Pistachio 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. The dough gets a long cold rest in the refrigerator, which does double duty: it deepens the flavor and makes the rings much easier to shape the next morning. A quick boil in malt-sweetened, baking-soda-spiked water is what gives each bagel its glossy exterior and that satisfying dense chew before they ever hit the oven. For anyone navigating tree nut concerns, bagels can be a surprisingly tricky store buy — shared equipment and specialty flavors often mean hidden risks on the label. Made entirely from pantry staples like bread flour, ground cinnamon, and raisins, this recipe keeps things clean and straightforward with no nuts anywhere in the process. Slice one warm off the rack and you'll understand why homemade bagels are 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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