Red Meat Allergy Friendly Classic Cinnamon Raisin Bagels
Warm, chewy, and speckled with plump raisins, these homemade bagels hit that perfect sweet-spiced note that makes breakfast feel like a genuine occasion. Because the entire recipe is built around flour, yeast, cinnamon, and a handful of pantry staples, there's no red meat or hidden animal-derived ingredients to navigate — just clean, straightforward baking from start to finish. The overnight cold retard in the refrigerator is the real secret here, giving the dough time to develop a deep, complex flavor that store-bought versions simply can't match. A quick boil in malt-sweetened water before baking is what creates that signature chewy crust and glossy exterior you expect from a proper bagel. The raisins get folded in gently so they stay intact and caramelize just slightly during the high-heat bake, adding little pockets of sweetness in every bite. Pull them apart while still warm and you'll understand why homemade bagels are worth every step of the process.
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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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