Seed Oil Free Classic Cinnamon Raisin Bagels
Homemade bagels have a reputation for being fussy, but this recipe breaks it down into totally manageable steps — and the results are genuinely better than anything you'd pull from a grocery store bag. The dough comes together with bread flour, cinnamon, plump raisins, and a touch of barley malt syrup, which gives each bagel that signature chew and subtle sweetness without a drop of industrial oil in sight. Store-bought bagels almost always contain canola, soybean, or other refined seed oils as softeners or preservatives, so baking your own is really the cleanest way to enjoy them. The overnight cold retard in the fridge does a lot of the heavy lifting — it deepens the flavor and makes the dough much easier to shape the next morning. Boiling the bagels before baking is the non-negotiable step that creates that glossy, chewy crust you expect from a proper bagel, and the baking soda and malt syrup in the water take it over the top. Pull them from the oven when they're deep golden brown, let them cool just long enough to resist tearing into one, and then slice and enjoy however you like — toasted with butter, schmeared with cream cheese, or honestly just plain.
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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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