Cinnamon Raisin Bagel Recipe

I believe every home baker needs one truly spectacular weekend project in their back pocket, and this cinnamon raisin bagel recipe is mine.

This recipe transforms your kitchen into a cozy bakery with the irresistible aroma of cinnamon and brown butter, and delivers bagels that boast a deeply chewy crust and a soft, swirled center. We’re taking a classic cinnamon raisin bagel and elevating it dramatically with a rich, decadent brown butter cinnamon swirl folded right into the dough before baking. The secret to this bakery-quality result lies in a specific kneading technique and a crucial cold fermentation step. The added brown butter glaze takes these from simple to spectacular, making them perfect for a special Sunday morning or a family-friendly brunch.

Ingredients

• 500 g (4 cups) Bread Flour
  Use high-protein bread flour for maximum chewiness and structure. A kitchen scale provides the most accurate measurement; avoid substituting all-purpose flour for best results.
• 300 ml (1 1/4 cups) Warm Water (40-45°C / 105-115°F)
  Water temperature is critical for activating the yeast. If it’s too hot, it will kill the yeast; if too cold, it will slow down activation significantly. Use a thermometer to ensure accuracy in this temperature range.
• 7 g (2 1/4 teaspoons) Instant Yeast
  Instant yeast can be added directly to the dry ingredients without proofing separately. Ensure it’s not expired to guarantee a good rise.
• 20 g (1 1/2 tablespoons) Granulated Sugar
  Provides necessary food for the yeast to activate and proof the dough. Adds a subtle sweetness to the bagel base.
• 10 g (1 1/2 teaspoons) Fine Sea Salt
  Essential for controlling the yeast’s activity and developing flavor. Do not add salt directly onto the yeast in the initial mixture.
• 15 g (1 tablespoon) Malt Barley Syrup (for dough)
  This is the secret ingredient for authentic bagel flavor and browning. Can be substituted with honey or light brown sugar, but malt syrup gives the best texture and taste.
• 120 g (3/4 cup) Raisins
  Use plump, high-quality raisins for a juicy bite. If your raisins are dry, soak them briefly in warm water and pat dry before adding to the dough.
• 5 g (1 teaspoon) Ground Cinnamon (for dough)
  Adds a warm, subtle flavor to the bagel dough itself. Use fresh cinnamon for maximum potency.
• 60 g (4 tablespoons) Unsalted Butter (for swirl)
  We’ll brown this butter first to infuse a deeper, nutty flavor into the swirl. Use unsalted butter for better control over the final flavor profile.
• 75 g (1/3 cup, packed) Light Brown Sugar (for swirl)
  Provides a rich molasses flavor that pairs perfectly with the brown butter. Ensure it is packed tightly to get the correct amount.
• 5 g (1 teaspoon) Ground Cinnamon (for swirl)
  This cinnamon is specifically for the swirl mixture, providing a punch of flavor inside the bagel. Use in addition to the cinnamon in the dough for maximum impact.
• 3 liters (12 cups) Water (for boiling bath)
  A large volume of water is necessary to fully submerge the bagels during boiling. Use a large pot or Dutch oven for this step.
• 30 g (2 tablespoons) Malt Barley Syrup (for boiling bath)
  Added to the boiling water to encourage browning and create a shiny, chewy crust. The malt syrup in the bath is a key factor in achieving bakery-style results.
• 5 g (1 teaspoon) Baking Soda
  Helps adjust the pH of the boiling water, further enhancing the browning and crust development. A small amount makes a big difference in texture.
• 60 g (1/2 cup) Powdered Sugar (for glaze)
  The base for the sweet glaze; sifting prevents lumps. Ensure it is fine powdered sugar, not granulated.
• 15 g (1 tablespoon) Unsalted Brown Butter (reserved from swirl or fresh batch, for glaze)
  Using brown butter here ensures the glaze matches the flavor of the swirl. Reserve a small amount during the swirl preparation or make a separate small batch.
• 15-30 ml (1-2 tablespoons) Warm Water (for glaze)
  Used to thin the glaze to a drizzling consistency. Add slowly to avoid making the glaze too watery.

