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.
Recipe: $2.07 | Per Serving: $0.35 | Yields: 6 bagels
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 Mini Bagel Pizzas.
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🍯 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.
🥘 Ingredients
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
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!
🍴 Recipe Tips
- Adding the Raisins: I have found that raisins, if added too early when mixing, can cause them to fall apart. Which is why I say to wait a little bit first (especially when using the bread machine process).
- Adjusting Cinnamon Levels: Adjust the cinnamon level according to your preference. Adding an extra teaspoon can amplify the flavor, especially for cinnamon lovers.
- Increasing Raisin Amount: Increase the raisin quantity by up to another ¼ cup if you desire a more pronounced raisin presence in the recipe. I find that ½ cup of raisins gives several per bagel, but if you like more, feel free to add more.
- Shaping the Bagels: Avoid rolling the dough into snakes and connecting them to form a circle. This method may result in uneven sides and a chewy texture at the seam. Instead, opt for a uniform shaping technique to ensure evenly baked and visually appealing bagels.
👩🏻🍳 Storage
Room Temperature Storage: Store homemade bagels in an airtight container at room temperature. They can last up to a week, but it's best to consume them sooner for optimal freshness.
Enjoy Freshness: For the best taste and texture, consume homemade bagels as soon as possible after baking. Consider freezing any excess bagels to prolong their freshness.
Note: Unlike store-bought bagels, homemade ones have a shorter shelf life due to the absence of preservatives.
💭 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.
❤️ 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!
📖 Recipe
Cinnamon Raisin Bagels
Ingredients
- 1 cup warm water (about 110F degrees) ($0.00)
- 1 ½ teaspoon salt ($0.01)
- 2 Tablespoons granulated sugar ($0.02)
- 1 teaspoon vanilla extract ($0.03)
- 1 teaspoon ground cinnamon ($0.08)
- 3 cups bread flour ($0.75)
- 2 ¼ teaspoon active dry yeast ($0.38)
- ½ cup raisins ($0.62)
You'll also need
- 3 quarts water *for boiling ($0.00)
- 3 Tablespoons granulated sugar ($0.03)
- 1 egg white, beaten ($0.15)
Instructions
Bread Machine Instructions
- 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.
- Select the dough setting 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.
- Remove the dough from the machine 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.
- Cover the bagels with a clean cloth or plastic wrap 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 or 3 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.
- In a small bowl, beat the egg until well broken. Brush the bagels with the egg.
- Bake for 15 minutes at 425F degrees until golden brown.
- Allow to cool completely before slicing and eating. Enjoy!
By Hand Instructions
- 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.
- At this point, you can continue from step 3 above. Divide the dough into 6 pieces, etc.
Notes
- 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.
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