Cinnamon and raisin bagels bring a delightful twist to the classic bagel, combining warm spices with sweet bursts of raisins. These bagels have long been a favorite for breakfast or a midday snack, offering a comforting flavor that pairs perfectly with cream cheese or butter. Making them at home lets us enjoy fresh, chewy bagels with just the right balance of cinnamon and sweetness.
This recipe is straightforward and rewarding, giving us control over the ingredients and texture. Whether we’re seasoned bakers or just starting out, these cinnamon and raisin bagels are a fun way to elevate our homemade bread game. Let’s dive into crafting bagels that are soft inside with a slightly crisp crust, packed with cinnamon warmth and juicy raisins in every bite.
Ingredients
To create the perfect Cinnamon and Raisin Bagels, we use a blend of basic dough ingredients combined with warm cinnamon and juicy raisins. Below you will find the essential components for both the dough and the delicious topping.
Dough Ingredients
We start with a sturdy yet soft dough base infused with cinnamon and packed with raisins for that classic flavor combination.
| Ingredient | Quantity | Preparation/Notes |
|---|---|---|
| Bread flour | 4 cups (480 g) | Use high-protein bread flour for chewy texture |
| Warm water | 1 1/2 cups (360 ml) | Around 110°F for activating yeast |
| Active dry yeast | 2 1/4 tsp (1 packet) | Ensure freshness for proper rising |
| Granulated sugar | 2 tbsp | Adds subtle sweetness |
| Ground cinnamon | 2 tsp | Key spice for warm flavor |
| Salt | 1 1/2 tsp | Balances sweetness and enhances flavor |
| Raisins | 1 cup (150 g) | Plump and juicy, soak if desired |
Topping Ingredients
For that irresistible crust and flavor boost, our topping ingredients complement the bagels beautifully.
| Ingredient | Quantity | Preparation/Notes |
|---|---|---|
| Egg wash | 1 large egg + 1 tbsp water | For a glossy golden crust |
| Cinnamon sugar | 2 tbsp sugar + 1 tsp ground cinnamon | Sprinkled on top before baking |
By gathering these fresh and high-quality ingredients we ensure our cinnamon and raisin bagels will be soft, chewy, and bursting with flavorful warmth, every single time.
Equipment Needed
To craft the perfect Cinnamon and Raisin Bagels, having the right equipment sets the foundation for success. Here is a list of essential tools we rely on for consistently delicious results:
- Mixing Bowl
Use a large, sturdy bowl to combine dough ingredients. A glass or stainless-steel bowl works best for easy cleaning and durability.
- Measuring Cups and Spoons
Accurate measurements ensure the balance of flavors and dough consistency. Use dry measuring cups for flour and sugar; liquid measuring cups for water.
- Wooden Spoon or Dough Hook
For stirring and kneading the dough. A stand mixer with a dough hook attachment streamlines the kneading process if available.
- Kitchen Scale (Optional)
For precision, weigh ingredients like flour and raisins. This offers repeatable consistency in texture and flavor.
- Clean Kitchen Towel or Plastic Wrap
To cover dough during proofing, retaining moisture and warmth.
- Baking Sheet
Choose a flat, rimmed tray for baking. Lining with parchment paper prevents sticking and eases cleanup.
- Large Pot
Needed for boiling the bagels briefly before baking — this step gives them their characteristic chewy crust.
- Slotted Spoon or Spider Strainer
To safely and quickly transfer boiled bagels to the baking sheet.
- Cooling Rack
Allows air circulation for cooling bagels evenly after baking, preserving the crispy crust.
- Pastry Brush
Essential for applying the egg wash and cinnamon sugar topping for that glossy, flavorful finish.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowl | Combine and knead dough | Large capacity preferred |
| Measuring Tools | Accurate ingredient measurement | Use dry and liquid types |
| Wooden Spoon/Dough Hook | Mixing and kneading | Mixer optional but helpful |
| Kitchen Towel/Plastic Wrap | Cover dough while proofing | Keeps dough moist |
| Baking Sheet | Bake bagels | Line with parchment paper |
| Large Pot | Boil bagels before baking | Use water or water with baking soda |
| Slotted Spoon/Spider | Remove bagels from boiling water | Prevents splashing |
| Cooling Rack | Cool bagels after baking | Promotes even airflow |
| Pastry Brush | Apply egg wash and toppings | For glossy finish and flavor |
Having this equipment ready before starting will keep us organized and efficient, letting us focus on making our Cinnamon and Raisin Bagels truly exceptional.
Instructions
Follow these precise steps to create our Cinnamon and Raisin Bagels with perfect texture and flavor. Each phase is essential for achieving soft, chewy, and aromatic results.
