High Fructose Corn Syrup Free Classic Cinnamon Raisin Bagels

Homemade bagels are one of those kitchen projects that feel ambitious but deliver a reward completely out of proportion to the effort — and this cinnamon raisin version is no exception. The dough comes together with straightforward pantry staples: bread flour, ground cinnamon, plump raisins, and barley malt syrup or honey, which means every ingredient is something you can actually read and recognize. That matters a lot when store-bought bagels so often sneak in sweeteners you're trying to avoid, hiding them under ingredient names that require a second look. Here, the sweetness comes entirely from the malt syrup or honey and the raisins themselves, keeping things clean and honest from start to finish. The overnight cold retard in the refrigerator does a lot of the heavy lifting, developing a deep, chewy flavor that makes these taste like they came from a proper bagel shop. Boiling the rings before baking — with a splash of malt syrup in the water — gives them that signature glossy, crackly crust that you simply cannot get any other way. Slice one warm, spread it generously, and you'll understand immediately why this recipe is worth every minute.

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