Chicken 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 two things beautifully: it deepens the flavor and makes shaping far easier the next morning. Barley malt syrup goes into both the dough and the boiling water, giving each bagel that glossy, slightly sweet exterior that store-bought versions rarely nail. The boiling step is the real secret — a quick two-minute bath before the oven sets the crust and locks in that dense, satisfying chew. Because this recipe is built entirely from pantry staples like bread flour, yeast, cinnamon, and raisins, there's nothing hidden to worry about — just straightforward ingredients you can see and trust. Toasted with cream cheese or eaten plain straight off the cooling rack, these bagels are genuinely hard to resist.
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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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