Homemade Cinnamon Raisin Bagels Recipe with Easy Honey Walnut Schmear

“You really think you can make bagels at home?” my sister asked, eyeing the messy kitchen counter scattered with flour and cinnamon. Honestly, I didn’t think it would work the first time either. I’d always assumed bagels were one of those things best left to the pros—dense, chewy, and perfectly glossy, with that subtle sweetness and a little tang. But one rainy Sunday morning, craving something warm and comforting, I decided to throw caution to the wind and try making homemade cinnamon raisin bagels. The smell of cinnamon swirling through the air, mingling with the sweet scent of raisins, was honestly enough to keep me going through the rolling and boiling stages (which honestly felt more like a workout than cooking).

That first batch wasn’t flawless—some were a bit misshapen, and I’d underestimated how sticky the dough could be. But when I slathered on the honey walnut schmear I whipped up on a whim, it all clicked. That sticky-sweet spread paired with the chewy, slightly crisped bagel was a quiet morning victory I didn’t expect. Now, I make these bagels multiple times a month, tweaking just a little here and there, and they’ve become a comforting ritual. It’s the kind of recipe that feels like a small act of kindness to yourself—a little messy, a little imperfect, but totally worth it in the end.

Why You’ll Love This Recipe

After countless trials (and a few burnt batches), I’ve landed on this recipe for homemade cinnamon raisin bagels with honey walnut schmear that’s both satisfying and surprisingly straightforward. Here’s why this recipe sticks around in my rotation:

• Quick & Easy: From mixing to baking, it takes about 2 hours, but hands-on time is under 45 minutes. Great for weekend mornings or when you want a homemade treat without fuss.
• Simple Ingredients: No mystery items here—just pantry staples and a few fresh ingredients. You probably have most of these already, so no last-minute grocery runs.
• Perfect for Cozy Mornings: These bagels bring a warm, comforting vibe that’s hard to beat, especially when paired with the honey walnut schmear.
• Crowd-Pleaser: Friends and family always ask for the recipe after tasting these—kids love the sweetness, and adults appreciate the balance of cinnamon and raisin flavors.
• Unbelievably Delicious: This recipe nails that chewy bagel texture with just the right golden crust. The honey walnut schmear adds a creamy, nutty sweetness that’s addictive.

What sets this recipe apart? The secret’s in the honey walnut schmear—a quick blend that’s smooth, creamy, and just sweet enough to complement the cinnamon raisin bagels without overpowering them. It’s not your typical cream cheese spread, and trust me, it changes the game. Plus, the dough’s lightly sweetened with cinnamon and studded with plump raisins, giving you a perfect bite every time. This isn’t just a bagel recipe; it’s a little weekend morning celebration you can make happen anytime.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the honey walnut schmear calls for just a handful of fresh items you can find easily.

• For the Bagels:
  • All-purpose flour (4 cups / 480g) – I recommend King Arthur flour for best chewiness
  • Active dry yeast (2 ¼ tsp / 7g)
  • Warm water (1 ½ cups / 360ml) – about 110°F (43°C) to activate yeast
  • Granulated sugar (3 tbsp / 38g) – balances the cinnamon and helps with browning
  • Cinnamon (2 tsp) – ground, adds that classic warmth
  • Salt (1 ½ tsp)
  • Raisins (1 cup / 150g) – plump and juicy; you can soak them in warm water for 10 minutes to soften
  • Baking soda (2 tbsp) – for boiling the bagels, helps create that shiny crust
• For the Honey Walnut Schmear:
  • Cream cheese (8 oz / 225g), softened – use full-fat for the best creamy texture
  • Honey (3 tbsp) – preferably raw or local for depth of flavor
  • Chopped walnuts (½ cup / 60g) – lightly toasted to bring out nuttiness
  • Vanilla extract (½ tsp) – optional but adds a lovely hint of sweetness
  • Pinch of salt – to balance the sweetness

For a gluten-free twist, you can try swapping the all-purpose flour with a high-quality gluten-free blend, but expect a slightly different texture. And if you’re avoiding dairy, coconut yogurt mixed with a bit of vegan cream cheese works as a schmear alternative. In summer, fresh or dried cherries can be swapped for raisins to add a tart pop that’s just as delightful.

