Nothing beats a classic bagel and schmear from the bakery—except homemade Cinnamon Raisin Bagels made with your own two hands!
There’s something about that pop of a toaster launching its contents above the toasting slot that always gets my attention. And my favorite thing to pop out of any toaster has always been a sweet, chewy cinnamon raisin bagel. I’m one of those people who loves them for any meal and with just about any topping imaginable. Heck, I’ll indulge in a bagel with sweet honey and Swiss cheese for lunch and then have peanut butter and jelly on a cinnamon raisin bagel for supper.
If you can find a good local deli, you’ve got the perfect bagel. But if you’re like me and prefer making everything from scratch, a good recipe makes the difference between an okay morning and a fabulous one.
The recipe we have for you is pretty easy to make and has all that cinnamon-raisin goodness you could crave. The simple ingredients of a typical yeasted wheat dough blend together with that sweetly spicy kick of cinnamon, while the tender raisins add both moisture and bursts of luscious, fruity flavor.
Be sure to follow the recipe instructions carefully, as they’ll help bring a good bagel into the great zone. Use warm but not hot water to activate the yeast, and keep extra flour on hand for your work area, especially when it’s humid or you’re at a high altitude.
A brief history of bagels
The bagel is probably a lot older than you might think (I know I was surprised by its history!). The earliest appearances of bagel-like rolls are in a 13th-century Syrian cookbook and then again in royal records in Poland dating to 1394. The first mention of bagels by that name, though, appears in 1610, among Jewish communities in Krakow, Poland.
In the 1800s, Jewish immigrants brought these doughy delights to the United States—and specifically New York City. By 1900, the “bagel brunch” gained popularity and helped launch the bagel into the spotlight. For this dish, folks topped the bagels with lox, cream cheese, capers, red onion, and tomato for a hearty meal.
Every bagel is boiled briefly before baking to create that signature chewy, dense, doughy texture we all love, and traditional bagels have used poppy seeds and sesame seeds or large salt grains on the outside crust. Over time, bagels have changed in size, add-ons, and toppings, with variations like the cinnamon raisin bagel (1950s) and the everything bagel (mid-1970s-80s), with a host of artisan choices available at boutiques and bakeries around the world.
How do I store leftovers?
Cool the bagels completely before storing them in a paper bag or zipper-top bag at room temperature for no more than 3 days. If you won’t eat them that fast, slice them and place them in a freezer-safe container after they’ve cooled, and keep them in the freezer for up to 3 months. Skip refrigerating them, though, as bagels tend to dry out and become stale faster in the fridge.
When you’re ready to eat the bagels, simply pop them in the toaster, air fryer, or oven from frozen.
Serving suggestions
Whether you’re serving up a sumptuous brunch feast or a well-rounded breakfast, cinnamon raisin bagels pair with a host of flavorful breakfast foods. Some of my favorite mains to serve with these sweet, doughy delights include a Vegan Breakfast Casserole, an Egg Skillet, or Quiche.
Top those bagels with Whipped Cream Cheese, some Cinnamon Sugar for an extra spice punch, or a sweet favorite, Peanut Butter Dip. Complete the feast with some Café De Olla, Atole, or Kiwi Smoothies.
Cinnamon Raisin Bagels
Ingredients
- 2 cups warm water plus more, for boiling bagels
- 1 1/2 tablespoons dry active yeast
- 4 tablespoons brown sugar divided
- 4 1/2 cups bread flour plus extra, for dusting
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 1/4 cups raisins
- 1 egg white beaten with 1 tablespoon water
Instructions
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In a small bowl, combine 2 cups warm water, yeast, and 2 tablespoons brown sugar. Let that sit for 5 minutes until bubbly.
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In a large bowl, add bread flour, salt, ground cinnamon, 2 tablespoons brown sugar, and raisins. Pour in the yeast mixture and knead by hand or with a dough hook for about 10 minutes until smooth and elastic.
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Let the dough rest for 5 minutes. Divide the dough into 8 equal pieces. Shape each piece into a ball and press your thumb through the center to form a bagel shape. Place the bagels on a parchment-lined baking sheet. Cover with plastic wrap and let them rise for 20 minutes.
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Preheat the oven to 425°F. In a large pot, bring water to a boil. Carefully drop the risen bagels into the boiling water for about 1 minute on each side. Remove with a slotted spoon, brush each with the beaten egg wash, and transfer to the prepared baking sheet.
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Bake for 15-17 minutes until the bagels are golden brown. Allow them to cool for 10 minutes before serving.
Nutrition
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