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For Pride, we’re donating $5 from every Neon & Rainbow Bagel Kit sale to GLSEN, supporting LGBTQ issues in K-12 education.
For Pride, $5 from each Neon & Rainbow Bagel Kit sale goes to GLSEN to support LGBTQ education.

How to Make Cinnamon Raisin Bagels

Instructions For Use With:


Additional Equipment

  • Food Processor

  • Mixing Bowl

  • Plastic Wrap

  • Kitchen Towels

  • Large Slotted Spoon or Spider

  • Baking Sheet

  • Baking Mat

  • Pastry Brush

Additional Ingredients

  • Water

  • Oil or Non-Stick Spray

  • Flour (for dusting surfaces)

  • 1 Egg

Additional Recipes

Let's Get Started
Step-by-Step Instructions


Add baking mix and yeast to the bowl of a food processor and pulse until mixed.


With food processor running, slowly add 12 ounces (354 ml) hot water (straight from the tap is fine), and process until dough forms into an elastic ball, about 2 to 3 minutes. If you don’t have a food processor, mix baking mix and yeast by hand, then knead by hand until dough forms into an elastic ball.


Transfer dough to an oiled mixing bowl, add 1/2 of the raisins and 1/2 of the cinnamon and fold the dough several times to incorporate, repeat with the remaining cinnamon and raisins. Cover with plastic wrap and let rise in warm area until roughly doubled in size, about 45 minutes.

Cold Weather Tip: Make sure to let your dough rise in a warm area. Yeast (much like the rest of us) is a bit sluggish in the cold and it may take 15 to 30 minutes longer for your dough to rise.


Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and divide the dough into 12 balls.


Using your hands, roll each ball into a rope. It should be about 1" (2.5 cm) thick, 6-8" (15-20 cm) long. Wrap around the outside of your hand to form a loop and press ends together to seal.


Repeat with all balls of dough, and lightly cover with a clean kitchen towel or plastic wrap once formed.


When you are done forming the dough, you'll want to start heating up your water bath and preheating your oven to 400° F (204° C). For your water bath, bring 4 quarts (4 L) of water and the malt syrup (or malt powder) to a boil in a stockpot over medium-high heat.


Use a large slotted spoon or spider to add 1 or 2 bagels to the water bath. Boil for 1 minute, turning bagels over half-way through. Remove bagels with spoon to a clean kitchen towel and pat dry. Repeat for all bagels.


Place bagels on a baking sheet lined with a baking mat. Brush bagels with egg wash, and bake until tops are golden brown, about 25-30 minutes.

Eat. Share with the world, and try something new.

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