheet.
12. Cover and refrigerate overnight.
13. Remove from fridge and let come to room temperature while preheating oven to 450°F–500°F (230°C–260°C) with a baking stone or sheet inside.
14. Bring a large pot of water to a boil.
15. Boil bagels 60–90 seconds, flipping occasionally.
16. Transfer to parchment-lined peel or board.
17. Reduce oven temperature to 450°F (230°C) and bake for 12–16 minutes until golden brown.
18. Cool slightly on a wire rack before serving.

Notes

• If your mixer struggles, knead the stiff dough by hand.
• Use golden raisins for a slightly sweeter flavor.
• Bagels freeze well; slice before freezing for convenience.
• Serve toasted with butter, cream cheese, or nut butter.

Nutrition

• Serving Size: 1 bagel
• Calories: 260 kcal
• Sugar: 8 g
• Sodium: 420 mg
• Fat: 1.5 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 0 mg