Perfect Cinnamon Raisin Bagel Recipe: Homemade Step-by-Step

The best homemade cinnamon raisin bagel recipe requires 4 cups bread flour, 1 1/2 cups warm water, 2 1/4 tsp active dry yeast, 2 tbsp sugar, 1 1/2 tsp salt, 2 tbsp cinnamon, and 3/4 cup plump raisins. After mixing, knead for 10 minutes, let rise for 1 hour, shape into bagels, boil for 1 minute per side, then bake at 425°F for 20-25 minutes until golden brown. This yields 8 perfectly chewy, flavorful cinnamon raisin bagels with balanced spice and fruit.

There's nothing quite like biting into a warm, chewy cinnamon raisin bagel fresh from your own oven. Unlike store-bought versions that often skimp on spices or use dried-out raisins, this homemade cinnamon raisin bagel recipe delivers the perfect balance of warm spice and sweet fruit in a satisfyingly dense yet tender texture. Whether you're a beginner baker or seasoned kitchen enthusiast, this easy cinnamon raisin bagel recipe for beginners provides foolproof instructions for authentic results every time.

Why This Cinnamon Raisin Bagel Recipe Works

Most cinnamon raisin bagel recipes fail by either overwhelming the delicate bagel flavor with too much spice or using insufficient raisins. This best cinnamon raisin bagel recipe achieves the ideal perfect cinnamon to raisin ratio for bagels through careful ingredient balancing and proper technique. The secret lies in blooming the yeast correctly, using bread flour for optimal chewiness, and the essential boiling step that creates that distinctive bagel texture.

Essential Ingredients for Authentic Flavor

Quality ingredients make the difference between mediocre and magnificent bagels. Don't substitute unless absolutely necessary:

Ingredient	Amount	Why It Matters
Bread flour	4 cups (500g)	Higher protein content creates the chewy texture essential for soft chewy cinnamon raisin bagels
Warm water (105-115°F)	1 1/2 cups	Activates yeast without killing it - critical for proper rise
Active dry yeast	2 1/4 tsp	Traditional yeast for authentic traditional New York style cinnamon raisin bagels
Cinnamon	2 tbsp	Use freshly ground for maximum flavor in your homemade cinnamon raisin bagel recipe
Raisins	3/4 cup	Soak in warm water for 10 minutes to plump before using

Step-by-Step Instructions

1. Bloom the yeast: Combine warm water, sugar, and yeast in a small bowl. Let sit for 5-10 minutes until foamy.
2. Mix dry ingredients: In a large bowl, whisk together bread flour, salt, and cinnamon.
3. Combine: Make a well in the dry ingredients, pour in yeast mixture, and stir until a shaggy dough forms.
4. Knead: Turn onto floured surface and knead for 10 minutes until smooth and elastic. Alternatively, use dough hook on medium speed for 8 minutes.
5. First rise: Place dough in oiled bowl, cover with damp cloth, and let rise at room temperature for 1 hour or until doubled.
6. Shape: Punch down dough, divide into 8 equal portions, and roll each into a 10-inch rope. Form into circles and pinch ends securely.
7. Second rise: Place shaped bagels on parchment-lined baking sheet, cover, and let rest for 20 minutes.
8. Boil: Bring large pot of water to gentle simmer. Boil bagels for 1 minute per side - this boiling bagels before baking technique creates the signature chewy texture.
9. Bake: Transfer to baking sheet, bake at 425°F for 20-25 minutes until deep golden brown.

Pro Tips for Perfect Bagels Every Time

Even experienced bakers encounter issues with bagel recipes. These professional techniques ensure success with this easy cinnamon raisin bagel recipe for beginners:

• Water temperature matters: Too hot kills yeast, too cold won't activate it. Use a thermometer for accuracy.
• Don't skip the boil: This crucial step gelatinizes the surface starch, creating that distinctive bagel chew.
• Raisin preparation: Soak raisins in warm water for 10 minutes before adding to prevent them from drying out during baking.
• Shape tightly: When forming bagels, ensure the seam is well-sealed to prevent unraveling during boiling.
• Cool properly: Let bagels cool on wire rack for at least 20 minutes before slicing to maintain structure.

Common Mistakes to Avoid

Avoid these pitfalls that ruin otherwise good homemade cinnamon raisin bagel recipe attempts:

• Using all-purpose flour: Results in flat, bready bagels without proper chew
• Skipping the second rise: Leads to dense, tough texture instead of light chewiness
• Over-boiling: More than 1 minute per side makes bagels gummy
• Inconsistent shaping: Uneven thickness causes irregular baking
• Adding too many raisins: More than 3/4 cup disrupts dough structure

Serving and Storage Recommendations

Enjoy your freshly baked soft chewy cinnamon raisin bagels at their peak:

• Best served: Within 24 hours of baking, lightly toasted with cream cheese
• Storage: Keep in airtight container at room temperature for up to 3 days
• Freezing: Slice and freeze in resealable bags for up to 3 months - perfect for quick breakfasts
• Reviving: Toast frozen bagels directly from freezer for best texture

Frequently Asked Questions

Can I make cinnamon raisin bagels without a stand mixer?

Yes, this easy cinnamon raisin bagel recipe for beginners can be made entirely by hand. Simply mix ingredients in a large bowl, then knead on a floured surface for 10-12 minutes until the dough becomes smooth and passes the windowpane test. The key is developing the gluten properly through thorough kneading.

Why do my homemade cinnamon raisin bagels come out dense?

Dense bagels typically result from insufficient kneading, improper yeast activation, or skipping the boiling step. Ensure your yeast is fresh and properly bloomed, knead until the dough is smooth and elastic, and never skip the 1-minute boil per side. The boiling step is essential for creating the proper chewy-yet-light texture of authentic traditional New York style cinnamon raisin bagels.

What's the ideal cinnamon to raisin ratio for bagels?

For the perfect cinnamon to raisin ratio for bagels, use 2 tablespoons of cinnamon to 3/4 cup of plump raisins per 4 cups of flour. This balance ensures noticeable spice without overwhelming the dough, with enough fruit for flavor bursts in every bite. Adjust slightly to taste, but exceeding these proportions can compromise the bagel's structure.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in a 1:1 ratio in this homemade cinnamon raisin bagel recipe. The main difference is that instant yeast can be mixed directly with dry ingredients without blooming. If using instant yeast, skip the 5-10 minute proofing step and mix it directly with the flour and other dry ingredients.

How do I prevent raisins from burning during baking?

To prevent raisins from burning in your best cinnamon raisin bagel recipe, always soak them in warm water for 10 minutes before adding to the dough. This plumps them up and prevents premature drying during baking. Additionally, ensure your oven temperature is accurate with an oven thermometer, as overheating is a common cause of burnt fruit in baked goods.