If you’ve ever dreamed of biting into a warm, chewy bagel packed with sweet bursts of raisins and just the right hint of cinnamon, then this Cinnamon Raisin Bagels with Cream Cheese Recipe is your new breakfast obsession. These bagels strike that perfect balance between soft and dense, with a lightly sweetened crust that’s boiled to create the classic shiny, irresistible finish. Topped off with smooth cream cheese, each bite feels like a cozy hug on a plate, making mornings instantly brighter and infinitely more delicious.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients, each chosen to create the perfect texture, flavor, and color in your bagels. From the warmth of cinnamon to the plump juiciness of raisins, every component plays a key role.
- 4 cups bread flour: Provides the strong gluten structure needed for chewy bagels.
- 2 tsp instant yeast: Helps the dough rise beautifully and develop flavor.
- 1 ½ tsp salt: Balances sweetness and enhances the overall taste.
- 2 tbsp granulated sugar: Adds subtle sweetness, aiding browning during baking.
- 1 ½ tsp ground cinnamon: Infuses the dough with warm, aromatic spice.
- 1 ¼ cups warm water: Brings the dough together and activates the yeast.
- 1 cup raisins: Sweet pockets of juicy flavor distributed throughout the bagels.
- 1 tbsp molasses (for boiling water): Boosts color and adds depth to the boiled crust.
- Cream cheese for serving: The classic smooth and tangy accompaniment that completes the experience.
How to Make Cinnamon Raisin Bagels with Cream Cheese Recipe
Step 1: Mix and Knead the Dough
Start by combining your bread flour, instant yeast, salt, sugar, and cinnamon in a large bowl or stand mixer. Slowly pour in the warm water and mix until a shaggy dough begins to form. Knead this dough for about 8 to 10 minutes until it becomes smooth and elastic—this step is crucial to developing the chewy texture that makes bagels so irresistible. Toward the end of kneading, add the raisins, making sure they’re evenly spread throughout the dough for that delightful sweet surprise in every bite.
Step 2: Let the Dough Rise
Cover your dough with a damp towel and let it rest in a warm spot for about an hour, or until it has doubled in size. This rise time allows the yeast to work its magic, creating that lightness inside the bagel while the cinnamon and raisins meld into a harmonious flavor blend.
Step 3: Shape the Bagels
Once risen, punch down the dough gently to release air bubbles, then divide it into 8 equal portions. Roll each piece into a smooth ball, poke a hole through the center, and stretch it slightly to form the traditional bagel shape. Let these shaped dough rings rest for 15 minutes; this quick break helps the gluten relax, making boiling and baking easier while preserving the chewy texture.
Step 4: Boil the Bagels
Preheat your oven to 425°F (220°C) and bring a large pot of water to a rolling boil. Stir in the molasses—it adds a subtle sweetness and helps give the bagels that gorgeous golden-brown crust. Boil each bagel for about 30 seconds on each side. This step is what gives bagels their signature shine and chewiness, so don’t skip it!
Step 5: Bake Until Golden
Transfer the boiled bagels to a parchment-lined baking sheet and pop them in the oven. Bake for 20 to 25 minutes until they’re beautifully golden brown. Once baked, allow the bagels to cool slightly before slicing and generously spreading with your favorite cream cheese. The contrast of textures and flavors here is pure breakfast bliss.
How to Serve Cinnamon Raisin Bagels with Cream Cheese Recipe
Garnishes
While classic cream cheese is a perfect partner, you can elevate your bagels with a sprinkle of ground cinnamon or a drizzle of honey over the cream cheese for extra sweetness and aroma. Toasted nuts like walnuts add a delightful crunch and complement the raisins beautifully.
Side Dishes
Pair these bagels with fresh fruit such as sliced apples or berries to enhance the fruity notes from the raisins. A hot cup of coffee or spiced chai tea also pairs wonderfully, making your breakfast feel like a café-worthy treat right at home.
Creative Ways to Present
Try serving open-faced bagels topped with cream cheese, a handful of toasted cinnamon almonds, and a dollop of apple butter for a fun twist. Or create a breakfast sandwich by adding crispy bacon and a fried egg for those who like a sweet and savory combo. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
Leftover bagels keep well when stored in an airtight container at room temperature for up to two days. To keep that chewy texture intact, avoid refrigeration as it can dry out the bagels.
