Caffeine Free Classic Cinnamon Raisin Bagels
Warm spices, plump raisins, and a perfectly chewy crust — these homemade bagels hit every note you want from a bakery classic, all without a drop of caffeine in sight. Coffee and tea are the obvious offenders to avoid, but plenty of store-bought baked goods sneak in unexpected sources, so making your own from scratch is the cleanest route. The dough gets its deep, complex flavor from a long cold retard in the refrigerator overnight, which means you're not relying on any stimulant-based additives or shortcuts — just time and simple pantry staples doing the work. Barley malt syrup goes into both the dough and the boiling water, giving these bagels that signature glossy, slightly sweet exterior that's hard to replicate any other way. The boiling step before baking is what locks in that dense, satisfying chew that separates a real bagel from glorified bread rolls. Ground cinnamon perfumes every bite while the raisins add little bursts of sweetness that balance the malt beautifully. Slice one warm off the rack and you'll understand why homemade bagels are absolutely worth the process.
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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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