If you adore warm, chewy bagels bursting with sweet raisins and a comforting hint of spice, you are going to absolutely fall in love with this Cinnamon Raisin Bagels with Cream Cheese Recipe. It’s a true breakfast delight that feels like a warm hug on a plate, perfectly balancing the tender crumb, the gentle crunch of the crust, and the rich cream cheese that melts just right. Imagine biting into a bagel with cinnamon-spiced raisins scattered through the dough, then smearing on a generous layer of smooth cream cheese—pure bliss for your taste buds. This recipe combines simple ingredients and a straightforward process to bring you bakery-worthy bagels right at home.
Ingredients You’ll Need
All the ingredients in this Cinnamon Raisin Bagels with Cream Cheese Recipe are straightforward pantry staples, but each one plays a vital role in creating the perfect texture and flavor. From the sturdy bread flour giving structure to the sweet burst of raisins and aromatic cinnamon, every item is essential.
- 4 cups bread flour: Provides the strong gluten base for chewy and resilient bagels.
- 2 tsp instant yeast: Adds the rise, creating lightness without compromising chewiness.
- 1 ½ tsp salt: Enhances all flavors and strengthens the dough.
- 2 tbsp granulated sugar: Offers just enough sweetness to complement the raisins and cinnamon.
- 1 ½ tsp ground cinnamon: Brings a warm, fragrant spice that defines the bagel’s character.
- 1 ¼ cups warm water: Activates the yeast and binds ingredients into a silky dough.
- 1 cup raisins: The sweet, chewy bursts that make these bagels irresistible.
- 1 tbsp molasses: Added to boiling water for a deep color and subtle tangy sweetness on the crust.
- Cream cheese: The classic spread that elevates each bite with endless creaminess.
How to Make Cinnamon Raisin Bagels with Cream Cheese Recipe
Step 1: Mix and Knead the Dough
Start by combining bread flour, yeast, salt, sugar, and cinnamon in a large bowl or your stand mixer. Pour in warm water gradually and stir until a shaggy dough begins to form. Then, knead the dough for about 8 to 10 minutes until it becomes smooth and elastic—a critical step to develop that signature chewy texture bagel lovers crave. Toward the end of kneading, gently fold in the raisins so they’re spread evenly throughout the dough, ensuring every bite has a sweet surprise.
Step 2: First Rise
Cover your dough with a damp towel and let it rest in a warm spot. This first rise is magical—it allows the dough to double in size as the yeast works its magic, creating the light and airy structure inside your bagels. Expect about one hour for this stage.
Step 3: Shape the Bagels
After punching down the risen dough, divide it into 8 equal pieces. Roll each piece into a smooth ball, then poke a hole through the center and gently stretch it to form the classic bagel shape. Let these shaped beauties rest for 15 minutes to relax the gluten before boiling.
Step 4: Boiling with Molasses
Preheat your oven to 425°F (220°C) and bring a large pot of water to boil. Add the tablespoon of molasses to the boiling water—a clever trick that darkens the crust to a lovely golden hue and adds a subtle richness. Boil each bagel for 30 seconds on both sides to give them that chew and characteristic shine.
Step 5: Bake to Golden Perfection
Transfer your boiled bagels to a parchment-lined baking sheet and bake for 20 to 25 minutes until they turn a gorgeous golden brown. Allow them to cool slightly before slicing; at this moment, your kitchen will be filled with the most comforting, cinnamon-scented aroma.
How to Serve Cinnamon Raisin Bagels with Cream Cheese Recipe
Garnishes
A plain schmear of cream cheese is wonderful, but consider sprinkling some cinnamon sugar on top or adding a few extra raisins for an inviting look and taste. A drizzle of honey over the cream cheese can also amplify the sweet-spicy flavor perfectly.
Side Dishes
This cinnamon raisin bagel shines with a fresh fruit salad or a cup of rich coffee. The fruity freshness balances the sweetness and spice in the bagel while keeping your breakfast light and satisfying.
