Almond Free Classic Cinnamon Raisin Bagels
Warm, chewy, and perfumed with cinnamon, these homemade bagels are the kind of thing that makes a weekend morning feel genuinely special. The dough gets a long cold rest in the refrigerator — at least eight hours — which does the heavy lifting on flavor, giving you that complex, slightly tangy depth you'd expect from a proper bagel shop. A quick boil in water spiked with barley malt syrup and baking soda is what creates that signature glossy crust and dense, satisfying chew before the bagels ever hit the oven. Raisins are folded in gently so every bite has little pockets of sweetness that play beautifully against the spiced dough. Because everything here is made from scratch with straightforward pantry staples — bread flour, yeast, cinnamon, and a handful of raisins — there's no need to scan labels or second-guess what's hiding in a store-bought version. The result is a deeply golden, hollow-sounding bagel that slices cleanly and toasts like a dream. Once you've made these at home, the bakery version is going to have a hard time competing.
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Learn more →Ingredients
8 servings
For the dough
- 1 ½ tsp active dry yeast
- 1 ½ tsp granulated sugar
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 3 ½ cups bread flour, plus more for dusting
- 1 ½ tsp fine salt
- 1 ½ tsp ground cinnamon
- 2 tbsp barley malt syrup or honey
- 1 cup raisins
For the boiling water
- 2 tbsp barley malt syrup or honey
- 1 tbsp baking soda
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the bread flour, salt, ground cinnamon, and 2 tbsp barley malt syrup to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, stiff, and pulls cleanly away from the sides of the bowl.
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