Making bagels at home can feel like a daunting task, but I assure you, it’s easier than you think! There’s something incredibly satisfying about biting into a warm, chewy bagel fresh from your kitchen, especially when it’s infused with the sweet, spicy notes of cinnamon and dotted with juicy raisins. These Easy Homemade Cinnamon Raisin Bagels are perfect for breakfast, a snack, or even a special brunch. Let’s dive into this delightful recipe that will have everyone coming back for more.
Why This Recipe Is Reliable
This recipe is not only straightforward but also utilizes simple ingredients you might already have in your pantry. The combination of instant yeast and warm water creates a reliable rise, while the bread flour guarantees a chewy texture that bagels are known for. With just a few easy steps, you’ll have bagels that are just as good, if not better, than those from your local bagel shop.
What We’re Using
- 1 cup warm water (about 125°F, according to packaging directions for Red Star Platinum)
- 1 tablespoon granulated sugar to help the yeast activate
- 2 teaspoons instant or active dry yeast (one 1/4-ounce packet; I use Red Star Platinum)
- 2 cups bread flour, plus more as needed for dusting
- Pinch of salt, optional and to taste
- 1 tablespoon ground cinnamon, or to taste for that warm flavor
- 1/2 cup raisins for sweetness and texture
- Water for boiling before baking
- 2 tablespoons yellow cornmeal for sprinkling on baking trays, optional but recommended
Gear Up: What to Grab
- Mixing bowl – for combining ingredients
- Wooden spoon – for stirring
- Measuring cups and spoons – for accuracy
- Clean countertop or work surface – for kneading the dough
- Baking sheet – for baking the bagels
- Pot for boiling – a large pot to boil your bagels
- Slotted spoon – to remove bagels from the boiling water
Step-by-Step: Easy Homemade Cinnamon Raisin Bagels
Step 1: Prepare the Dough
In a mixing bowl, combine the warm water and granulated sugar. Stir gently until the sugar dissolves. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is alive and ready to work!
Step 2: Mix in the Dry Ingredients
Once the yeast mixture is bubbly, add the bread flour, salt (if using), cinnamon, and raisins to the bowl. Stir with a wooden spoon until a shaggy dough forms. If the dough is too sticky, gradually add more flour until it holds together but is still slightly tacky.
Step 3: Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes. You want a smooth, elastic dough that springs back when poked. If it feels too sticky, sprinkle a little more flour as you knead.
Step 4: First Rise
Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until it doubles in size, about 1 hour.
Step 5: Shape the Bagels
Once risen, punch the dough down to release the air. Divide it into 8 equal pieces. Roll each piece into a ball and then use your finger to poke a hole through the center, gently stretching it to form a bagel shape.
Step 6: Second Rise
Place the shaped bagels on a baking sheet lined with parchment paper. Cover them with a towel and let them rest for about 30 minutes. This will help them puff up a bit more.
Step 7: Boil the Bagels
While the bagels are resting, bring a large pot of water to a boil. If desired, you can add a tablespoon of sugar to the water for a sweet exterior. Then, gently drop the bagels into the boiling water, a few at a time, and boil them for about 1-2 minutes on each side. This step is crucial for achieving that signature chewy texture.
Step 8: Bake the Bagels
Preheat your oven to 425°F (220°C). After boiling, place the bagels back on the baking sheet sprinkled with cornmeal. Bake for 20-25 minutes, or until golden brown.
Step 9: Cool and Enjoy
Once baked, transfer the bagels to a wire rack to cool. Slice them open, toast if desired, and slather with cream cheese or your favorite spread. Enjoy the heavenly aroma filling your kitchen!
Vegan & Vegetarian Swaps
- For a vegan option, ensure the cream cheese you use is also dairy-free.
- Replace any toppings with plant-based options, like avocado or nut butter.
Mistakes That Ruin Easy Homemade Cinnamon Raisin Bagels
- Using water that is too hot can kill the yeast. Always aim for about 125°F.
