Mushroom 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 a depth of flavor that a quick same-day bake simply can't match. A brief boil in malt-sweetened, baking-soda-spiked water is what gives each bagel its glossy exterior and that satisfying, dense chew before it ever sees the oven. For anyone navigating a mushroom-free lifestyle, this recipe is naturally in the clear — every ingredient, from the bread flour to the barley malt syrup, is straightforward and easy to verify. Store-bought bagels and packaged doughs can sometimes include unexpected additives or flavoring blends that are harder to trace, so baking from scratch puts you fully in control. The result is a batch of eight beautifully bronzed rings that smell incredible straight out of the oven and taste even better toasted 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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