How to Bake Cinnamon Raisin Bagels Like a Pro

If you love the comforting aroma of cinnamon mixed with the sweet chewiness of raisins, then cinnamon raisin bagels are sure to become your new favorite treat. These bagels combine the classic dense, chewy texture of traditional bagels with a delightful swirl of warm cinnamon spice and bursts of juicy raisins in every bite. While store-bought bagels are convenient, nothing beats the satisfaction of baking your own fresh, homemade bagels at home — and with the right techniques, you can make bakery-quality cinnamon raisin bagels that rival your favorite café.

In this guide, I’ll walk you through the entire process step-by-step, sharing expert tips to help you master the art of bagel baking. From mixing the perfect dough infused with cinnamon and studded with raisins, to boiling and baking for that iconic chewy crust, you’ll learn how to bake cinnamon raisin bagels like a pro. Ready to fill your kitchen with the irresistible smell of freshly baked bagels? Let’s get started!

Ingredients and Tools You’ll Need

Before diving into the bagel-making process, it’s important to gather all the right ingredients and tools. Using quality ingredients and having the proper equipment on hand will make baking your cinnamon raisin bagels much easier and ensure the best results.

Golden brown cinnamon raisin bagels fresh out of the oven on a parchment-lined baking sheet

Key Ingredients: Cinnamon, Raisins, Yeast, and More

Bread Flour: For that classic chewy texture, bread flour is the best choice. Its higher protein content helps develop gluten, which gives bagels their signature bite.
Active Dry Yeast: Yeast is essential to make your dough rise and create that light but chewy structure. Make sure your yeast is fresh for the best rise.
Warm Water: The temperature of the water matters — it should be warm (around 100-110°F or 38-43°C) to activate the yeast without killing it.
Sugar: A small amount of sugar feeds the yeast and adds a touch of sweetness to balance the cinnamon.
Salt: Salt enhances flavor and strengthens the dough structure.
Ground Cinnamon: This is the star spice for your bagels, giving them that warm, fragrant flavor.
Raisins: Choose plump, high-quality raisins for natural sweetness and bursts of texture throughout the bagel.
Barley Malt Syrup or Honey (Optional): Adding malt syrup to the boiling water or honey to the dough can help develop a shiny crust and deepen flavor.

Essential Baking Tools: Mixing Bowls, Baking Sheets, and Thermometer

Large Mixing Bowl: A sturdy bowl for mixing and kneading your dough, preferably with enough space for the dough to rise.
Kitchen Scale: Measuring ingredients by weight ensures accuracy and consistent results.
Wooden Spoon or Dough Hook: For mixing the dough — a stand mixer with a dough hook can save effort, but hand kneading works great too.
Clean Kitchen Towel or Plastic Wrap: To cover the dough while it rises and keep it from drying out.
Baking Sheets: To bake your bagels on, lined with parchment paper or a silicone baking mat to prevent sticking.
Large Pot: For boiling the bagels before baking, which gives them that chewy crust and shiny exterior.
Slotted Spoon or Spider Strainer: To carefully transfer boiled bagels onto the baking sheet without breaking.
Oven Thermometer (Optional): Helps ensure your oven is at the perfect baking temperature, which can be tricky with some home ovens.

Optional Ingredients and Variations

Cream Cheese or Butter: While not part of the dough, these classic spreads complement cinnamon raisin bagels perfectly.
Other Spices: Some bakers like to add a pinch of nutmeg or allspice to enhance the cinnamon flavor.
Add-ins: For a twist, try mixing in chopped nuts or dried cranberries along with the raisins.

Having these ingredients and tools ready will set you up for success and make the entire bagel baking process smooth and enjoyable. Next up, we’ll dive into the actual recipe and step-by-step instructions!

Step-by-Step Cinnamon Raisin Bagel Recipe

Baking cinnamon raisin bagels may seem intimidating, but with the right steps, you’ll be surprised how manageable and rewarding it is. Below, I’ve broken down the process into easy-to-follow stages, from preparing the dough to baking your golden, chewy bagels.

