Easy Homemade Cinnamon Raisin Bagels

I have a soft spot for cinnamon raisin bagels. I ate one almost every day for most of high school and college.

And these are the best ones I’ve ever had.

Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

Making them has been on my culinary bucket list for a few years, but I was avoiding it because I thought they were hard to make.

They’re not. And I can happily check bagels off the bucket list.


Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

The issue is that with any sort of yeast recipe there are so many recipes for the same thing; sort of like chocolate chip cookie recipes.

Some recipes really over-complicate things compared to others, when the end result should be the same. A cookie should really just be a cookie, or in this case, a bagel.

Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

I looked at the infamous Peter Reinhart recipe from his book The Bread Baker’s Apprentice. It’s all over the internet, but begins by making a dough sponge, allowing that to rest overnight, and then you pick up the next day, which stretches bagel-making over 2 days.

I can hardly get my readers to chill their cookie dough for 2 hours. Two day yeast recipes aren’t happening.

Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

I looked at this Food Network recipe for inspiration for the water, flour, and yeast ratios. But like almost all bagel recipes, it has you boil the dough before baking it. The reason for boiling the dough is because the water helps create a chewier, heartier, thicker crust.

After making the dough, a two hour rise, shaping the dough into bagels, and another 30 minute rise, the last thing I wanted to worry about was bringing water to a boil and dealing with that, so I didn’t.

Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

This is a very straightforward yeast recipe, taking under 3 hours from start to finish. Like all my yeast bread recipes, I try to spell out every last detail to give the best chance for success, but always trust your instincts and watch the dough in front of you and if you think it needs more flour, more time to rise, or a cooler oven, do it.

Bread-making is weather-dependent and dough in humid Houston in the summer is going to need more flour than in dry San Diego.

Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

It’s a dreamy dough to work with. Soft, smooth, and not at all sticky. Unlike cinnamon rolls where the dough should be moist, loose, and shaggy so the finished rolls are light and fluffy, bagels are chewier and denser.

So this dough is thick, dense, and very well-floured, perfect for newer bread makers who aren’t used to handling sticky dough.

Make the dough and put it in a bowl and wait about two hours for it to grow.

Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

The photos were taken about 2am, when I do my best bread-making.

Everyone else is asleep and I’m working on blog stuff and the yeast are working, too. Perfect match.

Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

Punch it down, divide it into 6 or 8 golf balls.

Stick your thumb through the middle of each.

Put them on baking sheets.

Wait another 30 minutes or so…

Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

…And then get them wet. I simply just submerged the dough in a bowl warm tap water for a minute, and the bagels turned out with plenty of chewiness and crustiness.

I don’t like overly crusty breads, and the submersion method produced plenty of crustiness. I actually wouldn’t want any more and I’m glad I didn’t boil them. My jaw doesn’t need that much of a workout.

Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

The cinnamon flavor is a nice but subtle, and there’s plenty of moist raisins throughout, but if you’re not into cinnamon and raisins, you can omit and make plain bagels.

Or use dried blueberries instead of raisins, add seeds like poppyseeds, or use garlic salt instead of cinnamon for savory bagels. The vegan dough is a blank canvas for your favorite type of bagel.

I have Lindsay’s July Kitchen Challenge to thank for the nudge to make these. I wished I had tried making bagels ages ago because we loved them and they’re easy enough.

Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

My husband is a bread fanatic, and bagels are his carb of choice. He was thrilled about these soft, chewy bagels. He ate 3 at once.

A homemade fresh, warm, toasted cinnamon raisin bagel slathered with butter or cream cheese is truly heavenly.

Easy Homemade Cinnamon Raisin Bagels - Recipe at averiecooks.com

Print Recipe

Easy Homemade Cinnamon Raisin Bagels (vegan)

Making bagels at home with this easy recipe will leave you wondering why you hadn't tried it sooner. They're the best cinnamon raisin bagels I've ever had, and are soft, chewy, subtly flavored with cinnamon and plenty of raisins. If you prefer plain bagels, omit the cinnamon and raisins. Or try adding dried blueberries, or take the bagels savory by using garlic salt or onion powder. The dough is a wonderful blank canvas to customize, and very easy to work with. There's no boiling required, a time-saving step. Nothing beats a warm, toasted, freshly homemade bagel, slathered with butter or cream cheese.

