Peanut Free Classic Cinnamon Raisin Bagels

There is something deeply satisfying about pulling a tray of homemade bagels out of the oven, and the warm spice of cinnamon mingling with plump, sweet raisins makes this version especially hard to resist. Store-bought cinnamon raisin bagels often come from facilities that handle a wide range of allergens, so making your own is a genuinely smart move for anyone navigating peanut concerns. Every ingredient here — bread flour, yeast, barley malt syrup, cinnamon, raisins — is straightforward and easy to source and verify, giving you full control over what goes into your kitchen. The method is classic bagel technique: a slow cold retard overnight builds deep flavor, and a quick boil in malt-spiked water gives you that signature chewy, glossy crust before the bagels hit a screaming-hot oven. The float test is a clever built-in checkpoint that tells you exactly when the dough is ready, so there's no guesswork involved. Once they come out deep golden brown and hollow-sounding, the hardest part is waiting the full fifteen minutes before you slice in. Toasted with cream cheese or eaten plain, these are the kind of bagels that make you wonder why you ever bought them from a bag.

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