Nitrate & Nitrite Free Classic Cinnamon Raisin Bagels

Homemade bagels hit differently, and the cinnamon-raisin version might be the most irresistible of them all — chewy, slightly sweet, and fragrant enough to make the whole kitchen smell like a bakery. Every ingredient here is straightforward and clean: bread flour, ground cinnamon, raisins, barley malt syrup, and a handful of pantry staples with nothing hidden or processed in. That matters because store-bought versions, even the ones that seem innocent, can sneak in preservatives you'd rather avoid. The overnight cold retard in the fridge does the heavy lifting on flavor, so you get that deep, complex taste without any shortcuts or additives. Boiling the bagels in malt-sweetened water before baking is what gives them that signature glossy crust and satisfying chew — it's a classic technique that needs nothing extra to work beautifully. Once they come out of the oven deep golden and hollow-sounding, the hardest part is waiting the full 15 minutes before slicing. Toast one with a little cream cheese and you'll wonder why you ever bought a bag from the store.

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