Lupin Free Classic Cinnamon Raisin Bagels

Warm spice, plump raisins, and that signature chewy crust — these homemade bagels hit every note you want from a bakery classic. The dough comes together with straightforward pantry staples: bread flour, ground cinnamon, active dry yeast, and a touch of barley malt syrup that gives the crust its gorgeous deep color and subtle sweetness. A long cold retard in the refrigerator does the heavy lifting on flavor, so the results taste far more complex than the effort involved. The boiling step — with malt syrup and baking soda in the water — is what sets a proper bagel apart from a bread roll, creating that glossy, slightly crisp exterior that gives way to a dense, tender crumb. For anyone navigating lupin sensitivities, these are a genuinely safe option since the recipe relies entirely on wheat-based bread flour with no legume flours or fillers hiding in the mix. Store-bought bagels and bakery cases can be a minefield when it comes to undisclosed flour blends, so making a batch at home puts you fully in control. Slice one warm, add your favorite topping, and it's hard to believe something this good came out of your own kitchen.

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