Low Iodine 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 a schmear. For anyone managing iodine intake, store-bought bagels can be a minefield of iodized salt and undisclosed additives, but making them from scratch puts you fully in control. The recipe calls for fine salt rather than iodized table salt, so swapping in a non-iodized variety (like kosher or sea salt) keeps every batch on track. Bread flour, ground cinnamon, raisins, barley malt syrup, and a simple baking soda boil are all naturally low in iodine, making the ingredient list genuinely straightforward to work with. The overnight cold retard in the refrigerator does the heavy lifting on flavor, so you get that complex, slightly tangy depth without any complicated techniques. Boiling before baking is what gives these bagels their signature chew and sheen — it's a step that feels impressive but is totally approachable for a home kitchen. Once they come out of the oven deep golden and hollow-sounding, the hardest part is waiting the full fifteen minutes before you slice in.

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