Dairy 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, and they do it without a drop of dairy. The entire dough comes together with bread flour, spices, barley malt syrup, and water, so there's no butter, milk, or cream cheese baked in to worry about. A long cold retard in the refrigerator overnight is the real secret here, building deep flavor and making the dough beautifully easy to shape the next morning. The traditional boiling step — with barley malt syrup and baking soda in the water — is what gives these bagels their glossy, slightly crisp exterior and that satisfying chew you just can't get from a baked-only recipe. Store-bought cinnamon raisin bagels often sneak in milk derivatives or are produced on shared lines, so making your own puts you fully in control of every ingredient. Pull them out of the oven when they're deep golden brown and hollow-sounding, then let them cool before slicing — if you can wait that long.
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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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