Best Cinnamon Raisin Bagel Recipe

Cinnamon raisin bagels are a delightful variation of the classic bagel, offering a warm and aromatic experience with every bite. These bagels are infused with sweet raisins and a fragrant hint of cinnamon, creating a perfect blend of flavors that appeals to both the young and the old.

Cinnamon raisin bagels are often enjoyed at breakfast, toasted to a golden brown, and smeared with cream cheese or butter. The combination of the chewy texture of the bagel and the soft, plump raisins provides a satisfying contrast, while the cinnamon adds a comforting touch. Many consider them a go-to choice for a quick, tasty morning meal or snack.

When it comes to cinnamon raisin bagel calories, it varies depending on size and ingredients, but a typical bagel contains around 270-300 calories. Despite their sweetness, they can be part of a balanced diet when enjoyed in moderation. Some even use them as a base for unique sandwiches, with fillings like peanut butter or honey to complement the cinnamon raisin flavor.

Kitchen Tools Needed

Mixing bowls (medium and large sizes)
Measuring cups and spoons
Dough hook or stand mixer (optional)
Wooden spoon or spatula
Baking sheet
Parchment paper
Kitchen towel or plastic wrap
Saucepan
Oven
Rolling pin
Slotted spoon or skimmer
Large pot (for boiling bagels)

Ingredients for Cinnamon Raisin Bagel

2 cups bread flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
1 packet (7 grams) active dry yeast
1/2 cup warm water (110°F to 115°F or 43°C to 46°C)
1/4 cup raisins
1 tablespoon vegetable oil or melted butter
1 tablespoon honey (for boiling water)

Instructions

Preparing the Dough

In a large mixing bowl, combine the bread flour, salt, sugar, and cinnamon. Mix well to ensure the dry ingredients are evenly distributed. In a separate bowl, dissolve the yeast in the warm water, allowing it to sit for about 5 minutes until it becomes frothy.

Add the yeast mixture to the dry ingredients, and then add the vegetable oil or melted butter. Mix with a wooden spoon or spatula until a dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If using a stand mixer, attach the dough hook and knead for the same amount of time.

Adding the Raisins

Flatten the dough slightly and sprinkle the raisins over the surface. Fold the dough over the raisins and knead until the raisins are evenly distributed throughout the dough. Place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shaping the Bagels

Once the dough has risen, punch it down and divide it into 4 equal portions. Roll each portion into a ball and then use your thumb to create a hole in the center, forming a bagel shape. Stretch the hole gently to ensure it doesn’t close during baking.

Boiling the Bagels

Bring a large pot of water to a boil. Add the honey to the boiling water for added flavor and shine. Gently lower each bagel into the boiling water, allowing them to boil for about 1-2 minutes on each side. Use a slotted spoon to remove them from the water and place them on a baking sheet lined with parchment paper.

Baking the Bagels

Preheat your oven to 375°F (190°C). Once all the bagels have been boiled and placed on the baking sheet, bake them in the preheated oven for 20-25 minutes, or until they are golden brown and firm to the touch. Allow the bagels to cool on a wire rack for a few minutes before serving.

Serving Suggestions

Enjoy the freshly baked cinnamon raisin bagels warm with your favorite spread, such as cream cheese or butter. These bagels also make a great base for sandwiches or French toast.

What to serve with Cinnamon Raisin Bagel?

Cream Cheese or Flavored Spreads: Classic plain cream cheese complements the sweet and cinnamon flavors of the bagel. Alternatively, try flavored spreads like honey walnut or maple to add an extra layer of sweetness.
Fresh Fruit Slices: Serve with a side of apple or pear slices to bring a refreshing contrast to the rich taste of the cinnamon raisin bagel.
Nut Butters: Almond or peanut butter pairs well with the bagel’s cinnamon and raisin elements, adding creaminess and a hint of saltiness.
Greek Yogurt with Honey: A dollop of Greek yogurt with a drizzle of honey provides a protein boost and balances the sweetness of the bagel.
Breakfast Sausage or Bacon: For a savory twist, serve with crispy bacon or breakfast sausage. The salty, smoky flavors contrast nicely with the bagel’s sweetness.
Smoothies or Fresh Juice: Pair with a fruit smoothie or freshly squeezed juice to create a balanced and refreshing breakfast or snack.
Herbal Tea or Coffee: A cup of herbal tea or coffee is a great companion to cinnamon raisin bagels, providing warmth and a perfect start to the day.

