• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Bread & Yeast Breads » Homemade Cinnamon Raisin Bagels

Homemade Cinnamon Raisin Bagels

By: Rosemary Published: May 9, 2020 Updated on: August 22, 2023

Jump to Recipe Print Recipe

Nothing like Homemade Bagels and these Cinnamon Raisin Bagels are a must try! Perfect for breakfast or snack. Toasted or plain they will become a family favourite.

Bagels on a white board with one sliced in half.

I have been a lover of bagels since forever, when I started working full-time in Toronto they were my major food purchase. I would go to Druxey’s and get a large coffee double cream and a double melted cheddar cheese toasted bagel for breakfast. Oh no, now my mouth is watering!

Now whenever I go back to Canada, doesn’t matter who I am staying with, I must have a toasted cinnamon raisin bagel with butter and peanut butter every single morning. Can you tell I can’t find bagels in Italy?

Bread was the new “in” thing back in 2020. But I must say it made me extremely happy to hear that. For me there is nothing like making and baking your own Homemade Bread. I have said it before and I will say it again, bread making isn’t difficult, it just needs time. And most of that time is spent waiting.

And what better way to start, then with these Homemade Bagels, they are delicious. These are a two day bagel, which means, the dough has to rest in the refrigerator for 12-18 hours.

Table of Contents

  • Recipe Ingredients
  • How to soak raisins
  • Why use active dry yeast?
  • What temperature is lukewarm?
  • How to make Homemade Bagels
  • Why Boil the Bagels?
      • Never Miss a Recipe!
  • How to substitute fresh yeast for dry yeast
  • How to store them
  • How to freeze them
  • Homemade Cinnamon Raisin Bagels
    • Equipment
    • Ingredients US CustomaryMetric 1x2x3x
      • EXTRAS
    • Instructions 
    • Notes
    • Nutrition

Recipe Ingredients

  • Cinnamon – ground cinnamon
  • Vanilla – vanilla extract
  • Raisins – soaked plump raisins
  • Yeast – active dry yeast
  • Water – lukewarm
  • Flour – bread flour
  • Salt
  • Honey – or granulated sugar
  • Egg – one beaten egg for brushing

How to soak raisins

Plump up the raisins by soaking them in boiling water for about 10-15 minutes, then drain and towel dry them. This way the raisins won’t take moisture from the dough when baking, which will cause a dry not very enjoyable result.

Why use active dry yeast?

Since the dough has to rise in the fridge for approximately 12 hours it’s best to use active dry yeast and not instant yeast.

What temperature is lukewarm?

Lukewarm is considered between 105-110F (40-43C). Be aware that the yeast will die at a temperature over 140F (60C).

How to make Homemade Bagels

In a small bowl mix together the cinnamon, vanilla and the soaked and drained raisins. In a small bowl mix together water and yeast let sit until foamy.

In the mixing bowl of a stand up mixer add the flour, salt, honey, then add the yeast mixture and the cinnamon mixture, mix at the speed #1 with the dough hook attachment, when the dough starts to come together increase the speed #2, continue kneading until the dough is smooth and elastic.Remove the dough to a lightly floured flat surface.

dough on a board

Divide the dough into 7 portions. Roll each portion into a ball, cover and let rest. Form each of the balls into a rope then shape into a circle, joining the ends.

forming the dough in bagel shapes and 1 rope with remaining dough on the board

Dust a large baking sheet lightly with flour, place the rings on the sheet, cover tightly with plastic wrap and refrigerate overnight. Remove the dough from the fridge and let sit. 

Boil the bagels in the boiling water, remove them and drain on a wire rack. Place the boiled bagels again on a baking sheet, brush with the beaten egg and bake for approximately until golden. Move to a wire rack to cool completely.

bagels on a cookie sheet ready for baking

I must admit I did a lot of research on what produces the best bakery bagel, some bagels can be made same day, some aren’t boiled and some insist on using barley malt syrup.

Needless to say I wouldn’t know where to start looking for that in Italy, but I did discover that the perfect substitute is honey. No problem with finding that.

Why Boil the Bagels?

They are boiled because it helps give bagels that shiny golden crust which they are famous for and also helps them hold their shape while baking. So needless to say boiling is a very important step in making them perfect.

What I loved the most about making these bagels is most of the work was done by my stand up mixer. And I must admit, the amazing smell of  cinnamon, don’t you just love it?

Bagels on a white plate.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    How to substitute fresh yeast for dry yeast

    To substitute with fresh yeast you need double the amount. In other words, 1 teaspoon of active dry yeast is 3 grams therefore you would need 6 grams of fresh.

    How to store them

    Baked and cooled bagels should be stored at room temperature in an airtight bag. They will last up to 4-5 days but are better if eaten within two days, as they can get stale and dry out.

    How to freeze them

    There are 2 ways to freeze them, when they are baked and completely cool, place in a freezer safe bag and put in the freezer, they will last up to three months in the freezer.

