I wasn’t planning to fall in love with a cinnamon raisin bagel that day. I was just a tired mom juggling lunchboxes, a foggy brain, and a to-do list that never ended. But the smell of warm cinnamon, the sweet chew of raisins, and that golden crust pulled me in like a memory. It brought me right back to my grandma’s kitchen, where I once almost set the toaster on fire at seven, and she just laughed. Now at 45, those busy mornings inspire everything I bake. This cinnamon raisin bagel is our comfort, our fuel, and our weekend ritual.
Table of Contents
Table of Contents
Cinnamon Raisin Bagel Recipe That Tastes Like Home
- Total Time: 2 hours 25 minutes
- Yield: 10 bagels 1x
- Diet: Vegan
Description
Fluffy, chewy cinnamon raisin bagels made with simple ingredients. Naturally sweet, freezer-friendly, and perfect for cozy mornings or meal prep.
Ingredients
2 ¼ tsp active dry yeast
1 ½ cups warm water
4 tbsp coconut sugar (or maple/barley/agave)
2 tsp fine sea salt
1 tbsp ground cinnamon
4 cups bread flour (or all-purpose/sprouted grain)
1 cup organic raisins
1 tsp extra cinnamon (optional)
6 cups water (for boiling)
2 tbsp barley malt syrup (or maple/agave)
Instructions
1. In a large mixing bowl, combine yeast, warm water, and sugar. Let sit 5–10 minutes until foamy.
2. Add cinnamon, salt, and flour. Stir until combined, then knead on floured surface for 3–5 minutes.
3. Return dough to bowl, cover with towel, and let rise for 60–90 minutes in a warm place.
4. Rinse raisins in warm water. Sprinkle over dough with extra cinnamon, and fold in.
5. Divide dough into 8–10 pieces. Shape into balls, then poke and stretch holes in centers.
6. Boil water and syrup in large pot. Add 2–3 bagels at a time, boiling 1–2 minutes.
7. Place on parchment-lined baking sheet. Brush with optional egg wash for shine.
8. Bake at 425°F for 25 minutes, until tops are golden.
9. Cool completely before slicing. Freeze extras in zip bags, pre-sliced for easy toasting.
Notes
You can swap bread flour with sprouted grain or all-purpose flour.
Add-ins like chopped nuts, flax, or orange zest work great.
Slice before freezing for quick breakfasts.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: bread, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 245
- Sugar: 3g
- Sodium: 482mg
- Fat: 1g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
The Story Behind This Cinnamon Raisin Bagel
Why This Cinnamon Raisin Bagel Recipe Belongs in Your Kitchen
I started testing this recipe because I couldn’t find a healthy cinnamon raisin bagel that didn’t taste like cardboard or leave me with a sugar crash. With 7g of protein per serving and only 3g of sugar, it became a hit in my house, especially for my kids, who now ask, “Are these the raisin bagels, Mom?”
This recipe also pairs beautifully with high-protein spreads or toppings like the ones I use on my protein bagels. And if you’ve loved my cottage cheese bagels, you’re in for a treat, this one brings the same satisfaction with a cinnamon twist.
What You’ll Love About This Recipe
The chewy crust, fluffy inside, and rich cinnamon aroma are only the beginning. Here’s why this cinnamon raisin bagel will become your new go-to:
- No refined sugar: coconut sugar or natural alternatives.
- Bread flour base: makes it soft, chewy, and bakery-quality.
- Customizable: use all-purpose, bread, or sprouted flour.
- Kid-approved: tested by my toughest critics, Mia and Jordan.
If you enjoy protein-packed bites like my protein banana muffins or blueberry protein muffins, this bagel fits right into your flavor-loving, busy-morning routine.
What You Need to Make the Best Cinnamon Raisin Bagel
Ingredients (Yields 10 Bagels)
Dough Base
- 2 ¼ tsp active dry yeast
- 1 ½ cups warm water (not hot—just enough to wake up the yeast)
- 4 tbsp coconut sugar (or maple syrup, agave, or barley malt syrup)
- 2 tsp fine sea salt
- 1 tbsp ground cinnamon
- 4 cups bread flour (or use sprouted grain or all-purpose if preferred)
Mix-Ins (After First Rise)
- 1 cup organic raisins (rinsed in warm water)
- 1 tsp extra cinnamon (optional, but worth it for flavor pockets)
For Boiling
- 6 cups water
- 2 tbsp barley malt syrup (or maple/agave/coconut sugar)
Optional: Vegan egg wash for that golden finish.
