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Homemade Cinnamon Raisin Bagels Recipe with Easy Honey Walnut Schmear

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This recipe delivers chewy, slightly crisp cinnamon raisin bagels paired with a creamy, nutty honey walnut schmear. Perfect for cozy mornings and easy enough for weekend baking.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 ¼ tsp (7g) active dry yeast
  • 1 ½ cups (360ml) warm water (about 110°F / 43°C)
  • 3 tbsp (38g) granulated sugar
  • 2 tsp ground cinnamon
  • 1 ½ tsp salt
  • 1 cup (150g) raisins (soaked in warm water for 10 minutes to soften, optional)
  • 2 tbsp baking soda (for boiling)
  • 8 oz (225g) cream cheese, softened (for schmear)
  • 3 tbsp honey (preferably raw or local, for schmear)
  • ½ cup (60g) chopped walnuts, lightly toasted (for schmear)
  • ½ tsp vanilla extract (optional, for schmear)
  • Pinch of salt (for schmear)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F / 43°C) with granulated sugar and sprinkle yeast on top. Let sit 5-7 minutes until foamy.
  2. Mix dry ingredients: Whisk together flour, cinnamon, and salt in another bowl.
  3. Form the dough: Slowly add dry ingredients to yeast mixture, stirring until shaggy dough forms. Fold in raisins evenly.
  4. Knead the dough: Knead by hand on floured surface for 10 minutes until smooth and elastic, or use stand mixer with dough hook for 6-7 minutes. Add flour sparingly if too sticky.
  5. First rise: Place dough in lightly greased bowl, cover, and let rise in warm spot for about 1 hour until doubled.
  6. Shape the bagels: Punch down dough, divide into 8 equal pieces (~100g each). Roll each into ball, poke hole with thumb, stretch to 3-inch diameter ring.
  7. Second rise: Place shaped bagels on parchment-lined baking sheet, cover loosely, rest 15 minutes until puffed slightly.
  8. Preheat oven to 425°F (220°C). Fill large pot with water, add baking soda, bring to boil.
  9. Boil bagels: Drop 2-3 bagels at a time into boiling water. Boil 1 minute per side, remove with slotted spoon, return to baking sheet.
  10. Bake: Bake bagels 20-25 minutes, turning halfway, until golden brown and shiny.
  11. Cool: Transfer bagels to cooling rack to avoid soggy bottoms.
  12. Prepare honey walnut schmear: Toast walnuts in dry skillet over medium heat 3-4 minutes, cool. Beat cream cheese with honey, vanilla, salt, and walnuts until smooth and creamy.

Notes

Keep boiling time to 1 minute per side to avoid soggy bagels. Use baking soda in boiling water for classic shiny crust. Toast walnuts fresh for richer schmear flavor. Dough can be refrigerated overnight after first rise. For gluten-free, substitute flour with gluten-free blend; for vegan schmear, use soaked cashews with maple syrup and walnuts.

Nutrition

Keywords: cinnamon raisin bagels, homemade bagels, honey walnut schmear, breakfast recipe, chewy bagels, easy bagels, cinnamon bagels, raisin bagels

Find it online: https://lumalunch.com/homemade-cinnamon-raisin-bagels-recipe-with-easy-honey-walnut-schmear/