As I stood in my kitchen last Saturday, the air filled with the warm embrace of cinnamon and sweet raisins, I couldn’t help but feel a wave of nostalgia wash over me. There’s something magical about crafting your own Homemade Cinnamon Raisin Bagels; it’s a delightful way to bring a slice of the bakery into your home. This recipe not only delivers that satisfying chewiness you crave but also offers the flexibility to customize it to your taste—whether you prefer a touch more sweetness or an extra nutty crunch. Imagine serving these warm bagels at your next brunch gathering, each bite eliciting smiles and contentment. Ready to roll up your sleeves and create a breakfast masterpiece? Let’s dive in!
Why Are These Bagels So Irresistible?
Nostalgic Flavor: The combination of cinnamon and raisins evokes comfort, reminiscent of family brunches and cozy mornings.
Easy to Customize: Tailor your bagels by swapping spices or adding nuts; the options are endless!
Homemade Delight: Enjoy the satisfaction of creating something delicious from scratch, without the preservatives of store-bought options.
Perfectly Chewy: Our boiling method gives each bagel that classic chewy exterior you love, enhancing the overall texture. Serve these delightful bagels warm with cream cheese, or try them with our delicious Gingerbread Cupcakes Dreamy for a sweet twist!
Crowd-Pleasing: Whether for a cozy family breakfast or a brunch party, these bagels are sure to impress and satisfy everyone at the table.
Cinnamon Raisin Bagels Ingredients
For the Dough
• Bread Flour – Provides the structure for a chewy bagel. Substitution: All-purpose flour (will result in a softer bagel).
• Active Dry Yeast – Promotes dough rising for a light texture. Substitution: Instant yeast (use the same amount).
• Granulated Sugar – Adds sweetness and aids browning. Substitution: Light brown sugar or honey can be used for a slight flavor variation.
• Ground Cinnamon – Offers warm, aromatic flavor that defines the bagels. Substitution: Pumpkin pie spice for a seasonal twist.
• Raisins – Provides sweet bursts of flavor and moisture. Substitution: Dried cranberries or chopped dates for a different sweet touch.
• Water – Activates the yeast and hydrates the dough.
• Salt – Enhances flavor and controls yeast fermentation.
For Boiling
• Water – Essential for boiling the bagels before baking, offering that characteristic chewy texture.
• Salt – Adds flavor during the boiling process; don’t skip this step!
These Cinnamon Raisin Bagels are not just delicious—they’re a canvas for your creativity!
Step‑by‑Step Instructions for Cinnamon Raisin Bagels
Step 1: Prepare Dough
In a large mixing bowl, combine 4 cups of bread flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. In a separate small bowl, activate 2 teaspoons of active dry yeast in 1 ¾ cups of warm water (around 110°F). Gradually pour the yeast mixture into the dry ingredients, stirring until a sticky dough forms.
Step 2: Knead
Transfer the dough onto a floured surface and knead it for about 10 minutes. Use the heel of your hand to push the dough away and fold it back over itself, continuing until it becomes elastic and smooth. You’ll know it’s ready when you can stretch a small piece without it tearing.
Step 3: First Rise
Place the kneaded dough into a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm area for 1 hour, or until doubled in size. Keep an eye on it—the dough should feel soft and puffy when it’s ready for the next step.
Step 4: Shape Bagels
After the dough has risen, gently punch it down to release excess air. Divide the dough into 8 equal pieces. Roll each piece into a ball, then use your thumb to poke a hole through the center, shaping them into bagels. Ensure the hole is large enough, as it will shrink during the second rise.
Step 5: Second Rise
Place the shaped bagels onto a baking sheet lined with parchment paper, ensuring they are spaced apart. Cover with a clean towel, and let them rest for about 30 minutes. During this time, they should puff up a bit, appearing softer and slightly larger.
Step 6: Boil
Bring a large pot of water to a gentle boil and add 2 tablespoons of salt. Carefully drop in each bagel, boiling them for 1-2 minutes on each side. The bagels should rise to the surface and become slightly glossy. Use a slotted spoon to remove them and drain briefly on a clean kitchen towel.