Step-by-Step: How to Make Cinnamon Raisin Bagels at Home
1. Wake Up the Yeast
In a large mixing bowl, combine the yeast, warm water, and coconut sugar. Stir gently and let it sit for 5–10 minutes. When it’s foamy, it’s ready, like a warm-up stretch before baking magic begins.
2. Build the Dough
Add in the salt, cinnamon, and flour. Stir with a wooden spoon or mixer dough hook until combined. Then knead for 3–5 minutes on a lightly floured surface until the dough feels smooth and elastic.
3. Rise and Rest
Return the dough to the bowl. Cover with a dish towel and let it rise in a warm spot for 60–90 minutes. This is a great time to prep a topping station if you’re planning to serve these with ideas from my everything bagel recipe.
4. Add the Raisins
After the rise, rinse the raisins in warm water. This helps them stay soft during baking. Sprinkle the raisins and extra cinnamon over the dough. Fold and knead gently to incorporate.
5. Shape the Bagels
Divide the dough into 8–10 equal pieces, depending on your size preference. Roll into balls, then poke a hole in the center and gently stretch to shape.
6. Boil the Bagels
Bring 6 cups of water and barley malt syrup to a boil. Add 2–3 bagels at a time and boil for 1–2 minutes. This gives your cinnamon raisin bagel that chewy, glossy crust.
7. Bake to Golden
Transfer boiled bagels to a parchment-lined baking sheet. Optional: brush with vegan egg wash. Bake at 425°F for 25 minutes, until golden and firm on top.
Let cool on a wire rack before slicing. If freezing, slice first, it makes quick toasting easier, especially for school mornings in my house.
These are delicious fresh, but they’re also freezer-friendly, like my protein-packed banana muffins that save the day when breakfast needs to be fast, filling, and feel-good.
Nutrition Facts for Cinnamon Raisin Bagels (Per Serving)
These cinnamon raisin bagels aren’t just tasty, they’re balanced to fuel real life. Each one has a solid amount of protein, minimal sugar, and enough fiber to keep you full without weighing you down.
| Nutrient | Per Bagel |
|---|---|
| Calories | 245 kcal |
| Carbohydrates | 53 g |
| Protein | 7 g |
| Fat | 1 g |
| Saturated Fat | 1 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 482 mg |
| Potassium | 178 mg |
| Calcium | 20 mg |
| Iron | 1 mg |
| Vitamin C | 1 mg |
These cinnamon raisin bagels give you that bakery-style taste without the crash later. They fit beautifully into a high-protein lifestyle, especially when paired with nut butters, Greek yogurt dips, or even savory toppings like vegan cream cheese and walnuts.
Why Cinnamon Raisin Bagels Are Better Than Ever
A Healthy Cinnamon Raisin Bagel That Actually Delivers
Let’s be honest, most store-bought cinnamon raisin bagels are sugar bombs in disguise. That’s why I created this version with the same warm, chewy flavor you crave, but with ingredients you can feel good about. Each cinnamon raisin bagel offers 7g of protein and only 3g of sugar. That’s the kind of balance I need in my day, especially when I’m bouncing between school drop-off, client calls, and cleaning up another glitter disaster.
And it’s not just about nutrition. It’s about how these bagels make you feel. The slow-release carbs from whole grains and natural sweeteners give you steady energy, not a spike and crash. Add nut butter or a slice of cheddar, and suddenly you’ve got a cinnamon raisin breakfast that works just as hard as you do.
If you’ve tried my protein bagels or blueberry protein muffins, you’ll recognize that same energizing structure here, just wrapped in a cozy, cinnamon-scented shell.
Toppings and Pairings That Take It Up a Notch
Toppings? Totally up to your cravings. Some mornings, I reach for almond butter and a tiny dash of sea salt, simple, creamy, and energizing. Other days, especially when Dan’s got the coffee brewing and the kids are still in pajamas, I’ll spread on soft ricotta, swirl in a little honey, and finish with crushed walnuts. Sweet, nutty, and just indulgent enough to feel like a weekend.
