Aug 30

The Best Cinnamon Raisin Bagel Recipe

It’s in and around this time each year that I start getting very excited for fall. There’s just something about the crisp weather, the wool socks, and the cinnamon-scented air that sets my heart aflutter like nothing else. Not to mention, my schedule clears pretty dramatically once all of my summer tasks are behind me (just me?), which seems to give me ample more time to putter around the kitchen (my favourite lazy-day activity). And while I’m not usually a huge breakfast fan, that tends to switch pretty dramatically come fall. I love the idea of a warm, spiced breakfast to warm me from the inside out during the cooler months. And there isn’t much that beats a homemade cinnamon raisin bagel first thing in the morning. Grab the recipe I used below (spoiler alert: it was really really good and definitely deserves the title of “the best cinnamon raisin bagel recipe” no question). 

The Best Cinnamon Raisin Bagel Recipe
Serves 8
The best cinnamon raisin bagel recipe around
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Prep Time
1 hr 30 min
Cook Time
24 min
Prep Time
1 hr 30 min
Cook Time
24 min
230 calories
50 g
0 g
1 g
6 g
0 g
96 g
300 g
12 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 230
Calories from Fat 8
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 300mg
Total Carbohydrates 50g
Dietary Fiber 3g
Sugars 12g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 13 ounces bread flour
  2. 1 teaspoon sea salt
  3. 1 1/2 tablespoons cinnamon
  4. 2½ teaspoons active dry yeast
  5. 1 cup warm water
  6. 3 tablespoons brown sugar, divided
  7. 2/3 cup seedless raisins
  1. Sift together the flour, salt and cinnamon.
  2. In the bowl of your stand mixer, whisk together the yeast, water and 2 Tbsp. of the sugar. Allow it to sit and proof for 5 minutes.
  3. Add the flour mixture to the stand mixer. Mix on low for 5 minutes, then turn the speed up to medium and mix for an additional minute.
  4. Remove the bowl from the stand mixer and fold the raisins in by hand, a few at a time. Make sure you disperse them evenly and break up any clumps.
  5. Grease your bowl lightly, form the dough into a ball and place back in your bowl. Cover and let sit in a warm spot for one hour, until it doubles in size. At that point, give it a punch to remove excess air.
  6. Using a kitchen scale, measure out 3 oz. balls of dough. Roll each ball into a 5-6" long log. Join the ends to form a circle and pinch together. Place on lightly grease baking sheet.
  7. Once all of the bagels are rolled out, cover and let them rest for another 20 minutes
  8. Preheat the oven to 400 degrees F and bring a large pot of water to a boil with the remaining sugar.
  9. In small batches, boil the bagels for 30 seconds per side.
  10. Remove the bagels with a slotted spoon and place them on the prepared sheet tray. Bake for 12 minutes, flip, and bake for an additional 12 minutes. Allow to cool before serving.
Adapted from Savory Simple
Adapted from Savory Simple
Lark & Linen Interior Design and Lifestyle Blog

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  1. Woah – I thought making bagels was all specialist equipment and fancy cooking techniques, but this is easy – I can do this! Totally having these this weekend – I’ll tag you on Insta! x

  2. Bagels are at the top of my family’s weekly grocery list. I think my household will greatly appreciate the switch from bakery to homemade bagels. Thanks for sharing this recipe!

    Happy Thursday Jacquelyn💛

  3. Sara says:

    Well now I need those in my life ! ♥ The recipe looks so delicious !


  4. HUGO SOARES says:

    very good the recipe, accompanied by a cappuccino is perfect.

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