The only thing that could be better than a random bagel after grocery shopping is a batch of fresh baked bagels at home. The smell absolutely fills up your kitchen and you get to enjoy them all week long!
For this bagel recipe, I incorporated golden raisins and cinnamon into a basic recipe I use often. I just love the results, so I’m sharing it with you today. They are super easy to make and you’ll have 6-8 bagels to enjoy all week or share with your significant other.
I love one toasted for breakfast but I also find it makes a great afternoon snack, especially if you had a lighter lunch (I’ve been trying to eat more salad for lunch lately, so that’s been me).
If you’ve ever baked any kind of yeasted bread at home, then making bagels is pretty much just as simple (I promise you do not have to be a master baker for these). The only really different thing is you do want to boil the bagels in water before baking.
This is similar to making pretzels (just a different mixture as you don’t need baking soda). And this is what creates that chewy exterior while the inside will be soft and spongy.
And the raisins do add some texture and sort of irregularities (as you can see, these aren’t perfectly smooth), but this is just more nooks and crannies for butter, honey, or cream cheese. 🙂
If you like cinnamon raisin bread, then you will love these cinnamon and golden raisin bagels. Happy baking! xo. Emma
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- 1 cup water (warm)
- 2 teaspoons active dry yeast
- 1 tablespoon olive oil
- 3 ¼ cups bread flour
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup raisins (golden)
- 1 egg (optional)
- In a small bowl or glass measuring cup, measure out the warm water. Sprinkle the yeast over the top of the water and allow this to sit for 6-8 minutes.
- In a larger bowl, whisk together the flour, salt, and cinnamon. Once the yeast mixture has had time to activate, pour it in to the flour mixture, add the olive oil, and stir until a crumbly dough forms. Add the raisins.
- Turn out onto a floured surface and knead for 6-7 minutes until the dough begins to become elastic-like. You can also do this in a stand mixer with a dough hook attachment. Place the dough in a lightly oiled bowl, cover and allow to rise in a warm place for 1 hour.
- Turn the dough out onto a lightly floured surface and divide into eight equal pieces. Shape into a ball and press your finger through to form the center hole. Once you have shaped all the bagels, allow them to rest for 10 minutes or so. Now place them into a pot of boiling water. They should float. Let them cook for 45 seconds to 1 minute on each side, then remove to your prepared baking sheet.
- Whisk the egg plus 1 teaspoon water in a small bowl and brush this over each bagel. This is optional but the egg wash will add a pretty brown sheen to your bagels. I sprinkled a little sanding sugar over the tops of mine that you see in the photos.
- Bake at 425°F for 18-20 minutes. If you don’t eat them all in one day, store in an airtight container for 4-5 days.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.