Coconut Free Classic Cinnamon Raisin Bagels
Homemade bagels have a reputation for being intimidating, but this recipe walks you through every step — from the overnight cold retard that builds deep, complex flavor to the classic boiling method that gives you that signature chewy crust. Warm cinnamon and plump raisins are folded right into the dough, so every bite is fragrant and naturally sweet without relying on any added oils or tropical-derived ingredients. For anyone navigating coconut sensitivities, store-bought cinnamon raisin bagels can be a minefield of unexpected additives and shared-facility warnings — making from scratch the cleanest, most satisfying solution. The dough comes together with pantry staples: bread flour, yeast, salt, cinnamon, raisins, and a touch of barley malt syrup or honey for that authentic malty depth. Boiling the bagels before baking is the non-negotiable step that separates a real bagel from glorified bread rolls, and this recipe nails it. Pull them out of the oven when they're deep golden brown and hollow-sounding, then let them cool just long enough before you inevitably slice into one warm.
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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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