These super quick cinnamon raisin bagels are ready to enjoy in just about 2 hours! The addition of a little oatmeal, together with the cinnamon and raisins, makes these perfect morning bagels!

Cinnamon raisin bagels on serving board.

Why you’ll love these cinnamon raisin bagels!

  • These are bagels for the impatient, but you won’t compromise taste and texture in the process.
  • The bit of oatmeal in the dough adds both texture and flavour, that a short-rise bagel often lacks.
  • I love making a batch of these to pop in the fridge and enjoy all week. They also freeze well for up to 3 months.

What you’ll need

Flour – bread flour is recommended, for the best chewy texture. If you only have all-purpose flour, that will work, too, with just a slight change in texture. You may find that you need to use a touch more flour if using all-purpose flour, as well.

Oats – this recipe uses quick-cooking oats. If you only have large-flake, old-fashioned rolled oats, you can run them through a food processor, pulsing a few times, to cut them down in size. Measure the required amount after processing.

Yeast – I love and always recommend Instant Yeast such as SAF Brand. As this recipe starts with proofing in water though, Active Dry yeast will work fine,as well.

White Sugar – the sugar is added for sweetness but also to feed the yeast as it rises. You can reduce the amount of sugar, but do keep a little, for the yeast, for best results. You could also substitute brown sugar here, or a lesser amount of honey or maple syrup. If you use liquid sugar, keep in mind you may need to add a bit more flour as a result.

Raisins – I love Thompson raisins for these bagels, but Sultanas would be fine, as well. The raisins are “plumped” by soaking in hot water before adding to the dough. This step not only makes lovely plump raisins but prevents the dry raisins from soaking up the moisture from the dough, resulting in a dry bagel. I highly suggest taking the time to plump the raisins.

Cinnamon – I have done a lot of experimenting on how much cinnamon to use. On the one hand, I like a lot of it, but on the other hand, a lot of cinnamon in a yeast dough often results in a slow rise. I have settled on adding the bulk of it to the dough but also adding bit more. when incorporating the raisins into the dough. If you would like more cinnamon flavour, you can certainly add more, just understand that it may slow the first rise down a bit, so expect it to take longer.

Honey – Honey is used in the boiling water to boil the bagels. Honey creates a lovely golden colour on the baked bagels. If you don’t have honey, substitute an equal amount of brown sugar.

How to make cinnamon raisin bagels

FInished bagel dough in mixer bowl.
Dough set to rise in a measuring cup.
Dough formed into bagels on baking sheet.
  1. Mix the dough until it is moist, wraps the dough hook and mostly cleans the bowl.
  2. Remove from the mixer, knead in the raisins and additional cinnamon, then set to rise until doubled.
  3. After rising, divide the dough into 6 pieces and form into bagel shape. Set on a baking sheet to rest for 10 minutes.
Bagels being boiled in large pot.
Boiled bagels on baking sheet before baking.
Bagels after baking on baking sheet.
  1. After the short rest, boil the bagels for 2 minutes (1 minute per side).
  2. Remove the boiled bagels to the baking sheet, then bake in a pre-heated oven.
  3. Baked bagels on a baking sheet.

Recipe video

Recipe tip!

If you are new at baking with yeast, it is important to understand that the amount of flour listed in the recipe is always approximate. It will vary from kitchen to kitchen, depending on flour brand and humidity levels etc. As such, we start with about 1/2 of the specified flour, then add the last bit just until our dough comes together smooth, moist and no longer sticky. Trust what you see in the bowl. It will tell you when you’ve added enough.

How to enjoy cinnamon raisin bagels

Cinnamon raisin bagels are one of my favourite morning bites. They are lovely toasted with butter or add a little bit of cream cheese after toasting, for a special treat.

Cinnamon raisin bagels on serving board.

Storing and freezing homemade bagels

I like to store these bagels in the fridge, to extend the shelf life. In the fridge, they will keep well for up to a week. On the counter, they will be fine for 2-3 days. You can also freeze these bagels for up to 3 months. Thaw frozen bagels on the counter.

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Cinnamon raisin bagels on serving board.

