Soy Free Classic Cinnamon Raisin Bagels
Homemade bagels have a reputation for being fussy, but once you taste the real thing — chewy, glossy, and perfumed with warm cinnamon and plump raisins — you'll understand why the effort is completely worth it. Store-bought versions often sneak in soy-based dough conditioners or emulsifiers, so baking from scratch is the cleanest way to know exactly what's in every bite. The dough comes together with straightforward pantry staples: bread flour, yeast, cinnamon, raisins, and barley malt syrup, which is the secret behind that signature deep-brown crust and subtly sweet, malty flavor. A long cold retard in the refrigerator does most of the heavy lifting overnight, developing complex flavor and making the dough a dream to shape the next morning. The classic boiling step — with a splash of barley malt syrup and baking soda in the water — sets that iconic chewy exterior before the bagels ever hit the oven. Pull them out when they're deep golden and hollow-sounding, then try to wait the full fifteen minutes before slicing. Toasted with a little cream cheese or just eaten warm off the rack, these are genuinely hard to beat.
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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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