Alpha Gal Friendly Classic Cinnamon Raisin Bagels
Warm, chewy, and perfumed with cinnamon, these homemade bagels are the kind of baked good that makes a weekend morning feel genuinely special. For anyone navigating alpha-gal syndrome, the ingredient list here is a relief — every component is plant-based or grain-based, with no mammalian meat, dairy, or gelatin hiding anywhere in the dough or the boiling liquid. The overnight cold retard in the refrigerator does double duty: it builds that deep, slightly tangy bagel flavor while making the dough much easier to handle when you're ready to shape. Barley malt syrup goes into both the dough and the boiling water, which is what gives these bagels their signature glossy, mahogany crust and that subtle sweetness you just can't get from a grocery store bag. Plump raisins are folded in gently so they stay intact and caramelize slightly during the high-heat bake. The float test is a genuinely satisfying moment — once your shaped rings bob to the surface, you know the fermentation has done its job and you're minutes away from something extraordinary. Slice them while still slightly warm and you'll understand immediately why homemade bagels ruin the store-bought kind forever.
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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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