Chestnut 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 its depth from a long cold retard in the refrigerator, which develops complex flavor overnight without any extra effort on your part. A quick boil in malt-sweetened, baking-soda-spiked water is the secret behind that glossy, satisfyingly dense exterior before the bagels ever see the oven. Every ingredient here is straightforward pantry staple territory — bread flour, yeast, cinnamon, raisins — so there's no need to scrutinize labels for unexpected additions or hidden allergens. The shaping process is genuinely satisfying once you get the hang of it, and the float test takes all the guesswork out of knowing when your bagels are ready to boil. Pull them from the oven when they're deep golden brown and hollow-sounding, then try to wait the full fifteen minutes before slicing — it's harder than it sounds.
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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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