This Cinnamon Raisin Bagel recipe is all the bakery comfort without the price tag. It's chewy, with a soft, light sweetness, warm cinnamon throughout, and plump raisins.
Bagels are usually vegan. The only thing to watch for with bagels is that some recipes (and store-bought versions) use an egg wash for shine, but here, maple syrup does the dual job of adding shine and a little sweetness.
They're perfect for quiet mornings, weekend baking projects, or filling the freezer with something that feels special but still practical.
Toast them and spread them with vegan butter, pair them with your favorite cozy breakfasts like High Protein Tofu Scramble or Apple Cinnamon Steel-Cut Oats.
If you love baking bread at home, try my Homemade Cuban Bread or Homemade Crackers (Cuban-Style).
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Why This One's on Repeat
- They're chewy, lightly sweet, and full of warm cinnamon flavor
- Made with simple pantry ingredients
- Perfect for weekend baking or freezing for later
- Naturally vegan without any specialty substitutes
- Toast beautifully and toast up just as good the next day
Shopping List
Yeast: Most small packets of active dry yeast contain about 2¼ teaspoons, which is the amount used in this recipe. No measuring needed if you're using a single packet.
Brown Sugar Tip: Barley malt syrup is traditionally used when making bagels, but I often use brown sugar since it's something I always have on hand, and it works great in these bagels.
Tip: To keep brown sugar from hardening after opening, store it in an airtight container with a terra cotta brown sugar saver to retain moisture.
Raisins: For softer, juicier raisins, soak them briefly in hot water, then drain and dry before adding to the dough.
See the printable recipe card for quantities and a full ingredient list.
Ways To Change It Up
- Extra cinnamon swirl: Add a cinnamon-sugar swirl by folding it into the dough after the first rise.
- Swap the raisins for dried cranberries, chopped dates, or currants.
Let's Make Cinnamon Raisin Bagels
While my directions use a stand mixer, these bagels are totally doable by hand with a bit of extra elbow grease. See the complete printable recipe card below for all the details.
Step 1: In a bowl, stir the yeast into the warm water (add a tablespoon of the sugar). Let sit 5-10 minutes until foamy.
Step 2: Once the yeast is foamy like pictured, it's ready to use.
Step 3: Add the yeast mixture to the bowl of a stand mixer, then add the flour, remaining brown sugar, cinnamon, and salt.
Step 4: Using the dough hook, mix and knead until a smooth, firm dough forms (about 8-10 minutes).
Step 5: Shape the dough into a ball and leave it in the mixer bowl. Lightly oil the bowl first.
Step 6: Cover the bowl with a clean towel and let rise about 1 hour, until doubled.
Step 7: The dough should look puffy and double in size. Gently punch out some of the air.
Step 8: Turn the dough out, flatten gently, then sprinkle on the raisins (and extra cinnamon, if using).
Step 9: Fold the dough over the raisins and knead briefly to distribute them evenly.
Step 10: Weigh the dough (optional) so you can portion the bagels evenly.
Step 11: Divide into equal pieces (about 8, depending on how big you want them), then shape each into a smooth ball.
Step 12: Place dough balls on a lined baking sheet. Poke a hole through the center, then gently stretch into a bagel shape. Cover and let rest for 30 minutes, and then place in the fridge for another hour.
Step 13: Preferred rope method to shape the bagel. This creates a smoother bagel, less rustic. Roll one ball into a rope/log.
Step 14: Preferred rope method continued. Wrap the rope around your hand, overlap the ends, then roll the seam firmly on the counter to seal.
Step 15: Simmer the bagels in water (with brown sugar or barley malt) about 45 seconds per side, then remove and drain.
Step 16: Bake until deep golden brown. For extra shine, brush with maple syrup while warm.
What I've Found Works Best
- Measure flour carefully: Too much flour can make bagels dense. For best results, spoon and level the flour, or weigh it for the most accurate "just like the recipe" outcome.
- Don't rush the rises: They give better flavor and chew.
- Add raisins after the first rise: This keeps them from tearing the dough.
- Boil briefly: When recipes say to "boil" bagels, they really mean a gentle boil. Bring the water to a boil, then reduce it to a steady simmer with small, active bubbles.
- Make the hole bigger than you think it should be, since it will shrink as the bagels rest, boil, and bake.
- For smoother bagels: Skip the poke-and-stretch method and shape the dough into ropes instead. Wrap each rope around your hand, overlap the ends, and roll the seam firmly against the counter to seal. This creates a tighter surface and a smoother, more professional-looking bagel, rather than a more rustic look.
My Favorite Ways to Enjoy
- Serve warm alongside Cuban Coffee (3 Ways) or tea
- Toast and spread with vegan butter or cream cheese
- Pair with fresh fruit or Vegan PB&J Overnight Oats
- Use for a lightly sweet breakfast sandwich with some avocado and Celery Root Rémoulade on top.
