Description

This Easy Homemade Cinnamon Raisin Bagel recipe delivers soft, chewy bagels scented with warm cinnamon and studded with plump raisins. Starting with a yeast-activated dough, the bagels are boiled briefly to create a classic chewy crust before baking to golden perfection. A glossy egg white wash gives them a beautiful finish and a deliciously toasty aroma. Perfect for breakfast or a cozy snack, these bagels combine a slightly sweet and spicy flavor with a traditional bagel texture.

Ingredients

Scale

Dough Ingredients

4 cups high-protein bread flour (like King Arthur)
2 ¼ teaspoons instant yeast
¼ cup light brown sugar, packed (plus a pinch for yeast activation and a spoonful for boiling water)
1 teaspoon ground cinnamon (plus a sprinkle for boiling water)
1 cup raisins, soaked in warm water and drained
1 teaspoon fine sea salt
1 ½ cups warm water (105–115°F)

Finishing Ingredients

1 egg white, whisked (for brushing)

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Instructions

Activate the yeast: Stir 2 ¼ teaspoons of instant yeast into 1 ½ cups of warm water along with a pinch of the brown sugar. Let sit for about 5 minutes until bubbles form, indicating the yeast is active. This step ensures a good rise and avoids any off smells.
Prepare the dough: In a large bowl, combine 4 cups of bread flour, 1 teaspoon of ground cinnamon, and 1 teaspoon of sea salt. Add the yeast mixture and stir until a shaggy dough forms. Transfer to a lightly floured surface and knead for approximately 8 minutes until the dough feels supple, building the gluten needed for chewiness.
Add raisins: Near the end of kneading, gently press the soaked and drained raisins into the dough. This method keeps them plump and prevents tearing the dough, resulting in juicy bursts of sweetness.
First rise: Place the dough in a lightly oiled bowl and cover it. Let rest at room temperature for about 1 hour, or until it doubles in size as seen by its enlarged shape and a gentle yeasty aroma.
Shape bagels: Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a tight ball. Using your finger, poke through the center of each ball and gently twist to form a traditional bagel shape with a hole in the middle.
Poach bagels: Bring a large pot of water to a gentle simmer and add a spoonful of brown sugar and a sprinkle of cinnamon. Carefully drop each bagel ring in and poach for 1 minute on each side. This boiling step creates the classic chewy crust.
Apply egg wash: Remove bagels from the water and lightly brush each with the whisked egg white. This will give them a shiny, golden crust when baked.
Bake: Arrange the bagels on a parchment-lined baking sheet. Bake in a preheated oven at 425°F (220°C) for about 15 minutes until they turn a light warm brown and emit a toasty cinnamon scent, indicating they are fully cooked.

Notes

Use high-protein bread flour for the best chewy texture typical of bagels.
Soak the raisins before adding to the dough to keep them juicy and avoid dough tears.
The boiling step with cinnamon and brown sugar enhances flavor and helps develop the classic bagel crust.
Egg white wash provides a beautiful glossy finish and promotes even browning.
Make sure the water for yeast activation and dough is between 105–115°F to properly wake the yeast without killing it.
Bagels are best eaten fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.