Yield: 6 to 8 bagels

Prep Time: 15 minutes active work

Cook Time: 20 minutes

Total Time: about 3 1/2 hours, mostly downtime


1 cup water, warmed to packaging directions (about 125F for Red Star Platinum yeast, about 105 to 115F for most other yeast)
1 1/2 tablespoons granulated sugar
2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
2 1/2 cups bread flour, plus more if needed and for flouring work surface
pinch salt, optional and to taste
1 tablespoon cinnamon, or to taste
3/4 cup raisins
water for submerging or boiling
2 tablespoons yellow cornmeal for sprinkling on baking trays, optional but recommended


  1. Warm 1 cup water to manufacturer's packaging directions, about 45 seconds in the microwave. Take the temperature with a thermometer. If you don't have one, water should be warm to the touch, but not hot. Err on the side of too cool rather than too hot because you don't want to kill the yeast.
  2. To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), add the water and sugar.
  3. Sprinkle the yeast over the top. Wait 5 to 10 minutes, or until yeast is foamy. This means it's alive and will work. (This is proofing and technically with instant dry yeast you don't have to proof it, for active dry yeast; you should. I do it regardless.)
  4. Add 2 1/2 cups flour, optional salt, and knead for 5 to 7 minutes, or until dough comes together in a nice, round, smooth ball. This is a thick, dense dough. It should be smooth and not sticky. If your dough is sticky or isn't coming together, add another tablespoon or two of flour, as needed, until it does. Bread making is very climate and weather dependent. In the summer or in humid climates you may need slightly more flour than you do in the winter or in dry climates.
  5. Sprinkle the cinnamon and raisins over the smooth mound of dough. It will look like a lot of both, but allow them to be kneaded in for 2 to 3 minutes, or as long as necessary to distribute. If the raisins are being stubborn and want to fall out, push them in with your fingers. Note - Cinnamon and raisins may be omitted for plain bagels.
  6. Place dough in a cooking sprayed or lightly greased large bowl, cover with plasticwrap, and allow to rise in a warm, draft-free environment until doubled in size, about 2 hours. Tip - Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in quickly, close the door, and wait for the dough to rise. Just make sure your oven is off.
  7. Punch dough down, and turn it out on a  Silpat or lightly floured work surface.
  8. Divide dough into 6 to 8 equal-sized portions. (I made 8)
  9. Roll each portion into a ball.
  10. With your fingers, make a hole through the middle of each ball. Stretch the opening, shaping dough into a bagel shape. Dough will tend to spring back and want to recoil, just re-stretch and re-shape. Push in any raisins that try to escape.
  11. Place dough on two Silpat-lined or greased baking sheets, cover with plasticwrap, and allow dough to rise in a warm, draft-free environment for about 30 minutes, until bigger, but they won't have doubled. I use the preheated oven trick again.
  12. In the final minutes of rising, preheat oven to 400F. If you were using the oven as your rising spot, remove dough before preheating the oven.
  13. Before baking, to create a chewier crust, submerge each portion of dough into a pot of boiling water and boil for 1 to 2 minutes, flipping over halfway through. The longer the dough boils, the chewier and thicker the bagel crust will be. I personally do not like overly chewy bread with a thick, crusty crust and skipped boiling. My bagels were plenty chewy just from submerging in warm water.
  14. Instead, I submerged each bagel in a bowl of warm tap water for about 1 minute.
  15. Place moistened or boiled pieces of dough on baking trays that have been sprinkled with the cornmeal; about 1 tablespoon per tray. This prevents the bagels from getting too well-done or burning on the bottoms.
  16. Bake for about 18 to 20 minutes, or until golden, domed, puffed, and done. If you boiled them, they may take a few minutes longer to bake; if you made 6 rather than 8 bagels, they may take slightly longer to bake. Watch your bread, not the clock, when evaluating if they're done. I preferred my 18 minute bagels to the 20 minute bagels because they're softer.
  17. Allow bagels to cool on baking trays momentarily before serving. I recommend toasting them and serving with honey butter or cream cheese.
  18. Extra bagels will keep airtight at room temperature for up to 5 days, or can be frozen for up to 6 months. I have not tested freezing the dough after the first rise and after shaping, but before the second rise, and don't know if this would be successful.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Only Eats

Related Recipes:

Raisin Bread For Raisin Lovers

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – A goofproof, foolproof, no-knead recipe that’s perfect for the first-time bread maker

