Walnut 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 a long cold retard in the refrigerator overnight, which builds deep, complex flavor that you simply can't rush or fake. Barley malt syrup goes into both the dough and the boiling water, giving each bagel its characteristic glossy exterior and that subtle, slightly sweet depth that sets a real bagel apart from a bread roll with a hole in it. The boiling step before baking is what locks in the chew, and the high oven heat finishes them off with a gorgeous deep-golden color. Every ingredient here is straightforward — flour, yeast, cinnamon, raisins — so there's no need to scan labels or worry about hidden nut additions sneaking into your batch. Whether you slice them warm and slather on cream cheese or toast them the next morning, these bagels are the kind of project that makes your whole kitchen smell incredible and pays off in a very big 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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