These super chewy, soft, and sweet homemade cinnamon raisin bagels are the homemade bagel recipe to make! With swirls of sweet cinnamon and chewy raisins in every bite, these naturally vegan bagels are made with the simplest ingredients and taste better than a bakery!
- 2.5 tsp activated dry yeast
- 375 ml filtered water, heated to 110F
- 1 tsp maple syrup, room temperature
- 1 tbsp flour
- 520 grams all-purpose flour or bread flour*
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp sea salt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 145 grams raisins, no sugar added
- 3 tbsp brown sugar or coconut sugar
- 2 tbsp ground cinnamon
- 1 tbsp melted vegan butter with 1 tbsp maple syrup
- Please read through all instructions before beginning.
- Measure out all ingredients before beginning. Make sure that your water is 110F when you bloom the yeast.
- Bloom the yeast: to a medium bowl, combine the water, dried yeast, 1 tsp maple syrup, and 1 tbsp flour. Mix with a wooden spoon, cover and set aside to rest for 10-15 minutes. The yeast should start to form foam at the top of the water and begin to smell yeast like. If it does not, you might need to start from scratch (easier to do it at this stage!). As the yeast is blooming, grease a large clean bowl with olive oil. This will be for the first proof. Set aside.
- Make the raisin dough:in a large bowl, whisk together the flour, cornstarch, and salt. Then in a stand mixer with dough attachment or in a large bowl and wooden spoon, add the yeast mixture, vanilla extract, maple syrup, and about 1/3 of the flour mixture. Mix on medium speed for 1 minute, then stop and add in the remaining flour. Mix on medium speed to begin, then to medium-high speed to knead the dough for 2-3 minutes. Add in the raisins as the dough is being mixed until they’re evenly distributed throughout the dough.
- Knead the dough with the cinnamon sugar: in a small bowl, combine the brown sugar and cinnamon. Set aside. On a clean floured surface, lightly flour the dough and begin to knead the dough for 5-7 minutes. As you take more flour to knead, take a few tbsp of cinnamon sugar mixture and knead it into the dough, folding it and kneading. Knead until you’ve used up all of the cinnamon sugar mixture, about 5-7 minutes. The dough should be smooth and easily formed into a large ball.
- Proof the dough: place the cinnamon raising dough into your clean greased bowl and cover with a clean kitchen towel. Place in a warm area that’s at least 85F to proof until doubled in size, about 45-60 minutes. While the dough is rising, line two baking sheets with parchment paper.
- Shape the bagels: once the dough has risen, lightly punch down the dough, and flour a clean surface once more. Lightly knead to deflate the dough on the surface, then divide the dough to be 8 even sections using a bench scraper or large kitchen knife. It’s easiest to lightly flour the knife before slicing the dough. Take one piece of bagel dough and lightly knead it into a small and smooth ball. Press your thumb into the middle of the dough ball to form into a bagel. Place the formed bagel onto a baking sheet lined with parchment paper. Repeat for the remaining dough balls, placing four bagels onto each baking sheet spaced apart.
- Second proof: cover each baking sheet with a clean kitchen towel, and allow the dough to rise for 30 minutes.
- While the bagels are rising: bring a large kitchen pot with 4 quarts of water to a boil. Preheat the oven to 425F.
- Once the water is boiling: use a slotted spatula and carefully place one bagel at a time into the boiling water. I place about two bagels into the pot to boil together. Allow the bagels to boil for 1 minute, then carefully remove them with the slotted spatula and place them back onto the baking sheet. They will be very puffy! Repeat for the remaining bagels.
- Before baking: brush each bagel top with the melted vegan butter and maple syrup combination.
- Bake the bagels: place the baking sheets into the oven to bake for 20-23 minutes. About half way through, rotate the pan to make sure the tops evenly brown. Remove the bagels once the tops are lightly browned.
- Allow the bagels to cool for 10 minutes: give the bagels to cool at room temperature on a cooling rack for 10 minutes before slicing. Then serve with vegan cream cheese, vegan butter, peanut butter, cashew butter, or enjoy as is!
- Storage: store any leftover bagels in an airtight bag or container at room temperature for up to 2 days, in the fridge for up to a week, or in the freezer for up to 2 months.
- Serving Size: 1 bagel, no vegan "egg wash"
- Calories: 337
- Sugar: 17.8 g
- Sodium: 153.1 mg
- Fat: 0.9 g
- Saturated Fat: 0.1 g
- Carbohydrates: 75 g
- Fiber: 3.8 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: homemade cinnamon raising bagels, cinnamon raisin bagels, vegan bagels