Cinnamon Raisin Bagel Recipe (Better Than Store-Bought)

These chewy cinnamon raisin bagels are packed with warm spice and sweet bursts of raisin in every bite. You boil them, bake them, and end up with a golden crust and that perfect bagel chew, all right in your own kitchen.

I first made these on a sleepy Sunday when the kids wanted “something cozy” and I was too stubborn to run out for bagels. What came out of the oven was better than anything from the bakery. Dan said it reminded him of the bagel shop near Journal Square. Jordan just called dibs on the last one.

You don’t need fancy tools or a bakery oven. Just a little time, a spoon to stir, and maybe your favorite playlist while the dough rises. These are sweet enough to eat plain and sturdy enough to stand up to cream cheese or almond butter. And if you love that cinnamon-raisin combo, wait until you try our multigrain bagel recipe. That one’s hearty and nutty with a hint of maple.

My Cinnamon Raisin Bagels (The First Batch Was a Brick, But Now? Magic.)

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• Author: Betty Thompson
• Total Time: 2 hours 45 minutes
• Yield: 8 bagels 1x

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Description

These cinnamon raisin bagels are everything: chewy on the outside, tender inside, and filled with plump raisins and warm cinnamon flavor. You get that classic golden crust from a quick boil, just like real New York bagels, only made right in your own kitchen. These are freezer-friendly, family-approved, and guaranteed to make your second batch better than your first. (Ask my kid Jordan, he swore the first ones were “bread donuts.”)

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Ingredients

Scale 1x2x3x

• 4 cups (480g) bread flour

• 2 ¼ teaspoons instant yeast

• 1 ½ teaspoons salt

• 1 tablespoon ground cinnamon

• 3 tablespoons brown sugar

• 1 ½ cups warm water

• ¾ cup raisins, soaked and drained

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Instructions

• Mix dry ingredients
  In a large bowl, mix bread flour, instant yeast, salt, cinnamon, and brown sugar.

• Add water and knead
  Add warm water and knead the dough for 10 minutes by hand or in a stand mixer.

• First rise
  Cover the dough and let it rise for about 90 minutes or until doubled in size.

• Add raisins and shape
  Knead in the raisins gently, divide dough into 8 pieces, and shape into bagels.

• Second rise
  Let the shaped bagels rest for 20 minutes while you bring water to a boil.

• Boil the bagels
  Boil each bagel for 1 minute per side in sweetened water (with honey or sugar).

 

• Bake
  Place boiled bagels on a lined baking sheet and bake at 425°F for 20–25 minutes until golden.

Notes

Make-ahead tip: You can shape and refrigerate the bagels overnight after the first rise. Just let them come to room temp for 30 minutes before boiling and baking.
Don’t skip the boil! That step is what gives bagels their classic chewy crust.
If your raisins are hard, soak them in warm water for 10 minutes first.

• Prep Time: 30 minutes
• RestTime: 1 hours 50 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Brunch, Baking
• Method: Boiled, Baked, Homemade
• Cuisine: American

Nutrition

• Serving Size: 1 bagel
• Calories: 260cal
• Sugar: 11g
• Sodium: 400mg
• Fat: 1,5g
• Saturated Fat: 0,2g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 0mg

What You’ll Need to Make Cinnamon Raisin Bagel

Bagels look fancy, but this dough is as simple as mixing, kneading, rising, and rolling. You’ll find most of these ingredients in your pantry already. And if not, they are all easy to find.

Basic Ingredients

Betty’s Tip: Do not skip the raisin soak. Dry raisins will steal moisture from the dough. I forgot once and ended up with bagels that could double as paperweights.

Optional Add-Ins and Toppings

• Cinnamon sugar topping – Mix 1 tablespoon sugar with a pinch of cinnamon and sprinkle before baking
• Rolled oats – Press on after boiling for a heartier crust
• Chopped walnuts – About ¼ cup folded into the dough for a crunch surprise

Want more topping ideas? Check out this list of bagel topping favorites that go way beyond cream cheese.

How to Make Cinnamon Raisin Bagels from Scratch

This is where the dough meets the oven. Making bagels is a hands-on recipe, but I promise it’s not hard. Just follow each step and don’t panic if your first bagel looks a little wonky. Mine did too. Mia told me it looked like a donut with identity issues.

Step 1: Mix and Knead the Dough

What to do:

1. In a large mixing bowl, whisk together bread flour, brown sugar, cinnamon, salt, and yeast.
2. Add warm water slowly while mixing with a wooden spoon or dough hook.
3. Once a shaggy dough forms, knead by hand for 10 minutes or use a stand mixer on low for about 6.

What you’re looking for: A stiff but smooth dough. It should feel firm, slightly tacky but not sticky.

Troubleshooting tip: If the dough tears easily or sticks to everything, you need a little more flour. If it feels dry and cracks, add a splash of water.

Step 2: Let It Rise

What to do:

1. Lightly oil a bowl and place the dough inside. Cover with plastic wrap or a damp towel.
2. Let it rise at room temperature for about 90 minutes or until doubled in size.

Betty’s warning: Don’t rush this. Under-risen dough will bake up dense and tough. Go fold a load of laundry or rewatch that one baking show where everything burns.

Step 3: Add the Raisins and Shape the Bagels

What to do:

1. After the dough has risen, gently flatten it and press the soaked, drained raisins into it.
2. Knead them in lightly until evenly distributed. This takes a little patience. Raisins are slippery little rebels.
3. Divide dough into 8 equal pieces.
4. Roll each piece into a ball, poke your finger through the center, and stretch the hole to about 2 inches wide.

Why the hole matters: Bagels shrink as they boil and bake. Make the hole bigger than you think you need.

