Recipe Image

Cinnamon-Raisin Bagels

  • 1 h
  • 1 h 30 m
Marcy Goldman
“If you love to bake, these hearty homemade bagels are well worth the effort. Serve them warm with a little reduced-fat cream cheese.”


    • Bagels
    • 1 cup raisins
    • 1½ cups lukewarm water
    • ¼ cup packed light brown sugar
    • 2 tablespoons honey
    • 4 teaspoons active dry yeast
    • 1 tablespoon canola oil
    • 1¼ cups whole-wheat flour, or white whole-wheat flour
    • 4 teaspoons ground cinnamon
    • 1 tablespoon kosher salt
    • 3-4 cups bread flour
    • 1 large egg white, lightly beaten
    • Kettle water
    • 6 quarts water
    • 2 tablespoons packed light brown sugar


  • 1 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.
  • 2 Whisk lukewarm water, ¼ 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 2½ cups.
  • 3 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.
  • 4 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.
  • 5 To kettle & bake bagels: Preheat oven to 450°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.
  • 6 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.
  • 7 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.
ALL RIGHTS RESERVED © 2019 Printed From 7/23/2019