Warm, chewy, and studded with plump raisins, these homemade bagels hit every note you want from a classic bakery-style treat — fragrant cinnamon, a glossy crust, and that satisfying dense crumb that holds up beautifully to a generous schmear of cream cheese. The dough is built entirely on bread flour, so there's no rye in sight, making this a genuinely safe bake for anyone navigating a sensitivity to that grain. Store-bought cinnamon raisin bagels can be a minefield, with rye flour quietly tucked into ingredient lists or shared production lines adding unnecessary stress to your morning routine. Here, you control every single ingredient from start to finish. The overnight cold retard in the refrigerator does a lot of the heavy lifting, developing deep flavor and making the dough wonderfully easy to shape the next day. Boiling the bagels in water spiked with barley malt syrup and baking soda before they hit the oven is the step that gives them their signature chew and that gorgeous deep-golden exterior. Once you pull these out of the oven and let them cool just long enough to slice, it's genuinely hard to go back to anything from a bag.
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In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let stand for 5–8 minutes, until foamy and fragrant.
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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