Breastfeeding Friendly Classic Cinnamon Raisin Bagels
Warm, chewy, and speckled with plump raisins and fragrant cinnamon, these homemade bagels are the kind of breakfast that makes getting out of bed genuinely exciting. The dough gets an overnight cold retard in the refrigerator, which does double duty — it deepens the flavor and makes the dough much easier to shape the next morning. A quick boil in malt-syrup-spiked water before baking is what gives each bagel that signature glossy crust and dense, satisfying chew you just can't replicate with store-bought. When you're nursing and your body is working overtime, leaning into wholesome, energy-dense foods like these makes a lot of sense — bread flour, raisins, and a touch of honey or barley malt syrup deliver real, sustaining fuel. The cinnamon and raisins are baked right into the dough, so every bite is evenly flavored rather than just a swirl on the surface. Slice one warm, add whatever topping sounds good, and enjoy the fact that you made something this good entirely from scratch.
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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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