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! 
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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!
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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!
- 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.
- 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.
- 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!!
- Brush with egg wash. Place the bagels on a baking sheet lined with parchment paper and brush the tops with egg wash.
- 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?
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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
LOOKING FOR MORE BREAD BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Homemade Bread!
Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
Easy Homemade Cinnamon Raisin Bagels
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
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!
Ela says
Excellent! Everyone enjoyed making these as well as eating them. Thanks for this keeper recipe.
The Busy Baker says
Glad to hear that! Thanks Ela!🙂
Florentina Lile says
Hi there! I just wanted to leave a quick comment to say THANKS for this bagel recipe! I made it for the family on Sunday. As soon as my husband took a bite he said “This one’s a keeper!” 🙂
The Busy Baker says
So happy to hear that he enjoyed the recipe that much!!😊
Tatiana says
What a great meal for a summer picnic, birthday party, and even a weeknight dinner! My whole family will love these!
The Busy Baker says
Thanks so much! Hope you love them as much as we do!🙂
Iryna says
Such an awesome idea! My kids would LOVE these!!
The Busy Baker says
Thank you!!🙂
MARYANA says
This is the perfect grab-and-go meal or snack! I am sure my family will go crazy over this!
The Busy Baker says
Yes, it really is! Thanks for the comment!🙂
Tolan says
Wow, these look amazing! I love how simple the recipe is too. Thanks for sharing, I think I’ll make this my summer picnic special.
Chrissie says
Thanks so much!
Theresa says
So delicious to have fresh bagels! My first attempt at making bagels and the kids agree – we’ll be making these again!
The Busy Baker says
Thanks Theresa!!🙂
Chari Safari the Wild One :) says
QUESTION~ We eat a whole food plant-based diet. What could we use instead of the “EGG WASH”? Any ideas? Thanks in advance! Appreciate you and what you do for the newbies like me. Thanks again.
The Busy Baker says
You could try with some coconut milk mixed with a bit of sugar! Happy baking ☺️
Debbie says
Delicious thanks
The Busy Baker says
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Courtney says
FABULOUS BAGELS!!! This was my first attempt at making bagels, and surely won’t be my last. I followed your recipe to a T, and they turned out amazingly! Oh i subbed craisins for raisins ( i somehow thought i had them and then didn’t lol ) These are perfectly flavoured, perfect texture. Winner recipe for sure.
The Busy Baker says
I’m so happy you enjoyed them! Thank you for taking the time to share your feedback ☺️
Anna Walker says
I often make New York Style Bagels, however I have not tried your recipe as of yet. I have a question before I do. Is there a specific reason you use All Purpose Flour as opposed to Bread Flour? Can this recipe be made with Bread Flour and if so how will the consistency and overall texture differ? Thank you in advance.
The Busy Baker Team says
In this recipe you can use AP flour and bread flour interchangeably. Happy baking!
Sandra says
I made these the other day and they were great, the only thing I did different after step 11 I covered them with plastic wrap and refrigerated overnight, let them sit on the counter for 30 minutes before boiling. I saw your overnight instructions and I thought why can’t I shape them first, they turned out really good, but make sure your bagel hole is stretched large because they will puff slightly. Thanks!
The Busy Baker Team says
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Sandra says
In your overnight comment you say let it rise then refrigerate, do you punch down after it rises then refrigerate or place in fridge after it rises.