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Cinnamon Raisin Bagels

Cinnamon Raisin Bagels
These homemade bagels are a delicious way to start the day.
Yield 8 bagels



  • 3 cups bread flour
  • 1 teaspoon sea salt
  • 1 1/2 tablespoons ground cinnamon
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 cup warm water (110-115F)
  • 3 tablespoons brown sugar, divided
  • 2/3 cup seedless raisins


  • In a medium bowl, whisk together flour, salt and cinnamon.
  • In the bowl of a stand mixer, whisk together the yeast, warm water and 2 tablespoons brown sugar. Allow it to proof for 5 minutes.
  • Add the flour mixture to the stand mixer. Mix on low speed for 5 minutes and then turn the speed up to medium and allow it to mix for an additional minute.
  • Remove the bowl from the stand mixer and gradually knead in the raisins by hand, a few at a time. Use your fingers to separate any clumps and disperse them evenly.
  • Form the dough into a ball and place in a large, lightly greased bowl. Cover and allow the dough to double in size, approximately 1 hour. Remove the dough and punch it down.
  • Lightly grease a baking sheet. Using a kitchen scale, measure out 3-ounce dough balls. If you don’t have a scale, divide the dough into 8 equal pieces. Roll each ball into a 5-inch log. Join the ends and very firmly pinch them together. There will be approximately 1 additional ounce that can be rolled into a bite sized “chef’s” bagel. Once all of the bagels are rolled out, cover and let them rest for an additional 20 minutes.
  • Preheat the oven to 400°F. Bring a large pot of water to a boil, stir in remaining 1 Tbsp brown sugar. Grease a baking sheet and set aside.
  • In small batches, boil the bagels for 30 seconds per side.
  • Remove the bagels with a slotted spoon and place them on the prepared sheet tray. Bake for 12 minutes, flip, and bake for an additional 12 minutes. Allow to cool before serving.


Recipe by J. Farley.

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Review & Comments

Carolyn | Reply

Is reg salt ok?

Red Star Yeast | Reply

Hi Carolyn – Yes, use 1 teaspoon regular table salt.
Happy baking!

Marg | Reply

I found that most of my bagel rings split apart doing it your way. Can you not just make a hole in each ball of dough (instead of rolling it into a sausage then joining the ends) to prevent this?

Red Star Yeast | Reply

Hi Marg – Yes!
Happy baking!

Annmarie Clark | Reply

Can I ask if you know the flour amounts in metric / grams…I don’t use/have cups

Red Star Yeast |

Hi Anne Marie,

Yes of course the bread flour amount is 120 g per cup therefore 360 g for this recipe.

Happy Baking!

Debra Chohamin | Reply

I can’t find bread flour here in Costa Rica, I’ve looked and looked. Would ALP work? Thank you, purda Vida, Debra

Red Star Yeast | Reply

Hi Debra,

Yes it would work. Look for one that contains around 11-12% protein which is ideal for yeast leavened goods. Otherwise, if your protein level is lower expect a lower volume for your bagels.

Happy Baking!

Paula Rulin | Reply

Can you use light brown sugar? That’s all I have

Red Star Yeast | Reply

Hi Paula,
Yes, either light or dark brown sugar would work fine in this recipe.
Happy baking!

Jillian Dalton | Reply

5 stars
This recipe is legitimate!! Wow they taste exactly like fresh from the bakery, but even better when made with love here at home. This recipe is a keeper. I just added an extra tablespoon of dark brown sugar for just a bit more flavor. I also use a tablespoon of dark brown sugar for boiling. I read that it evens the browning. Thank you so much, Red Star. I am a loyal customer always.

Hilde | Reply

Did you add extra brown sugar in the dough also?

maria b rugolo | Reply

5 stars
this recipe came together beautifully followed exactly as written. I made 7 bagels weighing 103g each. I added 5g of baking soda andv1 tbsp of molasses to the water for boiling. Baked as instructed and the result was a delicious chewy bagel. A definite keeper!

Cheri A Tate | Reply

best yeast ever! everything comes out right. Thank you

Sandy Chang | Reply

can you use all purpose flour?

Red Star Yeast | Reply

Hi Sandy,
Bread flour has a higher protein content, and provides a chewy texture to bagels. In a pinch, you can use all-purpose flour. You may need to add a little more flour using all-purpose flour because it has a lower absorption, just keep an eye on your dough during kneading. If needed, add a tablespoon more at a time until your dough reaches desired consistency.
Happy baking!

LA | Reply

5 stars
Easy. Great tasting and perfect texture. Way better than store bought!

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