Equipment Needed

To make these homemade cinnamon raisin bagels, you’ll need a few basic tools that hopefully you already have:

• Large mixing bowl – for combining the dough ingredients comfortably
• Measuring cups and spoons – precision helps with yeast-based recipes
• Wooden spoon or dough whisk – sturdy enough to handle thick dough
• Stand mixer with dough hook (optional) – makes kneading easier but not required
• Large pot – for boiling the bagels before baking
• Slotted spoon or spider strainer – to safely transfer bagels from boiling water
• Baking sheet lined with parchment paper – to prevent sticking and for easy cleanup
• Cooling rack – helps bagels cool evenly without sogginess

If you don’t have a stand mixer, kneading by hand works perfectly fine (and gives your arms a little workout). For boiling, a deep stainless-steel pot is best for even heating. Be sure to keep your baking sheet handy and parchment paper stocked; trust me, it saves a mess and helps those bagels come off clean.

Preparation Method

1. Activate the yeast: In your large mixing bowl, combine the warm water (110°F / 43°C) with the granulated sugar and sprinkle the yeast on top. Let it sit for 5-7 minutes until foamy. If it doesn’t foam, your yeast might be inactive—start over with fresh yeast.
2. Mix dry ingredients: While yeast activates, whisk together the flour, cinnamon, and salt in another bowl.
3. Form the dough: Slowly add the dry ingredients to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms. Then fold in the raisins evenly. The dough will be sticky but should hold together.
4. Knead the dough: Transfer to a floured surface and knead by hand for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-7 minutes. If dough feels too sticky, sprinkle a bit more flour but avoid adding too much.
5. First rise: Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
6. Shape the bagels: Punch down the dough gently to release air. Divide into 8 equal pieces (about 100g each). Roll each into a ball, then poke a hole through the center with your thumb and gently stretch to form a ring about 3 inches (7.5 cm) in diameter.
7. Second rise: Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest for 15 minutes. They’ll puff slightly.
8. Preheat oven and prepare boiling water: Heat oven to 425°F (220°C). Fill a large pot with water, add baking soda, and bring to a boil.
9. Boil the bagels: Carefully drop 2-3 bagels at a time into the boiling water. Boil for 1 minute on each side, then remove with a slotted spoon and return to the parchment-lined baking sheet.
10. Bake: Bake bagels for 20-25 minutes, turning halfway through, until golden brown and shiny. A little crackling sound as they cool is a good sign of a perfect crust.
11. Cool: Transfer to a cooling rack to avoid soggy bottoms.
12. Prepare the honey walnut schmear: While bagels bake, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool. In a bowl, beat softened cream cheese with honey, vanilla, salt, and chopped walnuts until smooth and creamy.

Pro tip: Keep an eye on the boiling time—too long and bagels get soggy, too short and they won’t develop that chewy crust. Also, don’t skip the baking soda in the water; it’s what helps the crust get that classic bagel shine.

Cooking Tips & Techniques

Getting the perfect bagel texture can feel intimidating, but here’s what I’ve learned over many batches:

• Don’t rush the rise: Yeast dough needs time to develop flavor and texture. If your kitchen is cold, try placing the dough near a warm oven or use a heating pad underneath the bowl.
• Handle the dough gently: When shaping, be firm but gentle to avoid deflating the dough. The hole in the middle should stay open after baking, so don’t make it too small.
• Boil with baking soda: This step is non-negotiable. It creates that chewy crust and glossy finish. If you want a slightly sweeter crust, you can add a tablespoon of honey or malt syrup to the boiling water.
• Don’t overcrowd the boiling pot: Boil only 2-3 bagels at a time for even cooking and to avoid them sticking together.
• Use a thermometer: Yeast loves warmth but hates heat. Keeping water at 110°F (43°C) activates yeast without killing it.
• Toast walnuts fresh: Toasting brings out the oils and flavor, making the schmear taste richer. Don’t skip this step—it’s worth the extra minute.