    Or you can freeze them after they have risen in the fridge, but before they are boiled. Freeze them on a cookie sheet until firm then move to a freezer safe bag or container. When ready to make, let them thaw or almost completely thawed, boil and bake.

    Bagels on a baking sheet.

    One of my favourites. These Homemade Cinnamon Raisin Bagels were enjoyed by all,  the Italian was quite impressed, better than a bakery! Enjoy! With peanut butter or without.

    Bagels on a white board with one sliced in half.

    Homemade Cinnamon Raisin Bagels

    Rosemary Molloy
    Make it Happen – Homemade Cinnamon Raisin Bagels, an easy delicious bagel recipe. The perfect breakfast, snack or anytime food.
    4.95 from 34 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 25 minutes mins
    Chilling / Rising Time 13 hours hrs
    Total Time 14 hours hrs 25 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 7 bagels
    Calories 265 kcal

    Equipment

    • stand mixer
    • mixing bowls

    Ingredients
     
     

    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla
    • ¼ cup raisins (plump them up by letting them sit in boiling water for 10-15 minutes, drain and towel dry)
    • 1 teaspoon active dry yeast
    • 1 cup + 2 tablespoons lukewarm water (255 grams total)
    • 3½ cups bread flour (or all purpose)
    • 1½ teaspoons salt
    • 1 tablespoon honey

    EXTRAS

    • 8 cups water
    • ¾ tablespoon honey
    • 1 large egg (beaten)

    Instructions
     

    • In a small bowl mix together the cinnamon, vanilla and raisins.
    • In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes.
    • In the mixing bowl of a stand up mixer add the flour, salt and honey, then add the yeast mixture and cinnamon mixture, mix at lowest speed (#1) with the dough hook attachment, until dough just starts to come together, approximately 3-4 minutes. Increase the speed to medium low (#2) and continue for approximately 8-10 minutes, until the dough is smooth and elastic.
    • Remove the dough to a lightly floured flat surface and divide into 7 portions. Roll each portion into a ball, cover them and let rest for 10 minutes.
    • Form each of the balls into a rope approximately 10 inches (25 cm) long and shape into a circle, join the ends, (the ends should over lap by about 1 inch (2½ cm) (damp the ends with water to stick them together).
    • Dust a large baking sheet lightly with flour, place the dough rings on the sheet, cover tightly with plastic wrap and refrigerate 12-18 hours.
    • Remove the dough from the fridge and let sit for 1 hour at room temperature.
    • Pre-heat oven to 420° degrees (210° celsius).
    • In a large pot add the 8 cups of water and ¾ tablespoon of honey bring to a boil.
    • Add the bagel rings 2 or 3 at a time, boil for 60 seconds, turn over and boil for another 60 seconds.
    • Remove and drain on a wire rack.
    • Place the boiled bagels on a parchment paper lined baking sheet, brush them with a beaten egg and bake for approximately 15-20 minutes or until golden, if bagels are not golden underneath, flip over and bake for another 3-5 minutes. Remove the baked bagels immediately to wire rack to cool completely. Enjoy!

    Notes

    This recipe can also be made by hand, knead the dough for about 10-12 minutes or until smooth and elastic, then continue with the recipe.
    To substitute with fresh yeast you need double the amount. In other words, 1 teaspoon of active dry yeast is 3 grams therefore you would need 6 grams of fresh.
    Baked and cooled bagels should be stored at room temperature in an airtight bag. They will last up to 4-5 days but are better if eaten within two days, as they can get stale and dry out.
    There are 2 ways to freeze them, when they are baked and completely cool, place in a freezer safe bag and put in the freezer, they will last up to three months in the freezer.
    Or you can freeze them after they have risen in the fridge, but before they are boiled. Freeze them on a cookie sheet until firm then move to a freezer safe bag or container. When ready to make, let them thaw or almost completely thawed, boil and bake.

    Nutrition

    Calories: 265kcalCarbohydrates: 55gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 516mgPotassium: 122mgFiber: 2gSugar: 5gVitamin C: 1mgCalcium: 22mgIron: 1mg
    Keyword cinnamon bagels, cinnamon raisin bagels, homemade bagels
    Tried this recipe?Let us know how it was!

    Updated from July 6, 2015.

    Share

    Share
    Pin
    Email

    Subscribe Today

    Never Miss a Recipe!

    Subscribe today and receive my free e-book of recipes!

      We won't send you spam. Unsubscribe at any time.


      Bread & Yeast Breads, Breakfast, Fall/Winter

      Related

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Deb says

        June 13, 2023 at 6:34 pm

        5 stars
        I am going to make these that why i give 5 strars I think this recipe is easy how ever I do have a question
        Can I use instant yeast?

        Reply
        • Rosemary says

          June 13, 2023 at 9:11 pm

          Hi Deb, thanks, yes you an use instant yeast. Use 3/4 teaspoons of instant dry yeast instead of 1 teaspoon and the rising time will be a little quicker. Let me know how it goes. Take care!

