Pregnancy Friendly Classic Cinnamon Raisin Bagels
Warm cinnamon, plump raisins, and that satisfying chew you only get from a properly boiled bagel — this homemade version delivers everything a bakery bagel promises, right out of your own oven. When you're pregnant, knowing exactly what goes into your food matters, and making bagels from scratch means no mystery preservatives or additives to second-guess. The dough comes together with straightforward pantry staples: bread flour, ground cinnamon, raisins, and a touch of barley malt syrup or honey for that subtle, complex sweetness. A long cold retard in the refrigerator overnight does most of the heavy lifting, developing deep flavor while making the dough easier to shape the next day. The classic boil-then-bake method gives each bagel its signature glossy crust and dense, springy interior — the kind that holds up beautifully to cream cheese or a smear of butter. They come out of the oven deeply golden and smelling absolutely incredible, and that 15-minute cooling wait will genuinely test your patience. Slice one open while it's still just barely warm 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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