Beef Free Classic Cinnamon Raisin Bagels

Warm cinnamon, plump raisins, and that signature chewy crust — these homemade bagels are the kind of breakfast that makes getting out of bed genuinely exciting. The dough gets a long cold rest in the refrigerator overnight, which does double duty: it deepens the flavor and makes the dough much easier to handle when you're ready to shape. A quick boil in water spiked with barley malt syrup and baking soda is what gives each bagel its glossy, slightly crisp exterior before it ever hits the oven. Everything in this recipe is naturally free of any meat or animal-based broths, so there's nothing to second-guess or swap out — just straightforward pantry staples doing their thing. The float test is a satisfying little checkpoint that tells you the dough is properly proofed and ready for its boiling bath, which is a classic bagel technique that home bakers absolutely love once they try it. Pull them from the oven when they're deep golden brown and hollow-sounding, then let them cool just long enough before you slice in. Toasted with a generous smear of cream cheese or eaten plain, these are the real deal.

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