The Homemade Cinnamon Raisin Bagels Recipe for Easy Breakfast is one of my favorite weekend baking projects. Having made countless batches over the years, I love how these bagels come out perfectly chewy with a lightly crisp crust and a gorgeous swirl of cinnamon and plump raisins inside. Unlike store-bought bagels, they have vibrant flavors and fresh warmth that fill your kitchen with inviting aromas. This recipe uses simple pantry staples and straightforward steps, making it accessible even to beginner home cooks. Plus, it’s a fantastic alternative to typical breakfast breads that are either dense or overly sweet, offering a delightful balance of spice and texture. If you enjoy recipes that bridge traditional American bagel techniques with a comforting homemade touch, this one’s for you.
Why You'll Love This Homemade Cinnamon Raisin Bagels Recipe for Easy Breakfast
- Enjoy perfectly chewy bagels with a crisp golden crust and warm cinnamon aroma
- Simple step-by-step recipe designed for easy homemade success in under an hour
- Family-friendly breakfast that stretches your budget with pantry staples
- Great for meal prep with excellent flavor retention in leftovers
Ingredients
Homemade Cinnamon Raisin Bagels Recipe for Easy Breakfast Ingredients
Main Ingredients
- 3 1/2 cups bread flour
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 1/4 cups warm water (110°F)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup raisins
Seasonings and Flavor Boosters
- 2 teaspoons ground cinnamon
Optional Toppings
- Egg wash (1 egg beaten with 1 tablespoon water)
- Coarse sugar or more cinnamon-sugar for sprinkling
Ingredient Notes
- Bread flour: Ideal for bagels due to high protein content that builds gluten for chewiness; all-purpose flour can be used but will yield a softer texture.
- Warm water: Vital to activate yeast properly; too hot can kill yeast, too cold slows fermentation.
- Raisins: Plump and sweet provide pleasant bursts of flavor; soak in warm water briefly for softer texture if desired.
Tools I use for this recipe:
- Stand Mixer with Dough Hook — Helps knead dough evenly for perfect texture. See on Amazon
- Digital Kitchen Scale — Ensures precise ingredient measurements for consistent results. See on Amazon
How to Make Homemade Cinnamon Raisin Bagels Recipe for Easy Breakfast
How to Make Homemade Cinnamon Raisin Bagels Recipe for Easy Breakfast
- Activate yeast: In a small bowl, combine warm water and sugar, stir in yeast, and let sit for 5-10 minutes until foamy. This confirms yeast is alive and ready to leaven dough.
- Mix dry ingredients: In a large bowl or stand mixer, whisk bread flour, salt, and ground cinnamon together for even spice distribution.
- Knead dough: Add yeast mixture to dry ingredients and knead for 8-10 minutes until smooth and elastic, adding raisins near the end to evenly incorporate without crushing them.
- First rise: Cover dough with a damp towel and let rise in a warm spot for about 1 hour, or until doubled. This fermentation develops flavor and gluten structure.
- Shape bagels: Divide dough into 8 equal pieces, roll each into a ball, then poke a hole through the center with your finger and stretch to form rings.
- Boil bagels: Boil water with a tablespoon of sugar. Boil each bagel 1-2 minutes per side. Boiling gelatinizes the dough exterior, creating a signature bagel crust.
- Bake: Transfer boiled bagels to a parchment-lined baking sheet, brush with egg wash, sprinkle optional toppings, and bake at 425°F for 20-25 minutes until golden and crisp.
- Cool and serve: Let bagels cool on a wire rack for 10 minutes before slicing to maintain chewy texture. Enjoy fresh or toasted.
Pro Tips
- Kneading technique: Proper kneading develops gluten necessary for chewy texture—use a stand mixer or knead by hand for at least 8 minutes.
- Common mistake: Skipping the boil step results in dense, bread-like bagels. Be sure to boil 1-2 minutes per side for that classic chew.
- Raisin prep: Soaking raisins in warm water before adding prevents them from drawing moisture out of dough and keeps them plump.
- Baking tip: Use an egg wash to achieve a shiny golden crust, which is visually appealing and adds flavor.
Storage & Reheating
Storage and Reheating
- Fridge: Store bagels in an airtight container or resealable bag for 3 to 4 days to maintain freshness and texture.
- Freezer: Wrap each bagel tightly in foil or plastic wrap, place in freezer-safe bag; freeze up to 3 months to preserve flavor and texture.
- Reheat oven: Preheat oven to 350°F; bake bagels for 10 minutes to restore crisp crust and chewy interior.
- Reheat microwave: Microwave on medium power for 20 seconds; wrap with a damp paper towel to prevent dryness.
- Make ahead: Prepare dough a day ahead, refrigerate after first rise for slow fermentation and enhanced flavor.
Recipe Notes
- Chef tip: Knead dough until it passes the windowpane test showing gluten development for perfect chewiness.
- Substitution: Use honey instead of sugar for a slightly richer sweetness and softer crust.
