Turmeric Free Classic Cinnamon Raisin Bagels
There is something deeply satisfying about pulling a tray of homemade bagels out of the oven, and this cinnamon raisin version delivers that bakery-level reward right in your own kitchen. The dough comes together with bread flour, warm spice, and plump raisins, then gets a long cold rest overnight that builds serious depth of flavor and makes shaping a breeze. A quick boil in malt-sweetened, baking soda-spiked water is the secret behind that signature chewy crust and glossy exterior — no shortcuts, just classic technique. The high-heat bake finishes everything off with a deep golden color and a hollow-sounding bottom that tells you they are perfectly done. For anyone navigating a low-spice or spice-sensitivity diet, this recipe is naturally free of turmeric and relies only on ground cinnamon for its warm, familiar flavor — so you know exactly what is going into every bite. Toasted with a little cream cheese or eaten plain while still slightly warm, these bagels are the kind of weekend project that makes the whole house smell incredible and pays off every single time.
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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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