Ginger Free Classic Cinnamon Raisin Bagels
Warm, chewy, and speckled with plump raisins, these homemade bagels hit every note you want from a bakery classic — without a trace of ginger anywhere in the recipe. That matters more than you might think, since store-bought cinnamon raisin bagels and spice blends often sneak in unexpected ingredients that make label-reading feel like a full-time job. Here, the warmth comes entirely from ground cinnamon, keeping the flavor profile cozy and familiar while staying completely safe for anyone avoiding ginger. The dough gets a long cold rest in the refrigerator overnight, which does the heavy lifting on flavor development and makes the dough beautifully easy to shape the next morning. A quick boil in malt-sweetened water before baking is what gives these bagels their signature chew and that gorgeous, glossy crust. The result is a deep golden ring that sounds hollow when tapped and tastes like something you'd wait in line for. Slice them warm, toast them the next day, or just tear one apart straight off the cooling rack — they're that good.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!