Cashew Free Classic Cinnamon Raisin Bagels
Warm cinnamon, plump raisins, and that signature chewy crust — these homemade bagels hit every note you want from a bakery classic. The dough gets a long cold rest in the refrigerator, which does double duty: it deepens the flavor and makes the rings much easier to shape the next morning. A quick boil in malt-sweetened, baking-soda-laced water is what gives these bagels their glossy exterior and that satisfying chew you just can't fake with a baked-only recipe. Because everything is made from scratch with straightforward pantry staples, there's no need to scan labels for hidden nut-based ingredients or worry about cross-contact from shared manufacturing lines. The float test is a clever built-in checkpoint that tells you exactly when the dough is ready — no guesswork, no wasted effort. Pull them from the oven when they're deep golden brown and hollow-sounding, then try to wait the full fifteen minutes before slicing. Toasted with a little cream cheese or just eaten plain, these are the kind of bagels that make you wonder why you ever bought them from a store.
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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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