Capsaicin Free Classic Cinnamon Raisin Bagels
Warm, chewy, and perfumed with cinnamon, these homemade bagels are the kind of baked good that makes a weekend morning feel genuinely special. The dough gets a long cold rest in the refrigerator — at least eight hours — which builds a deep, complex flavor you simply can't rush or fake. Plump raisins are kneaded right into the stiff bread-flour dough, so every bite has that sweet, fruity chew that makes this style of bagel so beloved. The classic boiling step, with barley malt syrup and baking soda in the water, is what gives the crust that signature glossy snap before the bagels ever hit the oven. For anyone avoiding capsaicin, this recipe is a completely natural fit — there's not a trace of heat in the ingredient list, just cozy spice from ground cinnamon and natural sweetness from raisins and malt. Baked at a high 450°F until deep golden brown, these come out of the oven looking like something from a proper bakery. Slice them warm, add your favorite spread, and try not to eat two in a row.
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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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