What is the secret ingredient in a bagel?

The secret is in the boil. It gives bagels their classic chewy crust and shine. Add honey or brown sugar to the water for flavor depth. Learn the full method in our cinnamon raisin bagel recipe No boil, no bagel, just bread with a hole.

What's good to put on a cinnamon raisin bagel?

Try cream cheese, honey butter, almond butter, or even brie and sliced apples. Sweet and salty pair beautifully here. Explore our full list of bagel topping ideas Mascarpone and maple syrup is next-level good.

Is a cinnamon raisin bagel healthy to eat?

Yes, especially homemade. You avoid additives, lower the sugar, and can use whole grains for fiber. Learn more from Mayo Clinic’s healthy carb guide Want extra fiber? Try our multigrain bagel recipe .

What is the secret to making good bagels?

Use strong bread flour, let the dough rest, and always boil before baking. Shaping technique also matters more than you’d think. Try it with our cottage cheese bagels for a softer, high-protein twist. Your second batch always turns out better than the first.

Cinnamon Raisin Bagel That Beats Store-Bought-Step-by-Step- Flavors by Betty

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.”)

Ingredients

Scale

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