Cinnamon Raisin Bagels

I nearly burned down my kitchen the first time I tried making bagels. But these cinnamon raisin beauties? They changed everything! After testing (and re-testing!) this recipe in my own kitchen, I’ve fallen head over heels for the process. There’s something magical about pulling freshly baked bagels from the oven—that moment when your whole house smells like a cozy bakery and the warm cinnamon-sweet aroma wraps around you like a hug.

Food is my love language, and these cinnamon raisin bagels speak volumes. They remind me of Sunday mornings at my Grandma’s heartland kitchen, where she’d transform simple ingredients into pure comfort. The chewy texture, the bursts of sweet raisins, and that warm cinnamon swirl—it’s breakfast perfection that store-bought versions simply can’t match. Trust me—you’re going to want these in your regular rotation!

Why This Recipe Blew Me Away

When I first shared these bagels with my family, my youngest exclaimed, “These taste like the fancy bakery!” That’s exactly what I was aiming for with these cinnamon raisin bagels—bakery-quality results from your very own kitchen.

• That signature chewy exterior with a perfectly soft inside—the hallmark of an amazing bagel
• Sweet bursts of raisins in every bite, bringing natural sweetness without being overwhelming
• The warm cinnamon flavor that weaves throughout the dough, making your kitchen smell heavenly
• They freeze beautifully, meaning you can enjoy fresh-tasting bagels whenever the craving strikes—just like our freezer-friendly Protein-Packed Cottage Cheese Bagels.
• The sense of accomplishment is absolutely wonderful—these are truly something to be proud of!

These are the kind of recipes that make me thrilled to be in my kitchen, just like our comforting Sourdough Discard Bagels that are perfect for weekend baking. While they take a little time, the joy they bring to breakfast is absolutely worth every minute.

Let’s Talk Ingredients

Bread Flour: This is non-negotiable in my kitchen for bagels—it gives that perfect chewy texture thanks to its higher protein content.

Yeast: I prefer instant yeast because it’s foolproof, but active dry works beautifully too—just make sure it foams up nicely in the warm water.

Raisins: I love using plump, juicy raisins that I’ve soaked in warm water for 10 minutes and drained (a little trick I learned from my Grandma).

Cinnamon: The fresher the better! I replace mine every few months because fresh cinnamon makes such a difference in the flavor.

Brown Sugar: This adds a subtle caramel note that pairs wonderfully with the cinnamon—I usually reach for light brown, but dark works beautifully too.

Honey: For the water bath, honey gives the bagels a gorgeous golden color and subtle sweetness that I absolutely love.

Vanilla Extract: Just a touch adds wonderful depth to these cinnamon raisin bagels without overpowering the star flavors.

Let’s Make Magic

Step 1. Wake up your yeast! Whisk it with warm water (think bath temperature, not hot!) in your stand mixer bowl and let it get foamy for about 5 minutes. This is my moment to gather the rest of my ingredients and take a sip of coffee.

Step 2. Add your flour, brown sugar, salt, and vanilla to the yeast mixture. Mix on low speed until just combined—about 2 minutes. This is where the magic begins!

Step 3. Now for the star of the show—add those raisins! Mix until they’re evenly distributed throughout your dough. I love watching them disappear into the mixture, knowing they’ll create little pockets of sweetness.

Step 4. Here’s my favorite part—mix your cinnamon and sugar together on a clean surface, then transfer your dough onto it. As you knead for about 5 minutes, the cinnamon sugar gets incorporated, creating beautiful swirls. The dough might get a bit sticky, but that’s perfectly fine!

Step 5. Place your dough in a lightly greased bowl, turning to coat. Cover and let it rise at room temperature until doubled—usually 60-90 minutes in my kitchen. This is my excuse to curl up with a book or catch up on my favorite show.

Step 6. Step 6. After the dough has doubled, gently punch it down (so satisfying!) and divide into 8 equal pieces—this shaping method is also great for our High Protein Bagel Bites. Roll each into a ball, then press your finger through the center to create a 1.5-2 inch hole. The holes might look too big at first, but they’ll shrink when the bagels rise and bake.

Step 7. While your shaped bagels rest, bring water and honey to a boil in a wide pot. This water bath is what gives bagels their distinctive chewy exterior—don’t skip it! Lower the heat to medium-high and boil each bagel for 1 minute per side, working with 2-4 at a time depending on your pot size.

Step 8. After their bath, place the bagels on parchment-lined baking sheets and brush with egg wash. This creates that beautiful shine that makes them look like they came from a professional bakery!

Step 9. Bake at 425°F for 20-25 minutes, rotating the pan halfway through, until they’re a gorgeous deep golden brown. Your kitchen will smell absolutely heavenly!

Step 10. The hardest part—waiting! Let them cool for at least 20 minutes on the baking sheet before transferring to a wire rack. I know it’s tempting to dive right in (believe me, I’ve burned my fingers more than once), but the texture is so much better when they’ve had time to set.

Store It Like a Pro

Counter Storage: These beauties will stay fresh in an airtight container at room temperature for 2-3 days. I like to place a paper towel in the bottom of my container to absorb any excess moisture and keep them from getting soggy.

Refrigerator Tips: You can refrigerate them for up to a week, though the texture is best within the first few days. I always slice them before storing—it makes breakfast prep so much quicker!

Freezer Magic: These cinnamon raisin bagels freeze beautifully for up to 3 months! I slice them first, then wrap individually in plastic wrap before placing in a freezer bag. This way, I can grab just what I need without thawing the whole batch.

Reheating Advice: For that fresh-baked taste, pop frozen bagels directly into the toaster. If you have time, thaw overnight in the refrigerator, then warm in the oven at 350°F for about 5 minutes—it brings back that wonderful just-baked texture!

What Pairs Perfectly With Cinnamon Raisin Bagels

Honey Whipped Cream Cheese: My absolute favorite—cream cheese whipped with a touch of honey and vanilla creates a cloud-like spread that’s perfect with the cinnamon and raisins.

Apple Butter: The spiced apple flavor alongside the cinnamon raisin bagel creates the most wonderful fall-inspired breakfast, even in the middle of summer!

Almond Butter & Banana Slices: For a more substantial breakfast, this combination provides protein and additional sweetness that complements the bagel beautifully.

Yogurt Parfait: A side of Greek yogurt with fresh berries and a drizzle of honey balances the density of the bagel and makes for a complete, satisfying breakfast.

Weekend Brunch Spread: When I’m hosting, I’ll serve these alongside my [vanilla bean French toast], a savory twist like our Jalapeño Cheddar Bagels, or something lighter like Greek Yogurt Blueberry Bagels for a spread that always gets rave reviews!

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