Get the Recipe: Cinnamon Raisin Bagels

Quick and easy cinnamon raisin bagels, that are ready to enjoy in about 2 hours! With added oats, these are perfect morning bagels.
5 stars from 3 ratings
Prep Time: 15 minutes
Cook Time: 15 minutes
Rising, shaping, resting and boiling time:: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Yield: 6 bagels


  • 1 cup (250 ml) lukewarm water, about 105F
  • 2 1/4 teaspoons Instant or Active Dry yeast
  • 2 Tablespoons white granulated sugar
  • 1 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/4 cup quick-cooking oats, *see Note 1 below for using large-flake oats
  • 2 1/2 -3 cups (325-375 g) bread flour, spooned and levelled, *see Note 2 below for using all-purpose flour

Knead in:

  • 1/2 cup raisins, plumped, drained and dried
  • 1 teaspoon ground cinnamon, sprinkled onto dough in while kneading

For the boiling water:

  • 1/4 cup honey, or brown sugar
  • 8 cups water


  • Plump the Raisins: Add the raisins to a small bowl and cover with hot water. Let stand while you start the dough, then when ready to use drain and pat dry with a paper towel.
  • In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the lukewarm water, yeast and white sugar. Stir and let stand 5 minutes. Add the salt, cinnamon and oats to the bowl, together with 1 cup of the flour. Mix to combine. Add another 1 cup of flour and mix in. Begin adding additional flour in small increments, until you have a smooth, moist dough, that wraps the kneading hook and mostly cleans the bowl. Continue kneading the dough for 3-4 minutes in the mixer.
  • Remove the dough to a floured surface and knead briefly, adding small amounts of additional flour only if the dough is sticking to your hands or the work surface. Pat dough out into a 1-inch thick oval and scatter raisins over top. Sprinkle the 1 teaspoon of cinnamon over top. Fold the dough over and knead to incorporate the raisins evenly into the dough.
  • Form the dough into a ball, place into a greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.
  • Towards the end of the first rising period, start a large pot of water to boil on the stove-top, with about 8 cups of water.
  • Preheat the oven to 425F (regular bake setting/not fan-assisted), with the rack in the centre of the oven. Line a baking sheet with parchment paper, lightly flour the parchment paper and set aside.
  • Remove the dough to a lightly floured work surface and gently deflate. Divide dough into 6 even pieces. *I like to weigh the entire dough piece, then divide by 6, to get a weight for each bagel. I then weigh out the individual portions. This way my bagels are all exactly the same size and will bake evenly.
  • For each of the 6 pieces of dough into a ball, then use your thumbs to poke a hole in the centre of the ball, to make the hole for the bagel. Stretch the hole out with your fingers, making a bit of an exaggerated hole at this point (larger than you think it needs to be), as it will fill in a bit as it boils and bakes. Place onto the prepared baking sheet. Once you've formed all 6, cover with a clean tea towel and let rest for 10 minutes.
  • Once the bagels have rested, add the honey to the boiling water. Boil the bagels, 3 at a time, boiling each side of the bagel for 1 minute. Remove bagels to the same parchment-lined baking sheet. Repeat with the remaining bagels.
  • Once all bagels are boiled, place baking sheet into the preheated 425F oven and bake for 14-16 minutes or until deep golden in colour and hollow-sounding when tapped.
  • Remove from oven and immediately remove to a cooling wire rack to cool completely.
  • Once cooled, store bagels in an air-tight container for 2-3 days at room temperature, 5-6 days in the refrigerator or freeze for up to 3 months.


Note 1: If you only have large-flake, old-fashioned oats, you can run them through a food processor to chop them down in size. Measure after chopping.
Note 2: You can use all-purpose flour here, though the bagels will be a little less chewy. You may need to use a bit more flour if using all-purpose flour.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll also find step-by-step photos and a Recipe Video that you might find helpful.
Cuisine: American, Canadian
Course: Bread
Serving: 1bagel, Calories: 305kcal, Carbohydrates: 66g, Protein: 9g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 417mg, Potassium: 211mg, Fiber: 4g, Sugar: 16g, Vitamin A: 45IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 2mg
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