Black Pepper Free Classic Cinnamon Raisin Bagels

Warm, chewy, and speckled with plump raisins, these homemade bagels hit that perfect sweet-and-savory note that makes them impossible to resist straight off the cooling rack. The dough gets its depth from a long cold retard in the refrigerator — at least eight hours overnight — which develops a complex, slightly tangy flavor you simply cannot buy at a grocery store. Ground cinnamon does all the heavy lifting in the spice department, so there's no need to worry about black pepper sneaking in through a spice blend or a shared seasoning shaker. Barley malt syrup goes into both the dough and the boiling water, giving these bagels their signature glossy crust and that subtle, almost caramel-like sweetness. The classic boiling step before baking is what locks in that dense, satisfying chew — this is a real bagel, not a bread roll with a hole in it. Slice one warm and slather it with cream cheese, or toast it the next morning and let the cinnamon aroma fill your whole kitchen all over again.

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