Home · Recipes · Desserts & Baking · Breads & Rolls · Specialty Breads Cinnamon Raisin Bagels Author: Maryanne CabreraPublished: Apr 3, 2024 View RecipeRead ReviewsThis post may contain affiliate links. Read our disclosure policy. Perfectly chewy, flavorful homemade cinnamon raisin bagels. Enjoy with whipped cream cheese, peanut butter, or jam. These bagels are great for breakfast, brunch, or as an afternoon snack. Table of Contents IngredientsStep-by-Step InstructionsShaping BagelsServing and StorageRelated Bread RecipesCinnamon Raisin BagelsView moreView less It’s difficult to revert back to supermarket bagels once you’ve discovered the satisfaction and deliciousness of homemade bagels! Bagels are a versatile bread that can be enjoy many different ways. Slather on garlic chive cream cheese spread on an everything bagel, make pepperoni pizza bagels, or simply eat a plain bagel with blueberry refrigerator jam. When you’re in the mood for something special, it’s time to make cinnamon raisin bagels from scratch! Making bagels does take a bit of time and effort. However, much of the time is taken up by resting the dough. It really only requires about 30 minutes of actual physical labor! Best thing about making these at home, you can ensure each bite is packed with raisins! No skimping on raisins. The plump raisins add the perfect hint of sweetness that pairs wonderfully with the warm cinnamon. Ingredients Homemade bagels are made with a handful of simple ingredients. To make cinnamon raisin bagels, you need sugar, salt and the following: Bread Flour: High protein, high gluten bread flour provides the best chew and structure. Yeast: Use your choice of active dry yeast or instant yeast. Water: Warm water to about 90-110℉ to properly activate yeast. Barley Malt Syrup: Adds iconic flavor and color to dough. Highly recommend getting this barley malt. Otherwise, sub in honey or brown sugar. Cinnamon: Ground cinnamon powder adds warmth and sweetness. It also slightly tints the bagel dough. Raisins: Thompson seedless raisins are the most commonly available. Muscat raisins and golden raisins (also known as yellow raisins) are another great option. Soak and rehydrate the raisins ahead of time for best flavor and texture. Step-by-Step Instructions Bagel dough is a bit stiffer than standard yeast dough. As such, it is best to mix this dough using a stand mixer with a dough hook attachment. No other special tools are needed to make this recipe. Bagels are cooked twice. First, they are quickly boiled in a poaching liquid. Then, they are baked in a hot oven until shiny, golden brown. STEP 1: Whisk together barley malt syrup, warm water, and yeast. Let sit for 10 minutes to activate. Mixture is ready when cloudy, fragrant, and foamy. STEP 2: Place raisins in a medium bowl. Cover with hot water. Let raisins hydrate while you mix dough. STEP 3: Mix together flour, salt, cinnamon, and sugar. Add yeast mixture. Use dough hook attachment and mix on lowest speed for 3 minutes. Stop mixer and let dough rest for 5 minutes. STEP 4: Strain raisins and discard water. Add raisins to stand mixer. Knead for another 4 minutes on lowest speed. Dough will be stiff yet supply. Transfer to clean bowl. Cover and let rest for one hour. STEP 5: Divide dough into 9 equal pieces. Use a digital kitchen scale to evenly divid dough by weight. Shape into a loose ball. STEP 6: Place formed bagels onto greased parchment lined sheet pan. Mist with oil and cover. Chill in the fridge overnight. STEP 7: Prepare poaching liquid. Once bagels have passed the float test, gently lower bagels into simmering poaching liquid. Cook one minute on each side. STEP 8: Bake in 450℉ oven for 16 minutes, rotating pan midway through baking, until bagels are rich golden brown in color. Cool on wire rack before serving. Shaping Bagels Professional bakers usually prefer rolling the bagel dough into a tapered rope and pinching the ends together. I prefer a much simpler, much easier method! Roll dough into a loose ball. Slightly flatten ball and use thumb to puncture a hole in the center. Gradually increase size of hole in center of dough. Hold dough with both thumbs in the hole, gently rotate dough and gradually stretch until the hole is about 2-inches in diameter. No need to worry about pinching seams together or having the bagel ring unravel. This easier bagel shaping method puts less stress on the dough. Serving and Storage Split cinnamon raisin bagels in half using a serrated knife. Toast and serve with cream cheese, salted butter, peanut butter or jelly. Store cooled bagels in a covered, airtight container at room temperature for up to three days. Freeze for longer storage. Arrange bagels in a single layer on sheet tray. Freeze until solid (about 3 hours). Transfer to an