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Tips and Tricks

Proper Kneading: Knead the dough thoroughly for at least 10 minutes. This ensures that the gluten develops properly, giving your bagels a chewy texture.
Use Warm Water for Yeast: The yeast needs warm water (between 110°F to 115°F or 43°C to 46°C) to activate properly. If the water is too hot, it will kill the yeast; if it’s too cold, the yeast won’t activate.
Let the Dough Rise in a Warm Place: To ensure the dough rises effectively, find a warm spot in your kitchen, like near a stove or a sunny windowsill. Cover the dough with a kitchen towel or plastic wrap to retain moisture.
Boil Bagels Before Baking: Boiling bagels for 1-2 minutes on each side is crucial. It helps create the characteristic chewy texture and gives the bagels a shiny crust when baked.
Add Raisins Gradually: To ensure even distribution, add raisins in batches as you knead the dough. This prevents clumps and ensures each bagel has a balanced amount of raisins.
Control the Bagel Hole Size: When shaping bagels, create a hole in the center that’s larger than expected. During the boiling and baking process, the hole can shrink, so it’s better to start with a larger opening.
Brush with Egg Wash for a Glossy Finish: For a shiny, golden-brown crust, brush the bagels with an egg wash (a mixture of egg and water) before baking.
Experiment with Flavored Cream Cheese: To add variety to your cinnamon raisin bagels, try different cream cheese flavors, like cinnamon, honey, or maple, to complement the bagel’s sweet profile.

Variations for Cinnamon Raisin Bagels

Add Chopped Nuts: Enhance the texture and flavor by adding chopped nuts like walnuts or pecans to the dough along with the raisins.
Swap Raisins for Dried Cranberries: Dried cranberries can offer a tart and sweet flavor, creating a unique twist on the classic cinnamon raisin bagel.
Incorporate Spices: To add depth to the cinnamon flavor, consider adding a hint of nutmeg or allspice to the dough.
Top with a Streusel Crumb: For added sweetness and crunch, make a streusel topping using sugar, butter, and flour, then sprinkle it on top of the bagels before baking.
Infuse with Citrus Zest: Incorporate orange or lemon zest into the dough for a refreshing citrusy undertone.

Substitutions

Use Whole Wheat Flour: For a healthier alternative, substitute some or all of the bread flour with whole wheat flour to increase fiber content.
Replace Sugar with Honey or Maple Syrup: Swap sugar with natural sweeteners like honey or maple syrup for a different flavor profile.
Try Alternative Oils: Instead of vegetable oil, use coconut oil or melted butter to change the texture and taste of the bagels.
Go Dairy-Free: Use non-dairy butter and skip the egg wash for a vegan-friendly option.
Experiment with Different Dried Fruits: Instead of raisins, try using dried apricots, blueberries, or figs for a unique twist on the classic bagel.

Making Ahead

To make cinnamon raisin bagels ahead of time, you can prepare the dough and let it rise as usual. After shaping the bagels, place them on a baking sheet lined with parchment paper, then cover with plastic wrap. Refrigerate overnight or up to 24 hours. When ready to cook, boil the bagels and bake them as directed, allowing a few extra minutes for baking since they are cold.

Storage

To store cinnamon raisin bagels, let them cool completely after baking. Once cooled, place them in an airtight container or resealable plastic bag to prevent them from drying out. They can be stored at room temperature for 1-2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze them for up to 2 months. When freezing, separate each bagel with parchment paper to prevent sticking, and place them in a heavy-duty freezer bag.

Reheating

To reheat cinnamon raisin bagels, slice them in half and toast them in a toaster or toaster oven for a few minutes until golden brown. If you prefer a softer bagel, you can reheat them in a microwave. Wrap the bagel in a damp paper towel and microwave for 10-15 seconds. This method is ideal for bagels stored in the refrigerator or freezer.

