Cinnamon Raisin Bagels – Soft, chewy, and packed with warm cinnamon spice and sweet raisins, these homemade bagels are perfect toasted for breakfast or snacking.
These homemade cinnamon raisin bagels are soft, chewy, and packed with warm spice. Studded with sweet raisins and boiled before baking for that classic bagel texture, they’re even better than bakery bagels.
Toast them and spread with butter, cream cheese, or your favourite nut butter for an easy breakfast or afternoon snack.
Looking for more cinnamon recipes? Check out my Apple Cinnamon Oatmeal Cookies, Cinnamon Brownie Bites, and my Apple Cinnamon Muffins.
Ingredient highlights
- Bread flour: Gives the bagels their classic chewy texture. Plain flour can be used, but the bagels will be slightly softer.
- Raisins: Add natural sweetness throughout the dough. Dried cranberries or sultanas work well too.
- Golden syrup: Added to the boiling water to help create a shiny crust and subtle caramelised flavour. Honey or maple syrup can be used instead.
- Mixed spice: Adds extra warmth alongside the cinnamon. If you don’t have any, simply use a little extra cinnamon and nutmeg.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Recipe FAQs
Yes. Use the same amount of instant yeast and mix it directly into the flour.
Boiling gives bagels their signature chewy texture and shiny crust while helping them hold their shape during baking.
Yes. After kneading, cover the dough and refrigerate overnight. Let it sit at room temperature for about 1 hour before shaping.
Plain or all-purpose flour can be used instead, although the bagels will be slightly less chewy.
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Cinnamon Raisin Bagels
Ingredients
- 1 ¼ cups (300ml) water, warmed to 43C/110F
- 2 ¼ teaspoons (7g) or 1 sachet dry active yeast
- 1 tablespoon light brown sugar
- 4 cups (500g) bread flour, plus extra for kneading
- 2 teaspoons ground cinnamon
- ½ teaspoon mixed spice
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ cup (75g) raisins
- 2 tablespoons golden syrup, maple syrup, or honey
- 1 egg white beaten with 1 tablespoon water
Instructions
- In a large measuring jug, stir together the water, yeast, and sugar. Set aside and allow the yeast to foam and bubble up – about 5 minutes.
- In a large mixing bowl, whisk together the flour, spices, and salt. Add in the raisins.
- Add the yeast mixture and mix until you get a rough dough.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes, adding flour when needed until smooth, elastic, and barely tacky.
- Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size.
- TIP: Preheat the oven to 43C/110F. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.
- Line 2 large baking trays with parchment paper, grease them very lightly with oil, and set aside.
- Once the dough has doubled in size, gently deflate with your fist and transfer to a clean, unfloured surface.
- Divide the dough into 8 equal portions (doesn't have to be perfect!) and form each piece into a ball by rolling on the countertop with a cupped hand.
- NOTE: As you work with each piece of dough, keep the dough that you’re not working with covered with clingfilm or a tea towel.
- Using your finger, make a hole into the centre of each ball and stretch to about ⅓ the diameter of the bagel. Place onto a prepared baking tray.
- Repeat with the remaining dough balls.
- Cover the shaped bagels with clingfilm or a tea towel, and allow to rest for 30 minutes.
- Preheat the oven to 220C/200C Fan/425F/Gas 7.
- Fill a large saucepan with water and stir in the golden syrup. Bring to the boil, then reduce heat to medium-high.
- Cut the parchment paper so that the bagels are on their own piece of paper. This helps to easily transfer them to the boiling water without having to handle them.
- Line the baking trays with more parchment paper or silicone mats, and set aside.
- Drop the bagels in, 2 – 3 at a time (or as many that will comfortably fit), and cook for 1 minute on each side (OR for chewier bagels, 2 minutes on each side).
- Place the bagels back onto the prepared baking trays, and brush the tops and sides with the egg wash.
- Bake for 20 – 25 minutes, rotating the pan halfway through, until golden brown.
- Allow to cool on the baking tray for 20 minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m not too fond of raisins, but if you told me to eat this without telling me what’s inside, I probably wouldn’t of guessed raisins. All I know is that these was absolutely gorgeous!
Been having these toasted with a spread of butter everyday for lunch so far. Can’t get enough of them.
I’m so glad you enjoyed them, Murray!