These homemade cinnamon raisin bagels are soft, chewy, and everything you want in the perfect bagel. With a bread machine option and a by hand option you can choose how much effort you want to put into this recipe, but either way- you know it's going to be good.
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I always love buying a bag of cinnamon raisin bagels from the store but I often find myself wishing I didn't have to pay through the nose to get them.
Thankfully, I remembered that I own a bread machine and can just make it myself! So for a while now, I've been doing just that, and honestly, I can't believe it took me this long. These homemade bagels are so good and even better than the cinnamon raisin bagel I was buying before.
So now I'm sharing the best cinnamon raisin bread machine recipe with you including all of the instructions on how to do it by hand. So whether you have a bread machine or not, you can still get homemade cinnamon raisin bagels.
If you love bagels, make sure to check out my Banana Nut Bagels, Bread Machine Bagels, Blueberry Bagel Bread Pudding, and Sourdough Discard Bagels.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"The taste of these bagels was outstanding."
- Jessina
💛 Why You'll Love This Recipe
- By hand or by machine. Instructions are included for both bread machine and hand made bagels, so you can use whichever method works best for you.
- Simple ingredients. Made with basic pantry staples like flour, cinnamon, salt, yeast, and raisins, keeping costs low and shopping easy.
- Fresh and satisfying. These homemade bagels bake up with a chewy outside and soft center, and they're hard to resist straight from the oven.
🛒 Ingredients
Warm water. About 110°F to activate the yeast.
Granulated sugar. Feeds the yeast and adds light sweetness.
Bread flour. Creates the chewy bagel texture. All purpose flour can be used, but add water slowly as it hydrates differently.
Raisins. Classic addition. You can swap with craisins for a seasonal twist like our Cranberry Orange Bagels.
Active dry yeast. Be sure it's fresh and properly stored.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use pantry staples. Flour, yeast, sugar, and spices are inexpensive when purchased in bulk.
Buy raisins in larger bags. Bulk raisins cost less per cup and can be used in baking and snacks.
Freeze extras. Homemade bagels freeze well, reducing waste and future grocery runs.
🥄 Instructions for Cinnamon Raisin Bagels
The by-hand instructions are included on the recipe card below.
Step 1: Place the water, salt, sugar, vanilla extract, cinnamon, flour, and yeast in the bread machine in the order of the manufacturer's recommendations. Some want wet ingredients first and yeast last, but each should be used in the order listed in the owner's manual. (Images 1-4)
Step 2: Select the dough setting (Image 5) and wait about 30 minutes until the mixture has stopped and slowed. Add in the raisins, and then wait until the cycle has been completed. (Image 6)
Step 3: Remove the dough from the machine and divide it into 6 sections. (Images 7 & 8)
Step 4: Roll each into balls and then flatten them. Force your thumb through the center and shape it out into a circle with a hole in the middle. (Image 9)
Step 5: Cover the bagels with a clean cloth or plastic wrap (Image 10) and let them rest for 10-30 minutes while you bring a large pot of water with 3 tablespoons of sugar to a boil. (Image 11)
Step 6: Drop the bagels 2 or 3 at a time into the water for 1 minute flipping over at the 30 second mark. (Images 12 & 13)
Step 7: Remove with a slotted spoon and place on a parchment lined baking sheet.
Step 8: In a small bowl, beat the egg until well broken. Brush the bagels with the egg.
Step 9: Bake for 15 minutes at 425F degrees until golden brown.
Step 10: Allow to cool completely before slicing and eating. Enjoy!
👩🏻🍳 Expert Tips
- Add raisins later. Adding raisins too early can cause them to break down, especially in a bread machine. Mix them in after the dough has started to come together.
- Adjust cinnamon. Increase the cinnamon by up to 1 teaspoon if you prefer a stronger flavor.
- More raisins if you like. You can add up to an extra ¼ cup of raisins for a heavier raisin presence.
- Shape evenly. Avoid rolling the dough into long ropes and sealing the ends. Use a uniform shaping method to prevent uneven sides and dense seams.