Instructions

1. Activate the yeast and prepare the base dough.
   In a large mixing bowl, combine the warm water, instant yeast, and granulated sugar. Let stand for 5-10 minutes until a light foam appears on the surface, indicating the yeast is active and ready. Add the bread flour, sea salt, 15 g malt barley syrup, and 5 g ground cinnamon; mix until a shaggy dough forms for this cinnamon raisin bagel recipe.
2. Knead the dough and add the raisins.
   Knead the shaggy dough either in a stand mixer with a dough hook or by hand for 8-10 minutes. The dough should become smooth, elastic, and pass the windowpane test (stretch thin without tearing). Add the raisins and knead just until they are evenly distributed, avoiding overworking the dough with the inclusions.
3. Complete the first rise and prepare the brown butter swirl.
   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours, or until doubled in size. While rising, prepare the brown butter swirl by melting 60g of unsalted butter until it turns golden brown and nutty, then stir in the brown sugar and cinnamon; reserve 1 tablespoon for the glaze. Let the swirl mixture cool to a spreadable paste consistency; it should not be runny when applied.
4. Punch down, divide, and shape the dough.
   Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8-10 equal pieces (approx. 100-125 g each) and roll each piece into a rectangle (about 15 cm x 10 cm or 6 inches x 4 inches). Spread an even layer of the cooled brown butter cinnamon swirl over the rectangles, leaving a small border on one long edge; roll tightly from the opposite edge and seal the seam for the cinnamon raisin bagel.
5. Shape the logs into bagel rings.
   Gently stretch each rolled log to about 20-22 cm (8-9 inches) long and flatten the ends slightly. Moisten one end with a tiny bit of water, then overlap the ends by about 2.5 cm (1 inch) and firmly pinch them together to form a seamless ring.
   If the seam doesn’t seal properly, moisten with a tiny bit of water and pinch again until secure to prevent the swirl from leaking. Repeat for all bagels and place them on a parchment-lined baking sheet.
6. Perform a cold fermentation for flavor.
   Cover the shaped bagels loosely with plastic wrap and refrigerate for at least 1 hour, or preferably overnight (up to 12 hours). This slow rise (retardation) is essential for developing a deep, complex flavor and achieving that classic chewy bagel texture. Preheat oven to 200°C (395°F) while the bagels are finishing their cold rest or before starting the next steps.
7. Boil the bagels for a perfect crust.
   Bring 3 liters of water to a rolling boil in a large pot; add 30 g malt barley syrup and 5 g baking soda to the boiling water. Carefully drop 2-3 bagels at a time into the boiling water, ensuring they float. Boil for 30-60 seconds per side. Using a slotted spoon, remove the bagels and place them back on the parchment-lined baking sheet, leaving some space for expansion.
8. Bake until golden brown.
   Transfer the bagels to the preheated oven and bake for 18-22 minutes, rotating the baking sheet halfway through. Look for a deep golden-brown color and a firm texture when pressed; the internal temperature should reach at least 90°C (195°F). Allow them to cool slightly before glazing.
9. Prepare the glaze and serve.
   While bagels cool, prepare the brown butter glaze by whisking together the powdered sugar, reserved brown butter, and warm water until smooth. The glaze should be pourable, but not completely transparent; add water slowly to achieve desired consistency. Drizzle generously over the warm cinnamon raisin bagels and serve immediately to enjoy the bakery-fresh experience.

Troubleshooting Your Homemade Bagels

If you’re making a cinnamon raisin bagel recipe for the first time, you might encounter a few minor issues. Here’s how to troubleshoot common problems and achieve bakery-style results every time.

• Problem: My bagels look wrinkled or flat after boiling.

  This usually happens if the bagels over-proofed before boiling. Ensure they have adequate structure from the cold fermentation and don’t sit out at room temperature for too long before boiling. If the dough feels soft and airy, reduce the boiling time slightly.

• Problem: The raisins or swirl mixture are falling out during baking.

  Ensure the seam of the rolled log is pinched firmly closed and sealed tightly with a small amount of water. If the swirl mixture was too hot or runny when applied, it can also leak out; ensure it cools to a paste consistency first.

• Problem: My bagels came out hard instead of chewy.

  Hard bagels can be caused by using regular flour instead of bread flour, not kneading enough, or overbaking. Ensure you use high-protein flour and bake for exactly the recommended time, checking for doneness.

Making Bagels Ahead (Storage and Freezing)

Homemade cinnamon raisin bagels make an excellent choice for meal prep. Store them properly to keep them fresh and ready for quick breakfasts throughout the week.

• Storage: Keep freshly baked cinnamon raisin bagels in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Freezing: To freeze, ensure bagels are completely cooled. Slice them first for convenience, then wrap tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
• Reheating: Thaw frozen bagels at room temperature. For best results, toast them in a toaster or oven. You can also spritz them with water and reheat in a 180°C (350°F) oven for 5-10 minutes for a fresh-baked texture.

Flavor Variations and Topping Ideas

While the brown butter swirl makes this a standout cinnamon raisin bagel recipe, you can also experiment with different toppings and spreads for variety.

• Cream Cheese Swaps: Instead of a simple cream cheese, try serving these with maple walnut cream cheese, apple cinnamon butter, or a brown sugar honey butter.
• Toasted Nuts: For extra crunch and flavor, add chopped walnuts or pecans to the cinnamon swirl mixture when preparing the bagels.
• Sugar and Spice: For an extra-sweet finish, sprinkle the boiled bagels with a cinnamon-sugar mixture (1 part cinnamon, 2 parts sugar) right before baking.

FAQs

Can I skip the cold fermentation for this cinnamon raisin bagel recipe?

While you technically can bake after a short room temperature rest, the overnight cold fermentation is essential for developing the deep flavor and chewy texture of true bakery-style bagels. Don’t skip it if you want the best results.