Step 7: Bake
Preheat your oven to 425°F (220°C). Transfer the boiled bagels back to the lined baking sheet, on which they can rest for a moment. Bake for 20-25 minutes, or until they are golden brown and the tops are invitingly crisp. Keep an eye on them to ensure they don’t overbake.
Step 8: Cool
Once baked, remove the bagels from the oven and let them cool on a wire rack for at least 10 minutes. They will continue to set as they cool—your homemade cinnamon raisin bagels will be ready to slice and enjoy warm, with your favorite toppings!
Cinnamon Raisin Bagels Variations
Feel free to get creative with these delightful bagels and make them your own!
- Whole Wheat Flour: Substitute half of the bread flour with whole wheat flour for added nutrition and a hearty flavor.
- Nutty Twist: Mix in chopped walnuts or pecans for a delightful crunch that complements the sweetness of the raisins. Your bagels will have a beautiful texture, making each bite an adventure!
- Fruit Fusion: Try swapping raisins for other dried fruits, like cranberries or chopped apricots, to explore new flavors. This twist can elevate your bagels to a fruity delight!
- Spiced Sensation: Add a pinch of nutmeg or anise to the cinnamon for a warming spice profile that dances on your palate. It’s a simple change that can create an entirely new experience with each bite.
- Vegan Option: Replace the honey with maple syrup and ensure your toppings are dairy-free. Enjoy these beautifully fluffy bagels, perfect for any plant-based breakfast!
- Pumpkin Spice: Substitute some of the cinnamon with pumpkin pie spice for a fall-inspired twist. Each bagel will remind you of cozy autumn days, perfect with a warm drink!
- Savory Surprise: Add in some finely chopped herbs like rosemary or chives for an intriguing and savory flavor. These delicious bagels can serve as the perfect base for your next brunch masterpiece!
- Extra Sweetness: Glaze the bagels with a honey or maple syrup mix before baking for a shinier, sweeter crust that your family will adore. Serve them warm with your favorite cream cheese, or try them with our delicious Gingerbread Cupcakes Dreamy for an all-out indulgence!
Let your imagination run wild and enjoy the process of bringing these bagels to life!
Expert Tips for Cinnamon Raisin Bagels
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Knead Well: Ensure you knead the dough thoroughly for about 10 minutes. This builds gluten, giving your bagels the perfect chewy texture.
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Don’t Skip Boiling: The boiling step is critical for achieving that classic bagel chew; skipping it will result in a softer bread-like texture instead of true bagels.
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Watch the Water Temperature: When activating the yeast, use water that’s around 110°F. Too hot can kill the yeast, while too cold won’t activate it properly, affecting your cinnamon raisin bagels’ rise.
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Allow for Rise Time: Be patient during the rising phases. Adequate rising time is crucial, so don’t rush through it—allow dough to double in size for best results.
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Turn Up the Flavor: For an extra twist, add crushed nuts or a sprinkle of vanilla extract into the dough for added flavor depth in your bagels.
How to Store and Freeze Cinnamon Raisin Bagels
Fridge: Store baked cinnamon raisin bagels in an airtight container for up to 3-4 days to maintain freshness.
Freezer: For longer storage, freeze the bagels individually wrapped in plastic wrap and then in a freezer bag for up to 3 months.
Reheating: To enjoy, reheat frozen bagels in a toaster or oven. Bake at 350°F (175°C) for about 10-15 minutes until warm and slightly crisp.
Make-Ahead: You can prepare the dough ahead of time and chill it overnight before shaping and baking for an effortless morning treat.
What to Serve with Homemade Cinnamon Raisin Bagels
There’s something truly special about creating a breakfast spread that pairs beautifully with warm, freshly baked bagels.
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Creamy Cream Cheese: This classic spread adds a rich, tangy layer of flavor, balancing the sweetness of the bagels perfectly.
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Honey Butter: Lightly sweetened butter mixed with honey complements the warm cinnamon and raisins, making each bite feel indulgent and comforting.
