Brazil Nut Free Classic Cinnamon Raisin Bagels
There is something deeply satisfying about pulling a tray of homemade bagels out of the oven, and this cinnamon-raisin version hits every note — chewy, fragrant, and studded with plump raisins throughout. The dough gets a long cold rest in the refrigerator, which does the heavy lifting on flavor development and makes shaping surprisingly manageable the next day. A quick boil in malt-syrup-spiked water before baking is the classic trick that gives these bagels their signature glossy crust and dense, chewy crumb. Because everything is made from scratch with straightforward pantry ingredients, you never have to second-guess what went into them — no shared production lines, no mystery additives, just flour, yeast, cinnamon, and raisins doing exactly what they should. The float test built into the instructions is a genuinely useful checkpoint that takes the guesswork out of knowing when your bagels are ready to boil. Slice one warm and spread it with cream cheese, or toast it until the edges go just a little crispy — either way, it is hard to believe something this good came out of your own kitchen.
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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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