BHA & BHT Free Classic Cinnamon Raisin Bagels
Homemade bagels are one of those kitchen projects that feel ambitious but deliver results so far beyond anything from a bag that you'll never want to go back. Store-bought versions are notorious for containing preservatives like BHA and BHT to extend shelf life, but when you make them from scratch, every ingredient is exactly what you choose — bread flour, cinnamon, raisins, barley malt syrup, and nothing else hiding in the mix. The overnight cold retard in the refrigerator does the heavy lifting on flavor, developing that signature chew and depth that makes a truly great bagel. Boiling the rings in malt-sweetened, baking soda water before baking is the classic technique that gives you that glossy, slightly crisp crust with a tender, dense interior. The cinnamon is worked right into the dough and the raisins are kneaded in evenly, so every bite has warm spice and little bursts of sweetness throughout. 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 — though that last part is admittedly the hardest step.
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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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