Thomas' Cinnamon Raisin Bagels contain inflammatory soybean oil, artificial preservatives (calcium propionate, sorbic acid), caramel color, and sucralose. This DIY version eliminates all seed oils by using organic butter, replaces artificial ingredients with clean alternatives, and uses only organic whole food ingredients.
Based on: Bagels Cinnamon Raisin
· Makes approximately 24 bagels
· Serving: 1 bagel (95g)
Why This Recipe is Seed Oil Free
Commercial Bagels Cinnamon Raisin from THOMAS' often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Bagels Cinnamon Raisin may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached bread flour
1360g (about 11 cups) · King Arthur Organic Unbleached Bread Flour
Primary structure and protein base, provides the chewy texture characteristic of bagels
Healthy fat replacement for inflammatory soybean oil, adds richness
Sea salt
18g (about 1 tablespoon) · Redmond Real Salt
Flavor enhancement and dough strengthening
Organic cornmeal
60g (about 1/2 cup) · Bob's Red Mill Organic Cornmeal
Dusting agent to prevent sticking during shaping and baking
Instructions
Step 1. Soak 240g organic raisins in warm water for 20 minutes to plump and prevent burning, then drain thoroughly and pat dry with paper towels. This step is critical because dry raisins will burn during the high-heat boiling process.
Step 2. In a large mixing bowl, dissolve 14g active dry yeast in 120ml (1/2 cup) warm water (105-110°F) with 12g (1 tablespoon) of the organic cane sugar. Let sit for 5-8 minutes until foamy - this proves the yeast is active. Dead yeast will result in dense, flat bagels.
Step 3. In the bowl of a stand mixer fitted with dough hook, combine 1360g bread flour, 60g vital wheat gluten, remaining 36g cane sugar, 24g melted butter, 18g sea salt, 24g blackstrap molasses, and 12g Ceylon cinnamon. Add the activated yeast mixture plus remaining 600ml warm water. Mix on low speed for 2 minutes to combine, then increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and slightly sticky. The dough should pull away from the bowl sides but still stick slightly to the bottom.
Step 4. During the final 2 minutes of kneading, gradually incorporate the soaked and dried raisins. Don't add them earlier or they'll break apart. The finished dough should be firm but pliable - bagel dough is deliberately stiffer than bread dough to maintain shape during boiling.
Step 5. Place dough in a lightly oiled bowl, cover with damp kitchen towel, and let rise in a warm place for 60-90 minutes until doubled in size. Punch down and divide into 24 equal portions (about 95g each - use a kitchen scale for consistency). Shape each portion into a tight ball by pulling the dough edges underneath and pinching to seal.
Step 6. To form bagels, poke a hole through the center of each ball with your thumb, then gently stretch the hole to about 2 inches diameter - it will shrink during proofing and baking. Place shaped bagels on parchment-lined baking sheets dusted with organic cornmeal, cover with kitchen towels, and let rise for 30-45 minutes until slightly puffed but not doubled.
Step 7. Preheat oven to 425°F and bring a large pot of water with 2 tablespoons sea salt to a rolling boil. Working in batches of 4-6 bagels, carefully slide bagels into boiling water using a slotted spoon. Boil for 60 seconds, flip, and boil another 60 seconds. This creates the characteristic chewy crust. Remove with slotted spoon and place on wire racks to drain briefly.
Step 8. Transfer boiled bagels back to cornmeal-dusted baking sheets. Bake for 20-25 minutes until deep golden brown, rotating pans halfway through. Internal temperature should reach 200°F. Cool on wire racks for at least 30 minutes before slicing - cutting too early releases steam and makes bagels gummy. Store in airtight containers for up to 3 days, or freeze individually wrapped for up to 3 months.
Storage
Store at room temperature in airtight containers for up to 3 days. For longer storage, slice and freeze individually wrapped bagels for up to 3 months. Reheat frozen bagels by toasting directly from frozen. Without commercial preservatives, these have a shorter shelf life but superior flavor and nutrition.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.89
Savings69%
Significant upfront ingredient cost ($50-60) but makes 8-20 batches depending on ingredient. The per-bagel cost drops dramatically with bulk buying, plus you eliminate inflammatory seed oils and artificial preservatives while gaining superior nutrition from organic ingredients.