Cinnamon Raisin Bagels

5 from 2 votes

Cinnamon raisin bagels are a delicious snack or breakfast pastry that you can make at home in a bowl or in your bread maker. With just a little patience, you can be eating fresh and warm from the oven bagels. Yum!

Prep Time15

Cook Time25

Rising Times1 30

Total Time2 10

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: bagels

Calories: 283kcal

Author: Nicole Durham

Cost: Recipe $2.07 / Serving $0.35

Equipment

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)

US Customary - Metric

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.

Nutrition