Artificial Flavors Free Classic Cinnamon Raisin Bagels
There is something deeply satisfying about pulling a tray of homemade bagels out of the oven, especially when the whole kitchen smells like warm cinnamon and sweet raisins. Store-bought versions often sneak in artificial flavors to mimic that bakery depth, but this recipe earns every bit of its flavor the honest way — through real ground cinnamon, plump raisins, and a slow cold ferment that develops genuine complexity overnight. The barley malt syrup does double duty, enriching the dough and giving the boiling water that signature chew-inducing quality you expect from a proper bagel. Every ingredient on the list is straightforward and recognizable, so you know exactly what you're eating with every bite. The shaping process is easier than it looks, and the float test is a genuinely fun way to know your bagels are ready before they ever hit the boiling pot. Once they come out of the oven deep golden and hollow-sounding, the hardest part is waiting the full fifteen minutes before slicing into one.
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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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