About This Recipe
There's something deeply satisfying about a warm cinnamon raisin bagel pulled fresh from the oven — the crust gives a little crackle before giving way to a chewy interior studded with plump, juicy raisins and flecked with warm cinnamon. What sets these apart is the malt syrup in the dough, which adds a subtle depth of sweetness that pairs beautifully with the fruit.
Canadian home cooks have embraced these for good reason: they're endlessly versatile, equally at home on a weekend brunch table or packed in a lunchbox. Slathered with room-temperature cream cheese, they become breakfast perfection. The boil step before baking is what gives them that unmistakable bagel chew that no store-bought version quite matches.
Tips for the Best Cinnamon Raisin Bagels
Gardez votre pâte ferme — la pâte à bagels doit être nettement plus dense que celle d'un pain ordinaire. N'ajoutez pas d'eau supplémentaire. Pliez les raisins dans les deux dernières minutes de pétrissage pour les garder entiers, et faites-les tremper dans de l'eau tiède au préalable pour les gorger d'eau. Ne sautez pas l'ébullition : c'est elle qui crée la croûte brillante et mâchue.
What to Serve With It
These bagels shine with a generous smear of plain or vanilla cream cheese, especially when the bagel is still warm. For a savoury twist, top with smoked salmon and dill cream cheese. A strong cup of Tim Hortons or a locally roasted coffee is the obvious companion. They also make excellent sandwich bread once sliced and cooled — try them with peanut butter and banana for a kid-friendly lunch.
Storage & Reheating
Bagels are best enjoyed the same day they're baked. If you have leftovers, wrap them tightly in plastic wrap and freeze them — they keep for up to three months. Thaw at room temperature or straight from the freezer, then toast them in a skillet or toaster oven until the crust is crisp and the centre is warm. A light brush of melted butter before toasting brings them back to life.