Once, I skipped the boiling step (impatience!) and ended up with dense, bread-like bagels. Lesson learned: patience pays off. Also, a quick chill of the dough before shaping can make it easier to handle if it feels too sticky.

Variations & Adaptations

Feel like switching things up? Here are some ways to make this recipe your own:

• Flavor Variations: Swap raisins for dried cherries, cranberries, or chopped dried apricots for a different fruity twist. You can also add a teaspoon of nutmeg or cardamom with the cinnamon for a warming spice blend.
• Dietary Adjustments: Use almond or oat flour blends for a gluten-free version (texture will vary). For a vegan schmear, try blending soaked cashews with maple syrup and walnuts for a creamy spread.
• Cooking Methods: If you don’t want to boil, you can try steaming the bagels briefly before baking for a softer crust, though the classic chewy texture will be less pronounced.
• Sweetness Levels: Adjust the honey in the schmear to taste or swap it for maple syrup for a different sweetness profile.

I once tried adding a handful of chopped toasted pecans to the dough for crunch—it worked beautifully, giving a subtle nutty background to the cinnamon and raisin notes. Feel free to experiment and make these bagels yours.

Serving & Storage Suggestions

The homemade cinnamon raisin bagels are best enjoyed fresh and warm, slathered with the honey walnut schmear. The warmth brings out the cinnamon aroma and softens the cream cheese spread for a luscious bite.

They pair wonderfully with a hot cup of coffee or chai tea, making for a cozy breakfast or mid-morning treat. For a heartier option, serve alongside scrambled eggs or a fresh fruit salad.

To store, wrap cooled bagels tightly in plastic wrap or place in an airtight container. They keep well at room temperature for 2 days or in the fridge for up to a week. For longer storage, freeze bagels individually wrapped for up to 3 months. When ready to enjoy, toast or warm in the oven for 5-7 minutes.

Reheating freshens the crust and brings back that signature chewiness. Interestingly, the flavors in the honey walnut schmear develop more depth after chilling, so feel free to make it a day ahead for an even tastier spread.

Nutritional Information & Benefits

Each cinnamon raisin bagel with a generous scoop of honey walnut schmear contains approximately:

Nutrient	Amount per Serving
Calories	350–400 kcal
Carbohydrates	55 g
Protein	9 g
Fat	10 g (mostly from walnuts and cream cheese)
Fiber	3 g

The cinnamon offers anti-inflammatory properties, while raisins provide natural sugars and antioxidants. Walnuts contribute heart-healthy fats and a boost of omega-3s. This recipe is vegetarian-friendly but contains gluten and dairy, so it’s important to adjust for allergies accordingly.

From my experience, these bagels make a satisfying and balanced breakfast that keeps you energized through busy mornings without feeling too heavy.

Conclusion

Making homemade cinnamon raisin bagels with honey walnut schmear is like creating a little warm moment in your kitchen. The process may take some patience, but the payoff is a bagel that’s chewy, sweet, and rich with cinnamon and raisins, paired with a spread that’s creamy and nutty with just the right touch of honey.

What I love most is how easy it is to tweak this recipe to your taste—whether that’s switching up the dried fruit, trying a vegan schmear, or adding extra spices. It’s a recipe that invites you to slow down, get a little messy, and enjoy the simple pleasure of homemade bread.

If you try it, I’d love to hear how your batch turns out or any changes you make. Drop a comment below or share your version so we can all swap notes! Here’s to many cozy mornings with bagels fresh from your oven.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can swap instant yeast for active dry yeast in the same quantity. Just mix it directly with the dry ingredients without proofing it in water first.

How do I make the bagels chewier?

Chewiness comes from the boiling step and kneading the dough well. Don’t skip boiling, and knead until the dough is smooth and elastic.

Can I make the dough ahead of time?

Yes, after the first rise, you can refrigerate the dough overnight. Just bring it back to room temperature before shaping and baking.

What’s the best way to store leftover bagels?

Keep them in an airtight container at room temperature for up to 2 days, or freeze individually wrapped for longer storage. Reheat before serving.

Can I omit the raisins?

Absolutely! You can leave out raisins or substitute with other dried fruits, nuts, or even chocolate chips for a different twist.

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