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.
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.
🍯 Why This Recipe Works
- By hand or by machine. Included in this recipe are the steps needed to make it using a bread machine and making it by hand so you can pick or choose whichever feels more convenient to you.
- Simple ingredients. This recipe requires very simple and basic ingredients like flour, cinnamon, salt, yeast, and raisins. This keeps our costs low and the shopping minimal.
- They're perfect! Fresh and hot from the oven, you won't be able to resist these homemade bagels. Made with a chewy exterior and soft center, every bite will have you wondering why you didn't make bagels from scratch before.
Warm water- You will need warm water that is about 110 degrees F to activate the yeast.
White sugar- Use granulated sugar to feed the yeast and make the bagels sweet.
Bread flour- This is the gluten structure and base of the recipe. You can use all purpose flour instead, but the taste and texture won't be exactly the same. AP flour may also require less water to hydrate, so add water slowly.
Raisins- You will need some raisins to add to these bagels.
Active dry yeast- Make sure that your yeast has been properly stored and is not expired.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Cinnamon Raisin Bagels
Bread machine method:
Step 1: Place the water, salt, sugar, vanilla extract, cinnamon, flour, and yeast in the bread machine in order of the manufacturers' recommendations. Some want wet first and yeast last but each should be used in the order listed in the owner's manual.
Step 2: Select the dough setting and wait about 30 minutes until the mixture has stopped and slowed. Add in the raisins and wait until the cycle has been completed.
By hand method:
Step 1: In a large mixing bowl combine your warm water and yeast. Wait ten minutes until frothy.
Step 2: Add in the salt, sugar, vanilla, and cinnamon and slowly add in the flour until the dough comes together. You want it to pull away from the sides of the bowl. You may not need all of the flour.
Step 3: Add in the raisins and then knead the dough on a lightly floured surface for about 8 minutes until it's elastic and when you push on the dough with a finger the dough springs back to fill it in quickly.
Step 4: Place the dough back into the bowl and cover. Let it rise for about an hour until doubles in size.
Step 1: Take your proofed dough and divide it into 6 sections. 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.
Step 2: Cover the bagels with a clean cloth and let them rest for 10-30 minutes while you bring a large pot of water with 3 tablespoons of sugar to a boil.
Step 3: Drop the bagels 2 at a time into the water for 1 minute flipping over at the 30 second mark. Remove with a slotted spoon and place on a parchment lined baking sheet.
Step 4: Brush with a beaten egg white.
Step 5: Bake for 20-25 minutes at 350F degrees until golden brown.
Step 6: Allow to cool completely before slicing and eating. Enjoy!
🍴 Recipe Tips
If you want your raisins a little more "mashed" into the dough you can add them in the beginning steps and work them all the way through instead of adding them after the initial mixing.
If you want more cinnamon go for it. This cinnamon and raisin bagels recipe tastes great with another teaspoon added in, but I'm a girl that loves overpowering things with cinnamon when I get the chance haha.
You can also add up to another ¼ cup of raisins if you want them to be more prominent in this recipe.
I do not recommend rolling the dough out into snakes and connecting it to form a circle as this leaves uneven sides and a weird line where the two ends meet. This not only makes it look weird but also makes that bite of bagel pretty chewy.
Unlike storebought bagels which seem to last forever, homemade bagels are made without preservatives and have a much shorter shelf life. These bagels can last up to a week at room temperature if stored in an airtight container but I recommend eating them sooner rather than later.
💭 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 on the counter to thaw and come to room temperature before enjoying.
❤️ More Delicious Yeast Bread Recipes
If you tried these Cinnamon Raisin Bagels, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
Cinnamon Raisin Bagels
- 1 cup Warm water (about 110F degrees) ($0.00)
- 1 teaspoon Vanilla extract ($0.03)
- 1 ½ teaspoon Salt ($0.01)
- 2 Tablespoons Granulated sugar ($0.02)
- 1 teaspoon Ground cinnamon ($0.08)
- 3 cups Bread flour ($0.75)
- ¼ cup Raisins ($0.31)
- 2 ¼ teaspoon Active dry yeast ($0.38)
You'll also need
- 3 quarts Water ($0.00)
- 3 Tablespoons Granulated sugar ($0.03)
- 1 Egg white, beaten ($0.15)
- Place the water, salt, sugar, vanilla extract, cinnamon, flour and yeast in the bread machine in order of manufacturers' recommendations. Select dough setting and wait about 30 minutes until the mixture has stopped and slowed. Add in the raisins and wait until the cycle has completed.
- In a large mixing bowl combine your warm water and yeast and wait ten minutes until frothy.
- Add in the salt, sugar, vanilla, cinnamon and slowly add in the flour until dough comes together that pulls away from the sides of the bowl. you may not need all of the flour.
- Add in the raisins and then knead the dough on a lightly floured surface for about 8 minutes until it's elastic and when you push on the dough with a finger the dough springs back to fill it in quickly.
- Place the dough back into the bowl and cover. Let rise for about an hour until doubled in size.
- Take your proofed dough and divide it into 6 sections. Roll each into balls and flatten them. Force your thumb through the center and shape it out to a circle with a hole in the middle.
- Cover the bagels with a clean cloth and let rest for 10-30 minutes while you bring a large pot of water with 3 tablespoons of sugar to a boil.
- Drop bagels 2 at a time into the water for 1 minute flipping over at the 30 second mark. Remove and place on a parchment lined baking sheet.
- Brush with beaten egg white and then bake for 20-25 minutes at 350F degrees until golden brown.
- Add raisins during initial dough preparation for a different texture.
- For extra cinnamon flavor, include an additional teaspoon of cinnamon.
- Increase raisin quantity by up to ¼ cup for a more prominent presence.
- Avoid forming bagels by connecting rolled dough snakes for better texture and appearance.
- Store homemade bagels in an airtight container at room temperature for up to a week.
- Freeze bagels in an airtight container for up to 3 months, thawing them on the counter before enjoying.