Why do I need to add malt barley syrup to the boiling water?

The malt syrup (along with baking soda) helps create the signature shiny, slightly sweet, chewy crust and encourages a beautiful golden-brown color. It’s key to achieving authentic results.

What’s the best way to keep the brown butter swirl from leaking out of my cinnamon raisin bagel recipe?

The most common cause is the swirl mixture being too runny. Ensure it has cooled completely to a thick, spreadable paste. When I make these, I find that waiting an extra 10 minutes for the mixture to thicken prevents leaks. Tightly sealing the seam when forming the bagel logs is also critical.

Can I use all-purpose flour instead of bread flour?

Using all-purpose flour will result in a softer bagel with less chewiness. While edible, it won’t have the classic texture. If you must substitute, consider adding vital wheat gluten to boost protein content.

Can I make this cinnamon raisin bagel recipe ahead for meal prep?

Yes, the best way to meal prep is to freeze the bagels after baking and cooling. Reheating instructions are provided above. You can also refrigerate the proofed dough for up to 24 hours before boiling and baking.

My brown butter burned instead of turning golden. What happened?

This happens if the heat is too high or if the butter is not stirred frequently. Keep the heat on medium and watch carefully. Once it reaches a deep golden color and smells nutty, remove immediately from the heat.

Can I use a different type of raisin or fruit?

Yes, you can substitute other dried fruits like chopped dried apricots or cranberries. Just ensure they are small enough or chopped to distribute evenly in the dough.

Conclusion

This cinnamon raisin bagel recipe transforms a simple breakfast item into a special family treat that’s far better than anything from a store. I truly enjoy making these for a lazy Sunday brunch. Give this easy cinnamon raisin bagel recipe a try and save it to Pinterest for later!

cinnamon raisin bagel recipe

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• Author: Sarah Mali
• Total Time: 180 minutes
• Yield: 8–10 bagels 1x
• Diet: Vegetarian

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Description

This recipe creates bakery-quality cinnamon raisin bagels featuring a rich brown butter cinnamon swirl folded into the dough and finished with a matching brown butter glaze, resulting in a deeply chewy crust and soft center.

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Ingredients

Scale 1x2x3x

• 4 cups bread flour
• 1.25 cups warm water (105-115°F)
• 2.25 teaspoons instant yeast
• 1.5 tablespoons granulated sugar
• 1.5 teaspoons fine sea salt
• 1 tablespoon malt barley syrup (for dough)
• 0.75 cup raisins
• 1 teaspoon ground cinnamon (for dough)
• 4 tablespoons unsalted butter (for swirl)
• 0.33 cup light brown sugar, packed (for swirl)
• 1 teaspoon ground cinnamon (for swirl)
• 12 cups water (for boiling bath)
• 2 tablespoons malt barley syrup (for boiling bath)
• 1 teaspoon baking soda
• 0.5 cup powdered sugar (for glaze)
• 1 tablespoon unsalted brown butter (for glaze)
• 1–2 tablespoons warm water (for glaze)

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Instructions

1. Activate Yeast and Mix Dough: Combine water, yeast, and sugar; let foam for 5-10 minutes. Add flour, salt, malt syrup, and cinnamon; mix to form a shaggy dough.
2. Knead Dough and Add Raisins: Knead dough for 8-10 minutes until elastic. Add raisins and knead briefly until incorporated.
3. First Rise and Prepare Swirl: Place dough in oiled bowl and rise for 1-1.5 hours until doubled. Prepare brown butter swirl by browning butter, mixing in brown sugar and cinnamon, and reserving 1 tablespoon brown butter for the glaze; cool swirl mixture to a spreadable paste.
4. Shape and Fill Bagels: Punch down dough, divide into 8-10 pieces, and roll into rectangles. Spread swirl mixture over each rectangle, roll tightly, and seal seam.
5. Form Bagel Rings: Stretch each log, moisten ends, overlap by about 1 inch, and pinch firmly to form rings. Place on parchment paper.
6. Cold Fermentation: Refrigerate shaped bagels for 1-12 hours for flavor development. Preheat oven to 395°F (200°C).
7. Boil Bagels: Bring water, malt syrup, and baking soda to a boil. Boil bagels for 30-60 seconds per side. Return to baking sheet.
8. Bake Bagels: Bake for 18-22 minutes until golden brown. Cool slightly before glazing.
9. Prepare Glaze and Serve: Whisk powdered sugar, reserved brown butter, and warm water to create a glaze. Drizzle over warm bagels and serve immediately.

Notes

Use high-protein bread flour for maximum chewiness and structure. Ensure the water temperature for yeast activation is 105-115°F. The cold fermentation step is crucial for developing flavor and achieving a classic chewy bagel texture. Make sure to firmly seal the bagel rings to prevent the swirl from leaking during baking.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bagel
• Calories: 420 calories
• Sugar: 24 g
• Sodium: 350 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 11 g
• Cholesterol: 30 mg