Vegan Classic Cinnamon Raisin Bagels

Total time10 hr 5 min

Prep time40 min

Cook time25 min

Bakery-style bagels like this are built on a slow, cold-fermented dough that develops real depth of flavor overnight, then gets rolled with plump raisins and a generous hit of ground cinnamon before shaping. Each ring gets its glossy, chewy exterior from a quick dip in barley malt syrup-boosted water before hitting a hot oven, which is what gives real bagels that hollow-sounding crust and dense, satisfying chew. Inside, you get soft, faintly sweet dough studded with cinnamon-spiced raisins in every bite — the kind of texture that holds up to a good smear without falling apart. The whole method, from the overnight retard to the boil-then-bake finish, is straightforward pantry-and-patience baking, no fancy equipment required. It's a naturally plant-based bake, so it's an easy addition to a vegan breakfast rotation, whether you're toasting one up on a weekday or setting out a full spread for guests.

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Ingredients

8 servings

For the dough

1 ½ tsp active dry yeast
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 cup raisins

For the boiling water

2 tbsp barley malt syrup or honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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