Cinnamon Raisin Bagels are Callin’

cinnamon raisin bagels

I’ve been on a bit of a bagel making kick.  So I’m sure I’ll be sharing more bagel-ness with you soon.  For today however, we’re diving into the cinnamon raisin variety.  A classic.  So good toasted and warm with butter.  Nom, nom.  Make it vegan by omitting the egg wash before baking.

Bagel Ingredients
4 – 4 1/2 cups of all purpose flour
2 packages of active dry yeast
2 Tbsp ground cinnamon
1 1/2 cups very warm (not hot) water
3 Tbsp brown sugar
1 Tbsp salt
1 1/2 cups raisins

For Boiling the Bagels
4 litres of water
2 Tbsp brown sugar

For Baking the Bagels
Cornmeal for the baking sheet (optional)
1 beaten egg + 1 Tbsp of water to brush on bagels before baking (optional)

In the bowl of a stand mixer, with dough hook attached, add 1 1/2 cups of the flour, cinnamon and yeast.  Mix together briefly.

In a small bowl, combine the warm water, salt and 3 Tbsp sugar.  Add into the mixing bowl and mix on low for a few a minute or two, then increase to medium speed until combined.  Scrape down sides of bowl if necessary.

Add in another 1 – 2 cups of flour at low-medium speed, until the dough starts to come together.  It will still be pretty soft, but it should hold together if turned out onto a floured surface like in the image to the left.

On a floured surface, kneed in the raisins and the remaining flour until smooth and elastic.  8-10 minutes or so in total.

Form the dough into a ball and place in a bowl.  Coat lightly with olive oil and cover with a cloth or towel.  Let it rest for 20 minutes.

Divide the dough into 10 equal portions, form each into a ball, and push a hole through the centre of each one.  Form into even bagel shapes.  Let them rise for 30-40 minutes.

At this point, preheat the oven to 375F and start the 4 litres of water and 2 Tbsp of brown sugar boiling on the stove in a large pot.

Boil the bagels a few at a time for 2 minutes, flipping them over after the first minute.

Remove bagels from boiling water to a baking sheet (I’m using a baking stone).  I also dusted mine with cornmeal before putting the bagels on.  If you prefer, you could just use parchment paper.  Also, don’t crowd your pan like I did.  I was being lazy lol.

Finally, brush the tops of the bagels with the egg / water wash (optional).  This gives a nice golden colour to the tops.


Bake for 30-35 minutes, or until golden.  Eat while warm, or let them cool on a rack.  Store on counter in a sealed container for a couple days, or in the fridge if keeping them longer.  If freezing, wrap well.

cinnamon raisin bagels


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  1. Tiffany says

    The tic-tac-toe board is brilliant! What a fun way to showcase the bagels. I have never made any, but I hear they are way better than store bought. Looking forward to all the other flavors :)

  2. Cathy Trochelman says

    These look amazing! I can’t decide which we’d like more – these or the sundried tomato ones! You guys are eatin’ good!! :)
    Cathy @ Lemon Tree Dwelling

  3. says

    Amber, these bagels look delicious! I can’t wait to try this recipe. I tried making bagels years ago and they turned out pretty good. Don’t know why I haven’t made them again, but I will now :) Thanks for sharing at Michelle’s Tasty Creations. Have a great week


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