- Slice and freeze for quick weekday mornings
How To Store Homemade Bagels
Same day (best option): Leave them out, uncut, in a paper bag or loosely covered on the counter. Bagels are happiest the day they're baked.
1-2 days: Store uncut in a paper bag. This keeps them from drying out or getting sweaty when stored in a plastic bag.
Freezer: Slice first, then freeze in an airtight bag or container. They'll keep for up to 3 months. Toast straight from frozen, no thawing needed.
What not to do: Don't store bagels in the fridge. They go stale faster. Also, avoid sealing them in plastic zip-top bags, as this traps condensation and makes bagels soggy.
Cinnamon Raisin Bagel FAQS
Yes. These bagels freeze very well. Let them cool completely, slice, and freeze for up to 3 months.
Gentle boiling sets the crust and gives bagels their signature chewy texture.
Adding the raisins after the first rise allows the dough to fully develop its gluten structure first, which gives the bagels better chew and shape. Folding them in later also helps distribute the raisins evenly without tearing the dough.
As unofficial recipe testers, I love hearing how these Cinnamon Raisin Bagels turn out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Cinnamon Raisin Bagels
Ingredients
Dough
- 2¼ teaspoons yeast 10 grams
- 1½ cups warm water about 110°F
- 3 tablespoons brown sugar divided; sub with coconut sugar, barley malt syrup, maple syrup, or agave
- 2 teaspoons salt
- 1 tablespoon ground cinnamon
- 4 cups bread flour ~500 grams (weighing is recommended for most accurate results)
- ¼ cup raisins sub with cranberries (add up to 1 cup if desired)*
- 1 teaspoon additional ground cinnamon to taste
Water Bath
- 6 cups water
- 2 tablespoons brown sugar or barley malt syrup, maple syrup, agave, or coconut sugar
Instructions
Stand Mixer Directions (Can also be done manually)
- Activate the yeast*: In a large stand mixer bowl, mix the warm water, yeast, and 1 tablespoon of the sugar. Let it sit 5-10 minutes or until foamy. If it does not foam, your yeast may be inactive and should be replaced before continuing with the recipe.
- Make the dough: Add the remaining sugar, salt, cinnamon, and bread flour to the bowl. Using a dough hook (the C-shaped hook if you have one), mix until a shaggy dough forms. Then continue kneading for 8-10 minutes, until smooth and elastic.
First Rise
- First rise: In the same bowl (it should be fairly clean), lightly spray the bowl with oil, return the dough as a smooth ball, cover, and let rise for about 1 hour, until doubled in size.
- Add raisins + cinnamon: Gently punch the dough and remove from bowl onto a clean surface. Gently flatten it, sprinkle with raisins and some extra cinnamon if desired. Push the raisins down and then fold and knead with your hands briefly to distribute.
Shaping the Bagels
- Shape the bagels: The poke-and-stretch method makes for a more rustic bagel. Divide the dough into 8 pieces and roll each into a smooth ball. Poke a hole straight through the center with your finger, then gently stretch to thin out the fatter sides. Slip the dough onto your finger and lightly swing it around in circles, like a hula hoop, until the hole is about 2 inches wide - don't worry it will shrink back as it rests, boils, and bakes.Preferred shaping method for smoother bagels: Skip the poke-and-stretch method and shape the dough into ropes instead. Roll the dough back and forth with both hands, starting in the center and moving outward, until the rope is about 8 inches long, slightly tapering the ends so they match the thickness of the dough once joined. Wrap the rope around your hand, overlap the ends, and roll the seam firmly against the counter to seal, creating a tighter surface and a smoother, more professional-looking bagel.
Second Rise
- Rest (important): Place bagels on a parchment-lined baking sheet, cover lightly, and let rest at room temperature for 30 minutes. Then refrigerate for at least 1 hour (or up to 24 hours) to develop flavor.
Cook and Finish
- Gentle Boil: Preheat the oven to 450°F. In a large pot, bring about 6 cups of water and 2 tablespoons of brown sugar (or barley malt syrup) to a boil, then reduce to a gentle simmer. Working in batches, add 3-4 bagels at a time, placing them top-side down first. As the bagels boil, they should float to the surface within a few seconds - this is a good sign they're properly proofed and ready to bake. Boil for about 45 seconds per side. Then remove and place on a wire rack.
- Bake: Place bagels on a silicone or parchment-lined baking sheet. Bake for 20-22 minutes on the center rack, until golden brown.
- Brush after baking - For extra gloss, lightly brush the bagels with maple syrup while they're still warm for a bakery-style finish.
- Cool: Let cool completely before slicing.
Regi Pearce says
I’ve made a lot of bagels, and these are the ones I keep coming back to. Chewy, lightly sweet, and perfect straight from the oven or sliced and frozen for later.