Oatmeal Raisin Rolls – Hearty, chewy, soft, lightly sweetened with honey, and full of texture from raisins and oats. Part dinner roll, part healthy cinnamon roll

Cinnamon Swirl Bread – As close to a cinnamon roll as a bread can get and still be called bread rather than dessert

One Hour Whole Wheat Pizza Dough (vegan)

Soft Buttery One Hour Pretzels (vegan)

Honey Dinner Rolls – Soft, light, fluffy, tender, moist and the dough has just enough chew to really sink my teeth into

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

No-Knead Make Ahead Dinner Rolls with Honey Butter

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls

Thanks for the entries in the Peanut Butter Comfort Cookbook and Food Processor Giveaway

Do you make bagels or bread? What’s your favorite type or favorite recipe?


  1. I have been wanting to try making bagels. These look perfect! I love cinnamon raisin too.

  2. Cinnamon Raisin bagels are the variety I choose every time! These look amazing. I have always thought bagels would be too hard to make. You give me inspiration to try.

  3. These look so wonderful! I have a bagel most mornings and have been wanting to make them for awhile. I found the best cinnamon bagels at the grocery store once, but haven’t been able to find them since. I’m thinking this might be a good recipe to start out with! :)

  4. Oh yum, these look delicious! Really, really, really yummy!

    Also, not sure if you know, but whenever I click on the ‘comment’ field in your comment box and ad pops up. Just thought you may not be aware…

  5. Ahhh! I am in love with this recipe!! Can’t wait to try it!!

  6. I’m so glad you posted homemade bagels! They have been on my “culinary bucket list” for a long time now, too! (along with english muffins, monkey bread, chocolate cake, peanut brittle, spaghetti squash, quinoa, stuffed peppers and a medley of other intimidating dishes). Maybe now I’ll have the courage to try – just have to decide between savory or sweet….

  7. Your bagels look amazing!!!!! I haven’t made bagels in the longest time, I’ll have to make some soon again! I’ve only ever made savory ones, I’ll have to give some sweet ones a try too! Yours look fabulous!!!

  8. I’ve been wanting to make bagels for a while too, so thank you for simplifying the process–now I know which recipe I’ll be using!

  9. These look fantastic!! I’m also a sucker for cinnamon raisin bagels! Mmmm!!

  10. Ohhhh I need to make homemade bagels so badly! How pretty!

  11. Cinnamon raisin bagels take me right back to childhood. They were a weekend treat when I actually had time to enjoy them. I have so been wanting to make some. This seems like a great recipe! Great idea to swap dried blueberries!

  12. Thanks for simplifying the bagel making process and eliminating the boiling of the dough step, that always seems daunting! Bagels have been on my to-do list for awhile now too, I need to take the plunge and just do it!

  13. Mmm, bagels are probably the one bread product I’ve wanted to try making for so long, but have just been a little intimidated for some reason (probably because growing up in NY state and spending time living near NYC means you have plenty of bagels to purchase right outside your door!). These look amazing — and without the water boil! I’ve never seen a bagel recipe that doesn’t call for boiling the bagels in water before baking, but I like that you were able to pull it off. I always thought the water boil gave the bagels a bit more chewiness?

  14. I’m trying this recipe for the first time today. My children love cinnamon raisin bagels and I wanted them to try a homemade version :) Not sure how you only got 8 bagels out of this: I got 13! I thought I was making them golf ball size per your instructions. Maybe I’ll end up with smaller bagels as a result. Either way, thanks for the recipe!

    • The dough should be divided into 6 to 8 portions, and it will likely be about golf-ball size before rising for the 2nd time – but 6 to 8 portions is what a 2.5 cup of flour recipe typically makes if we’re talking dinner rolls, pretzels, or in this case bagels. If you divided it into 13 portions, I think your bagels will be about half the size of average bagels, more like mini bagels. Won’t effect taste but may need to reduce baking time slightly. LMK!

    • Just finished the second rise and put them in the oven. Some of them are small but most of them look to be about the size of regular bagels. Since these are for my kids, smaller bagels won’t make much of a difference :)

    • Well that’s great then that they rose to a more normal size and yes, smaller is just fine for kids :) Or anyone, really! Enjoy those warm, fresh bagels! Thanks for trying the recipe!

