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 them 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 with you the best cinnamon raisin bread machine recipe and instructions to do it by hand so that with or without a nifty appliance, you can still get your own homemade bagel fill with this cinnamon raisin bagel recipe.
🥘 Ingredients
- Warm water
- Vanilla extract
- Salt
- White sugar
- Cinnamon
- Bread flour
- Raisins
- Active dry yeast
You'll also need:
- Boiling water
- More sugar
- Egg white
🍽 Equipment Needed
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🔪 Instructions
Check out how to make cinnamon raisin bagels with these simple step-by-step instructions:
Bread machine method:
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.
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:
In a large mixing bowl combine your warm water and yeast. Wait ten minutes until frothy.
Add in the salt, sugar, vanilla, cinnamon and slowly add in the flour until dough comes together. You want it to pull 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 it rise for about an hour until doubled in size.
Both methods:
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 to a circle with a hole in the middle.
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.
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.
Brush with a beaten egg white.
Bake for 20-25 minutes at 350F degrees until golden brown.
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 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.
💭 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.
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.
Check out these other awesome yeast bread recipes!
- Bread Machine Bagels
- Unicorn Twist Bread
- Banana Nut Bagels
- Vegan Hamburger Buns
- Blueberry Cream Cheese Babka
- Garlic and Rosemary Focaccia
📖 Recipe
Cinnamon Raisin Bagels
Ingredients
- 1 cup warm water (about 110F degrees) ($0.00)
- 1 teaspoon vanilla extract ($0.02)
- 1 ½ teaspoon salt ($0.15)
- 2 tablespoon granulated sugar ($0.02)
- 1 teaspoon cinnamon ($0.10)
- 3 cups bread flour ($0.60)
- ¼ cup raisins ($0.27)
- 2 ¼ teaspoon active dry yeast ($0.54)
You'll also need
- 3 qts water ($0.00)
- 3 tablespoon granulated sugar ($0.03)
- 1 beaten egg white ($0.08)
Instructions
Bread Machine
- 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.
By Hand
- 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.
Both methods
- 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.
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