Homemade Overnight Cinnamon Raisin Bagels

Simple Homemade Overnight Cinnamon Raisin Bagels…everyone’s favorite sweet breakfast/snack! Made using pantry staples, a good amount of cinnamon, and (of course) lots of raisins. If you had to choose the perfect bagel to bake this weekend, it would be these! So much better than store-bought and oh so impressive. Every bite from one of these bagels are chewy, extra cinnamon-y with pops of raisin, and are perfectly sweet…without being TOO sweet. Serve with a generous smear of cinnamon sugar butter or a bit of peanut butter and a drizzle of honey for a delicious and healthy-ish breakfast. Perfect for winter baking, spring parties, summer holiday, or even in the fall. There is no time that these cinnamon raisin bagels aren’t a perfect fit. SO. GOOD.

piled cinnamon raisin bagels on parchment paper with more ariound

→ This post is also available as a Web Story: Cinnamon Raisin Bagels

About The Recipe

I know it seems like I say this often, but I truly have never been more excited to share a recipe with all of you! Cinnamon Raisin Bagels have been my favorite breakfast ever since I was little. Seriously. There is nothing more cozy than a freshly baked cinnamon raisin bagel with cinnamon sugar butter…or peanut butter and honey!

These bagels are no exception. Actually, I think they might be better than any bagel shop because…well, they’re homemade!

Not only are they homemade, but they’re homemade the right way! No tricks or short cuts. Just good, quality, delicious bagels. I have to admit, half of the fun comes from shaping the bagels. Though, if you’re worried about about the cooking/baking process, don’t be! You won’t have to use that evil Lye stuff…we add barely malt syrup to the boiling water to ensure even-browning. Safety first.

After boiling, the bagels are then baked to a lightly golden color and glossy. Trust me, it’s hard to resist them as soon as they come out of the oven. But, I promise, they are better if you wait!

Though, once they’ve cooled, it’s fair game.

close up of a cinnamon raisin bagel with more behind on parchment paper

Every bite is soft, chewy, perfectly sweet, full of cinnamon flavor, and just SO. GOOD. Oh, and the best part? These bagels ACTUALLY have raisins in them. No one or two raisins in a bagel anymore. Full of raisins and cinnamon, these bagels are guaranteed to be your new favorite breakfast!

Why You Will Love These Cinnamon Raisin Bagels

  • They’re SO much better than store-bought.
  • Soft and chewy…everything a good bagel should be!
  • Made using every bread bakers pantry staple ingredients. Nothing too specialty in this recipe!
  • Actually loaded with cinnamon and raisins.
  • Full of flavor!
  • Makes for the perfect breakfast/brunch/snack any time of the year.
overhead shot of cinnamon raisin bagels on aprchment paper with flowers, a knife, raisins, and cinnamon sticks

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Preferment:

  • Bread Flour
  • Kosher Salt
  • Instant Yeast
  • Water
flour, salt, yeast, and water on marble surface

For The Bagels:

  • Bread Flour
  • Kosher Salt
  • Instant Yeast
  • Ground Cinnamon
  • Honey
  • Water
  • Raisins
  • All of the preferment
flour, salt, yeast, cinnamon, honey, water, raisins, and starter on marble surface in glass bowls

How To Make Cinnamon Raisin Bagels

Step 1: Make the preferment

Combine the flour, salt, yeast, and water. Mix well. Proof at cool room temperature (70 degrees) for 12-16 hours.

Step 2: Make the dough

In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, yeast, cinnamon, honey, water, and preferment. Mix on low speed for 3 minutes. Increase the speed and knead for 6 minutes, adding raisins a little at a time during the last 2 minutes.

Step 3: Prove and shape

Turn the dough into a clean bowl. Proof at warm room temperature (76 degrees) for 1 hour.

After proving, turn the dough out onto work surface and divide dough into 4 ounce pieces. Cover and let rest for 5 minutes.

fifteen pieces of dough on parchment paper

Beginning with the first dough you portioned, form into a ball. Poke a hole through the center and work in a circling motion with two hands until the hole is about 1-1 ½ inches wide. Place on prepared pans and cover with plastic wrap. Proof at warm room temperature for about 30 minutes, or until dough has increased by 25%.

Step 4: Boil and bake

Once the bagels are proved, place no more than 3 at a time in a pot of boiling water with malt syrup. Cook bagels for 1 minute on each side. Set on a cooling rack and let drain.

Set drained bagels on lined sheet pan and bake at 475 degrees F for 12-14 minutes, or until golden brown.

Topping Ideas

To me, there is nothing better than a bagel with a little bit of extra honey…but there are so many things you can do to enhance the flavor of these bagels! Here are a few of our favorites.

