Pescatarian Classic Cinnamon Raisin Bagels
Homemade bagels are one of those kitchen projects that feel almost magical — you start with a handful of pantry staples and end up with something that genuinely rivals your favorite bakery. The dough gets a long, slow cold rest in the refrigerator, which builds that deep, slightly tangy flavor that makes a great bagel so hard to put down. Barley malt syrup goes into both the dough and the boiling water, giving each ring its characteristic chew and that gorgeous deep-golden crust. Plump raisins and warm cinnamon are folded in just before the rise, so every bite has little pockets of sweetness woven through a sturdy, satisfying crumb. The boiling step before baking is what separates a true bagel from a bread roll — it sets the crust and locks in that dense, chewy interior that toasts up beautifully. Everything in this recipe is naturally free from meat and poultry, so it fits a pescatarian table without any substitutions or workarounds needed. Slice one warm, spread on your favorite topping, and try not to immediately make another batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!