Easy Homemade Cinnamon Raisin Bagels

These Easy Homemade Cinnamon Raisin Bagels are perfectly dense & chewy, and packed with spicy cinnamon and juicy raisins. They are SO easy to make with no special equipment or ingredients, and no refined sugar!

NEVER MISS A POST! FOLLOW ME ON: 

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Bagels are the ultimate comfort food and these Easy Homemade Cinnamon Raisin Bagels are one of our favourite versions of the classic New York-style bagel! They’re perfectly dense and chewy, they’re packed with raisins and cinnamon with just a hint of sweetness. They’ll be your new favourite breakfast!

Homemade bagels have become a staple in our house – I make a big batch every couple of weeks and we enjoy them fresh for a few days and then throw the rest in the freezer for easy breakfasts or lunches. These Easy Homemade Cinnamon Raisin Bagels are our favourite choice for breakfast or brunch with a little bit of cream cheese, or even just some butter. They’re just a little bit sweet and they’re my husband’s favourite!

If making homemade bagels sounds way too hard to master, think again. They’re truly SO easy to make and with a few simple tips and tricks you’ll be making homemade bagels that rival any bakery. I even did a mini bagel-making tutorial on my Instagram stories recently…check out my Instagram profile for all kinds of behind-the-scenes tips and tricks!

Ingredients for Easy Homemade Bagels

To make homemade New York-Style Bagels you’ll need:

• • water
  • liquid honey
  • yeast
  • flour
  • salt
  • an egg

That’s it! This homemade bagel recipe is made with basic, simple ingredients that you probably already have in your kitchen!

How to Make Homemade Bagels

Making homemade bagels is actually very simple and easy enough for beginning bakers. Follow my simple tips below for the perfect homemade bagels!

1. Make the dough. Making bagel dough is SO easy. Simply combine the flour, water, honey, yeast and salt and knead the dough for about 2 minutes. Let the dough rise for about an hour.
2. Shape the bagels. Punch the dough down and divide it into 8 pieces. Roll them into balls and make a hole in the middle of each one with your fingers.
3. Boil in honey water. Add honey to lightly boiling water and boil each bagel for about 1 and a half  to 2 minutes per side. Boiling the bagels is what gives them that perfectly chewy texture, so don’t skip this step!!
4. Brush with egg wash. Place the bagels on a baking sheet lined with parchment paper and brush the tops with egg wash.
5. Bake to perfection. Bake for about 15-18 minutes and enjoy!

Looking for more delicious brunch recipes? Try this Skillet Croissant French Toast Casserole or this Honey Lime Fruit Salad?

NEVER MISS A POST! FOLLOW ME ON: 

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

I hope you love this bagel recipe as much as we do! Let me know in the comments below, what’s your favourite bagel and cream cheese combination? I’d love to know!

KITCHEN PRODUCTS I RECOMMEND:

Looking for even more delicious bread recipes? You’ll LOVE these:

• Garlic Butter Dinner Rolls

• Healthier Cornbread

• Pumpkin Cornbread Muffins

• Easy No Knead Artisan Bread

• Easy No Knead Cinnamon Raisin Artisan Bread

• No Knead Honey Cranberry Walnut Artisan Bread

Easy Homemade Cinnamon Raisin Bagels

These Easy Homemade Cinnamon Raisin Bagels are perfectly dense & chewy, and packed with spicy cinnamon and juicy raisins. They're SO easy to make!

5 from 4 votes

Print Pin Rate

Course: Bread, Breakfast, Brunch

Cuisine: American, Canadian, Montreal, New York, North American

Keyword: Cinnamon Raisin Bagels, Easy Homemade Bagels

Prep Time: 10 minutes

Cook Time: 18 minutes

Rise Time: 1 hour 30 minutes

Total Time: 1 hour 58 minutes

Servings: 12 bagels

1x2x3x

Calories: 280kcal

Author: Chrissie

Ingredients

For the bagels:

• 2 1/4 cups warm water
• 4 teaspoons liquid honey
• 1 tablespoon active dry yeast or use instant yeast
• 5 3/4 cups all purpose flour
• 2 1/4 teaspoons sea salt
• 2 teaspoons ground cinnamon
• 2 tablespoons raw sugar or use brown sugar
• 1/2 cup raisins

For boiling:

• 10 cups water
• 1/4 cup liquid honey

For the egg wash:

• 1 egg
• 2 tablespoons water

US Customary - Metric

Instructions

• Add the water, honey and yeast to a liquid measuring cup and set aside for the yeast to begin to grow (about 5 minutes).
• Measure the flour and salt into a large bowl and whisk together, along with the cinnamon, sugar and raisins.
• Add the yeast mixture to the flour mixture and mix together well with a wooden spoon or a rubber spatula until a rough dough forms.
• Turn the dough out onto a well floured surface and knead for about 10-15 turns until the dough forms a ball and isn't too sticky.
• Add the dough ball back into the bowl and cover with plastic wrap, letting it rise for about 60-90 minutes or until the dough doubles in size.
• Once the dough has risen, turn it out onto your work surface (flour the work surface a little bit, but this dough is a bit on the dry side to don't add too much flour!)
• Add the water and honey to a pot and let it come to a low boil, turning the heat to medium after it boils to maintain a very gentle boil.
• Preheat your oven to 425 degrees Fahrenheit and prepare 2 baking sheets by lining them with parchment paper.
• As you wait for the water to boil, divide the dough into 12 pieces (as evenly sized as possible). Roll each piece into a ball with a smooth surface.
• To form a bagel shape, press your middle and ring finger (together) into the centre of one ball to make a hole right through the middle. Move your fingers gently in a circular motion to make the hole a little bit bigger.
• Then, holding the bagel with your thumbs inside the hole, pick it up off the work surface and stretch it gently to make the hole bigger. The goal is to make the hole a little bigger than you actually want it, as the dough will shrink back slightly during baking.
• Let the bagels you've formed sit on the work surface for about 5 minutes before gently lowering them into the boiling honey water 1 or 2 at a time.
• Let the bagels boil for about 1 and a half to 2 minutes per side. Don't skip this step! This is what gives bagels their chewy texture and perfect crust and baking them without boiling will not give you the same result.
• After boiling, place the bagels on a parchment paper-lined baking sheet (6 bagels per large baking sheet).
• Whisk the egg and water together and brush the mixture lightly over the tops of the bagels.
• Bake at 425 degrees Fahrenheit for about 15-18 minutes, or until golden brown.
• Let the bagels cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
• Enjoy with some cream cheese or butter, toasted, or however you like!

Notes

These bagels freeze well in an airtight bag or container. They stay fresh in a plastic bag or airtight container at room temperature for up to 2 days. 

Overnight Instructions: 

Make the dough as directed and rise for one hour at room temperature. Place the bowl in the fridge overnight and in the morning let the dough rest at room temperature for about 10 minutes before forming the bagels, boiling, and baking as directed in the recipe. 

Nutrition

Serving: 1bagel | Calories: 280kcal | Carbohydrates: 61g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 455mg | Potassium: 126mg | Fiber: 2g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 3mg

Tried this recipe?Mention @busybakerblog or tag #busybaker!