Legume Free Classic Cinnamon Raisin Bagels
Warm cinnamon, plump raisins, and that signature chewy crust — these homemade bagels hit every note you want from a bakery classic. The dough gets a long cold rest in the refrigerator overnight, which builds deep, complex flavor that you simply cannot get from a rushed same-day bake. A quick boil in malt-spiked water before they hit the oven is the secret behind that glossy, crackly exterior and the dense, satisfying chew inside. Every ingredient here is straightforward and naturally free of legumes, so there's no need to scrutinize labels or worry about hidden additives sneaking into your batch. The float test is a genuinely clever trick that takes the guesswork out of knowing when your bagels are proofed and ready to go. Fresh out of the oven, they smell absolutely incredible — and once cooled and sliced, they toast up beautifully with cream cheese or a generous swipe of butter.
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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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