Paraben Free Classic Cinnamon Raisin Bagels
Warm, chewy, and speckled with plump raisins, these homemade bagels hit that perfect sweet-spiced note that makes breakfast feel like a genuine treat. The dough gets a long cold rest in the refrigerator — at least eight hours — which builds deep, complex flavor that you simply cannot get from a bag off the shelf. A quick boil in water spiked with barley malt syrup and baking soda is what gives each bagel that signature glossy crust and satisfyingly dense chew before they ever hit the oven. Every ingredient here is straightforward and kitchen-pantry simple: flour, yeast, cinnamon, raisins, and a touch of natural sweetener — nothing synthetic, nothing hidden. For anyone navigating sensitivities to preservatives and additives commonly found in commercial baked goods, baking from scratch like this puts you fully in control of what goes into every bite. The bagels bake up a gorgeous deep golden brown, and that hollow tap on the bottom when they come out of the oven is one of the most satisfying sounds in home baking. Let them cool just long enough to slice cleanly, then toast and top however you like — they are absolutely 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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