Prep the Dough
- In a large mixing bowl, combine 4 cups high-protein bread flour, 1 ½ cups warm water (around 110°F), and 2 ¼ teaspoons active dry yeast.
- Stir gently using a wooden spoon or dough hook until the yeast dissolves.
- Add 2 tablespoons granulated sugar, 1 tablespoon ground cinnamon, and 2 teaspoons salt to the mixture.
- Incorporate 1 cup plump raisins evenly by hand to ensure they distribute throughout the dough.
- Knead on a floured surface for 8-10 minutes until the dough turns smooth and elastic.
First Rise
- Lightly oil a clean bowl and place the dough inside.
- Cover the bowl with plastic wrap or a damp kitchen towel.
- Set the dough in a warm place (around 75-80°F).
- Let it rise until doubled in size, which usually takes about 1 to 1 ½ hours.
| Step | Temperature | Time |
|---|---|---|
| First Rise | 75-80°F | 1 to 1 ½ hours |
Shape the Bagels
- Gently punch down the risen dough to release air.
- Divide dough into 8 equal pieces (about 100g each).
- Roll each piece into a tight ball.
- Using your thumb, poke a hole through the center of each ball and stretch it to form a 2-inch diameter ring.
- Place the rings on a parchment-lined baking sheet.
- Cover loosely with a towel and let rest for 15 minutes.
Boil the Bagels
- Bring a large pot of water to a rolling boil.
- Reduce heat to maintain a gentle boil.
- Add 1 tablespoon baking soda and 1 tablespoon granulated sugar to the water.
- Boil bagels, 2-3 at a time, for 1 minute on each side.
- Remove with a slotted spoon and place back on the baking sheet.
Bake the Bagels
- Preheat oven to 425°F (220°C).
- Brush each boiled bagel with beaten egg wash (1 egg mixed with 1 tablespoon water).
- Sprinkle a cinnamon sugar mixture (1 tablespoon cinnamon mixed with 2 tablespoons sugar) over the tops.
- Bake on the middle oven rack for 20-22 minutes or until the bagels turn golden brown with a crisp crust.
- Transfer to a cooling rack and cool completely before serving.
Each step infuses our cinnamon and raisin bagels with warm spice and sweet bursts of raisin, delivering a bakery-quality breakfast or snack.
Tips for Perfect Cinnamon And Raisin Bagels
To achieve the best results with our cinnamon and raisin bagels, we need to focus on several key tips that will enhance texture, flavor, and appearance. Follow these expert tips for bakery-quality bagels every time.
1. Use High-Protein Bread Flour
High-protein bread flour provides the necessary gluten structure to create that signature chewy texture. Avoid all-purpose flour to prevent dense or crumbly bagels.
2. Soak Raisins Before Mixing
Soaking raisins in warm water or a bit of cinnamon-spiced tea for 10–15 minutes softens them, allowing them to plump up and distribute moisture evenly inside the dough. This results in juicy, tender bites.
3. Mix Cinnamon Into the Dough and Topping
For even flavor layering, blend the ground cinnamon thoroughly with the dough ingredients and reserve some for the sprinkling topping. This dual application ensures robust warmth and aroma in every bagel.
4. Shape and Seal Raisin Clusters Firmly
When folding raisins into the dough, gently press raisins so they’re fully embedded but not overly smashed. This prevents raisin leakage during boiling and baking and ensures an even distribution inside the crumb.
5. Boil Bagels in Water With Baking Soda
Boiling the bagels in water with 1 tablespoon of baking soda per 4 cups of water creates a lightly alkaline environment. This develops a chewy crust and a glossy finish after baking.
| Boiling Water Mixture | Purpose |
|---|---|
| Water | Hydrates the dough’s surface |
| Baking soda (1 tbsp) | Enhances crust texture and shine |
Boil 2-3 bagels at a time for 1-2 minutes on each side. Overboiling can create a tough crust.
6. Brush With Egg Wash Before Baking
Applying an egg wash (1 beaten egg mixed with 1 tablespoon water) adds a golden sheen and helps the cinnamon sugar topping to stick firmly to the surface.
7. Sprinkle Cinnamon Sugar Liberally
Generously dust the bagels with a cinnamon sugar mixture just before baking to intensify the sweet-spicy flavor and create that inviting crisp topping.
8. Bake at the Correct Temperature
Bake bagels at 425°F (220°C) for 18-22 minutes on the middle rack for an evenly browned crust and fully cooked interior. Use a convection setting if available for even heat circulation.
