Shellfish 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 dough gets a long cold rest in the refrigerator, which does double duty: it deepens the 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 glossy exterior and that satisfying chew you just can't get from a baked-only dough. The float test is a clever built-in checkpoint that tells you exactly when the bagels are ready to hit the pot — no guesswork involved. Everything in this recipe is straightforward pantry and bakery staple territory, so there's no need to scan labels for hidden seafood-derived additives or worry about cross-contact from processed foods. Fresh out of the oven, they smell absolutely incredible, and once cooled and sliced, they're perfect toasted with cream cheese or just eaten plain while they're still slightly warm.
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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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