Oats 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. For anyone avoiding oats, store-bought versions can be a minefield, since many commercial bagels are produced on shared lines or dusted with oat flour to prevent sticking. This recipe keeps things clean and straightforward, built entirely on bread flour with no oat-based ingredients anywhere in the process. The dough gets its gorgeous depth from ground cinnamon, barley malt syrup, and a long cold ferment overnight, which also makes it wonderfully easy to shape the next morning. Boiling the rings in malt-spiked, baking-soda water before baking is the move that gives you that glossy, crackly exterior with a dense, satisfying chew inside. Pulling a tray of deep golden bagels out of a 450°F oven — hollow-sounding when you tap them — is genuinely one of the most satisfying things you can do in a home kitchen. Slice them warm, toast them the next day, or freeze a few for later; either way, you are in full control of every ingredient.
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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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