Cinnamon Raisin Bagels + 6 Brunch Recipes

These Cinnamon Raisin Bagels are easy to make at home and taste way better than store-bought! Perfect with peanut butter for an afternoon snack!

Hi Friends!

Today it’s time for another recipe group round-up! This month we’re focusing on brunch! In case you missed any of our past round-ups, be sure to check them our themes and links to my recipes below:

6 Healthy Ways To Eat:

  • Cranberries (Cranberry Clementine Salsa)
  • Sweet Potatoes (Sweet Potato Protein Bars)
  • Apples (Caramel Apple Bread)
  • Pumpkin (Pumpkin Yogurt Dip)
  • Zucchini (Grilled Zucchini Rollups)
  • Almond Flour (Small Batch Chocolate Chip Cookies)
  • Black Beans (Mexican Layer Dip)
  • Citrus (Small Batch Raspberry Lemon Bars)

Ok, so back to this month’s recipe. I made you bagels. And you guys, they’re really not hard at all to make! I even made them twice in one week. After round 1, I made a few tweaks to the recipe and made them even more delicious.

If you’ve been holding off on making homemade bread, bagels, etc because you’re afraid of yeast, I encourage you to give it a try. It’s a simple process and the results are so much better than store-bought, without any crazy ingredients!

So here’s how you make these bagels:


Cinnamon Raisin Bagels

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These Cinnamon Raisin Bagels are easy to make at home and taste way better than store-bought! Perfect with peanut butter for an afternoon snack!

  • Yield: 8 small-medium bagels 1x



  • 3/4 cup warm water
  • 1.5 teaspoons active dry yeast
  • 1 Tablespoon maple syrup
  • 1/2 cup white whole wheat flour
  • 1.25 cups bread flour (plus up to 1/2 cup more)
  • 2 teaspoons cinnamon
  • 2 Tablespoons butter, melted
  • 3/4 teaspoon salt
  • 3/4 cup raisins
  • 1 egg yolk
  • 8 cups water
  • 3 Tablespoons maple syrup


  1. In a liquid measuring cup, combine warm water and 1 Tablespoon maple syrup. Sprinkle yeast on top and let sit for 5 minutes. In a small bowl, cover raisins with water water and let sit.
  2. Meanwhile, in the bowl of a stand mixer (or a large bowl) combine white whole wheat flour, 1.25 cups bread flour, cinnamon, salt and melted butter.
  3. Add yeast/water mixture and turn on stand mixer (with dough hook). If you don’t have a stand mixer, add liquid to bowl and stir with a spatula.
  4. Slowly add more bread flour (a couple tablespoons at a time) until dough because tacky but not sticky. If you’re using a stand mixer, add slowly until the dough no longer sticks to the side and bottom of the bowl. If you’re doing it by hand, turn the dough out onto the counter and start kneading, adding flour until the dough no longer sticks to your hands.
  5. Knead, by hand or by mixer for 5 minutes. Then, if using a stand mixer, remove dough from bowl.
  6. Drain water from raisins and slowly add some of the raisins to the ball of dough, continue to knead, then add more raisins so that they distribute evenly throughout the dough.
  7. Oil the sides and bottom of a clean bowl, place the dough in the bowl, cover with a towel and let rise in a warm place for 1 hour.
  8. Preheat oven to 450 degrees.
  9. Remove dough from bowl, punch it down and divide into 8 equal balls. and use your thumbs to make a hole in the middle of each ball (ie form a bagel!)
  10. Bring 8 cups of water to a boil. Add 3 Tablespoons of maple syrup.
  11. Place 2-3 bagels at a time in the water. Let them boil for one minute, flip over and let boil another minute. Remove with a slotted spoon at let drain on a paper towel.
  12. Transfer bagels to a baking sheet lined with parchment paper.
  13. Mix egg yolk with 1 Tablespoon of water and brush on tops and sides of bagels.
  14. Drop oven temperature to 400 degrees and bake for 25 minutes.


  • Serving Size: 1 bagel

Did you make this recipe?

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This recipe makes 8 small-medium sized bagels. You could also choose to make 4-6 larger bagels or 10-12 mini bagels! If you make them smaller, you may need to adjust the baking time accordingly.

They’d be perfect for brunch. Put them in a cute little basket and let people top their bagel with peanut butter, cream cheese or whatever floats their boat!

[Tweet “These Homemade Cinnamon Raisin Bagels from @leangrnbeanblog are way better than store-bought!”]

Now, let’s see what my lovely friends are bringing to the brunch party!

So much deliciousness for you to go check out:

These are getting me in the mood for spring:
Flourless Lemon Poppyseed Muffins
via Sarah at Making Thyme For Health

Can never go wrong with a classic!
Grain-Free Chocolate Chip Banana Bread
via Julia at The Roasted Root

Who says pizza is just for dinner?
Peanut Butter Banana Breakfast Pizza
via Alexis at Hummusapien

I’d venture a guess this is better than cinnamon rolls:
Healthy Flourless Cinnamon Bun Breakfast Cake
via Arman at The Big Man’s World

Let people go crazy topping these:
Breakfast Banana Splits
via Kylie at Imma Eat That

Pretty much I want to eat them ALL immediately.

Let’s chat:
Breakfast, brunch or lunch? Which do you prefer?



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