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Home » Popular » Bread & Yeast Breads » Homemade Cinnamon Raisin Bagels

Homemade Cinnamon Raisin Bagels

Last Updated October 11, 2020. Published May 9, 2020 By Rosemary 70 Comments

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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.

one bagel sliced in half with butter and 2 bagels on a white board with a light blue napkin

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 has become the new “in” thing to bake since this whole crappy situation started. But I must say it makes 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.

3 whole bagels and 1 cut in half on a white board

How to make Homemade Bagels

In a small bowl mix together cinnamon, vanilla and raisins. In a small bowl mix together water and yeast let sit for approximately 5 minutes.In the mixing bowl of a stand up mixer add flour, salt, honey, then add yeast mixture and cinnamon mixture, mix at lowest speed with the dough hook attachment, until dough just starts to come together, approximately 3-4 minutes. Increase speed to medium low and continue for approximately 8-10 minutes until dough is smooth and elastic.Remove dough to a lightly floured flat surface.

dough on a board

Divide into 7 portions. Roll into a ball, cover and let rest for 10 minutes.Form each of the balls into a rope approximately 10 inches (25 centimeters) long and shape into a circle, join the ends.

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

Dust a large cookie sheet lightly with flour, place rings on sheet, cover tightly with plastic wrap and refrigerate overnight. Remove from fridge and let sit for 1 hour. 

Boil the bagels then remove and drain on a wire rack. Place boiled bagels on cookie sheet, brush with beaten egg and bake for approximately 15-20 minutes or until golden.

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?

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.

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.

baked bagels on a cookie sheet

one bagel sliced in half with butter and 2 bagels on a white board with a light blue napkin

Make it Happen - 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.
4.93 from 26 votes
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Side Dish
Cuisine American
Servings 7 servings
Calories 265 kcal

Ingredients
  

  • 1 teaspoon cinnamon (6 grams)
  • 1 teaspoon vanilla (5 ml)
  • 1/4 cup raisins (plump them up by letting them sit in hot warm for 10-15 minutes, drain and towel dry) (40 grams)
  • 1 teaspoon active dry yeast (3 grams)
  • 1 cup + 2 tablespoons lukewarm water (255 grams)
  • 3 1/2 cups bread flour (or all purpose) (440 grams)
  • 1 1/2 teaspoons salt (8 1/2 grams)
  • 1 tablespoon honey (21 grams)

EXTRAS

  • 8 cups water (1880 grams)
  • 3/4 tablespoon honey

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 into a ball, cover and let rest for 10 minutes.
  • Form each of the balls into a rope approximately 10 inches (25 centimeters) long and shape into a circle, join the ends, (the ends should over lap by about 1 inch (2 1/2 centimeters) (damp the ends with water for them to stick together).
  • Dust a large cookie sheet lightly with flour, place rings on sheet, cover tightly with plastic wrap and refrigerate 12-18 hours, overnight.
  • Remove 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 8 cups of water and 3/4 tablespoon of honey bring to a boil.
  • Add 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 boiled bagels on cookie sheet, brush with beaten egg and bake for approximately 15-20 minutes or until golden, if bagels are not golden underneath, flip over and bake for another 5 minutes. Remove the baked bagels immediately to wire rack to cool. 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.

Nutrition

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

Updated from July 6, 2015.

The Homemade Bagels were adapted from the cookbook “The New Best Recipe”.

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    Filed Under: Bread & Yeast Breads, Breakfast, Fall/Winter, Most Posts

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    1. Kerri says

      October 26, 2020 at 11:45 am

      Just made them waiting for them to come out of oven . Question what if I use instant rapid yeast ? Do I still have to do the soak to activate yeast ?

      Reply
      • Rosemary says

        October 26, 2020 at 12:00 pm

        Hi Kerri if you use instant yeast then no you don’t have to soak it, and you need to add less yeast. So every teaspoon of instant yeast is equal to 1 1/4 teaspoons of active dry. Hope that helps.

        Reply
    2. L says

      October 11, 2020 at 5:42 pm

      Hi,
      If I want to double or triple the recipe to freeze, do we freeze from the fridge and then when we bake, I’m assuming we let them thaw out beforehand.

      Thank you!

      Reply
      • Rosemary says

        October 11, 2020 at 7:09 pm

        Hi L, ok so you should let them rise, then freeze them before boiling, let them thaw or almost completely thaw and then boil and bake. Hope that helps.

        Reply
    3. Rene’ Shuttleworth says

      September 15, 2020 at 1:54 am

      5 stars
      These bagels were super easy to whip together & the best tasting cinnamon raisin bagels that I’ve made(I’ve tried 2 other recipes that took much longer to prepare + proofing the dough. Made a double batch to throw in my freezer & I’m going to make another to share with friends!!!

      Reply
      • Rosemary says

        September 15, 2020 at 7:16 pm

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

        Reply
    4. shl says

      July 11, 2020 at 9:09 am

      5 stars
      I followed this recipe and incorporated a suggestion from another blog to knead the dough in some cinnamon sugar (we like a little more sweetness in the dough), and the bagels turned out really well! I made mini-bagels and followed a reader suggestion to poke a hole through the balls of dough. The next time, I thought I’d try the recipe on the other blog as a comparison and the dough was so, so sticky. Will stick to yours 😎 Thank you!

