Rice 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 entire dough is built on bread flour, so there's no rice flour or starchy grain substitute in sight, just a straightforward wheat-based recipe that delivers the real deal. A long cold retard in the refrigerator overnight does the heavy lifting on flavor, giving you a depth that most store-bought versions can't touch. The boiling step — with barley malt syrup and a splash of baking soda — is what creates that glossy, slightly crisp exterior before the bagels ever see the oven. Shaping them by hand is easier than it looks, and watching them pass the float test before boiling is genuinely satisfying. Pull them out of the oven when they're deep golden brown and hollow-sounding, then try to wait the full fifteen minutes before slicing — it's the hardest part of the whole 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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