  15. Thank you thank you thank you!! I’ve been looking for a foolproof recipe for cinnamon raisin bagels. Love it!

  16. I’ve been a bit hesitant to try out making bagels at home for the same reasons. These look wonderful, and so good to know that they don’t take days to make! Looking forward to trying these beauties!

  17. I made these today, the “plain” version. I used parchment paper on my baking sheets and when I went to lift off the dough to submerge them in the warm water, they we slightly sticky and deflated somewhat. So I just baked the rest without the water bath, for fear of flat bagels. Maybe I need to use more flour next time?? Either way, they look delicious. Next time I will try greasing the parchment to see if that helps.

    • I never bake on parchment because it’s slippery (bad for cookies – I want the traction of a Silpat) and semi-tacky/wet for something like a wet bagel. I would bake on just a sprayed cookie sheet if you don’t have Silpats (best $20 you will ever spend though!)

      As for them deflating and being slightly sticky…I am thinking that your dough could have possibly used a little more flour. 1/4 cup, give or take. I would try a bit more flour.

      Also I swear by King Arthur’s bread flour and regular AP flour. It’s maybe $1.50 to $2 more per 5 lb bag but it’s money well, well spent. The brand of flour can make a difference, i.e.Gold Medal, Pillsbury, generic all have less protein so less structure in your baked goods. Use King Arthur when making bread, I swear by it :)

  18. You’ve done it again. I’ve been dying to try my hand at making homemade bagels. But I canNOT resist a toasted cinnamon raisin bagel for breakfast. MMM!

  19. I think I somehow missed this post. Glad you reposted on FB. YUM. Seriously love cinnamon raisin combo. How could you not though?

    • Well so glad you saw it then! I have been trying to repost 1-2 things a day there and have found a surprising amount of people who say it’s news to them – so glad it’s working and not overkill :)

  20. Have you tried Bake M Bagels? It’s an organic vegan bagel you keep in your freezer and then pop in the oven when you want a fresh bagel. They are delicious and come in a bunch of favors. They have them at Whole Foods and other organic/natural markets or we get them online. You should try them, for sure!!!

    • No I haven’t tried those. I’m sure they’re great – but things like that from WFs tend to be out of my budget when I can make 6 of my own for about 75 cents total :) But a fun concept it sounds like!

  21. beautiful pic’s and I just love bagels!! Do you have any idea if another type of flour would work? ( like almond flour)

    • No you have to use flour with gluten for this recipe to work. Bread flour is recommended and at the very least, all-purpose flour. I wouldn’t even try it with whole wheat b/c there’s not enough gluten in that flour for this recipe to work as written.

  22. Do you think this can be made with AP Flour? We keep AP, White Whole Wheat, and vital wheat gluten in the house, as a general rule (I tend to always substitute whole wheat, when possible, but we buy bagels on a weekly basis from Dunkin Donuts or Brueggers, so if I can make them from scratch, that would be immensely healthier, even with white flour, I imagine). I am excited to try this!

    • If you want your bagels to taste like DD’s or Brueggers, you’re going to need to use bread flour for that classic bagel texture. AP will probably ‘work’ but it’s not going to give results as close to what bagels taste like.

  23. I tried this and submerged the bagels in warn water like you said. However, the dough is now complete goopy and a mess. Was this supposed to happen? Do you have any recommendations on preventing it from happening in the future?

    • No it shouldn’t be goopy. Most bagels are boiled for a few minutes; I simply dunked mine. I am not sure where things went wrong for you. Did you use bread flour? Did you measure properly? What brand – I prefer King Arthur to all others. I would let the dough dry out and bake them anyway and see what happens. You’ve got nothing to lose.

  24. I was just wondering how you measure your flour, and specifically how many grams of bread flour is used in the recipe. Thanks!

  25. Snow days bring out the baker in me. I tried these today and they were tasty (I compromised–I didn’t boil them on the stovetop OR use warm water–I used a bowl of water heated to the boiling point) but I think I’m impaired when it comes to shaping breads. Some looked like bakery bagels (I made 8) and some were kinda flat. When they rose the second time, some of them looked like they were losing the hole in the middle so I wiggled out the hole again–maybe I over-flattened them when I did this? And yes, I used bread flour and they rose properly both times so I think either my technique for getting them out of the water (a spatula) or for shaping them is to blame. But anyway, a fun treat–I’m pretty excited to be able to make bagels at home and they were simple to do.

