Emulsifier Free Classic Cinnamon Raisin Bagels

Warm cinnamon, plump raisins, and that signature chewy crust — these bagels hit every note you want from a classic bakery-style batch made entirely at home. Store-bought versions are often loaded with additives and emulsifiers that keep them shelf-stable but compromise both flavor and ingredient integrity, so making your own is genuinely worth the effort. The dough comes together with nothing but flour, yeast, salt, cinnamon, raisins, and a touch of barley malt syrup — clean, straightforward ingredients with no hidden extras. A long cold retard in the refrigerator overnight does the heavy lifting on flavor development, so the process is more hands-off than it might seem. The traditional boiling step — with a splash of barley malt syrup and baking soda in the water — is what gives these bagels their glossy, crackly exterior and dense, satisfying chew. Once they come out of a hot oven deep golden brown and smelling like a proper bagel shop, you'll understand why homemade is hard to go back from. Slice them warm, toast them the next day, or freeze a few for later — they hold up beautifully either way.

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