Preparing the Bagel Dough with Cinnamon and Raisins

Activate the Yeast: Start by mixing warm water (about 105°F or 40°C) with a teaspoon of sugar and your active dry yeast. Let it sit for 5–10 minutes until it becomes frothy and bubbly—this means your yeast is alive and ready.
Mix the Dry Ingredients: In a large bowl, combine bread flour, salt, and ground cinnamon evenly.
Combine Wet and Dry: Slowly add the yeast mixture to the dry ingredients while stirring. Add the raisins last, folding them gently into the dough to distribute evenly without crushing them.
Knead the Dough: Transfer the dough onto a floured surface and knead for about 8–10 minutes until smooth, elastic, and slightly tacky. If you have a stand mixer, use the dough hook on medium speed for about 6-7 minutes.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Shaping the Bagels Perfectly

Divide the Dough: Punch down the risen dough and transfer it to a clean surface. Divide it into 8 equal portions for standard-sized bagels.
Shape Each Bagel: Roll each portion into a smooth ball. Then, poke a hole through the center with your finger and gently stretch the hole to about 2 inches in diameter. This classic ring shape will expand slightly during boiling and baking.
Second Rest: Place the shaped bagels on a parchment-lined baking sheet, cover lightly with a towel, and let them rest for about 10 minutes while you prepare the boiling water.

Boiling the Bagels for That Authentic Chewy Texture

Prepare the Boiling Water: Fill a large pot with water and bring it to a boil. Add a tablespoon of barley malt syrup or honey to the water if you like a shiny crust and deeper flavor. For the best results, consider using a high-quality large pot like this Ninja Large Pot.
Boil the Bagels: Carefully drop 2-3 bagels at a time into the boiling water. Boil each side for about 1 minute. This boiling step gelatinizes the starch on the outside, creating the bagel’s signature chewy crust.
Remove and Drain: Use a slotted spoon to remove the bagels and place them back on the parchment-lined baking sheet to drain excess water.

Baking Tips for a Golden, Soft Crust

Preheat Your Oven: While boiling, preheat your oven to 425°F (220°C).
Optional Toppings: For extra sparkle and flavor, brush each bagel with an egg wash (one beaten egg with a tablespoon of water) before baking.
Bake: Place the baking sheet in the oven and bake for 20–25 minutes, or until the bagels turn a beautiful golden brown.
Cool Down: Remove from the oven and let the bagels cool on a wire rack for at least 15 minutes before slicing or serving. This resting time allows the crumb to set and enhances the texture.

Following these steps carefully will help you create cinnamon raisin bagels that are soft on the inside, chewy on the outside, and bursting with warm cinnamon and sweet raisins in every bite. Ready to impress your friends and family with your homemade bagels? Let’s keep going!

Tips and Tricks to Bake Bagels Like a Pro

Mastering the art of baking cinnamon raisin bagels takes a bit of practice, but with a few expert tips and tricks, you can elevate your homemade bagels from good to truly outstanding. These insights will help you achieve the perfect texture, flavor, and appearance every time you bake.

Bagel dough mixed with plump raisins and ground cinnamon ready for kneading

How to Get Soft and Chewy Bagels Every Time

Use Bread Flour: The high protein content in bread flour develops more gluten, which gives bagels their iconic chewiness. Avoid using all-purpose flour for the best texture.
Don’t Skip the Boiling: Boiling bagels before baking is essential to create that shiny, chewy crust. Boil them for about 1 minute per side; longer boils yield chewier crusts.
Control Water Temperature: Use warm water (not hot) to activate the yeast and for boiling (a gentle boil). Too hot or too cold water can negatively affect yeast activity and crust formation.
Proper Kneading: Knead the dough until smooth and elastic. Well-kneaded dough traps air pockets that help create a chewy, airy crumb.