- Not kneading enough may result in dense bagels. Give the dough a good workout!
- Skipping the boiling step will yield a bagel that resembles bread more than a classic chewy bagel.
- Overloading on raisins can make the dough too sticky, impacting the final texture. Balance is key!
Freezer-Friendly Notes
These Easy Homemade Cinnamon Raisin Bagels freeze beautifully! Once cooled, place them in an airtight freezer bag, and they can be stored for up to 3 months. To enjoy, simply toast straight from the freezer or let them thaw at room temperature before toasting.
Handy Q&A
Can I use all-purpose flour instead of bread flour?
While bread flour is preferred for its higher protein content, you can substitute all-purpose flour in a pinch. The texture may be slightly less chewy, but they will still taste great!
What if I don’t have raisins?
No raisins? No problem! You can substitute with dried cranberries, chopped nuts, or even chocolate chips for a delicious twist.
How can I make the bagels more cinnamon-y?
Feel free to increase the amount of cinnamon in the dough or sprinkle some cinnamon sugar on top before baking for an extra kick of flavor.
How do I store leftover bagels?
After they’ve cooled, store your bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them as mentioned earlier.
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Serve & Enjoy
There you have it! A delicious, homemade batch of Easy Homemade Cinnamon Raisin Bagels that will impress your family and friends. Whether you enjoy them with a smear of cream cheese or simply on their own, these bagels are sure to bring joy to your breakfast table. Baking at home has never been so rewarding! Enjoy every chewy, cinnamon-spiced bite, and remember, practice makes perfect. Happy baking!
Easy Homemade Cinnamon Raisin Bagels
Equipment
- Mixing Bowl
- Wooden Spoon
- Measuring cups and spoons
- Clean countertop or work surface
- Baking Sheet
- Pot for boiling
- Slotted Spoon
Ingredients
- 1 cup warm water about 125°F
- 1 tablespoon granulated sugar to help the yeast activate
- 2 teaspoons instant or active dry yeast (one 1/4-ounce packet)
- 2 cups bread flour plus more as needed for dusting
- Pinch of salt optional and to taste
- 1 tablespoon ground cinnamon or to taste
- 1/2 cup raisins for sweetness and texture
- Water for boiling
- 2 tablespoons yellow cornmeal for sprinkling on baking trays, optional but recommended
Instructions
Step 1: Prepare the Dough
- In a mixing bowl, combine the warm water and granulated sugar. Stir gently until the sugar dissolves. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
Step 2: Mix in the Dry Ingredients
- Once the yeast mixture is bubbly, add the bread flour, salt (if using), cinnamon, and raisins to the bowl. Stir with a wooden spoon until a shaggy dough forms. Add more flour if too sticky.
Step 3: Knead the Dough
- Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour if sticky.
Step 4: First Rise
- Place the kneaded dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot until doubled in size, about 1 hour.
Step 5: Shape the Bagels
- Punch down the dough, divide into 8 pieces, roll each into a ball, then poke a hole through the center to form bagels.
Step 6: Second Rise
- Place shaped bagels on parchment-lined baking sheet, cover with a towel, and let rest for 30 minutes.
Step 7: Boil the Bagels
- Bring a large pot of water to boil. Optionally add sugar. Boil bagels a few at a time for 1-2 minutes per side.
Step 8: Bake the Bagels
- Preheat oven to 425°F (220°C). Place boiled bagels on baking sheet sprinkled with cornmeal. Bake 20-25 minutes until golden brown.
Step 9: Cool and Enjoy
- Transfer baked bagels to wire rack to cool. Slice, toast if desired, and enjoy with cream cheese or favorite spread.
Notes
- Use bread flour for the best chewy texture, but all-purpose flour can be substituted if needed.
- Boiling the bagels is essential for their classic chewy crust; don’t skip this step.
- These bagels freeze well; store in an airtight bag for up to 3 months and toast from frozen.
