Lactose Free Classic Cinnamon Raisin Bagels
Warm, chewy, and speckled with plump raisins, these homemade bagels hit every note you want from a bakery classic — sweet cinnamon aroma, a glossy crust, and that satisfying dense crumb that holds up beautifully to toasting. The entire recipe is built from pantry staples like bread flour, ground cinnamon, and barley malt syrup, with zero dairy anywhere in the dough or the boiling liquid, so there's no need to swap or substitute a thing. That overnight cold retard in the refrigerator does serious heavy lifting, developing deep flavor and making the dough much easier to shape the next morning. The two-minute boil in malt-and-baking-soda water is what gives these bagels their signature chew and sheen — a step that store-bought versions can never quite replicate. Once they come out of a 450°F oven deep golden brown and hollow-sounding when tapped, the hardest part is waiting the full 15 minutes before slicing. Spread them with your favorite dairy-free topping or enjoy them plain — either way, you'll wonder why you ever settled for 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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