Freezing
If you want to save some for later, these bagels freeze beautifully. Wrap each bagel tightly in plastic wrap and place in a freezer-safe bag. They can be frozen for up to three months without losing their delightful texture and flavor.
Reheating
To reheat, thaw the frozen bagel at room temperature or toast it directly from frozen. Toasting brings back the perfect crispiness of the crust and softens the interior, making it just like freshly baked. Then spread your cream cheese and enjoy!
FAQs
Can I use regular flour instead of bread flour for this Cinnamon Raisin Bagels with Cream Cheese Recipe?
While you can use all-purpose flour, bread flour is preferred because it has a higher protein content, which helps create the chewy texture classic to bagels. Using all-purpose flour may result in slightly softer bagels.
Is it necessary to boil the bagels before baking?
Boiling is an essential step in traditional bagel-making. It sets the crust and gives bagels their characteristic chewiness and shiny exterior. Skipping this step changes the texture and makes it closer to regular bread.
Can I substitute cream cheese with other spreads?
Absolutely! Flavored cream cheeses such as honey walnut or maple add wonderful seasonal twists. You could also try mascarpone, ricotta, or even a nut butter if you’re feeling adventurous.
How do I make raisins plumper before adding to the dough?
Soaking raisins in warm water for about 10 minutes before incorporating them into the dough plumps them up, making them juicier and more flavorful in the finished bagels.
Can I add nuts or seeds to this Cinnamon Raisin Bagels with Cream Cheese Recipe?
Yes, you can mix chopped nuts into the dough or sprinkle seeds like sesame or poppy on top before baking for extra texture and flavor. Just be mindful of any allergies and the overall balance of tastes.
Final Thoughts
This Cinnamon Raisin Bagels with Cream Cheese Recipe quickly becomes a beloved staple once you experience the perfect harmony of warm cinnamon, sweet raisins, and creamy cheese all wrapped in a chewy bagel. It’s a delectable way to brighten your breakfast table, impress guests, or simply treat yourself to a comforting homemade delight. So roll up your sleeves, grab those ingredients, and get ready to create something truly special and satisfying.
Print
Cinnamon Raisin Bagels with Cream Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these homemade Cinnamon Raisin Bagels with Cream Cheese, a perfect breakfast treat featuring a chewy texture and sweet cinnamon-raisin flavor. Made from scratch with simple ingredients, these bagels are boiled for a traditional crust and baked until golden brown, served warm with creamy spreadable cream cheese.
Ingredients
Bagel Dough Ingredients
- 4 cups bread flour
- 2 tsp instant yeast
- 1 ½ tsp salt
- 2 tbsp granulated sugar
- 1 ½ tsp ground cinnamon
- 1 ¼ cups warm water
- 1 cup raisins
Boiling Solution
- 1 tbsp molasses
- Water (enough to fill pot for boiling)
For Serving
- Cream cheese
Instructions
- Prepare the Dough: In a large bowl or stand mixer, combine the bread flour, instant yeast, salt, sugar, and ground cinnamon. Gradually add warm water and mix until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic.
- Add Raisins: Incorporate the raisins into the dough during the final minutes of kneading to ensure they are evenly distributed.
- First Rise: Cover the dough with a damp towel and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Shape Bagels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center and stretch to form a bagel shape.
- Rest Shaped Bagels: Let the shaped bagels rest for 15 minutes to relax the dough before boiling.
- Boil Bagels: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add molasses. Boil each bagel for 30 seconds on each side to set the crust.
- Bake Bagels: Transfer boiled bagels to a baking sheet lined with parchment paper. Bake for 20–25 minutes or until golden brown.
- Cool and Serve: Allow bagels to cool slightly before slicing. Serve warm with cream cheese spread.
Notes
- Soak raisins in warm water for 10 minutes prior to adding to dough for extra plumpness.
- For variation, swap regular cream cheese with flavored varieties such as honey walnut or maple cream cheese.
