Eggless Classic Cinnamon Raisin Bagels
Warm, chewy, and speckled with plump raisins, these homemade bagels hit every note you want from a bakery classic — that satisfying pull, a glossy crust, and the gentle warmth of cinnamon woven through every bite. What makes them genuinely special is the cold overnight retard, which lets the dough develop deep, complex flavor that a same-day bake simply can't match. The boiling step with barley malt syrup and baking soda is the secret behind that signature chew and sheen — no shortcuts, just proper technique. Because the dough relies entirely on bread flour, yeast, and pantry staples, there are no eggs hiding anywhere in the process, which means the whole batch is naturally free of them without any substitutions or workarounds. Store-bought versions often sneak in egg washes or egg-containing dough conditioners, so baking your own puts you fully in control of what goes into every ring. These are incredible toasted with cream cheese, but honestly, pulling one still-warm off the rack and eating it plain is hard to beat.
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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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