Homemade Cinnamon Raisin Bagels Made Easy

Who doesn't love a warm, toasty bagel on a chilly morning? Now imagine that same bagel infused with the sweet and spicy aroma of cinnamon and studded with plump, juicy raisins. That's right, we're talking about Cinnamon Raisin Bagels - a beloved staple in the world of breakfast carbs.

Take a simple yeast dough with a special ingredient, add some cinnamon and raisins, then boil and bake. So easy and so delicious.

Bake up some homemade Cinnamon Raisin Bagels to treat your family and friends.

We love bagels in our house, all kinds of them. I am a traditionalist and schmear them with cream cheese. My son likes them with peanut butter and honey for lunch.

No matter how you like your bagels, they are so much better when you make them from scratch.

The Secret Ingredient to Homemade Bagels

Homemade bagels need one special ingredient to imitate the taste of the ones at your favorite bakery: Malted Milk Powder (affiliate link: I may receive a small commission for any purchases made through that link at no cost to you).

Yup that same powder mix you use to make awesome malted milkshakes. Most bakeries use barley syrup or diastatic malt powder which are not, but those are not as easy to find. Malted Milk Powder can be found at most grocery stores with the other powdered milk products.

Other Ingredients for Cinnamon Raisin Bagels

The remaining ingredients are what you would expect from a yeast dough:

• active dry yeast
• brown sugar
• all purpose or bread flour
• raisins
• cinnamon and salt

Recipe

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Ingredients

 

BAGELS

• 2 cups lukewarm water
• 1 tablespoon active dry yeast
• 2 tablespoons brown sugar
• ¼ cup instant malted milk powder
• 5 ½ - 6 cups all purpose flour
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 1 cup raisins

WATER BATH

• 2 quarts water
• 2 tablespoons instant malted milk powder
• 1 tablespoon sugar

Instructions

 

• Add yeast and sugar to the warm water and let proof for 5 minutes. It should begin to foam on top, if it doesn't your yeast may be bad.
• Add instant malted milk powder.
• In a large bowl whisk together 5 ½ cups of flour, cinnamon and salt. Add in the liquid and mix until combined. 

  Add extra flour if dough is too sticky to knead.
• Knead dough with a bread hook attachment in a mixer or by hand until smooth (5-10 minutes). Fold in the raisins by hand to evenly distribute throughout the dough.
• Put dough in a greased bowl. Cover with a piece of lightly greased plastic wrap. Let rise in a warm draft free place until doubled, 1 ½ to 2 hours. (I like to put mine in an unheated oven with the light on).
• When dough is doubled in size, place on a clean counter and punch it down.
• Preheat oven to 425℉.
• In a stock pot (or other pan that is at least 3" high) combine the water bath ingredients and bring to a boil.
• Divide dough into 16 balls. Poke a hole through the dough with your index finger and twirl a few times to make a ring.
• Boil the bagels 3-4 at a time for 30 seconds, then flip and boil another 30 seconds. Remove with a slotted spoon and put on baking sheet.
• Bake at 425℉ until golden brown, about 20 minutes.

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