Cinnamon Raisin Whole-Wheat Bagels


Preparation info

  • Makes


    • Difficulty


Appears in

Best Bagels

Best Bagels

By Marcy Goldman

Published 2018

  • About

There’s something about a partially whole-wheat bagel along with some cinnamon that makes the most tantalizing bagels. I add the cinnamon to the bagel by hand, gently kneading the dough to create a marbleized effect.



  • 1 cup dark raisins, plumped
  • cups warm water
  • 4 teaspoons instant yeast
  • 2 tablespoons oil
  • 2 tablespoons honey
  • ¼ cup light brown sugar
  • cups whole-wheat flour
  • 4 teaspoons cinnamon
  • ¼ cup light brown sugar
  • teaspoons salt
  • cups bread flour


    In a mixer bowl, whisk together the water and yeast and let stand a couple of minutes to allow yeast to swell and dissolve. Whisk in oil, honey, brown sugar, stirring to blend. Stir in whole-wheat flour, cinnamon and salt and blend well. Add in three cups of the white bread flour and begin kneading, 10-12 minutes, adding more flour as required to make a very firm but smooth dough.

    Place dough on work surface, cover with a clean tea towel and allow to rest l0 minutes. Then divide into l0 portions. Form each portion into a rope about 10 inches long. Form into bagels by attaching ends together and rolling on board to lock ends. Let bagels rise about 20 minutes until they appear a little puffy. Preheat oven to 450°F.

    Meanwhile fill a large pot two-thirds fill with water and add the brown sugar. Bring water to a gentle boil. Prepare a large baking sheet by lining with parchment paper. Place a few bagels at a time in boiling water. As they come to the surface, turn them over and allow to cook on other side another minute. Remove to baking sheet and place in oven, reduce heat to 425 degrees F. and bake until done, about 18-22 minutes.