There is something truly magical about fresh, warm bagels, especially when they come packed with the cozy flavors of cinnamon and sweet bursts of raisins. This Cinnamon Raisin Bagels Recipe brings together simple ingredients to craft chewy, golden bagels that are slightly sweet, warmly spiced, and absolutely irresistible. Whether you’re starting your morning or enjoying an afternoon snack, these bagels offer that perfect balance of comfort and flavor that will quickly become a favorite in your baking repertoire.
Ingredients You’ll Need
Even though these bagels look impressive, they rely on straightforward, wholesome ingredients that combine perfectly to give you that tender yet chewy texture and the warm cinnamon-raisin flavor throughout.
- Self-Rising Flour: Provides the base with built-in leavening, making the dough easier to work with and perfectly fluffy.
- Dairy-Free Greek Yogurt: Keeps the dough moist and tender while adding a slight tang that’s lovely with cinnamon.
- Cinnamon: The star spice that infuses each bagel with gentle warmth and aromatic delight.
- Dried Raisins: Soaked for plumpness, these little bursts of sweetness are the perfect counterpoint to cinnamon.
- Coconut Sugar: Adds subtle sweetness and a hint of caramel richness.
- Vanilla Extract: Enhances the flavor complexity with a smooth, sweet backbone.
- Grated Orange Zest: Optional but highly recommended to brighten and lift the overall flavor.
How to Make Cinnamon Raisin Bagels Recipe
Step 1: Rehydrate the Raisins and Prepare Orange Zest
Start by soaking your dried raisins in boiled water to plump them up and bring out their natural juiciness. If you’re feeling adventurous, add in some freshly grated orange zest to the water — this little trick adds a lively citrus note that complements the cinnamon beautifully. Set this aside for about 10 minutes while you prepare the rest.
Step 2: Preheat and Prepare Your Baking Surface
Get your oven warmed up to a toasty 400°F (200°C). Line a large baking sheet with parchment paper, then lightly coat the surface with a little cooking oil spray. This ensures your bagels won’t stick and will develop a beautiful golden crust as they bake.
Step 3: Mix the Dough Ingredients
Drain the raisins, trying to keep some of that fragrant grated zest that’s stuck to them. In a large bowl, combine the self-rising flour, dairy-free Greek yogurt, cinnamon, coconut sugar, vanilla extract, and the drained raisins with zest. If you love an extra pop of orange flavor, grate a bit more zest in here too. Stir first gently with a spatula to bring everything together before moving on to kneading.
Step 4: Knead the Dough to Perfection
Oil your hands generously with light olive oil to prevent sticking, then squeeze and fold the dough repeatedly. This step transforms your dough from a sticky batter into a soft, elastic ball. If it’s a bit too wet, sprinkle in a touch more flour until it’s just right—pliable without sticking to your hands.
Step 5: Shape the Bagels
Divide the dough evenly into four portions. Roll each into a ball, then gently push your thumb through the center to form the classic bagel hole. Remember, the hole shrinks during baking, so you can keep it open by stuffing the center with a foil ball or a metal piping tip if that’s your jam.
Step 6: Prepare for Baking
Arrange the shaped bagels on the prepared baking sheet, making sure there’s a good space of about two inches between each one to allow for expansion. To help the tops brown beautifully and add a bit of extra moistness, brush each bagel lightly with yogurt or the plant-based milk of your choice.
Step 7: Bake Until Golden and Puffy
Pop the bagels in the oven on the center rack and bake for 18-20 minutes. You’ll notice them puffing up and taking on a gorgeous golden color — that’s when you know they’re ready. Once baked, let them cool on the baking sheet for 15 minutes before transferring to a wire rack to finish cooling.
How to Serve Cinnamon Raisin Bagels Recipe
Garnishes
For a divine finish, spread a thick layer of dairy-free cream cheese or almond butter over a warm bagel. A drizzle of honey or a sprinkle of extra cinnamon sugar makes the experience even more heavenly. Fresh orange slices on the side elevate the citrus notes beautifully.
Side Dishes
These bagels pair wonderfully with a fresh fruit salad or a small bowl of mixed nuts for a balanced and satisfying meal. A hot cup of chai or spiced coffee perfectly echoes the cinnamon in the bagels, making your snack or breakfast feel extra special.
Creative Ways to Present
Consider slicing and toasting the bagels to add a bit of crunch, then stack them with vegan cream cheese, sliced apples, and a sprinkle of cinnamon for a fresh twist. Serving them as mini bagel sandwiches with your favorite fillings can make for an irresistible party platter or brunch centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover bagels can be stored in an airtight container or resealable bag at room temperature for up to two days without losing their delightful chew.
Freezing
To keep your Cinnamon Raisin Bagels fresh longer, freeze them wrapped tightly in plastic wrap and then sealed inside a freezer bag. They freeze beautifully for up to three months, ready when you are.
