Turkey 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 an overnight cold retard in the refrigerator, which does double duty: it deepens the flavor and makes the dough much easier to shape the next morning. A quick boil in malt-sweetened, baking-soda-spiked water is the secret behind that glossy exterior and dense, satisfying chew that store-bought versions rarely nail. Every ingredient here is straightforward pantry staple territory — bread flour, cinnamon, raisins, yeast — so there's nothing hidden or unexpected to navigate. The float test is a genuinely satisfying moment that tells you the dough is proofed and ready, making this recipe more approachable than it might look at first glance. Pull them from the oven when they're deep golden brown and hollow-sounding, then let them cool just long enough before you slice into one and slather it with cream cheese.
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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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