MSG Free Classic Cinnamon Raisin Bagels
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a reward completely out of proportion to the effort — and this cinnamon raisin version is genuinely hard to beat. Every ingredient here is straightforward and naturally free of added glutamates, so you get pure, clean flavor without any of the hidden additives that sneak into packaged or bakery versions. The dough gets a long cold rest in the refrigerator overnight, which does the heavy lifting of building deep, complex flavor the old-fashioned way — no shortcuts, no flavor enhancers needed. Barley malt syrup goes into both the dough and the boiling water, giving these bagels their characteristic chew and that glossy, burnished crust you'd expect from a proper bagel shop. Ground cinnamon and plump raisins are folded right into the dough, so every bite has warm spice and little pockets of sweetness baked in. The boiling step before baking is what separates a real bagel from a bread roll with a hole, and it's easier than it sounds once you get a rhythm going. Slice one while it's still slightly warm and you'll understand immediately why store-bought never quite measures up.
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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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