GERD Friendly Classic Cinnamon Raisin Bagels
Warm, chewy, and speckled with plump raisins, these homemade bagels hit that perfect sweet-savory note that makes breakfast feel like a genuine treat. For anyone managing acid reflux, cinnamon-raisin baked goods can be a minefield at the bakery counter — hidden fats, onion, garlic, and acidic add-ins are everywhere — but this recipe keeps things clean and straightforward. The dough relies on bread flour, ground cinnamon, raisins, and a touch of barley malt syrup or honey, skipping the common triggers that tend to cause trouble. A long cold retard in the refrigerator does the heavy lifting on flavor, so there's no need to load the dough with anything extra. The boiling step before baking gives each bagel that signature glossy, tight crust and a dense, satisfying chew that holds up beautifully to a gentle schmear of cream cheese. Letting them cool fully before slicing is a small but worthwhile step that keeps the crumb from getting gummy and makes every bite cleaner. Bake a batch on the weekend and you'll have a week's worth of mornings sorted.
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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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