If you love to bake, these hearty homemade bagels are well worth the effort. Serve them warm with a little reduced-fat cream cheese.

Marcy Goldman
Source: EatingWell Magazine, March/April 1996


Recipe Summary

1 hr 30 mins


Kettle water


Instructions Checklist
  • Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes. Drain and blot dry with a paper towel.

  • Whisk lukewarm water, 1/4 cup brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. Stir in whole-wheat flour, cinnamon, salt and the raisins. Stir in enough of the bread flour to make a soft dough, about 2 1/2 cups.

  • Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a clean cloth and let rest for 10 minutes.

  • Divide the dough into 12 pieces. Roll each piece into a 10-inch-long rope. Form bagels by overlapping the ends by 1 inch. Pinch together firmly. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.

  • To kettle & bake bagels: Preheat oven to 450 degrees F. Line 1 large or 2 small baking sheets with parchment paper. Bring 6 quarts water and 2 tablespoons brown sugar to a boil in a large pot.

  • Slip several risen bagels at a time into the pot--the water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Remove the bagels with a slotted spoon and drain on a clean kitchen towel; place on the prepared baking sheet(s). Brush with egg white.

  • Place the bagels in the oven, reduce heat to 425 degrees and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.


Make Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.

If you like, substitute the new white whole-wheat flour for the regular whole-wheat flour in this recipe. You will get a lighter texture but have all the nutrition found in regular whole-wheat.
If it's not on your supermarket shelves, it can be ordered from The King Arthur Flour Baker's Catalogue, (800) 827-6836. Whole-wheat flours should be stored in the refrigerator to keep them fresh.

Nutrition Facts

265 calories; protein 7.4g 15% DV; carbohydrates 55.4g 18% DV; exchange other carbs 3.5; dietary fiber 3.8g 15% DV; sugars 16.2g; fat 2.3g 4% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 3.2IU; vitamin c 0.3mg 1% DV; folate 130.7mcg 33% DV; calcium 44.1mg 4% DV; iron 2.3mg 13% DV; magnesium 19.1mg 7% DV; potassium 206.7mg 6% DV; sodium 612.6mg 25% DV; thiamin 0.5mg 50% DV.

Reviews (6)

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6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
A huge Wendy s ad kept blocking th recipe so I could not see the complete recipe. Read More
Rating: 5 stars
Cinnamon Raisin Bagels This is the first time I ever attempted to make bagels and I couldn't be happier with the results! As good as if not better than the local bagel shop. Definitely will make again. Pros: Easy enough for a first time bagel maker. Read More
Rating: 5 stars
they taste as good as the bagel shop where I used to work and hard to believe these are homemade! I have a certain standard when it comes to bagel because I used to work at a ma and pa bagel shop I missed the taste of the fresh out of oven bagels especially cinnamon rasin. Unfortunatey the shop went under because of a big chain bagel store come in town! I hate buying from big chain if I can avoid because the quality of consistence is non- exsist. Years later I decide to learn how to bake the old way without any bread machine. This is a 2nd bagel recipe I found on the web and I think I have solved my missing the "fresh out of oven bagel taste". These taste so good that they brought back the memory of the ma and pa bagel shop! Read More
Rating: 5 stars
So fun to make. I loved it and they tasted amazing! Pros: Excellent!!! Read More
Rating: 5 stars
OMG - I made this recipe way back in 96. It was the first time i had made bagels and they turned out beautifully! Over the years I lost the magazine somewhere and thus the recipes! So glad to have it back..will be baking these over the weekend. Sus London Read More
Rating: 5 stars
This recipe is a definite keeper. Even the most picky eater in the family loved them. They are worth the time put into them but at the same time are fun to make. Read More