Step 4: Second Rise (Short and Sweet)

What to do:

1. Place the shaped bagels on a parchment-lined baking sheet.
2. Cover with a towel and let rest for 20 minutes while you bring water to a boil.

Step 5: Boil the Bagels

What to do:

1. Fill a large pot with water and bring to a gentle boil.
2. Optional: Add 1 tablespoon of brown sugar or honey to the water for a shiny, slightly sweet crust.
3. Boil 2 to 3 bagels at a time for 60 seconds per side.

Important: Use a slotted spoon to flip them. Gently. I once launched a bagel across the kitchen this way. It landed in the dog’s water bowl.

After boiling: Place bagels back on the parchment-lined sheet. Sprinkle with cinnamon sugar or oats if using.

Step 6: Bake Until Golden and Chewy

What to do:

1. Preheat your oven to 425°F (218°C).
2. Bake the bagels for 20 to 25 minutes until golden brown.
3. Let cool on a wire rack for 15 minutes before slicing.

Final test: Tap the bottom of a bagel. It should sound hollow, like knocking on a door that leads to breakfast.

Storage Tips

• Store cooled bagels in a zip bag at room temp for up to 2 days.
• Slice and freeze extras for up to 2 months. Just toast straight from the freezer.

Want to make a high-protein version? Try our protein bagel recipe made with Greek yogurt and eggs. It’s been tested with raisins too.

Raisins not only add that sweet pop of flavor, but they also bring iron, potassium, and fiber to the mix, according to the USDA, a handful of raisins can pack surprising nutritional value.

Troubleshooting, Nutrition, and Tasty Variations

Even the best bagel bakers (yes, I’m talking about you) hit a snag now and then. Let’s talk through the most common bagel fails and how to fix them before they ruin your brunch.

Troubleshooting Bagel Mistakes

Problem: Bagels are too flat

• Fix: Your dough may have over-proofed or been shaped without enough surface tension. Next time, reduce the rise time slightly and roll tighter dough balls before forming the hole.

Problem: They taste bland

• Fix: Cinnamon needs help from salt and sugar to pop. If you used less sugar or forgot the salt (been there), your bagels won’t sing. Double-check your measurements.

Problem: Tough, rubbery texture

• Fix: This usually comes from under-kneading or boiling too long. Stick to a 1-minute boil per side and don’t skip the kneading stage, even if your arms protest.

Problem: Burned bottoms

• Fix: Use parchment paper or a silicone mat. And avoid placing your baking tray directly on the bottom rack. Mid-oven is best.

When in doubt, give it another try. My first batch looked like wrinkled frisbees, and now the kids request these weekly. Want a lighter version? Try our cottage cheese bagels for more protein and fewer carbs.

Nutrition Facts (Per Bagel)

Here’s the estimated breakdown for one medium cinnamon raisin bagel (made with original recipe, no toppings):

Nutrition will vary if you add nuts, oats, or swap ingredients.

For more detailed nutrition tracking, tools like MyFitnessPal or USDA FoodData Central are great resources. Always helpful if you’re watching macros or just curious.

Recipe Variations to Try

1. Vegan Cinnamon Raisin Bagels

• This recipe is already naturally vegan if you skip honey in the boil and use a plant-based spread.

2. Whole Wheat Version

• Swap half the bread flour for white whole wheat. You may need 1 to 2 tablespoons more water since whole wheat absorbs more.

3. Nutty Morning Bagels

• Add ¼ cup chopped walnuts or pecans with the raisins. Toasted nuts bring a warm, buttery crunch.

4. Protein Boost

• Want a post-workout option? Use half Greek yogurt and half water in the dough. Learn more in our are protein bagels healthy? post.

5. No-Raisin Crowd

• Replace raisins with chopped dates or leave them out and make classic cinnamon bagels. Jordan refuses raisins but devours these plain with maple butter.

🎯 Pro Tip: Make a double batch, slice the extras, and freeze. Your future self will thank you when Monday morning hits and all you have to do is toast and smear with cream cheese.

If you’ve made it this far, you’re officially bagel-capable. It is more than a nostalgic breakfast, they’re a chewy, sweet, deeply satisfying reward for just a bit of kitchen effort. Whether you’re baking a cozy dozen for the weekend or freezing some for the rush of Monday mornings, this recipe is one of those “why didn’t I do this sooner?” moments.

Give it your twist, add nuts, go whole grain, or smear with something wild. Don’t worry if your first batch looks a little odd. Mine did too, and now it’s a Saturday tradition.

That’s a Wrap on the Bagels (and Maybe Your Store-Bought Habit)

If your kitchen smells like warm cinnamon and toasted raisins right now, I promise, you’re doing it right. These bagels are chewy, golden, and just sweet enough. And honestly? They never last more than a day at our house.

Before you go, here’s how to take things further:

More from Betty’s Breakfast Bench

• Thinking high-protein? These chocolate chip protein muffins are secretly packed with power
• Want something kid-friendly and freezer-safe? Make these protein banana muffins next
• If you’re into compact, poppable bakes, check out these mini chocolate chip protein muffins
• Curious about protein muffins that only use 5 ingredients? Here’s the simple muffin recipe I go back to again and again

💬 Let’s Talk Bagels

Did your dough come out too sticky? Did your raisins rebel and pop out mid-knead?
Leave a comment and let me know how it went, or if your dog stole one off the counter (again). I read every single one, and your second batch is always better than the first.

📸 Pin It, Share It, Bake It Again

Save this recipe so you never forget the steps.
Snap a pic and tag @flavorsbybetty, I love seeing how yours turn out, burnt bottoms and all.

📌 Pin this cinnamon raisin bagel recipe for your next bake day!

🕒 Last Updated: September 2025

Written by Betty, tested in a real Jersey City kitchen full of flour dust, kid testers, and one nosy dog.