Nutmeg Free Classic Cinnamon Raisin Bagels
Warm, chewy, and studded with plump raisins, these homemade bagels hit every note you want from a classic bakery staple — without a trace of nutmeg anywhere in the recipe. The cinnamon flavor comes entirely from ground cinnamon, so you get that cozy, spiced sweetness in every bite without any of the warm-spice blends that so often sneak nutmeg into baked goods. A long cold retard in the refrigerator does the heavy lifting on flavor development, meaning you don't need a single shortcut ingredient to get deeply delicious results. The boiling step — with barley malt syrup and baking soda in the water — is what gives these bagels their signature glossy crust and satisfyingly dense, chewy crumb. Shaping them is easier than it looks, and once you pull a tray of deep golden rings out of a 450°F oven, the smell alone will make the whole process feel completely worth it. These are the kind of bagels that make toasting feel like an event — especially with a generous smear of cream cheese or a little butter melting into the warm interior.
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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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