Macadamia Free Classic Cinnamon Raisin Bagels
There is something deeply satisfying about pulling a tray of homemade bagels out of the oven, and the warm spice of cinnamon mingling with plump, sweet raisins makes these ones almost impossible to resist. The dough gets a long cold retard in the refrigerator overnight, which does the heavy lifting on flavor development and makes shaping a breeze the next morning. Barley malt syrup goes into both the dough and the boiling water, giving these bagels that signature chew and a beautifully deep golden crust you just cannot fake with a shortcut method. The classic boil-then-bake technique is what separates a real bagel from a bread roll with a hole, and this recipe walks you through every step with confidence. Store-bought cinnamon raisin bagels often come loaded with additives and mystery ingredients, but here you know exactly what went into every bite. These are genuinely impressive to serve at brunch, but honestly they disappear fastest straight off the cooling rack with a generous smear of cream cheese.
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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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