For something savory-sweet (trust me on this one), spread on a little plain cream cheese and top with thinly sliced apple or pear. The tang + sweetness + chew = perfection. This works great as a midday snack or an afternoon bite with coffee.
And don’t forget: you can always batch bake and freeze these. They toast up beautifully from frozen, just like my cottage cheese bagels that save us on weekday mornings when everyone’s running late.
Whether you’re packing lunchboxes or prepping for a Sunday brunch, these healthy cinnamon raisin bagels are a dependable go-to. They offer the comfort of tradition, made for real-life energy needs.
Bake Once, Enjoy All Week: Storing Your Cinnamon Raisin Bagels
How to Store, Freeze, and Reheat Cinnamon Raisin Bagels
You know that feeling when you make something from scratch and wish you had made more? That’s exactly what happens with these cinnamon raisin bagels in my house. The good news? They store and freeze beautifully, so you can enjoy one every day without turning your kitchen upside down again.
Short-term: If you’ll eat them within 2–3 days (you will), store them in an airtight container at room temp. I love wrapping mine in parchment and tossing them into a bread bag, it keeps the crust tender and prevents sogginess.
Freezing tips: Want to keep a stash on hand? Slice them before freezing! That way, they pop right into the toaster from frozen. Wrap individually and store in a zip-top freezer bag for up to 3 months. These cinnamon raisin bagels reheat like a dream and taste just as good as the day you baked them.
Reheating tip: A quick toast on medium gets them warm and chewy, with the perfect crunch on the outside. Slather on some bagel topping combos from my blog for a grab-and-go breakfast you’ll actually crave.
Creative Twists to Try with This Cinnamon Raisin Bagel Recipe
After you’ve made these once, I promise, it won’t be your last batch. In our kitchen, the real fun begins with the second round. Mia loves tossing in extras (and sneaking raisins), while Jordan always asks, “Can we make it different this time?” That’s when we play with add-ins like chopped walnuts, flaxseed, or even a touch of orange zest.
- Chopped walnuts or pecans for added crunch
- A spoonful of flax or chia for fiber
- A swirl of almond butter for richness
For something closer to a dessert or brunch table showstopper, try folding in orange zest or vanilla bean paste before baking. You’ll get a bakery-style aroma that’s totally unexpected, and completely addictive.
And if you’re a protein lover, don’t be afraid to pair your cinnamon raisin bagel with savory options like nut cheese or a drizzle of tahini. It’s that contrast that makes them so versatile, just like my dense bean salad recipe that brings hearty, balanced energy to any meal.
In the end, this isn’t just a cinnamon raisin bagel. It’s a bite of your story, a piece of routine turned ritual, and maybe even a new Saturday morning tradition.
This recipe was first inspired by Kathy Patalsky’s take on cinnamon raisin bagels, a version I loved but adjusted for more protein and real-mom practicality. Over time, it’s become our go-to breakfast bake: hearty, freezer-friendly, and full of that cozy cinnamon warmth we can’t get enough of.
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FAQs About Cinnamon Raisin Bagels
Is a cinnamon raisin bagel healthy?
It can be, especially when made at home with wholesome ingredients like bread flour, organic raisins, and coconut sugar. This version offers 7g of protein and just 3g of sugar, much better than many store-bought options.
What goes on a cinnamon raisin bagel?
At our table, cinnamon raisin bagel toppings change with the mood. Some days, it’s almond butter and a few banana slices for quick fuel. Other times, I’ll spread on vegan cream cheese and add crushed pecans or berry preserves when I want a sweet-savory balance. Even a warm swipe of butter does the job when we’re keeping it simple.
What is the difference between a plain bagel and a cinnamon raisin bagel?
A plain bagel has a neutral flavor, while a cinnamon raisin bagel includes warm spices and sweet raisins for a more aromatic and sweet-savory profile.
Why are cinnamon raisin bagels so good?
The combination of chewy dough, sweet raisins, and cozy cinnamon creates a nostalgic flavor that feels comforting and satisfying, especially toasted.
What is the healthiest bagel to order?
Whole grain or sprouted grain bagels with added seeds or protein tend to be healthier. Homemade options like this cinnamon raisin bagel give you control over sugar, flour, and salt levels.
How much sugar is in 1 cinnamon and raisin bagel?
In this recipe, each bagel contains about 3g of sugar, far less than many commercial options, which can range from 8g to 15g per serving.