❄️ Storage and Make Ahead
Storage: Store Cinnamon Raisin Bagels in an airtight container at room temperature for up to 5-7 days.
Make Ahead: Bagels can be baked, cooled, and frozen for up to 3 months; thaw at room temperature before toasting.
🥗 Side Dishes or Pairing Ideas
These cinnamon raisin bagels pair well with cream cheese, butter, fruit spreads, yogurt, fresh fruit, or as part of a simple breakfast spread.
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❓ Recipe FAQs
This cinnamon raisin bagel recipe is completely dairy free and if you leave out the egg wash at the end, it'd be completely vegan too.
You can eat the cinn raisin bagels plain as-is for a great snack or open them up and slather some peanut butter and banana slices in there. Personally, I like mine toasted with some butter spread on them. Yum!
Absolutely! These bagels do great in the freezer if stored in an airtight container for up to 3 months. Simply place it on the counter to thaw and come to room temperature before enjoying.
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🐝 If you tried these Cinnamon Raisin Bagels, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cinnamon Raisin Bagels
Ingredients
Bagel Dough
- 1 cup warm water (about 110°F) - ($0.00)
- 3 cups bread flour - ($0.75)
- 2 tablespoons granulated sugar - ($0.02)
- 2 ¼ teaspoon active dry yeast - ($0.38)
- 1 ½ teaspoon salt - ($0.01)
- 1 teaspoon ground cinnamon - ($0.08)
- 1 teaspoon vanilla extract - ($0.03)
- ½ cup raisins - ($0.62)
Boiling Bath
- 3 quarts water - ($0.00)
- 3 tablespoons granulated sugar - ($0.03)
Egg Wash
- 1 egg white, lightly beaten - ($0.15)
Instructions
Bread Machine Instructions
- Mix the dough. Add the water, salt, sugar, vanilla, cinnamon, flour, and yeast to the bread machine in the order recommended by the manufacturer.
- Add raisins. Run the dough cycle. About 30 minutes in, once mixing has slowed, add the raisins. Allow the cycle to complete.
- Shape the bagels. Remove the dough and divide into 6 equal pieces. Roll each into a ball, flatten slightly, then press your thumb through the center to form a hole.
- Rest and boil. Cover bagels and rest for 10 to 30 minutes. Meanwhile, bring the water and sugar to a boil.
- Boil. Boil bagels 2 to 3 at a time for 1 minute, flipping halfway through. Remove with a slotted spoon and place on a parchment lined baking sheet.
- Egg wash and bake. Brush bagels with egg white. Bake at 425°F for 15 minutes, or until golden brown.
- Cool. Cool completely before slicing.
By Hand Instructions
- Activate the yeast. In a large bowl, combine warm water and yeast. Let sit for 10 minutes until frothy.
- Mix the dough. Add sugar, salt, vanilla, cinnamon, and gradually add flour until a dough forms and pulls away from the bowl. You may not need all the flour.
- Knead. Add raisins and knead on a lightly floured surface for about 8 minutes, until elastic and springy.
- Rise. Place dough in a bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Continue. Proceed with shaping, boiling, egg wash, and baking steps as outlined above.
Notes
- Raisins: Add during initial mixing for more even distribution, or increase by up to ¼ cup for a heavier raisin bagel.
- Cinnamon: Add an extra teaspoon for stronger cinnamon flavor.
- Shaping: Avoid forming bagels by connecting dough ropes, as this can affect texture and appearance.
- Storage: Store bagels in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze bagels for up to 3 months. Thaw at room temperature before serving.
Nutritional Information
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Jessina says
Then taste of these bagels was outstanding. I just can’t figure out why they deflated as they cooled. I used the hand method.
Nicole Durham says
Thank you so much, I’m glad you loved the flavor! 💛
Bagels deflating as they cool is usually due to slight under-kneading, over-proofing, or the dough being a bit delicate going into the boil. With the hand method, kneading a little longer until the dough is very smooth and springy can really help. Even if the shape changes, great flavor means you’re very close!