9. Cool On a Wire Rack
Allow bagels to cool completely on a wire rack. This keeps the crust crisp by preventing condensation buildup underneath, maintaining the perfect texture balance.
By following these targeted tips, we maximize the delicious warmth of cinnamon and the natural sweetness of raisins while ensuring each bagel has a soft, chewy core and a crunchy, glossy crust. These little steps elevate homemade cinnamon and raisin bagels from good to extraordinary.
Storage and Shelf Life
To keep our Cinnamon and Raisin Bagels fresh and flavorful, proper storage is essential. Here’s how to extend their shelf life while preserving their signature chewy texture and sweet aroma.
Storing at Room Temperature
- Place the bagels in a paper bag or wrap them loosely in a clean kitchen towel to avoid moisture buildup.
- Store them in a cool, dry area away from direct sunlight.
- Consume within 2 days for optimal freshness and texture.
Note: Avoid sealed plastic bags at room temperature as excess moisture may cause the bagels to become soggy or moldy.
Refrigeration
- Wrap each bagel tightly in plastic wrap or aluminum foil to prevent drying out.
- Use an airtight container or a resealable plastic bag to maintain humidity.
- Store in the refrigerator for up to 1 week.
Tip: Refrigeration can sometimes dry the bagels. Reheat them in a toaster or oven to restore softness and the crisp crust.
Freezing for Longer Storage
Freezing is our best option for preserving cinnamon and raisin bagels beyond a week while maintaining flavor and texture.
- Slice bagels in half before freezing to enable quick toasting later.
- Wrap each bagel or half bagel tightly in plastic wrap.
- Place the wrapped bagels in a freezer-safe resealable bag, pressing out excess air.
- Label with the freezing date.
| Storage Method | Packaging | Storage Duration | Best Use Practice |
|---|---|---|---|
| Room Temperature | Paper bag/towel | 2 days | Eat fresh, maintain chewy texture |
| Refrigeration | Plastic wrap + airtight container | 1 week | Reheat before eating to restore softness |
| Freezing | Plastic wrap + freezer bag | Up to 3 months | Toast directly from frozen for best results |
Reheating Tips
- To revive softness and bring out the warm cinnamon aroma, toast frozen or refrigerated bagels in a toaster or oven at 350°F (175°C) for 5–7 minutes.
- For a crisp exterior, consider a quick pan toast with a little butter after toasting.
By following these storage guidelines, we ensure every bite of our Cinnamon and Raisin Bagels stays delicious, aromatic, and irresistible whether enjoyed fresh or saved for later.
Conclusion
Crafting cinnamon and raisin bagels at home lets us enjoy a delightful blend of warm spices and sweet raisins anytime we want. With the right ingredients, equipment, and techniques, we can create bagels that are soft, chewy, and full of flavor.
By following the steps and tips shared, making bakery-quality bagels becomes an achievable and enjoyable experience. Whether for breakfast or a snack, these bagels bring comfort and satisfaction in every bite.
Frequently Asked Questions
What makes cinnamon and raisin bagels special?
Cinnamon and raisin bagels combine warm spices with sweet raisins, offering a flavorful and aromatic treat perfect for breakfast or snacks.
Can I make cinnamon and raisin bagels at home easily?
Yes, the recipe is simple and suitable for both beginners and experienced bakers, allowing you to enjoy fresh, chewy bagels with a crisp crust.
What ingredients are essential for making these bagels?
You need high-protein bread flour, warm water, active dry yeast, sugar, ground cinnamon, salt, raisins, egg wash, and cinnamon sugar for topping.
What equipment do I need to bake cinnamon and raisin bagels?
Basic equipment includes a mixing bowl, measuring cups and spoons, a wooden spoon or dough hook, a large pot for boiling, cooling rack, and pastry brush.
Why do I need to boil the bagels before baking?
Boiling helps create a chewy texture and glossy crust, essential for authentic bagels.
How do I prevent raisins from leaking during baking?
Proper dough shaping techniques help seal the raisins inside, preventing leakage during cooking.
What are the best tips for perfect cinnamon and raisin bagels?
Use high-protein bread flour, soak raisins for moisture, mix cinnamon in dough and topping, boil in baking soda water, brush with egg wash, and bake at the correct temperature.
How should I store cinnamon and raisin bagels?
Store at room temperature in a paper bag or towel for up to 2 days; wrap tightly for refrigeration up to a week; freeze for longer storage.
How do I reheat stored bagels?
Reheat in an oven or toaster to restore softness and enhance flavor, ensuring every bite tastes fresh and delicious.
Can beginners follow this cinnamon and raisin bagel recipe?
Absolutely. The recipe is straightforward with clear steps, making it accessible for both new and experienced bakers.