Using the Right Cinnamon and Raisins for Maximum Flavor

Fresh Ground Cinnamon: Use fresh, high-quality ground cinnamon or even cinnamon sticks ground at home for the most vibrant aroma and taste.
Raisin Choice: Opt for plump, juicy raisins or soak them briefly in warm water to rehydrate before adding to the dough. This prevents dry, tough bites.
Even Distribution: Gently fold raisins into the dough to spread flavor evenly without crushing or bursting them during kneading.

Common Mistakes to Avoid When Baking Bagels

Skipping the Resting Periods: Letting the dough rise fully and resting the shaped bagels before boiling helps develop flavor and texture.
Not Using Enough Water in Boiling: Bagels need plenty of boiling water to float and cook properly. Overcrowding the pot can cause uneven cooking and stickiness.
Underbaking or Overbaking: Underbaked bagels can be doughy inside, while overbaked ones may turn dry and hard. Aim for a golden brown crust and listen for a hollow sound when tapped.
Ignoring Oven Temperature: Home ovens can vary — using an oven thermometer ensures you’re baking at the ideal 425°F (220°C) for perfect bagels.

With these tips and tricks, you’ll be well on your way to baking cinnamon raisin bagels that look professional and taste incredible. The little details make a big difference, so take your time and enjoy the process!

Serving and Storing Your Cinnamon Raisin Bagels

Once you’ve baked your delicious cinnamon raisin bagels, the next step is enjoying them at their best and knowing how to store any leftovers properly. This section will guide you through the tastiest ways to serve your bagels and keep them fresh so you can savor that homemade goodness for days.

Best Toppings and Spreads for Cinnamon Raisin Bagels

Classic Cream Cheese: A smooth, tangy cream cheese spread perfectly complements the sweet cinnamon and raisins. Try plain or flavored varieties like honey walnut or cinnamon raisin cream cheese for an extra flavor boost.
Butter and Honey: For a simple yet indulgent treat, spread softened butter on a warm bagel and drizzle with a little honey. The sweetness enhances the cinnamon flavor beautifully.
Nut Butters: Almond butter or peanut butter add a rich, nutty flavor and a boost of protein — a perfect option for a satisfying breakfast.
Fruit Preserves and Jams: Spread your favorite fruit jam, such as apricot, strawberry, or raspberry, to add a fruity contrast to the warm spices.
Sweet Ricotta or Mascarpone: For a creamy and luxurious topping, spread ricotta or mascarpone cheese and sprinkle with a little cinnamon sugar or chopped nuts.

How to Store Bagels to Keep Them Fresh

Short-Term Storage: Store your bagels in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 2 days. This keeps the crust from becoming soggy while preserving freshness.
Long-Term Storage: For longer storage, slice the bagels and freeze them in a sealed plastic bag or airtight container. When ready to eat, toast or warm them straight from the freezer for a fresh-baked taste.
Avoid Refrigeration: Refrigerating bagels can cause them to dry out faster. It’s best to keep them at room temperature or freeze for longer preservation.

Creative Ways to Enjoy Leftover Bagels

Bagel French Toast: Dip sliced bagels in a cinnamon-vanilla egg batter and cook like French toast for a delicious breakfast twist.
Bagel Sandwiches: Use your bagels as the base for sweet or savory sandwiches. Try cream cheese and smoked salmon, or for a sweeter option, peanut butter and banana slices.
Bagel Croutons: Cube leftover bagels, toss with cinnamon sugar and a little butter, then toast in the oven until crispy. Use them as a crunchy topping for salads or desserts.
Bagel Bread Pudding: Turn day-old bagels into a comforting bread pudding by layering them with custard, raisins, and cinnamon, then baking until golden.

If you enjoyed this cinnamon raisin bagel recipe and want to try another delicious homemade bagel, check out our Homemade Chocolate Chip Bagels recipe for a sweet twist that’s just as easy to make!