Sesame 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 sesame seed in sight. That matters more than it sounds, because store-bought bagels are notorious for sesame cross-contact, whether from shared trays, shared equipment, or seeds that migrate from one variety to the next. Making them from scratch puts you fully in control of every ingredient. The dough gets a long cold rest in the refrigerator overnight, which does double duty: it builds deep, complex flavor and makes the rings much easier to shape the next morning. A quick boil in malt-sweetened, baking-soda-spiked water is what gives these bagels their signature glossy crust and satisfying chew before they ever hit the oven. Plump raisins are folded in gently so they stay intact and distributed throughout, delivering little bursts of sweetness against the warm spice. Slice one while it's still slightly warm and you'll understand why homemade bagels are worth every step.
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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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