Nightshade Free Classic Cinnamon Raisin Bagels
Warm, chewy, and perfumed with cinnamon, these homemade bagels are the kind of baked good that makes a weekend morning feel genuinely special. Every ingredient here is straightforward and naturally free of nightshades — no hidden peppers, no paprika, no tomato-based anything — so you can mix and shape with total confidence. The dough gets a long cold rest in the refrigerator overnight, which does double duty: it deepens the flavor and makes the rings much easier to handle when you're ready to shape them. Barley malt syrup goes into both the dough and the boiling water, which is the classic trick that gives bagels their signature glossy crust and slightly sweet, malty chew. Raisins are folded in gently at the end so they stay plump and distributed evenly rather than getting torn apart during kneading. The float test before boiling takes all the guesswork out of proofing, and that final blast in a 450°F oven turns everything a deep, crackly golden brown. Slice them warm, pile on your favorite toppings, and try not to eat the whole batch before they've had a chance to cool.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!