Vegetarian 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 baked into chewy bread is practically impossible to resist. These bagels follow the classic method — a cold overnight retard in the refrigerator, a quick boil in malt-sweetened water, and a blast in a hot oven — which is exactly what gives them that signature dense, glossy chew you just cannot replicate with a store-bought version. The dough comes together with bread flour, ground cinnamon, barley malt syrup, and a full cup of raisins folded in at the end, so every bite has a little pocket of sweetness tucked inside. Boiling the bagels before baking is the non-negotiable step that sets the crust and creates that satisfying pull when you tear one apart. The float test is a clever built-in quality check — if your shaped bagels bob to the surface of cold water, you know the fermentation is right where it needs to be. These are completely free of meat, fish, or anything derived from them, so they fit naturally into a plant-forward kitchen without any substitutions or workarounds. Slice them thick, toast until the edges are just crisp, and add whatever you love most on top.

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