Celery Free Classic Cinnamon Raisin Bagels
Warm, chewy, and perfumed with cinnamon, these homemade bagels are the kind of thing 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 depth of flavor you simply cannot get from a bag at the grocery store. Plump raisins are kneaded right in, so every bite has that sweet, fruity contrast against the slightly malty, spiced crust. The classic boiling step, with barley malt syrup and baking soda in the water, is what gives these bagels their signature chew and glossy exterior before they ever hit the oven. For anyone navigating a celery-free lifestyle, this recipe is refreshingly straightforward — every ingredient is right there in plain sight, with no hidden vegetable extracts or seasoning blends to second-guess. The whole process is more meditative than difficult, and pulling a tray of deeply golden, hollow-sounding bagels from a hot oven is one of the most satisfying things you can do in a home kitchen. Slice them thick, toast until the edges just crisp, and add whatever you love most on top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!