Homemade Cinnamon Raisin Bagels | Soft, Chewy, and Delicious!

Learn how to make homemade cinnamon raisin bagels from scratch! These soft, chewy bagels are packed with warm cinnamon flavor and sweet bursts of raisins, perfect for breakfast or a snack. This step-by-step guide will show you how to knead, shape, boil, and bake bagels like a pro.

Yeast Proofing:
2 1/4 teaspoons active yeast
1 1/2 cups warm water (100-110F). Water hotter than this could destroy your yeast and it will not rise.
1 teaspoon of sugar

Other Ingredients:

3 1/2 cups or 420g of Bread Flour (Bread flour is the best for this as the gluten is higher and makes for a chewier bagel like the ones made commercially). Regular All Purpose flour can be used it will yield a slightly different texture.
1 tsp Salt
2 tbsp sugar
1 teaspoon cinnamon
1 cup raisins

Bake on 425 Fahrenheit for 20 minutes.

[Myr]

I made these this morning for Christmas breakfast. They were a hit! I think next time I’ll try substituting brown sugar for white and adding chopped pecans.

[joannsatterfieldneel]

I was lucky enough to have one of these Bagels. The very best I’ve had and I love bagels!!

[ericortiz]

Made them last night
No need to buy them again
Great recipe!!!

[redcardinalkitchen]

I made bagels in the 60's. I am still trying to figure out what I did, but after baking, the bagels had water in them, so I will love to watch how they are made and perhaps try again. Today, we want to express our admiration for the great video you created respectfully; it brings much entertainment, joy, and kindness into our lives!
Your content talents showcase refined work and inspire our mood.
We thank you for pouring out your heart and soul; your job is unique.
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Sonja and Christopher,
From the Pacific Northwest in Oregon, alongside the Pacific Ocean.

[AshleyAshleyAshley]

My 🥯 are currently resting. I’m so excited. I been wanting to make bagels for years and was afraid because I’m horrible at making bread. So far so good.
I can’t wait to try them.

Thanks for sharing your recipe ❤

[Shamanhoodvibes]

Thank you! I love how there is no eggs or dairy! My husband is about to be IMPRESSED!

[Lovelyhandz]

I made these last night and ate them this morning…wowwww they are the best bagels I’ve ever had! Thank you so much for sharing this recipe!

[kmeeks]

Currently waiting for them to rise a second time. I can’t wait to see how they come out. The only (very minor) change I made was using black strap molasses in the boiling liquid instead of honey. I’ll come back and give my opinion after I try one. I can say the dough smells so good 🤤

[Ddema]

Wow MIchael, this is an easy to do recipe. Thanks for posting this terriic recipe! Love you show!!!👍👍👍👍👍👍

[rick]

That was inspiring, thank you. I may try this. I love good bagels and especially cinnamon raisin.

[michaelboschcooking]

Someone asked about using sugar instead of honey. You can use brown sugar instead of honey if you like. The honey or sugar adds a little sweetness to the outside and it will add a little color to the bagel also. I would use brown sugar in lieu of regular sugar. I prefer honey in the water for my bagels.

[ednasatterfield]

Thosesure do look good I would like one with coffee for breakfast.Thank you for sharing your recipe!

[taunyale]

Looks great but can we substitute with instant yeast? Thx

[marialozano-munoz]

Can you let them rest overnight, ready for the last baking stage in the morning? Thank you

[phuongpham-offb]

I love the idea of not having to get my mixer out to make bagel. Can i use sourdough starter instead?

[kouklakee]

What is the oven temp and how long did you bake them for . I don’t see that in your recipe ?

[neiluk]

1.5 cups of water is presumably around 360g. Together with 420g of flour, that
gives a hydration level of around 85%, which is commensurate with a focaccia or some other very wet dough recipe. What's confusing me is how that can then be readily kneaded by hand as depicted here. What am I missing here?! Thanks!

[BHCJ]

Made these, they look amazing, but the flavor is kinda bland. Any tips on what I can do (add more salt or sugar?) without risking ruining the dough

[Shamanhoodvibes]

I gave this a shot but my bagels were still quite soft inside. What should/could be done in these instances?

[bannguyen]

Honey in water for what? Color or taste? How about brown sugar in water and honey with the flour? Will make it ASA I get the response. Thanks