For bagels that were frozen, allow them to thaw at room temperature for 20-30 minutes before toasting or microwaving. If you’re reheating multiple bagels, consider placing them in a preheated oven at 350°F (177°C) for 5-10 minutes until warm and slightly crispy on the outside.

Frequently Asked Questions – FAQ’s

Yes, cinnamon raisin bagels can be frozen for up to 2 months. After they cool, wrap them individually with parchment paper, then place them in a heavy-duty freezer bag to prevent sticking. To reheat, let them thaw at room temperature or in the microwave before toasting.

Cinnamon raisin bagels can be part of a balanced diet, though they are generally high in carbohydrates and sugar. To make them healthier, consider using whole wheat flour, reducing the sugar content, or adding nuts for extra protein and fiber. Moderation is key.

Cream cheese is a popular choice for spreading on cinnamon raisin bagels. Other options include butter, nut butters like almond or peanut butter, and fruit jams or preserves. For a unique twist, try flavored cream cheeses or honey.

To keep them fresh, store cinnamon raisin bagels in an airtight container or resealable plastic bag. At room temperature, they stay fresh for 1-2 days. If you plan to keep them longer, refrigerate for up to 5 days or freeze them. This helps prevent them from becoming stale.

Cinnamon raisin bagels are best served toasted, with a spread like cream cheese or butter. They can also be used as a base for sandwiches, with sweet or savory fillings. To enhance the flavor, serve them with fresh fruit, coffee, or herbal tea.

Cinnamon Raisin Bagel

Recipe by JesseCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

270

kcal

Ingredients

2 cups bread flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
1 packet (7 grams) active dry yeast
1/2 cup warm water (110°F to 115°F or 43°C to 46°C)
1/4 cup raisins
1 tablespoon vegetable oil or melted butter
1 tablespoon honey (for boiling water)

Directions

In a large mixing bowl, combine the bread flour, salt, sugar, and cinnamon. Mix well to ensure the dry ingredients are evenly distributed. In a separate bowl, dissolve the yeast in the warm water, allowing it to sit for about 5 minutes until it becomes frothy.
Add the yeast mixture to the dry ingredients, and then add the vegetable oil or melted butter. Mix with a wooden spoon or spatula until a dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If using a stand mixer, attach the dough hook and knead for the same amount of time.
Flatten the dough slightly and sprinkle the raisins over the surface. Fold the dough over the raisins and knead until the raisins are evenly distributed throughout the dough. Place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Once the dough has risen, punch it down and divide it into 4 equal portions. Roll each portion into a ball and then use your thumb to create a hole in the center, forming a bagel shape. Stretch the hole gently to ensure it doesn’t close during baking.
Bring a large pot of water to a boil. Add the honey to the boiling water for added flavor and shine. Gently lower each bagel into the boiling water, allowing them to boil for about 1-2 minutes on each side. Use a slotted spoon to remove them from the water and place them on a baking sheet lined with parchment paper.
Preheat your oven to 375°F (190°C). Once all the bagels have been boiled and placed on the baking sheet, bake them in the preheated oven for 20-25 minutes, or until they are golden brown and firm to the touch. Allow the bagels to cool on a wire rack for a few minutes before serving.
Enjoy the freshly baked cinnamon raisin bagels warm with your favorite spread, such as cream cheese or butter. These bagels also make a great base for sandwiches or French toast.

Conclusion

Cinnamon raisin bagels are a timeless classic, offering a delightful combination of sweetness and warmth. The chewy texture of the bagel, combined with the plump raisins and aromatic cinnamon, creates a versatile treat that’s perfect for breakfast, snacks, or even light desserts. Whether you enjoy them toasted with cream cheese or use them as a base for sandwiches, these bagels bring comfort and nostalgia with every bite.

By following proper storage techniques, you can enjoy them for several days, and their flexibility in preparation allows for countless variations and substitutions. Overall, cinnamon raisin bagels are a comforting addition to any meal.

Best Cinnamon Raisin Bagel Recipe

Kitchen Tools Needed

Ingredients for Cinnamon Raisin Bagel