Easy Homemade Bagels Recipe | Cinnamon Raisin & Classic Options for Fall Meal Prep

As soon as the temperature dips below 60°F, something magical happens—I suddenly believe I can bake anything and everything. It’s like the crisp fall air carries a whisper, “Preheat your oven, girl!” And who am I to argue? From fresh bagels to all things cinnamon-scented, fall is prime baking season in my house.

This week, I’m kicking things off with homemade bagels, because what’s more comforting than a warm, chewy bagel on a chilly morning? Oh, and for my fellow cinnamon addicts, I couldn’t resist a second batch—cinnamon raisin bagels, anyone? Not only does baking make the house smell amazing, but it’s also perfect for meal prep. I’ve got my breakfast covered for the week, and you can too!

Whether you’re an experienced home cook or just someone who’s tired of buying store-bought, this is your sign to start baking your own goodies at home. Trust me, nothing says “I’ve got my life together” quite like a freshly baked batch of bagels sitting on your counter. Plus, who doesn’t love a little cinnamon-spiced happiness as the leaves start to fall?

What You’ll Need to Make These Cozy Fall Bagels:

1. Bread Flour – This gives your bagels that perfect chewy texture. Regular flour just won’t cut it!

2. Yeast – The magic ingredient that makes your bagels rise and shine. (Okay, mostly just rise, but still!)

3. Sugar – For a touch of sweetness. You know you need a little sugar in your life.

4. Salt – To bring out all the flavors and make your bagels taste like, well, bagels!

5. Warm Water – Not too hot, not too cold. Just right to wake up that yeast.

6. Barley Malt Syrup or Honey – Optional but recommended if you want that authentic bagel shop flavor. (And a little shine on top!)

7. Your Favorite Mix-ins – Feeling fancy? Toss in some cinnamon and raisins like I did for those fall vibes.

8. A Big Pot of Water – For boiling those bagels before they hit the oven—this is what gives them their classic chewy exterior.

9. Your Oven – Because without it, they’re just lumps of dough, let’s be honest.

FAQs:

• Can I make the dough ahead of time?
  Yes! You can let the dough rise overnight in the fridge. In the morning, shape, boil, and bake your bagels as usual for fresh bagels without the early-morning prep.

• How do I store them?
  Store leftover bagels in an airtight container for up to 2 days, or freeze them for up to 3 months. Toast them straight from the freezer to enjoy!

• What if I don’t have bread flour?
  You can use all-purpose flour in a pinch, but bread flour will give you that perfect chewy texture bagels are known for.

What Do You Think? Share Your Bagel Magic!

Now that you’ve got your bagels baked, I want to hear all about it! Did you try the classic plain or get adventurous with the cinnamon raisin batch? Or maybe you went rogue and created your own fall-inspired flavor combo—pumpkin spice, anyone? 😏

Drop a comment below or share a picture of your homemade bagels! Let me know how your kitchen adventure went, any tweaks you made, and if you're as obsessed with these as I am. And if you’re meal-prepping with them, tell me how you’re using your bagels throughout the week! Bonus points if you make me drool with your creations. Can't wait to hear from you!

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Cozy Homemade Bagels Recipe

Yield 6-8

Author Kim Alexander

Prep time

20 Min

Cook time

20 Min

Inactive time

1 Hour

Total time

1 H & 40 M

Cook modePrevent screen from turning off

Ingredients

• 4 cups bread flour (for that perfect chew)
• 2 teaspoons salt (the flavor booster)
• 1 tablespoon sugar (just enough sweetness)
• 2 teaspoons instant yeast (the magic that makes them rise)
• 1 ¼ cups warm water (not too hot—yeast likes it just right)
• 1 tablespoon barley malt syrup or honey (optional but adds that bakery-style shine and flavor)
• ½ cup cinnamon and raisins (if you want to go fall-flavored like me!)

Instructions

1. In a large bowl, combine your bread flour, salt, sugar, and yeast. Slowly pour in the warm water and stir until a dough forms. (It's going to look like a sticky mess at first, but trust the process!)
2. Place the dough on a floured surface and knead it for about 10 minutes until it’s smooth and elastic. Pretend it’s a mini workout—you’ve got this!
3. Pop the dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour, or until it doubles in size.
4. Once the dough has risen, punch it down (so satisfying) and gently knead in the cinnamon and raisins (if using). Then divide it into 8 equal pieces. Roll each piece into a ball, then poke your thumb through the center and stretch it into that classic bagel shape.
5. Bring a large pot of water to a boil and add 1 tablespoon of barley malt syrup or honey if you’re feeling fancy. Drop each bagel in the water (2-3 at a time) and boil for 1 minute on each side. This step is key for that chewy crust!
6. Preheat your oven to 425°F (220°C). Place the boiled bagels on a parchment-lined baking sheet and bake for 15-20 minutes, or until they’re golden brown and make your kitchen smell amazing.
7. Let them cool on a wire rack (if you can wait that long) before digging in. Slice 'em, toast 'em, or eat them fresh out of the oven—it’s your bagel world now!

Notes

• For the Best Rise: Make sure your water is warm but not too hot—around 110°F is perfect to activate the yeast without killing it.
• Knead Well: A good 8-10 minutes of kneading is key for that chewy, classic bagel texture. Don’t rush it!
• Don’t Skip the Boil: Boiling the bagels before baking is what gives them that shiny, chewy crust. Skipping this step will leave you with regular bread, not bagels.
• Customize Your Flavor: You can add your favorite spices or mix-ins (like cinnamon raisin, everything seasoning, or even chocolate chips!) right after the first rise for endless variations.

Nutrition Facts

Calories

366

Fat

2 g

Sat. Fat

0 g

Carbs

76 g

Fiber

4 g

Net carbs

72 g

Sugar

4 g

Protein

12 g

Sodium

787 mg

Cholesterol

0 mg

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