    • Glad to hear you tried them and yes the finished shape does have to do with the shaping and how gentle you handle the raw dough through the process. So just be mindful and you’ll have bakery-looking bagels always :)

  26. Hi Averie, I have a question for you! Is there any way to “make ahead” with these? So that I can bake them fresh first thing in the morning? Maybe after the second rise, before the boiling? I could just leave them to rise in the fridge? What do you think? Thanks!

    • After the first rise, I would just pop them into the fridge, covered, and then the next day, take them out, let them come up to room temp for 30-60 mins, give or take, just so they’re not chilled and look plumped, dunk in water, then bake from there. LMK how it goes!

  27. Hi, I had the same gloopy dough situation after dunking in the water. I measured accurately and used bread dough, so not sure why. I did add about half a tbsp extra water after initially mixing the dough, as it seemed too dry. Anyway, I baked the bagel gloop, and it dried out remarkably well, even if the bagels are a little flat. Next time I’m just going to try misting the bagels with a warm water spray instead of dunking, as they came out plenty chewy.

    • I did add about half a tbsp extra water after initially mixing the dough, as it seemed too dry. <---- that could have been the issue. Sometimes just the smallest amount of extra water can make dough get too moist. But it sounds like you saved it! And I think misting is a great idea next time :) Glad these worked out for you! LMK how future trials go!

  28. jessica rodriguez Reply

    Will this work if I use chocolate chips :)im excited to try

  29. I can’t wait to make these at home!! Thanks for sharing!

  30. I, too, am a huge cinnamon-raisin bagel eater(I always try to diversify but come back to CR. No other bagel fills the void. I think you know!) but now that I cannot find any good bagel purveyor in the locale I moved to, I was not eating them at all. But I tried out this recipe and, boom, here comes a real winner. Better than the bagel I used to eat back on campus, which was quite famous there. Honestly, to a bread-machine person like me this is way more time/attention commitment than I am typically willing to make but I am definitely making another batch before long!
    Thanks so much, Averie!

  31. First, thanks for a wonderfully easy recipe!  I’m a breadmaking rookie, so the simplicity of the recipe helped me to be confident in giving the bagels a try.  I used Gold Medal bread flour and Red Star Platinum yeast.  Proofing was very easy.  I live in (currently very humid) Alabama, so I had to play around with the added flour.  Probably didn’t add enough, as the dough remained pretty tacky, but I didn’t want to over-flour.  Both dough rises went great.  I may not have adequately “punched down” the dough well as the bagels were very “fluffy” after 2nd rise.  They were very pretty though!  I submerged them in the hot water bath one at a time using my hands for 30 seconds, and had the same problem with “goopiness” others commented on.  They didn’t seem to hold their shape well and baked up with more of a cookie profile — flat bottom with domed top.  Any ideas you have about improvements will be a blessing!  I’m hooked on cinnamon raisin bagels, so will definitely make them again!

    • Thanks for trying the recipe and with bread-making, so much of it is trial and error and very climate dependent. You could always just skip the water bath and see what happens. Yes, they are a little goopy after you pull them out but Ive never had them bake flat. I always use King Arthur flour, it’s my gold standard, so maybe switch up your flour? Or don’t submerge? And if you check into bagel recipes on foodnetwork or allrecipes, there are soooo many (many seem very complicated) but maybe could be helpful or help with a lightbulb to go off, like oh yes that’s a great idea and I’m going to try that, after you read thru the recipe and the comments. Glad these tasted great!

  32. I tried putting the  first three bagels and near boiling water for about one minute. They became seemingly waterlogged and one fell apart. Did I do something wrong here?  Remaining  bagels were briefly dipped in the water and seem fine.   I don’t know baking results just yet but thought I’d go ahead and post while I’m waiting .

    • I have only ever dunked the dough just for a few seconds and haven’t ever had any issues with them falling apart and would recommend just a quick dunk like you did with the rest.

  33. I just finished making this recipe and they turned out perfect! Perhaps a bit too many raisins for my preference (easy fix next time), but aside from that this recipe was great and very easy to make! I didn’t boil them, just dipped them in hot tap water. I also didn’t have any cornmeal, but they didn’t burn at all and popped right off the baking sheet! Both my boyfriend and I are students so any chance we have to save money on food is taken and this recipe will save us a few dollars each week so thank you for that! :)

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