Cinnamon Raisin Bagel Bombs
Prep time
Cook time
Total time
The perfect combination of bagel and cream cheese, in one scrumptious bite.
Recipe type: Appetizer
Cuisine: American
Serves: 40
Bagel Ingredients
Filling Ingredients
  1. Remove the cream cheese from the refrigerator and let come to room temperature.
Prepare the Dough:
  1. To the bowl of a stand mixer (I use my KitchenAid mixer), fitted with a dough hook, add flour, yeast, salt, sugar, cinnamon, and oil.
  2. Turn mixer on lowest speed, and drizzle only 10 ounces of warm water down the side of the bowl.
  3. Watch until the water is completely incorporated. If the dough is still ragged, or not coming together add up to an additional 2 ounces (no more!) of warm water.
  4. You're looking for a clean bowl and dough that is climbing the hook.
  5. The dough will be tacky to the touch, but not sticky. If you make bread, you'll notice that this is a much stiffer dough than bread dough.
  6. Add raisins.
  7. Increase the mixer speed to its next speed and continue to mix for 7 minutes.
  8. Remove the hook, shape the dough into a ball and put it back into the bowl. (watch video above to see what the dough should look like).
  9. Cover bowl with plastic wrap or a damp tea towel and let rise for 15 minutes.
  10. Meanwhile, bring a large pot of water and the 2 tablespoons baking soda to a boil.
  11. Preheat oven to 425 degrees Fahrenheit.
Shape the Bagels
  1. Once the dough has risen, knead it, briefly, on an UNFLOURED board or countertop.
  2. Cut the dough into quarters, then eighths, and then cut into individual "bites" that weigh about 22 grams each.
  3. Shape each bite into a ball, pulling and pinching (versus rolling in between your hands) like demonstrated in the video (above).
Boil and Bake
  1. Boil the bagel balls in 2-3 batches. They should float immediately.
  2. Boil for 30 seconds, flip (or mix around) and boil another 30 seconds.
  3. Using a large perforated ladle or wire skimmer, remove to a wire cooking rack to briefly "drip dry."
  4. Place bagels on a Silpat or parchment lined baking sheet and bake for 12-16 minutes, or until golden brown and a wooden skewer or toothpick comes clean (you can also just take one out and open it up to be sure).
  5. Let cool on a wire rack.
Putting the BOMB in the Bagel
  1. Using your stand mixer, whip the cream cheese until light and airy.
  2. Fit pastry/cake decorating bag with a scallop or #12, 30 or 32 tip.
  3. Fill pasty bag with cream cheese.
  4. When bagels are cool fill with whipped cream cheese using technique showed in video.
*Preferably organic- To avoid genetically modified organisms (GMO's), glyphosate (Round-Up), and pesticide residue I highly recommend organic when purchasing these particular items. Click on the ingredient for a link to the brands I personally use and recommend.
Recipe by HealthNut Nation at