Pecan Free Classic Cinnamon Raisin Bagels
Warm cinnamon, plump raisins, and that signature chewy crust — these homemade bagels are the kind of thing that makes weekend mornings feel genuinely special. The dough gets a long cold rest in the refrigerator, which does double duty: it deepens the flavor and makes the rounds much easier to shape the next day. A quick boil in malt-sweetened, baking-soda-laced water is what gives each bagel its glossy exterior and that satisfying, dense chew you just can't get from a grocery store bag. Because everything here is built from scratch with straightforward pantry staples, there's no need to scan labels for hidden nut ingredients or worry about shared processing lines. The float test is a clever built-in checkpoint that tells you exactly when the bagels are proofed and ready to go — no guesswork involved. Pull them from the oven when they're deep golden brown and hollow-sounding, then try to wait the full fifteen minutes before slicing. Toasted with cream cheese or just eaten plain, these are genuinely hard to beat.
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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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