Gelatin Free Classic Cinnamon Raisin Bagels
Warm cinnamon, plump raisins, and that signature chewy crust — these bagels hit every note you want from a bakery classic, made entirely from scratch in your own kitchen. Many store-bought bagels quietly contain gelatin as a dough conditioner or in glazes, so baking your own is the most reliable way to know exactly what's in every bite. The dough gets its gorgeous chew from bread flour and a long cold retard in the refrigerator overnight, which also builds a deep, complex flavor you simply can't rush. A quick boil in water spiked with barley malt syrup and baking soda gives each bagel that glossy, slightly crisp exterior before it ever hits the oven. The raisins are kneaded in gently so they stay plump and distributed throughout rather than sinking to one side. Once they come out of the oven deep golden brown and hollow-sounding when tapped, the hardest part is waiting the full fifteen minutes before you slice in.
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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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