Gut Friendly Classic Cinnamon Raisin Bagels
Warm, chewy, and speckled with plump raisins, these homemade bagels hit that perfect sweet-savory note that store-bought versions rarely manage to nail. The long cold ferment — at least eight hours in the refrigerator — is where the real magic happens, giving the dough time to develop deep, complex flavor while also making it easier to handle and shape. That slow fermentation process is also what makes these gentler on digestion, since the extended rest breaks down some of the harder-to-process compounds in the flour naturally. Ground cinnamon and barley malt syrup layer in warmth and a subtle molasses-like sweetness without relying on any artificial additives or preservatives. The classic boiling step, with a touch of baking soda and malt syrup in the water, gives each bagel that signature glossy crust and satisfying chew you just cannot replicate any other way. Knowing exactly what goes into every batch — simple, real ingredients and nothing else — makes these a genuinely feel-good bake from start to finish.
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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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