Reheating
Reheat frozen or day-old bagels by toasting or warming them in the oven at 350°F (175°C) for about 5-7 minutes. This restores their fresh-baked texture and revives the lovely cinnamon and raisin aroma.
FAQs
Can I use regular flour instead of self-rising flour?
You can, but you’ll need to add baking powder and salt to replicate the leavening effects of self-rising flour. Typically, for every cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Is there a way to make these bagels gluten-free?
Gluten-free baking is a bit trickier with bagels, but using a certified gluten-free self-rising flour blend along with xanthan gum can work. Keep in mind the texture might be slightly different but still delicious!
How do I prevent the bagel hole from shrinking during baking?
Shaping the hole generously wide and placing a small foil ball or metal piping nozzle in the center before baking keeps the hole from closing up as the dough expands in the oven.
Can I substitute the dairy-free Greek yogurt with regular yogurt?
Absolutely! Use regular Greek yogurt if you’re not dairy-free—it will work just as well and add the same moisture and tang to the dough.
What’s the best way to get the raisins extra plump?
Soaking raisins in hot water for at least 10 minutes rehydrates them beautifully. Adding a bit of orange zest during this soak gives them an extra burst of flavor too.
Final Thoughts
I can’t recommend this Cinnamon Raisin Bagels Recipe enough if you love warm, comforting flavors with a chewy texture that hits all the right notes. The combination of simple ingredients coming together in such a delightful way makes it a joy to bake and even more fun to share. Give it a try—you’ll soon find these bagels becoming one of your absolute favorites to bake from scratch!
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Cinnamon Raisin Bagels Recipe
- Total Time: 28-30 minutes
- Yield: 4 bagels
- Diet: Vegan
Description
Delight in these soft and flavorful Cinnamon Raisin Bagels made with dairy-free Greek yogurt and a hint of orange zest. This easy-to-make recipe yields perfectly golden, slightly sweet bagels featuring warm cinnamon and plump raisins, ideal for a wholesome breakfast or snack.
Ingredients
Dry Ingredients
- 1 3/4 cups Self-Rising Flour (plus more for working the dough)
- 1 1/2 teaspoons Cinnamon
- 1 tablespoon Coconut Sugar
Wet Ingredients
- 1 cup Dairy-Free Greek Yogurt
- 1 teaspoon Vanilla Extract
- 1–2 teaspoons Grated Orange Zest
Additional Ingredients
- 1/2 cup Dried Raisins (soaked in lukewarm water, drained)
Instructions
- Rehydrate the Raisins: Place the dried raisins in a glass bowl and cover them with boiled water to soften. Optionally, grate 1 teaspoon of orange zest into the bowl to infuse the raisins with additional citrus flavor. Set aside for 10 minutes.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray it with cooking oil. Set this aside for later use.
- Drain Raisins: After soaking, drain the raisins carefully, trying to retain some of the grated orange zest if possible to enhance flavor.
- Combine Ingredients: In a large mixing bowl, add the self-rising flour, dairy-free Greek yogurt, drained raisins, cinnamon, coconut sugar, vanilla extract, and any leftover orange zest. You may also grate an additional 1/2 teaspoon of orange zest now for a stronger orange aroma.
- Knead the Dough: Stir the mixture initially with a silicone spatula. Then, apply a generous amount of light olive oil to your hands and knead the batter by squeezing and folding until it forms a soft and elastic dough. If the dough feels too sticky, gradually add more flour to bring it together.
- Shape the Bagels: Divide the dough into four even portions. For each portion, shape into a ball and press your thumb through the center to create the characteristic bagel hole.
- Arrange on Baking Sheet: Place the shaped bagels on the prepared baking sheet, leaving about two inches of space between them to allow for expansion. Note that the holes may shrink during baking; to prevent this, you can place a large ball of foil or a metallic piping bag nozzle in the center of each bagel before baking.
- Brush the Tops: Lightly brush the tops of the bagels with extra dairy-free Greek yogurt, almond milk, or any milk substitute you have on hand to help achieve a golden crust.
- Bake: Bake on the center rack of the oven at 400°F (200°C) for 18-20 minutes, or until the bagels puff up and develop a lovely golden brown color.
- Cool: After baking, allow the bagels to cool on the baking sheet at room temperature for 15 minutes, then transfer to a cooling rack to cool completely before serving.
Notes
- Using self-rising flour eliminates the need for additional leavening agents like yeast or baking powder.
- Dairy-free Greek yogurt makes this recipe suitable for those avoiding dairy.
- Soaking raisins enhances their moisture and texture in the bagels.
- The orange zest is optional but adds a wonderful citrus aroma and flavor.
- To keep the bagel holes open during baking, use foil balls or piping bag nozzles as placeholders.
- You can substitute coconut sugar with brown sugar or regular granulated sugar if preferred.
- Prep Time: 10 minutes (soaking raisins) + 10 minutes (mixing and kneading)
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
