Cinnamon Date Raisin Bagels


Chancy and I made (sweetsimplevegan‘s) “New York Style bagels” and immediately we were hooked. There is NOTHING like homemade bagels.

Our minds started running different ideas as we thought of the endless flavored bagel recipes we can whip up. DING! The idea of cinnamon raisin date bagels popped up and we ran with it.

Chancy kept insisting we only include dates instead of the raisins … Although I had a bag of local organic farmers market raisins (Yes this is a thing! lol) in my cabinet for quite some time and finally wanted to use them!

We compromised and threw both dried fruits into the bagels and they turned out amazing! I know the task of making homemade bagels sounds like a tedious process but it is so worth it! There is actually only a handful of ingredients needed and the majority of the time just requires some patience as you wait for the dough to rise.

The dates we used happened to be really soft dates. My intention was to chop the dates up into little pieces but when I mixed them in, the dates did not stay in their shape and instead created a swirl of sweet date goodness throughout the bagels. whether your dates are dried out or really gooey, it shouldn’t matter! they will still work great in the bagels regardless.

These sweet bagels are great with plain ol’ vegan cream cheese and fresh sliced strawberries! I really love kite hill cream cheese! It is oil free, very little ingredients and tastes so REAL! Chancy loves spreading vegan butter and jam on his toasted bagels!

Cinnamon Date Raisin Bagels Photo





  • 2 tsp active dry yeast
  • 1 ½ tbsp 100% maple syrup
  • 1 ¼ cups / 300ml warm water (you may need ¼ cup /60ml more)
  • 3 ½ cups (500g) bread flour + more for kneading
  • 1 ½ tsp salt
  • 1 tbsp cinnamon
  • 1 tbsp coconut sugar
  • 1/2 cup rasins
  • 7 pitted dates





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  1. Pour the maple syrup and yeast into ½ cup water, but do not stir. Let it sit for five minutes, then stir.
  2. Mix the flour and salt in a large bowl, then make a well in the middle and add in the yeast and sugar mixture.
  3. Pour ⅓ cup of the remaining warm water into the well. Add in more water as needed, a tablespoon at a time, to form a moist and firm dough.
  4. Flour a countertop or large board, and knead the dough for 10 minutes until it is smooth and elastic. Work in as much flour as possible to form a firm and stiff dough. Chop dates into small pieces. Mix dates and raisins into the dough with hands.
  1. Wet the inside of a clean large non-metal bowl with water, put the dough in, and turn to coat until the outside is moist.
  2. Cover with a damp dish towel and allow it to rise in a warm place for 1 hour, until doubled in size. One risen, punch the dough down and set it aside for 10 minutes.
  3. Roughly divide the dough into 8 pieces, and shape each piece into a round. To do this, take a dough ball, press it gently against the surface you’re using, moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with all of the dough.
  1. Coat your finger in flour, then press into the center of ball to form a ring. Stretch the dough balls into a rings about ⅓ the diameter of the bagel, then place on a lined baking sheet, then cover with a damp towel and let it sit for 10 minutes.
  2. Preheat your oven to 425ºF, line a large baking sheet with parchment paper, and bring a large pot of water to a boil.
  3. Once boiled, reduce the heat to medium, and use a slotted spoon to lower as many bagels that fit comfortably into the water (we did 3). Once they to float to the top (a couple seconds), boil for 2 minutes, flip, then boil for another 2 minutes.
  4. Once all the bagels have boiled, transfer them to your lined baking sheet. Bake for 20 minutes, until golden brown.
  5. Remove from oven and cool on a wire rack for at least 10 minutes. Store in an air tight container for 4-5 days.

Recipe adapted from Sweetsimplevegan Fluffy New York-Style Bagels


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