- Make-ahead: Refrigerate risen dough overnight and bake fresh bagels the next morning.
- Scaling: Double ingredients for larger batches; bake in multiple batches as needed.
- Troubleshooting: If bagels spread during boiling, ensure dough is well-shaped with tight seams and fully risen before boiling.
Homemade Cinnamon Raisin Bagels Recipe for Easy Breakfast
★★★★½ 95 reviews
⏱ Prep: 15 minutes
🍳 Cook: 30 minutes
⏰ Total: 45 minutes
🍽 Serves: 4 servings
Ingredients
Homemade Cinnamon Raisin Bagels Recipe for Easy Breakfast Ingredients
Main Ingredients
- 3 1/2 cups bread flour
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 1/4 cups warm water (110°F)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup raisins
Seasonings and Flavor Boosters
- 2 teaspoons ground cinnamon
Optional Toppings
- Egg wash (1 egg beaten with 1 tablespoon water)
- Coarse sugar or more cinnamon-sugar for sprinkling
Instructions
How to Make Homemade Cinnamon Raisin Bagels Recipe for Easy Breakfast
- Activate yeast: In a small bowl, combine warm water and sugar, stir in yeast, and let sit for 5-10 minutes until foamy. This confirms yeast is alive and ready to leaven dough.
- Mix dry ingredients: In a large bowl or stand mixer, whisk bread flour, salt, and ground cinnamon together for even spice distribution.
- Knead dough: Add yeast mixture to dry ingredients and knead for 8-10 minutes until smooth and elastic, adding raisins near the end to evenly incorporate without crushing them.
- First rise: Cover dough with a damp towel and let rise in a warm spot for about 1 hour, or until doubled. This fermentation develops flavor and gluten structure.
- Shape bagels: Divide dough into 8 equal pieces, roll each into a ball, then poke a hole through the center with your finger and stretch to form rings.
- Boil bagels: Boil water with a tablespoon of sugar. Boil each bagel 1-2 minutes per side. Boiling gelatinizes the dough exterior, creating a signature bagel crust.
- Bake: Transfer boiled bagels to a parchment-lined baking sheet, brush with egg wash, sprinkle optional toppings, and bake at 425°F for 20-25 minutes until golden and crisp.
- Cool and serve: Let bagels cool on a wire rack for 10 minutes before slicing to maintain chewy texture. Enjoy fresh or toasted.
Notes
- Chef tip: Knead dough until it passes the windowpane test showing gluten development for perfect chewiness.
- Substitution: Use honey instead of sugar for a slightly richer sweetness and softer crust.
- Make-ahead: Refrigerate risen dough overnight and bake fresh bagels the next morning.
- Scaling: Double ingredients for larger batches; bake in multiple batches as needed.
- Troubleshooting: If bagels spread during boiling, ensure dough is well-shaped with tight seams and fully risen before boiling.
Storage
Storage and Reheating
- Fridge: Store bagels in an airtight container or resealable bag for 3 to 4 days to maintain freshness and texture.
- Freezer: Wrap each bagel tightly in foil or plastic wrap, place in freezer-safe bag; freeze up to 3 months to preserve flavor and texture.
- Reheat oven: Preheat oven to 350°F; bake bagels for 10 minutes to restore crisp crust and chewy interior.
- Reheat microwave: Microwave on medium power for 20 seconds; wrap with a damp paper towel to prevent dryness.
- Make ahead: Prepare dough a day ahead, refrigerate after first rise for slow fermentation and enhanced flavor.
Nutrition Per Serving
Calories
280
Protein
9g
Fat
1.5g
Carbs
58g
Fiber
3g
Sugar
8g
Sodium
450mg
Cholesterol
25mg
Frequently Asked Questions
Frequently Asked Questions
Can I make Homemade Cinnamon Raisin Bagels Recipe for Easy Breakfast ahead of time?
Yes, you can prepare the dough up to the first rise stage and refrigerate it overnight. This slow fermentation improves flavor. Shape and boil the bagels the next day before baking fresh.
What is the best substitute for bread flour?
All-purpose flour can be used but expect softer, less chewy bagels. Some home cooks mix all-purpose with vital wheat gluten to mimic bread flour protein levels for better texture.
How do I store leftover Homemade Cinnamon Raisin Bagels Recipe for Easy Breakfast?
Store leftovers in an airtight container or resealable bag at room temperature for up to two days, then refrigerate for up to four days. For longer storage, freeze individually wrapped for up to three months.
Why did my bagels turn out dense or gummy?
This usually occurs if the dough wasn't kneaded enough to develop gluten or if bagels were not boiled before baking. Ensure thorough kneading and always boil bagels 1-2 minutes per side to set crust and chewy texture.
Can I make this in an air fryer?
Yes, using the Cosori 9-in-1 TurboBlaze Air Fryer allows even baking at around 425°F for 15-20 minutes. Pre-boil as usual and place bagels in the air fryer basket, spacing evenly for crisp crust and chewy interior.