Creative Ways to Present
For a fun twist, slice the bagel in half and toast lightly, then add a layer of flavored cream cheese like honey walnut or maple. You can even turn it into a sandwich using smoked turkey or cinnamon-spiced baked apples for an irresistible brunch feature.
Make Ahead and Storage
Storing Leftovers
Keep leftover bagels in an airtight container or a resealable plastic bag at room temperature for up to two days. This prevents them from drying out while retaining their signature chewiness. Avoid storing in the refrigerator as it can make bagels stale faster.
Freezing
To enjoy Cinnamon Raisin Bagels with Cream Cheese Recipe anytime, freeze cooled bagels by wrapping them individually in plastic wrap and placing them in a zipped freezer bag. They freeze beautifully for up to three months without losing flavor or texture.
Reheating
Thaw frozen bagels at room temperature or toast them straight from the freezer. Toasting helps bring back the crust’s crispness and warms the soft interior, creating that freshly baked experience again.
FAQs
Can I use regular all-purpose flour instead of bread flour?
While you can substitute all-purpose flour, bread flour’s higher protein content gives bagels their classic chewiness and structure, so using bread flour is highly recommended for the best results.
Why do I need to boil bagels before baking?
Boiling creates a thin, chewy crust by gelatinizing the starches on the bagel’s surface. It also gives the bagel its characteristic shine and helps them rise nicely in the oven.
Can I make this recipe vegan?
The dough itself can be made vegan with simple swaps like using a plant-based cream cheese alternative. Just ensure your cream cheese substitute is sturdy enough to spread without watering down the flavor.
What if I don’t have molasses for boiling?
Molasses adds color and subtle flavor to the crust, but if you don’t have it, you can boil the bagels in plain water. They will still turn out delicious but with a lighter crust color.
How do I get raisins extra plump?
Soaking raisins in warm water for 10 minutes before adding them to the dough plumps them up nicely and prevents them from drying out during baking, resulting in more juicy bites.
Final Thoughts
There is something truly special about homemade bagels, and this Cinnamon Raisin Bagels with Cream Cheese Recipe brings that comfort right into your kitchen in a fun, approachable way. From the warm cinnamon aroma to the tender chew and creamy finish, these bagels are bound to become your new breakfast favorite. I can’t wait for you to try them and share the joy of this delicious breakfast treat with those you love!
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
These Cinnamon Raisin Bagels with Cream Cheese are a delightful breakfast treat featuring chewy, flavorful bagels studded with plump raisins and a hint of warm cinnamon. Boiled briefly and baked to golden perfection, they pair perfectly with creamy, rich cream cheese for a satisfying start to your day.
Ingredients
Bagel Dough
- 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
- 1 tbsp molasses (for boiling water)
Serving
- Cream cheese for serving
Instructions
- Prepare the dough: In a large bowl or stand mixer, combine bread flour, instant yeast, salt, sugar, and ground cinnamon. Slowly add warm water and mix until a shaggy dough forms.
- Knead the dough: Knead the dough for 8–10 minutes until smooth and elastic. Add raisins during the final few minutes of kneading, ensuring they’re evenly distributed.
- First rise: Cover the dough with a damp towel and let it rise for about 1 hour or until doubled in size.
- Shape the bagels: Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch to form a bagel shape. Let the shaped bagels rest for 15 minutes.
- Preheat oven and prepare boiling water: Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil. Add molasses to the boiling water.
- Boil the bagels: Boil each bagel for 30 seconds per side, then transfer to a baking sheet lined with parchment paper.
- Bake: Bake the bagels for 20–25 minutes, or until golden brown.
- Cool and serve: Let the bagels cool slightly before slicing and serving with cream cheese.
Notes
- You can soak the raisins in warm water for 10 minutes before adding to the dough for extra plumpness.
- Swap regular cream cheese for flavored varieties like honey walnut or maple for a seasonal twist.
