These are the cinnamon raisin bagels you’ve been looking for. Properly chewy crust. Warm cinnamon in every bite and plump, juicy fruit that stays that way because the raisins are soaked first. Better than the bagel shop, and easier to make than you’d think.

A close-up of a stack of golden-brown cinnamon raisin bagels resting on a wire cooling rack. There is a blurred green plant in the background.

These cinnamon raisin bagels use the same lean, low-hydration dough as a classic bagel, which is what gives them that dense, chewy crumb and tight interior. The cinnamon goes directly into the dough so the spice is carried throughout. The raisins are soaked in hot water first so they stay plump and juicy all the way through baking rather than drying out and toughening up around the edges.

This recipe is based on my overnight bagels and makes 8 medium bagels. You can make the dough same-day or let it cold-proof overnight for a deeper flavor.

A look at the key ingredients

Bread flour. Use one with at least 11% protein, up to 13%. The higher the protein, the chewier the bagel. All-purpose flour works if it’s a strong one, but bread flour gives the best results.
Instant or active dried yeast. Both work. Active dried needs to bloom in the warm water for 5 minutes first. Instant can go straight in, but if you’re not sure how fresh your packet is, bloom it anyway to check it’s still active before committing to the rest of the recipe.
Soft brown sugar. It goes into the dough and into the poaching water. In the dough it feeds the yeast and adds a subtle depth. In the water bath it helps the crust brown beautifully without needing an egg wash.
Ground cinnamon. It goes directly into the dough, so every bite has that warm spice rather than just the bits near a raisin.
Raisins. The key change from a plain bagel. I soak the raisins in hot water for 10-15 minutes before adding them to the dough. Dry raisins pull moisture from the dough as it bakes, which can leave dry, tough patches around the fruit. Soaked raisins stay plump and juicy all the way through. Make sure to drain them well and pat them dry before adding, since this is a low-hydration dough and extra moisture will make it too sticky.
Baking soda for the water bath. The baking soda raises the pH of the water, which speeds up browning in the oven and gives the crust a slightly chewier. There is just a small amount so that it doesn’t push the crust into pretzel territory.

A close-up of a sliced cinnamon raisin bagel on a cooling rack, showing its airy texture and raisins inside. Other whole buns are visible in the background.

Method

Soak the raisins in hot water for 10-15 minutes. Drain well and squeeze out the excess water.

Two glass bowls on a light surface: the larger one holds a bubbling yeast mixture, while above it, the smaller bowl soaks raisins—both essential steps in making aromatic cinnamon raisin bagels.

Mix water, yeast and brown sugar.

A hand adds ground cinnamon from a jar to a bowl of flour with a measuring spoon, prepping dough for cinnamon raisin bagels. Another glass bowl with soaked raisins sits nearby on a light countertop.

Add the flour, cinnamon, and salt.

Two hands stretch and fold a piece of cinnamon raisin bagel dough on a light-colored surface, showing the process of kneading and shaping.

Knead the dough for 6-8 minutes until strong and smooth.

Hands kneading bread dough with raisins on a light brown surface, preparing it for delicious cinnamon raisin bagels.

Flatten the dough into a disc, scatter the drained raisins over the surface and knead them in gently, pressing and turning rather than just folding, until evenly distributed with no wet patches.

A hand punches down risen chocolate chip bread dough in a glass bowl on a light beige surface, perfect for making treats like cinnamon raisin bagels.

Place the dough in a greased bowl, cover, and let it rise until doubled.

A hand reaches for one of eight round balls of dough with chocolate chips, arranged on a floured, light-colored surface—perfect for baking into cinnamon raisin bagels or other sweet treats.

Divide into 8 equal pieces, shape into balls, and rest for 5 minutes.

Two hands are shaping a piece of dough with chocolate chips, while several cinnamon raisin bagels and other dough balls rest on a floured surface in the background.

Push a hole through the center of each ball with your thumbs and stretch into a bagel shape. Make the hole larger than you think because it will shrink.

Two hands hold a raw cinnamon raisin bagel on a small piece of parchment paper above a baking tray, with more unbaked bagels on pieces of parchment in the background.

Let the shaped bagels puff for 30 minutes on individual pieces of parchment paper while you bring the water to a boil and preheat the oven.

A person gently lowers a raw cinnamon raisin bagel into a pot of hot water using parchment paper, preparing it for boiling.

Boil 2-3 bagels at a time for 1 minute, flipping after 30 seconds. Drain on a wire rack.

A hand reaches for a freshly baked cinnamon raisin bagel on a baking sheet lined with a silicone mat. Seven golden-brown bagels, some studded with raisins, are visible on the tray.

Bake at 430°F (220°C) for 22-25 minutes until deep golden brown.

Tips for the best cinnamon raisin bagels

Don’t skip the kneading. 6-8 minutes by hand is the minimum for this dough to develop the gluten it needs. The dough should feel smooth and strong when you’re done, not rough or tearing.
Drain and squeeze the raisins really well. After soaking, tip them into a sieve and shake off as much water as possible. Then squeeze firmly, or press them between your palms, to get out any remaining moisture.
Rest the dough balls before shaping. After dividing, let the pieces sit for 5 minutes before you poke the hole. This lets the gluten relax so the dough is easier to stretch without springing back.
Make the hole bigger than you think. A hole that looks right before proofing will mostly close up during the rise and the boil. Aim for a hole that looks almost too large when you shape it.
Watch the bottoms. Because this dough has sugar in it and the oven is hot, the undersides of the bagels can get very dark. If your baking sheet is dark colored, line it with a silicone mat or place a second sheet pan underneath it for insulation.
Overnight option. After the first rise, punch down the dough and refrigerate it covered for up to 24 hours instead of shaping straight away. A slow cold rise develops noticeably more flavor. Shape the bagels straight from the fridge.

Serving and storing

Serve fresh on the day with a generous smear of cream cheese. I’ve been loving them lately with cream cheese, a drizzle of honey, and a pinch of flaky salt on top. The salt against the sweet raisins and honey is really good. Toasted with salted butter is the other classic. On the following days they’re best toasted, as the crust softens overnight.

Bagels keep in an airtight container at room temperature for up to 3 days. They also freeze brilliantly for up to 3 months. I like to slice them before freezing so I can pop a half straight into the toaster from frozen without waiting for them to thaw.

Love these? The blueberry bagels use a similar base dough and are just as good. The overnight bagels are the plain version this recipe is based on, and a great one to have in your back pocket. For something a little different, try the sourdough bagels or the pumpkin bagels.