airtight container and keep in the freezer for up to three months. Defrost at room temperature. Related Bread Recipes Rum Raisin Cinnamon Bread Honey Beer Pretzels Rum Raisin Cinnamon Twisted Rolls Twisted Coconut Raisin Buns Cinnamon Raisin Bagels 5 from 3 votes Perfectly chewy, flavorful homemade cinnamon raisin bagels. Enjoy with whipped cream cheese, peanut butter, or jam. These bagels are great for breakfast, brunch, or as an afternoon snack. Yield: 9 bagels Prep Time: 25 minutes minutesCook Time: 20 minutes minutesInactive Rest Time: 9 hours hoursTotal Time: 9 hours hours 45 minutes minutes Servings: 9 Print Recipe Pin Recipe Rate Recipe IngredientsDough:▢ 1 Tablespoon barley malt syrup (21 g)▢ 1 ⅛ cup warm water, (1 cup + 2 Tbsp) about 90-110℉▢ 1 ½ teaspoon dry active yeast (5 g)▢ 1 cup raisins (150 g)▢ 3 ½ cups bread flour (455 g)▢ 1 Tablespoon kosher salt (8 g), 3 teaspoons ▢ ¼ cup granulated sugar (25 g) ▢ 2 teaspoon ground cinnamonPoaching Liquid:▢ 4 quarts water▢ 2 Tablespoon barley malt syrup (42 g)▢ 1 ½ Tablespoon baking soda▢ ½ Tablespoon coarse kosher saltOptional Topping:▢ egg white wash Instructions Dough:In a large cup, whisk together barley malt syrup, warm water, and yeast. Let sit for 7-10 minutes to activate. Mixture is ready to use when cloudy, fragrant, and foamy.Place raisins in a medium bowl. Pour enough hot water to cover raisins. Let sit for about 5 minutes while you mix dough. In the bowl of a stand mixer mix together flour, salt, cinnamon, and sugar. Add yeast mixture. Attach dough hook attachment. Mix on the lowest speed for 3 minutes. Stop mixer and let dough rest for 5 minutes.Strain raisins and discard water. Add drained raisins to stand mixer. Continue to mix for another 4 minutes on the lowest speed. The raisins should be well distributed. At this point, the dough should be stiff yet supple. Transfer dough to a clean, lightly oiled bowl. Cover with plastic wrap. Let dough rest at room temperature for one hour. Divide dough into 9 equal pieces (about 107 grams each). From each piece into a loose ball. To form the bagel, slightly flatten the ball. Poke a hole through the center using your thumb. Using both thumbs, rotate the dough and gradually stretch it to create a hole about 2-inches in diameter.Place formed bagel onto a greased parchment lined sheet pan. Mist the bagels with oil or cooking spray. Cover. Chill in the fridge overnight.The following morning, prepare the poaching liquid. n a large sauce pot, add the water. Make sure the water is at least 4 inches deep. Cover and bring to a boil. Once it boils, lower the heat to keep the water at a simmer and add the remaining ingredients (barley malt syrup, baking soda, and kosher salt.)As you are waiting for the poaching liquid to come to a boil, remove the bagels from the fridge. To check if bagels are ready to be cooked, place a bagel in a bowl filled with cold water. If the bagel floats to the surface, it is ready to be boiled. If the bagel sinks, return it back to the pan and let it rest at room temperature for another 15-30 minutes. Preheat oven to 500℉.Once the bagels have passed the float test, gently lower bagels into the simmering poaching liquid using a slotted spoon. You can add as many bagels can comfortably fit in the pot. Let bagels cook for one minute, then turn each bagel over using the spoon. Let cook for another one minute, then remove using slotted spoon. Place bagel, domed side up, to a lightly oiled parchment lined sheet tray. If desired, brush tops with egg whites to achieve shiny exterior. Lower oven temperature to 450 ℉. Place bagels in the oven and bake for 8 minutes. Rotate pan and check the bottom of the bagels. If they are are browning too much, place another baking tray under the pan. Bake for additional 8 minutes until the bagels are a nice, rich golden brown. Cool on wire rack before serving. NotesIngredient Notes: High protein, high gluten bread flour provides the best chew and structure. You may sub in all-purpose flour. Resulting bagels will be softer. If you don’t have barley malt syrup, you may sub in honey or brown sugar. Thompson seedless raisins are the most common. Muscat raisins and golden raisins are great options. Other options: dried currants or dried cranberries. Egg white wash is just one room temperature egg white. Storage: Cool bagels to room temperature. Keep in airtight container at room temperature for up to three days. Split and toast before serving. Freeze for up to three months. Defrost at room temperature. NutritionCalories: 267kcal | Carbohydrates: 59g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1745mg | Potassium: 189mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg Author: Maryanne Cabrera Course: BreadCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.