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Whole Wheat Cinnamon Raisin Bagels

Finally…a flavored whole wheat bagel!!!!  Fresh from my own kitchen 🙂  I love bagels.  My favorites are blueberry and cinnamon raisin.  But I want to eat whole wheat products.  And I’ve never seen the two combined in any boughten bagel.  So I finally made one myself.  I used the recipe for Honey Whole Wheat Bagels that I made a while back and added some cinnamon, raisins and sugar.  I also added a little vital wheat gluten to improve texture.  I took them out of the oven this morning just before breakfast…and they are great!!  Not quite as dense as the last time I made them.  I’m slowly getting better at this bread baking thing 😛  A nice outer crust and a bit chewy inside.  Perfect 🙂

I was just experimenting with the add-ins, so I didn’t go overboard.  Next time I’ll add more cinnamon.  I couldn’t taste it very much.  But better too little than too much on my first attempt.  Justin and I both loved these.  I had mine with natural peanut butter with flax seed sprinkled on top (one half) and some cinnamon butter and some cream cheese (other hafl)…couldn’t decide on one topping…had to try them all 🙂  I’m sure Rebecca will devour one as soon as she sees them.  She loves to find the raisins and pick them out first 🙂  I’m so glad I tried this and that it worked.  I can’t wait to try other flavors!  Any suggestions/requests?

Rebecca really enjoying her bagel 🙂

And just as a side note to myself so I don’t forget the next time I make bagels…do not broil them on the top rack!  Apparently my oven doesn’t have the best broiler…and it is way hotter on one side.  So during the 2 min. of broiling on one side several of the bagels burned….in 2 min.!  We can still eat them…we’ll just have to cut off the burned part.  Lesson learned.

*Edited 6/5/10 – I made a batch of apple cinnamon raisin bagels using sprouted wheat flour and home dried organic apples yesterday.  And I experimented by not broiling the bagels at all.  They still turned out well.  I was worried after baking them that they had absorbed too much water/gotten too moist without the broiling.  But when we toasted them and ate them they were very good!!  Actually a bit softer and easier to eat…not quite so dense and chewy.  They were easier for Rebecca to eat for sure.  This was also my first time using sprouted wheat flour to make bread.  It seemed to work just fine.  I only took 1 picture since I thought they hadn’t turned out.  After eating it I wish I had taken a picture of one sliced open.  Maybe the next time I eat one.

Whole Wheat Cinnamon Raisin Bagels
makes 12

4 to 4 1/2 cups whole wheat flour (I used about 4…maybe just shy of 4) (use sprouted flour if you can)
1 pkg. instant yeast (2 1/4 tsp.)
1 1/2 cups warm water (if you put your finger in and it hurts, it’s too hot and will kill your yeast)
3 Tbsp. honey + 1 Tbsp. honey (I used raw honey)
1 tsp. sea salt (I used kosher salt)
3 – 4 tsp. vital wheat gluten (optional)
2-3 tsp. cinnamon
1/2 – 3/4 cup raisins (or any other dried fruit)
1 Tbsp. cane sugar (optional)

I used my stand mixer for this, but you can also do it by hand.

In mixer bowl fitted with dough hook, stir together 2 cups of the flour, the salt and the yeast. Add in the warm water and 3 Tbsp. honey. Gradually add in the remaining flour and wheat gluten.  Continue to mix/knead the flour in until the dough is smooth and elastic.  During the last minute add in the cinnamon, raisins and sugar.

Cover the dough and let it take a nap for about 10 minutes.

Divide the dough into twelve equal parts. Set a timer for 20 minutes. Begin shaping each piece of dough into a nice ball. Stick your finger in the middle of the ball and pull it apart to create about a 2 inch hole. Lay it onto a buttered cookie sheet or baking stone. Continue until all the bagels are formed. Let them sit until your timer goes off.

After your 20 minute timer goes off, turn the broiler on in your oven. Broil your bagels for 2 minutes on each side (this is optional…I’ve made them both ways and they turn out fine).

Meanwhile…bring a big pot of water to a boil. Stir in the remaining 1 Tbsp. honey.

Put 4-6 bagels into the water, turn down the heat and simmer for seven minutes, turning the bagels over once during that time. Continue to boil your bagels until they are all done. Let them drain on a towel.

Bake at 375 ° for 25-30 minutes or until the tops are golden brown.

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5 comments

  1. Sara says:

    They look awesome!! So fun to try the different flavorings! I really need to give these a try sometime – I just need to find the time to do it. My favorite bagels are the cheese flavored ones – swiss melt, asiago, and cheddar herb. And my favorite sweet bagel ever was a french toast flavor – I think it was from Panera, maybe? I’ve only had it once, but it was soooo yummy. It was more like dessert than breakfast, though. 🙂

  2. Sara says:

    And I don’t normally care for Panera bagels… but like I said, it was more like dessert. I think I had an apple one from Panera a long time ago, as well. That was good, too.

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