Cinnamon Raisin Bagel Recipe
This Cinnamon Raisin Bagel Recipe gives you warm, chewy bagels bursting with sweet raisins and the nostalgic comfort of cinnamon spice. Perfect for toasting and slathering with cream cheese or butter!
Equipment
- 1 Large mixing bowl For dough preparation
- 1 Stand mixer Optional, with dough hook
- 1 Baking sheet lined with parchment paper
- 1 Saucepan For boiling the bagels
- 1 Slotted spoon To remove boiled bagels
Ingredients
- 3 cups Bread flour Plus more for kneading
- 2 tsp Active dry yeast
- 1.5 tbsp Sugar
- 1 tsp Salt
- 1.25 cups Warm water about 110°F
- 1 tbsp Ground cinnamon
- 3/4 cup Raisins Soaked in warm water 5 mins
- 1 tbsp Honey For boiling water optional
Instructions
- Activate Yeast: In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make the Dough: Add flour, salt, and cinnamon to the yeast mixture. Mix until a dough forms. Knead for 8–10 minutes (or use a stand mixer with a dough hook) until smooth and elastic.
- Add Raisins: Gently knead the soaked raisins into the dough until evenly distributed.
- First Rise: Place the dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
- Shape the Bagels: Punch down dough and divide into 8 equal pieces. Roll each into a ball, poke a hole in the center, and gently stretch to form bagels.
- Boil the Bagels: Bring a large pot of water to a boil. Add honey. Boil bagels 1 minute per side. Remove with a slotted spoon and place on parchment-lined baking sheet.
- Bake the Bagels: Bake in a preheated oven at 425°F (220°C) for 18–20 minutes or until golden brown.
- Cool and Serve: Let bagels cool on a rack before slicing. Enjoy with cream cheese or butter.
Notes
You can replace raisins with dried cranberries or chopped dried figs for variation. Add a cinnamon sugar topping before baking for extra sweetness.