  • Creamy or Crunch Peanut Butter
  • Honey
  • Ground Cinnamon
  • Cinnamon-Sugar Butter
  • Honey Butter
  • Cream Cheese

How To Store

Once these bagels have been baked and cooled, you need to go ahead and slice them with a serrated knife or bagel cutter! From there, you can store them in either the fridge for 1-2 weeks or in the freezer for 3 months.

bagels piled on parchment paper with flowers, raisins, and cinnamon sticks around

Expert Tips

  • If your mixer motor sounds like it is struggling when baking the dough, you will need to finish kneading by hand.
  • To see if your bagels are properly proved, you can do a water test! Simply drop 1 bagel in a bowl of water and, if it floats, they are properly proofed and ready to boil. If it sinks, return bagel to pan and continue to proof for a few more minutes. Test as needed.
  • If you’re looking for a quicker way to make these bagels, omit the preferment and increase the water in this recipe to 1 3/4 cups. Increase the final rise time to 1-1 1/2 hours. This yields 12 bagels.
  • Be careful not to overwork your dough! Especially after the raisins have been added.
  • Remember to cut these bagels before freezing them!

When you make these Homemade Overnight Cinnamon Raisin Bagels, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

piled cinnamon raisin bagels on parchment paper with more ariound

Homemade Overnight Cinnamon Raisin Bagels

Traci
Soft, chewy, full of raisins, and truly so delicious! These Homemade Overnight Cinnamon Raisin Bagels are the perfect treat to enjoy all morning long.
5 from 1 vote
Prep Time 35 mins
Cook Time 30 mins
Proofing time 18 hrs
Total Time 19 hrs 5 mins
Course Breakfast
Cuisine American
Servings 15
Calories 259 kcal

Ingredients
 

Preferment

  • 1 ¼ cups bread flour
  • ½ teaspoon kosher salt
  • teaspoon instant yeast
  • ¾ cup water

Final Dough

  • 4 ¾ cups bread flour
  • 2 ½ teaspoons kosher salt
  • 4 teaspoons instant yeast
  • 1 ½ Tablespoons ground cinnamon
  • 2 Tablespoons honey
  • 1 ½ cups water
  • All of the preferment
  • 2 cups raisins

Boiling

  • 4 quarts water
  • ½ cup barley malt syrup

Instructions

Preferment

  • Combine all ingredients in a small bowl.
  • Mix well.
  • Proof at cool room temperature (70 degrees) for 12-16 hours. (If not using a proofing box, make sure to cover with plastic wrap.)

Final Dough

  • In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, yeast, cinnamon, honey, water, and preferment.
  • Mix on low speed for 3 minutes.
  • Increase speed to medium.
  • Knead for 6 minutes, adding raisins a little at a time during the last 2 minutes.
  • Turn dough into a clean bowl.
  • Proof at warm room temperature (76 degrees) for 1 hour. (If not using a proofing box, make sure to cover with plastic wrap.)
  • While dough is proofing, line 3 sheet pans with parchment paper. Set aside.
  • Turn dough out onto work surface.
  • Divide dough into 4 ounce pieces.
  • Cover and let rest for 5 minutes.
  • Beginning with the first dough you portioned, form into a ball.
  • Press a floured finger through the center.
  • Work in a circling motion with two hands until the hole is about 1-1 ½ inches wide.
  • Place on prepared pans.
  • Cover with plastic wrap.
  • Proof at warm room temperature for about 30 minutes, until dough has increased by 25%.
  • Use the water test to see if bagels are properly proofed and ready to boil.
  • While dough is proofing, heat oven to 475 degrees F.
  • Line sheet pans with parchment. Set aside.
  • Place a cooling rack over a sheet pan. Set aside.
  • Prepare water for boiling bagels by pouring water in a 9 quart stockpot.
  • Add malt syrup.
  • Stir to dissolve.
  • Bring to a full rolling boil before cooking bagels.
  • Cook bagels, not more than 3 at a time, for 1 minute on each side.
  • Place on prepared cooling rack to drain.
  • Transfer to prepared parchment-lined pans.
  • Bake for 12-14 minutes, until golden brown.

Notes

  • If your mixer motor sounds like it is struggling when baking the dough, you will need to finish kneading by hand.
  • To see if your bagels are properly proved, you can do a water test! Simply drop 1 bagel in a bowl of water and, if it floats, they are properly proofed and ready to boil. If it sinks, return bagel to pan and continue to proof for a few more minutes. Test as needed.
  • If you’re looking for a quicker way to make these bagels, omit the preferment and increase the water in this recipe to 1 3/4 cups. Increase the final rise time to 1-1 1/2 hours. This yields 12 bagels.
  • Be careful not to overwork your dough! Especially after the raisins have been added.
  • Remember to cut these bagels before freezing them!

Nutrition

Serving: 1bagelCalories: 259kcalCarbohydrates: 56gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 488mgPotassium: 246mgFiber: 4gSugar: 2gVitamin A: 3IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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