Homemade Cinnamon Raisin Bagels with Cream Cheese Spread Recipe

Introduction

Homemade cinnamon raisin bagels are a delightful treat, perfect for breakfast or a cozy snack. These bagels are soft, slightly sweet, and packed with plump raisins, complemented by a rich cream cheese spread with a hint of vanilla. Making them from scratch is easier than you might think and well worth the effort.

Ingredients

• 4 cups bread flour
• 1/4 cup sugar
• 1 tablespoon salt
• 1 tablespoon active dry yeast
• 1 teaspoon ground cinnamon
• 1 cup warm water
• 1 cup raisins
• 1 tablespoon honey
• 8 oz cream cheese
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Prepare the yeast mixture by combining warm water, sugar, and active dry yeast. Let it sit for 5 minutes until frothy.
2. Step 2: Mix the dry ingredients in a large bowl: bread flour, salt, and ground cinnamon. Pour in the yeast mixture and stir until a sticky dough forms.
3. Step 3: Knead the dough on a floured surface for about five minutes until smooth and elastic, incorporating the raisins evenly.
4. Step 4: Let the dough rise in a lightly oiled bowl, covered, for about 1 hour or until doubled in size.
5. Step 5: Shape the bagels by dividing the risen dough into 8 pieces, rolling them into balls, and forming a hole in the center of each.
6. Step 6: Boil each bagel in boiling water with honey for 1 minute on each side, then place them on a baking sheet.
7. Step 7: Bake the bagels in a preheated oven at 425°F (220°C) for 20-25 minutes until golden brown.
8. Step 8: Make the cream cheese spread by whipping together cream cheese, powdered sugar, and vanilla extract until smooth.
9. Step 9: Serve the warm bagels with the cream cheese spread and enjoy!

Tips & Variations

• For extra flavor, soak the raisins in warm water or rum for 10 minutes before incorporating them into the dough.
• You can substitute half of the bread flour with whole wheat flour for a nuttier taste.
• Try adding a sprinkle of coarse sugar or cinnamon sugar on top of the bagels before baking for a sweet crust.
• If you prefer a vegan version, use a dairy-free cream cheese alternative for the spread.

Storage

Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 3 months. To reheat, toast or warm them in the oven until heated through. Keep the cream cheese spread refrigerated and use within 3-4 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t need to be proofed, you can mix it directly with the dry ingredients and adjust the liquid slightly if needed.

Why do I need to boil the bagels before baking?

Boiling the bagels helps develop their characteristic chewy texture and shiny crust. It also helps the bagels hold their shape during baking.

Homemade Cinnamon Raisin Bagels with Cream Cheese Spread Recipe

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★★★★★

4.5 from 53 reviews

• Author: anna
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x

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Description

These homemade cinnamon raisin bagels are a delightful breakfast treat featuring a chewy texture infused with warm cinnamon and sweet raisins. Boiled and baked to perfection, they are served with a smooth and creamy vanilla-flavored cream cheese spread, making them perfect for a cozy morning or brunch.

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Ingredients

Scale 1x2x3x

Bagels

• 4 cups bread flour
• 1/4 cup sugar
• 1 tablespoon salt
• 1 tablespoon active dry yeast
• 1 teaspoon ground cinnamon
• 1 cup warm water
• 1 cup raisins
• 1 tablespoon honey (for boiling water)

Cream Cheese Spread

• 8 oz cream cheese
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the yeast mixture: Combine warm water, sugar, and active dry yeast in a small bowl. Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is activated.
2. Mix dry ingredients: In a large bowl, mix together bread flour, salt, and ground cinnamon. Pour the frothy yeast mixture into the dry ingredients and stir until a sticky dough forms.
3. Knead the dough: Transfer the dough to a floured surface and knead for about five minutes until it becomes smooth and elastic. During kneading, evenly incorporate the raisins into the dough.
4. Let the dough rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for approximately 1 hour or until it doubles in size.
5. Shape the bagels: Divide the risen dough into 8 equal pieces. Roll each piece into a ball, then create a hole in the center to form bagels.
6. Boil the bagels: Bring a pot of water to a boil, add the tablespoon of honey, and boil each bagel for 1 minute on each side. This step creates a chewy crust.
7. Bake the bagels: Place the boiled bagels on a baking sheet and bake them in a preheated oven at 425°F (220°C) for 20-25 minutes until they turn golden brown.
8. Make the cream cheese spread: In a bowl, whip together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
9. Serve: Enjoy the warm cinnamon raisin bagels with the homemade vanilla cream cheese spread.

Notes

• Ensure the water for the yeast mixture is warm but not hot to avoid killing the yeast.
• Adding honey to the boiling water enhances the bagels’ color and adds a subtle sweetness.
• Dough may be sticky—use enough flour during kneading to handle easily but avoid adding too much flour to keep the bagels tender.
• For a dairy-free option, substitute cream cheese with a vegan cream cheese alternative.
• Allow bagels to cool slightly before spreading cream cheese to prevent melting.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Boiling and Baking
• Cuisine: American

Keywords: cinnamon raisin bagels, homemade bagels, cream cheese spread, breakfast recipe, baked bagels, sweet bagels