Tree Nut Free Classic Cinnamon Raisin Bagels
There is something deeply satisfying about pulling a tray of homemade bagels out of the oven, and the warm scent of cinnamon and plump raisins baking together is genuinely hard to beat. These are the real deal — chewy, dense, and golden-brown with that signature crackly crust that only comes from the boiling step. The dough gets an overnight cold retard in the refrigerator, which does the heavy lifting on flavor development and makes the rings surprisingly easy to shape the next morning. Barley malt syrup goes into both the dough and the boiling water, giving these bagels their characteristic depth and glossy finish. Every ingredient here is straightforward pantry staple territory — bread flour, cinnamon, raisins, yeast — so there is no need to scan labels for hidden tree nut oils or worry about cross-contact from nut-heavy baked goods at the bakery counter. The float test built into the instructions takes the guesswork out of proofing, which is a genuinely helpful trick if you are newer to bagel-making. Slice them warm, toast them the next day, or freeze a few for later — they hold up beautifully either way.
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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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