Cinnamon-Raisin Bagels

4.8 (39)
Cinnamon-Raisin Bagels

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

Yield: 12 three-ounce bagels
Active Time: 60
Total Time: 90



  • 1 cup raisins
  • 1 1/2 cups lukewarm water
  • 1/4 cup packed light brown sugar
  • 2 tablespoons honey
  • 4 teaspoons active dry yeast
  • 1 tablespoon canola oil
  • 1 1/4 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, 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 21/2 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° and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.

Tips & Notes

  • 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 Per Serving

calories 261
fat 2 g (0 g sat, 1 g mono)
cholesterol 0 mg
carbohydrates 55 g
protein 7 g
fiber 4 g
sodium 613 mg
potassium 21 mg

Nutrition Bonus Fiber & Iron (15% dv), Folate (26% dv).

Carbohydrate Serving 3 1/2

Exchanges 2 1/2 starch, /2 fruit, 1/2 other carbohydrate

From EatingWell March/April 1996, The Essential EatingWell Cookbook (2004)