Pork Free Classic Cinnamon Raisin Bagels
Warm spiced dough, plump raisins in every bite, and that signature chew you just can't get from a bag at the grocery store — these bagels are the real deal. The ingredient list is completely plant-based and grain-forward, so there's nothing to second-guess if you're keeping your kitchen free from pork or pork-derived additives. Barley malt syrup gives the dough its subtle, almost caramel-like depth, and the same syrup goes into the boiling water to create that glossy, bakery-worthy crust. The overnight cold retard in the refrigerator does a lot of the heavy lifting, developing complex flavor while making the dough noticeably easier to shape the next morning. Boiling the bagels before baking is the step that sets homemade apart from store-bought — it locks in that dense, springy interior that holds up beautifully to a generous schmear. The cinnamon perfumes the whole kitchen as they bake, and pulling a tray of deep golden rings out of a 450°F oven feels genuinely satisfying. Let them cool just long enough to slice cleanly, then enjoy them fresh or toasted — either way, they disappear fast.
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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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