Bagels, cinnamon-raisin

Cinnamon-raisin bagels are boiled briefly before baking, which gives them their signature chewy crust and dense, springy interior studded with raisins and streaked with cinnamon and sugar. They are typically sliced in half and toasted, then spread with cream cheese, butter, or peanut butter for breakfast, and the sweetness from the raisins and cinnamon swirl means they are usually treated as a sweeter option compared to plain or savory bagel varieties. Their sturdy, chewy texture also holds up well to a generous smear of cream cheese without falling apart.

Bagels keep best in a sealed bag at room temperature for a couple of days, or sliced and frozen for longer storage, since freezing them whole makes them harder to slice later. Per 100 grams they provide 9.8 grams of protein and 2.3 grams of fiber, along with 21% of the daily value for iron, a byproduct of the enriched flour used in the dough. With 5.98 grams of sugar per 100 grams from the raisins and added sweeteners, they sit toward the sweeter end of the bagel case, so pairing one with a plain cream cheese or nut butter rather than sweetened toppings keeps the overall bagel from tipping further into dessert territory.