Cinnamon Raisin Bagels

Cinnamon Raisin Bagels – Soft, chewy, and packed with warm cinnamon spice and sweet raisins, these homemade bagels are perfect toasted for breakfast or snacking!

There’s nothing quite like freshly baked homemade bagels, especially when they’re packed with warm cinnamon and sweet, juicy raisins! These Cinnamon Raisin Bagels are wonderfully soft on the inside, with a deliciously chewy texture and a beautifully golden crust.

They’re surprisingly easy to make from scratch, using a simple yeast dough flavoured with cinnamon, mixed spice, and nutmeg. Boiling the bagels before baking gives them their signature chewy texture and shiny crust, making them taste just like something from your favourite bakery! Enjoy them warm or lightly toasted with a little butter, cream cheese, or your favourite spread.

Looking for more delicious cinnamon recipes? Try my Easy Cinnamon Rolls, Chocolate Cinnamon Rolls, or Apple Cinnamon Bread.

Happy baking,

Marsha x

From the recipe box

Cinnamon Raisin Bagels

Soft, chewy, and packed with warm cinnamon spice and sweet raisins, these homemade bagels are perfect toasted for breakfast or snacking!

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5 from 1 vote

Prep 45 minutes minutes

Cook 25 minutes minutes

Rise 1 hour hour 30 minutes minutes

Total 2 hours hours 40 minutes minutes

Yields 8 bagels

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Ingredients

For the Dough

• 300 ml warm water, about 43°C (110°F)
• 7 g active dry yeast
• 1 tablespoon light brown sugar
• 500 g bread flour, plus extra for kneading
• 2 teaspoons ground cinnamon
• ½ teaspoon mixed spice
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• 75 g raisins

For Boiling

• 2 tablespoons golden syrup, maple syrup, or honey

For the Egg Wash

• 1 large egg white
• 1 tablespoon water

Instructions

• In a large measuring jug, stir together the warm water, yeast, and brown sugar. Set aside for about 5 minutes, or until the mixture becomes foamy and bubbly.
• In a large mixing bowl, whisk together the flour, cinnamon, mixed spice, nutmeg, and salt. Stir in the raisins.
• Pour in the yeast mixture and mix until a rough dough forms.
• Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until smooth, elastic, and barely tacky. Add a little extra flour as needed to prevent sticking, but avoid adding too much.
• Place the dough into a lightly greased large bowl. Cover with cling film/plastic wrap or a clean tea towel, and leave to rise in a warm place for about 1 hour, or until doubled in size.
• Line two large baking trays with parchment paper and lightly grease the paper with oil. Set aside.
• Once the dough has doubled in size, gently punch it down to release the air, then transfer it to a clean, unfloured surface.
• Divide the dough into 8 equal-sized portions. Roll each portion into a smooth ball, keeping the remaining dough covered whilst you work.
• Using your finger, make a hole in the centre of each dough ball and gently stretch it until the hole is about one-third of the bagel’s diameter. Place the shaped bagels onto the prepared baking trays.
• Cover the bagels with cling film/plastic wrap or a clean tea towel, and leave to rest for 30 minutes.
• Meanwhile, preheat the oven to 220°C/200°C Fan/425°F/Gas 7.
• Fill a large saucepan with water and stir in the golden syrup. Bring to the boil, then reduce the heat to medium-high to maintain a steady boil.
• Cut the parchment paper around each bagel so that every bagel sits on its own piece. This makes it easier to transfer them into the boiling water without disturbing their shape. Line the baking trays with fresh parchment paper or silicone baking mats.
• Carefully lower 2–3 bagels at a time into the boiling water, removing the parchment paper as they enter the water. Boil for 1 minute on each side, or 2 minutes on each side for chewier bagels.
• Remove the bagels using a slotted spoon and place them onto the prepared baking trays.
• In a small bowl, whisk together the egg white and water. Brush the tops and sides of the bagels with the egg wash.
• Bake for 20–25 minutes, rotating the baking trays halfway through, until the bagels are golden brown.
• Leave to cool on the baking trays for 20 minutes, then transfer to a wire rack to cool completely before serving.

Recipe notes

Bread flour: Strong white bread flour gives the bagels their classic chewy texture. Plain/all-purpose flour can also be used, although the bagels will be slightly softer.

Raisins: Sultanas or dried cranberries can be used instead of raisins.

Yeast: Instant yeast can be used in the same quantity. Mix it directly into the dry ingredients instead of activating it in the warm water first.

Make ahead: Prepare the dough and refrigerate it overnight instead of leaving it to rise for 1 hour. The following morning, leave the dough at room temperature for about 1 hour before shaping and continuing with the recipe.

Storage: Store leftover bagels tightly covered at room temperature for 2–3 days, or in the fridge for up to 1 week. Toast or warm before serving.

Freezing: Baked bagels freeze well for up to 3 months. Allow to cool completely, then place in a freezer-safe container or bag. Thaw overnight in the fridge or at room temperature before serving.