      Reply
      • Rosemary says

        July 11, 2020 at 3:07 pm

        Hi Shl, thanks so much, so glad you enjoyed them and thanks for the tips. Take care.

        Reply
    5. Julia says

      June 30, 2020 at 7:20 am

      5 stars
      Super great recipe ! The bagels were so yummy, great crust and super fluffy on the inside 🙂

      Reply
      • Rosemary says

        June 30, 2020 at 9:44 pm

        Hi Julia, thanks so much, so glad you enjoyed them.

        Reply
    6. Ellen says

      June 4, 2020 at 2:52 pm

      5 stars
      Delicious! Way better than store-bought!

      Reply
      • Rosemary says

        June 4, 2020 at 5:22 pm

        Thanks Ellen, so glad you liked them. Take care.

        Reply
    7. Mary c says

      May 18, 2020 at 4:45 pm

      Hi! Can you mix by hand if you don’t have a mixer?

      Reply
      • Rosemary says

        May 18, 2020 at 6:27 pm

        Hi Mary, yes you can mix by hand, just be sure to it enough until the dough is smooth and elastic, probably about 10-12 minutes. Let me know how it goes.

        Reply
    8. Kiran says

      May 17, 2020 at 10:06 am

      5 stars
      Thanks for the lovely recipe. I tried it and was initially a bit sceptical but the bagels came out beautifully. I will surely try them again soon.

      Reply
      • Rosemary says

        May 17, 2020 at 9:45 pm

        Hi Kiran, thanks so much, so glad you enjoyed them. Take care.

        Reply
    9. Sarah says

      May 3, 2020 at 4:15 am

      5 stars
      That was delicious. I wasn’t sure if 13h in the fridge was enough or if I should have left it longer but I’m really happy with the result ! I might add a bit more cinnamon next time because I really like it ! I only made 6 and had to share with roommates so next time I’ll make double and try and freeze them !!! Thank you for the recipe !

      Reply
      • Rosemary says

        May 3, 2020 at 5:56 pm

        Hi Sarah, thanks so much, so glad you enjoyed them. Take care.

        Reply
    10. Bonnie says

      April 20, 2020 at 9:13 pm

      5 stars
      I just made these today and they are fantastic. Instead of rolling them into a rope and attaching the ends, I just used my thumb to poke a hole in the ball. They turned out great and I didn’t need to worry about them coming apart. I will definitely make these again! Thanks for the recipe.

      Reply
      • Rosemary says

        April 20, 2020 at 11:12 pm

        Hi Bonnie, thanks so much, so glad you enjoyed them. And that’s a great idea. Take care.

        Reply
    11. Deborah says

      April 19, 2020 at 9:39 pm

      5 stars
      Your recipe for bagels with the stand mixer is the best and easiest I have ever tried. I will definitely make them again soon. Thanks!

      Reply
      • Rosemary says

        April 19, 2020 at 10:03 pm

        Thanks Deborah, so glad you liked them. Take care.

        Reply
    12. Melissa says

      April 18, 2020 at 10:13 am

      Hi there! My bagels are currently in the fridge waiting to be boiled and baked in the morning.
      I came back here to see if I had to let them warm up before boiling (which I do) and I just have to say that the new videos that play on most blogs now (in the top right hand corner) are super annoying and frustrating. I tried to close it 3 times without success and kept being taking away from the recipe I was trying to read.
      Unfortunately I’ve been noticing this trend on lots of blogs and it’s leading me to choose paper cookbooks more often.
      Anyways- I have never been a fan of honey so I subbed maple syrup for honey and I’m excited to see the results. Thanks for sharing this recipe- the dough smells amazing and my husband can’t wait for breakfast.

      Reply
    13. Alice says

      April 16, 2020 at 12:27 am

      Hi, I haven’t tried recipe yet, question- is the honey replacing baking soda in the boiling water? Other recipes I saw had baking soda in the water. Thx

      Reply
      • Rosemary says

        April 16, 2020 at 6:20 pm

        Hi Alice, yes it is replacing the baking soda. I hope you enjoy it. Take care.

        Reply
    14. JJWK says

      March 29, 2020 at 7:04 pm

      5 stars
      I’ve tried making this this weekend and I love it so much. Simple and Delicious! Thank you so much for the recipe.

      Reply
      • Rosemary says

        March 29, 2020 at 8:42 pm

        Thanks JJWK glad you like them.

        Reply
    15. Lynne says

      March 21, 2020 at 12:15 am

      I don’t have a stand-up mixer. Do you have a version of this recipe to be made by hand?

      Reply
      • Rosemary says

        March 21, 2020 at 5:13 pm

        Hi Lynne, then you can just knead the bread by hand until smooth and elastic, about 10-12 minutes, then just continue with the rest of the recipe.

        Reply
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