Carrageenan Free Classic Cinnamon Raisin Bagels

Warm, chewy, and speckled with plump raisins, these homemade bagels hit every note you want from a bakery classic — sweet cinnamon aroma, a glossy crust, and that satisfying dense crumb that holds up beautifully to a generous schmear. For anyone navigating carrageenan concerns, store-bought bagels and many commercial cream cheeses can be a minefield of additives and thickeners hiding in plain sight on the label. Making them from scratch means every single ingredient is one you chose yourself, and this recipe keeps the list refreshingly short and straightforward. The dough comes together with bread flour, yeast, cinnamon, raisins, and a touch of barley malt syrup — nothing you need to second-guess. A long cold retard in the refrigerator does the heavy lifting on flavor, so the process is mostly hands-off even if it does take some patience. The classic boil-then-bake method gives you that signature chewy bite and deep golden crust that no toaster-aisle shortcut can replicate. Once you pull these from the oven and hear that hollow tap on the bottom, you'll understand why homemade bagels are worth every step.

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