          Reply
      2. Natalie says

        November 12, 2022 at 12:16 am

        Bummed that the top of the recipe says total time 1 hour and 25 min but fails to include letting it sit overnight in the fridge. So not an hour and 25min…

        Reply
        • Rosemary says

          November 12, 2022 at 3:50 pm

          Hi Natalie, sorry about that, some of these are old recipes that I still haven’t had time to update. Take care!

          Reply
      3. Kellie says

        September 1, 2022 at 4:41 pm

        Do you use baking soda in the water when you boil? I’ve done it this way (with an error in too much equaling a total boil over -hahaha), and it works fine, but I wonder if it’s necessary?

        Reply
        • Rosemary says

          September 1, 2022 at 6:42 pm

          Hi Kellie, haha I have had that boil over also. But adding it actually helps with the chewiness of the bagels and it’s what gives them that shiny golden brown texture. Hope that helps. Take care!

          Reply
      4. Georgianne says

        March 15, 2022 at 4:59 pm

        5 stars
        Very good, but I believe it needs more cinnamon (maybe a tablespoon or 2) and at least 1/2 cup raisins.

        Thank you for the great recipe!!!!

        Reply
        • Rosemary says

          March 16, 2022 at 5:57 pm

          Hi Georgianne, thanks, sure if you wish add more. Take care.

          Reply
      5. Sicily says

        March 13, 2022 at 10:21 pm

        Can I just boil the bagels instead of refrigerating 12-18 hours? Will that change the outcome of the bagels if I don’t do that step?

        Reply
        • Rosemary says

          March 14, 2022 at 9:28 am

          Hi Sicily, no really have to refrigerate the dough, it needs to have a slow rise and also helps with the taste. Very important not to skip. 🙂

          Reply
      6. aida says

        February 17, 2022 at 6:38 am

        why the honey in the water and not baking soda. Does it make a difference or it makes it sweet? can we omit?
        Thanks

        Reply
        • Rosemary says

          February 18, 2022 at 8:37 pm

          Hi Aida, you can use either, the honey gives them a subtle sweetness and golden colour. 🙂

          Reply
      7. Lucy and YOUNG says

        September 15, 2021 at 11:06 pm

        I am about to try your recipe and I am sure it will be delicous, I have only attempted to make my own bagels once before and was surprised how easy it was. I have to admit I have been lax in baking as costco makes it so easy just to grab a big bag of them when I am shopping.

        Reply
        • Rosemary says

          September 16, 2021 at 2:42 pm

          Hi Lucy let me know how it goes. I know, every time I go home, I always buy them, so easy to pick up a bag.

          Reply
      8. Eliza says

        March 27, 2021 at 9:55 pm

        If I wanted to freeze these bagels, could I parbake them, freeze them, and then finish in the oven when I’m ready to eat? If so, how long for the parbake and later bake?

        Reply
        • Rosemary says

          March 29, 2021 at 9:41 pm

          Hi Eliza, I have discovered that the best way to freeze them is after they have been baked and are completely cool, you can then thaw them at room temperature and warm them in the oven. Hope this helps.

          Reply
      9. Carla says

        February 26, 2021 at 5:53 pm

        I don’t a mixer would the texture n end resulte change massively?

        Reply
        • Rosemary says

          February 26, 2021 at 6:00 pm

          Hi Carla, no it shouldn’t you can knead it by hand it will just take a little longer. Let me know how it goes.

          Reply
      10. Char Hill says

        February 23, 2021 at 4:07 pm

        5 stars
        This is the best bagel recipe I have used. I have used the dough recipe without the cinnamon and raisins and made everything bagels and cheddar cheese bagels.

        Reply
        • Rosemary says

          February 24, 2021 at 7:22 pm

          Hi Char, thanks so much, glad you like the bagels and good to know you use it as a basic recipe. Take care.

          Reply
      11. Carmen says

        January 13, 2021 at 6:21 pm

        5 stars
        My bagels came out amazing! Thank you for this recipe!

        Reply
        • Rosemary says

          January 14, 2021 at 5:15 pm

          Hi Carmen, thanks so much, so glad you liked them. Take care.

          Reply
      « Older Comments

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

      Most Popular

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Pieces of fudge on parchment paper.

      Old Fashioned Chocolate Fudge

      Sauce and pasta in a bowl with some on a fork.

      Authentic Bolognese Sauce

      5 stacked lemon cookies.

      Italian Lemon Cookies

      Filter By Date

      Readers Favorite Trending Recipes

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Sauce and pasta in a bowl with some on a fork.

      Authentic Bolognese Sauce

      Homemade Potato Gnocchi

      Ingredients.

      • Beef
      • Chicken
      • Chocolate
      • Eggs
      • Fish & Seafood
      • Pasta
      • Pork

      Course.

      • Appetizers & Snacks
      • Breakfast / Brunch
      • Drinks
      • Lunch
      • Main Dish

      Browse.

      • About Me – Rosemary Molloy
      • Contact
      • Disclosure/Privacy
      • Recipe Index
      Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
      Design by Pixel Me Designs