Cinnamon Raisin Bagels

By Noah BennettAug 13, 2026

Cinnamon raisin bagels offer a delightful blend of warm cinnamon and sweet raisins, creating a deliciously addictive treat. These bagels are best enjoyed toasted with cream cheese, making them perfect for breakfast or brunch. Although they can be a bit intimidating to make due to the yeast and proofing process, the recipe is quite straightforward and rewarding. Ideal for serving on the same day, they can be revived if tough by steaming and toasting.

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Prep 25 minCook 35 minTotal 60 min4 servings

Instructions

Hydrate the raisins in boiling water for 10 minutes. Dry with kitchen paper and reserve.

Mix the dry ingredients and make a hole in the center.

Add the water with the honey and mix using a spoon or spatula.

When these don't help you anymore, finish mixing with your hands.

Once the dough is completely incorporated, knead for 10-15 minutes or until the dough is elastic and not sticking to your fingers.

Add the raisins and distribute around the dough.

Place a bit of vegetable or canola oil in a bowl and cover the dough with a thin layer.

Cover with a kitchen cloth and place in a warm spot to proof for 1 hour.

Weight the dough and divide into 8 equal portions.

Keep them under a slightly damp kitchen cloth as you form the bagels.

Roll out each portion into a long shape.

Wrap it around your hand and roll out the part where the two ends meet so it’s evenly thick all around.

Place on an oiled baking tray or on silpat.

Let them rest for 20 minutes covered with a slightly damp kitchen cloth.

Bring the water to a slight boil and add the bicarbonate of soda.

Place only 2 bagels at a time in the water and remove them after 30 seconds.

Remove them and place them back onto the oven tray.

If desired, paint them with egg to achieve a more golden and shiny appearance.

Bake in a preheated oven at 220C for 20-25 minutes or until golden.

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Breakfast Baking

Cinnamon Raisin Bagels

Name: Cinnamon Raisin Bagels
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 tsp instant yeast; 2 tsp dry active yeast (or 4 tsp fresh yeast); 600 g all purpose flour; 4 tbsp sugar; 2 tsp salt; 340 ml warm water; 55 g honey; 2 tbsp powdered cinnamon; 100 g raisins; plenty water (in a large pot to boil the dough); 2 tbsp bicarbonate of soda; 1 egg (for painting); 1 tbsp water (for painting)

By Noah BennettAug 13, 2026

0(0)

Prep 25 minCook 35 minTotal 60 min4 servings

Ingredients

Servings4

•1 tsp instant yeast
•2 tsp dry active yeast (or 4 tsp fresh yeast)
•600 g all purpose flour
•4 tbsp sugar
•2 tsp salt
•340 ml warm water
•55 g honey
•2 tbsp powdered cinnamon
•100 g raisins
•plenty water (in a large pot to boil the dough)
•2 tbsp bicarbonate of soda
•1 egg (for painting)
•1 tbsp water (for painting)

Instructions

1
Hydrate the raisins in boiling water for 10 minutes. Dry with kitchen paper and reserve.
2
Mix the dry ingredients and make a hole in the center.
3
Add the water with the honey and mix using a spoon or spatula.
4
When these don't help you anymore, finish mixing with your hands.
5
Once the dough is completely incorporated, knead for 10-15 minutes or until the dough is elastic and not sticking to your fingers.
6
Add the raisins and distribute around the dough.
7
Place a bit of vegetable or canola oil in a bowl and cover the dough with a thin layer.
8
Cover with a kitchen cloth and place in a warm spot to proof for 1 hour.
9
Weight the dough and divide into 8 equal portions.
10
Keep them under a slightly damp kitchen cloth as you form the bagels.
11
Roll out each portion into a long shape.
12
Wrap it around your hand and roll out the part where the two ends meet so it’s evenly thick all around.
13
Place on an oiled baking tray or on silpat.
14
Let them rest for 20 minutes covered with a slightly damp kitchen cloth.
15
Bring the water to a slight boil and add the bicarbonate of soda.
16
Place only 2 bagels at a time in the water and remove them after 30 seconds.
17
Remove them and place them back onto the oven tray.
18
If desired, paint them with egg to achieve a more golden and shiny appearance.
19
Bake in a preheated oven at 220C for 20-25 minutes or until golden.