Hazelnut Free Classic Cinnamon Raisin Bagels
There is something deeply satisfying about pulling a tray of homemade bagels out of the oven, and these cinnamon raisin ones hit every note — chewy, fragrant, and dotted with sweet bursts of raisin in every bite. The dough gets a long cold rest in the refrigerator overnight, which does the heavy lifting on flavor development and makes shaping surprisingly manageable the next morning. A quick boil in malt-spiked water before baking is the classic move that gives bagels their signature glossy crust and dense, satisfying chew — no shortcuts needed. Store-bought versions of flavored bagels can be a minefield when it comes to shared production lines and vague allergen labels, so making them from scratch puts you fully in control of every ingredient. The recipe keeps things beautifully straightforward: bread flour, cinnamon, raisins, yeast, and a handful of pantry staples — nothing hidden, nothing unnecessary. These come out of the oven with a deep golden crust and an interior that's soft but structured, perfect for toasting and slathering with cream cheese or butter. Once you've made a batch at home, it's genuinely hard to go back to the packaged kind.
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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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