Mustard Free 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 generous schmear. For anyone navigating a mustard sensitivity, bagels can be a surprisingly tricky category since store-bought versions and deli counters often involve shared equipment or seasoning blends with hidden ingredients. Making them from scratch with this straightforward ingredient list puts you fully in control. The dough gets its depth from barley malt syrup and a long cold ferment overnight, which develops real flavor without any complicated additions. A quick boil in malt-spiked water before baking is what gives these bagels their signature chew and that beautiful deep golden shell. The raisins go in last so they stay intact and distribute evenly, giving you little bursts of sweetness in every bite. Once you pull a batch of these out of the oven and hear that hollow tap on the bottom, you'll understand why homemade bagels are worth every step.
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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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