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Fresh Fruit Salad: Bright and refreshing, a mix of seasonal fruits can provide a vibrant contrast to the warm, chewy bagels.
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Nutty Granola: Serve with a sprinkle of nutty granola on top for a delightful crunch and added texture that pairs wonderfully with the bagels’ chewiness.
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Spiced Chai Latte: Enjoy with a warm cup of spiced chai that beautifully echoes the cinnamon flavors in the bagels, creating a cozy breakfast experience.
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Maple Syrup Drizzle: A touch of maple syrup adds an authentic sweetness that enriches the bagels, elevating them to dessert-like levels.
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Hot Coffee: A steaming cup of coffee brings out the deep flavors of the cinnamon and sweetness of the raisins, making for the perfect breakfast duo.
Make Ahead Options
These Cinnamon Raisin Bagels are a dream come true for busy home cooks looking to save time without sacrificing flavor! You can prepare the dough up to 24 hours in advance by mixing it and letting it rise, then cover it and refrigerate. When you’re ready to enjoy fresh bagels, simply shape them, allow them to rise for 30 minutes, and proceed with the boiling and baking steps. Additionally, baked bagels can be stored in an airtight container for up to 3 days or frozen for up to 3 months. To maintain their delightful texture, reheat in a toaster or oven before serving. Enjoy warm, and indulge in homemade goodness that feels just like a bakery treat!
Cinnamon Raisin Bagels Recipe FAQs
How do I choose the right level of ripeness for my raisins?
Absolutely! When selecting raisins, look for plump, shiny ones without dark spots or signs of drying out. If they feel hard or shriveled, they may be past their prime. For the best flavor, I often recommend using fresh, soft raisins that have a nice moisture content.
What’s the best way to store my cinnamon raisin bagels?
To keep your homemade cinnamon raisin bagels fresh, store them in an airtight container at room temperature for 3-4 days. If you prefer, you can also wrap individual bagels in plastic wrap and place them in a ziplock bag to prevent them from drying out or getting stale.
Can I freeze my bagels, and if so, how?
Sure! To freeze your cinnamon raisin bagels, first allow them to cool completely. Then, wrap each bagel tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy one, simply reheat it in a toaster or oven at 350°F (175°C) for about 10-15 minutes until warm and slightly crisp.
What should I do if my bagel dough doesn’t rise?
If your dough isn’t rising, check that the yeast is fresh—expired or inactive yeast won’t work. Ensure your water temperature for activating the yeast is ideal (around 110°F). If everything seems correct but there’s still no rise, allow the dough more time in a warm area; sometimes, rising can take longer, particularly in cooler spaces.
Are these bagels safe for pets or certain allergies?
When it comes to sharing with pets, it’s best to avoid giving any bagels to dogs or cats, as the dough can be harmful. For allergies, these cinnamon raisin bagels contain gluten (from bread flour) and may not be suitable for those with gluten intolerance. Always consider ingredient substitutions based on dietary needs when baking.
Cinnamon Raisin Bagels That Smell Like Home and Love
Ingredients
Equipment
Method
- In a large mixing bowl, combine 4 cups of bread flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. In a separate small bowl, activate 2 teaspoons of active dry yeast in 1 ¾ cups of warm water (around 110°F). Gradually pour the yeast mixture into the dry ingredients, stirring until a sticky dough forms.
- Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes elastic and smooth.
- Place the kneaded dough into a lightly greased bowl and cover it. Let it rise in a warm area for 1 hour, or until doubled in size.
- After rising, gently punch down the dough, divide it into 8 pieces, roll each into a ball and poke a hole through the center to shape them into bagels.
- Arrange the shaped bagels on a baking sheet, cover with a towel, and let them rest for about 30 minutes to puff up.
- Bring a large pot of water to a gentle boil and add 2 tablespoons of salt. Boil each bagel for 1-2 minutes on each side.
- Preheat your oven to 425°F (220°C). Transfer the boiled bagels back to the baking sheet and bake for 20-25 minutes until golden brown.
- Once baked, let the bagels cool on a wire rack for at least 10 minutes before serving.