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cinnamon raisin bagels

Cinnamon Raisin Bagels

Fluffy cinnamon and raisin bagels with sweet cinnamon and chewy raisins in every fluffy bite.
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Servings: 10 bagels
Author: Kathy Patalsky


  • large soup pot
  • baking sheet
  • large mixing bowl


  • 2 1/4 tsp yeast
  • 1 1/2 cups water warm
  • 4 Tbsp coconut sugar or sub barley malt syrup, maple or agave
  • 2 tsp salt
  • 1 Tbsp ground cinnamon
  • 4 cups bread flour ***other flour options in notes
  • 6 cups water for boiling
  • 2 tbsp barley malt syrup or sub maple, agave or coconut sugars

Fold into dough after first rise:

  • 1 cup organic raisins
  • additional cinnamon to taste 1 tsp should do it


  • Add the yeast, warm water and sugar to a large mixing bowl. Stir until yeast and sugar is dissolved. Let sit for 5-10 minutes.
  • Add in the salt, cinnamon and flour. Stir with a large wooden spoon or a mixer with dough hook until combined - light and fluffy. Knead on a clean and lightly floured surface for 2-5 minutes.
  • Place the dough back into the large mixing bowl, cover with a clean dish towel and set in a warmish place in your kitchen. Let rise for 60-90 minutes.

After the dough has risen 60-90 mins..

  • Rinse the raisins in warm water. They do not need to soak, but rinsing them softens them a bit and adds some moisture which will help them stick to the dough.
  • Pour the raisins and a few sprinkles of additional cinnamon over top - still in the mixing bowl. Knead in the bowl to fold the raisins into the dough.
  • Transfer the dough to a floured surface - most of the raisins should be imbedded in the dough by now. Knead a few more times, then divide the dough into 8-10 pieces -- depending on desired bagel size. Eight pieces of dough will make standard size bagels, ten will make mini bagels.
  • Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. And fill a large soup pot with the 6 cups of water and barley syrup. Turn heat to medium to start to get the water to boiling.
  • With each piece of dough, knead it a bit by hand, and shape into a round ball. Place the ball on a surface and poke your finger through the center to create a hole. Wiggle the dough a bit to enlarge the center hole. Set aside and repeat with all the pieces of dough.
  • Turn heat up to high on the water and when it is boiling, drop about 2-3 bagels into the water for 1-2 minutes.
  • Using a medium mesh strainer, transfer the bagels from the water to the baking sheet. Repeat until all bagels have boiled and are on the sheet. Optional: brush vegan egg wash over top the bagels for added shine and golden color.
  • Bake bagels at 425 degrees for 25 minutes - or until tops are browned and fluffy.
  • Cool on a cooling rack and slice when cooled to warm. You can freeze for later use or eat right away. If freezing for a standard toaster re-heat, slice bagels before freezing!


Flours that I have used successfully for bagels:
  • All purpose flour
  • Bread Flour
  • Sprouted Grain Flour

Nutrition Estimate

Calories: 245kcal | Carbohydrates: 53g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 482mg | Potassium: 178mg | Fiber: 3g | Sugar: 3g | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg