Forget spending money on store-bought bagels or waiting in line at the local bakery. When it comes to cinnamon bagels, homemade is the only way to go!
Plain bagels get a serious upgrade with minimal effort or added ingredients. Here’s why I’ll always opt to bake these homemade bagels from scratch:
Learn how to make homemade cinnamon raisin bagels with this easy-to-follow recipe. With just a handful of basic ingredients, you’ll create bagels that taste far better than anything from the store! Be sure to always check the full details in the recipe card below.
BAKING TIP: For juicy raisins, plump your raisins in warm water first, if needed, before adding to the dough.
To make these bagels, start by dissolving the sugar in water, then add the yeast and let it sit for about 10 minutes.
In a stand mixer, combine flour, salt, and cinnamon, then add the yeast mixture and knead on low speed for about 10 minutes until the dough is smooth and elastic.
Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm place for about 2 hours.
After rising, knead in the raisins until evenly distributed. You can skip this if you don’t like raisins.
Divide the dough into 8 equal pieces, shape each into a bagel, and let them rest for 10 minutes.
Bring a large pot of water to a boil, then boil each bagel for 45 seconds to 1 minute per side.
Transfer to a parchment-lined baking sheet, brush with beaten egg, and sprinkle with cinnamon sugar if desired. Bake in a preheated oven at 425°F/220°C (conventional oven) for about 20 minutes, until golden brown.
Let the bagels cool on a wire rack or serve warm.
Store leftover cinnamon bagels in an airtight container at room temperature for up to 2-3 days. After this, they may become stale.
Absolutely! Baked cinnamon bagels, once completely cooled, can be stored in an airtight container for freezer-safe bag in the freezer for up to 3 months. Thaw them overnight in the refrigerator or at room temperature.
The bagel dough can also be frozen. Simply wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to three months. When you’re ready to use it, thaw the dough overnight in the refrigerator, then proceed with shaping the individual dough balls and following the rest of the recipe.
Reheat leftover bagels at 350°F/175°C (conventional oven) for 5-7 minutes to restore a crisp exterior and soft interior.
You can also reheat the bagels in the microwave by wrapping each bagel in a damp paper towel and heating for 15-20 seconds. This keeps it soft but can reduce the chewy exterior.
If you love the idea of bringing bakery-quality treats into your own kitchen for family and friends, be sure to try these equally easy and delicious recipes:
There are two main reasons for boiling bagels once the dough has been shaped:
First, it gives the bagels their glossy shine which comes from the dough’s starches gelatinizing. In the oven, those starches turn into a crisp, shiny crust.
Secondly, the boiling also cooks the outer layer of dough, helping the bagels keep their shape during baking.
Brushing the tops of the bagels with beaten egg just before baking adds a golden finish and crisp texture to the tops of the bagels. Another trick is to add honey or barley malt syrup to the pot of boiling water.
All you need to do is flatten each bagel dough ball slightly, then use your thumbs to poke a hole through the center of each ball. Gently stretch the hole to form a bagel shape, and that’s it!
Enjoy these cinnamon raisin bagels plain or with a slathering of softened cream cheese (or Greek yogurt for a lighter version), whipped cream, blueberry jam (or your favorite kind), or peanut butter.
Feel free to experiment with chocolate chips, chopped nuts, cranberries, or blueberries.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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