Seeds Free Classic Cinnamon Raisin Bagels
Warm, chewy, and perfumed with cinnamon, these homemade bagels hit every note you want from a bakery classic — without a single seed in sight. That matters more than it sounds, because most store-bought cinnamon raisin bagels are made on shared lines alongside poppy and sesame varieties, making label-reading a real chore. Here, the ingredient list is refreshingly clean: bread flour, ground cinnamon, plump raisins, and a touch of barley malt syrup that gives each bagel its signature glossy, slightly sweet crust. The overnight cold retard in the refrigerator does a lot of the heavy lifting, building deep flavor and making the dough much easier to shape the next morning. Boiling the bagels before baking is the non-negotiable step that creates that dense, satisfying chew you just cannot get from a standard bread roll. Once they come out of the oven deep golden and hollow-sounding, the hardest part is waiting the full fifteen minutes before slicing into one.
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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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