Cinnamon Raisin Whole Wheat Bagels Recipe

Hand-shape, boil and bake your own fantastic bagels with the classic chew and crispy crust.

December 2009/January 2010
By Jeff Hertzberg and Zoë François 
Cinnamon Raisin Whole Wheat Bagels
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If you’re a traditionalist, don’t add the cinnamon, sugar and raisins in the recipe below, and you’ll have a terrific plain, whole grain bagel.
MARK LUINENBURG
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The recipe here is excerpted from the new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables and Gluten-free Ingredients (Thomas Dunne Books, 2009). This is the much-anticipated sequel to the wildly popular Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, which taught us how to craft delicious and crusty artisan bread with just a few minutes of work. We brought you that basic technique in our article Five Minutes a Day for Fresh-baked Bread. Now you’ll be able to use the no-knead storage dough method with even healthier recipes. To order either of the fabulous cookbooks (and get a bunch more yummy-but-easy recipes!), visit MOTHER EARTH NEWS Shopping. If you have questions about these recipes, please post them to the comments section at the end of this article, and the baking experts at King Arthur Flour will answer them.

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CINNAMON RAISIN WHOLE WHEAT BAGELS

This recipe makes about 10 bagels.

2 pounds (cantaloupe-size portion) Master Recipe dough
2 tbsp sugar
1 1/2tsp cinnamon
1/3 cup raisins

For the boiling pot:
8 quarts water
1/4 cup sugar
1 tsp baking soda
Poppy or sesame seeds for sprinkling on top

Using your hands and a rolling pin, flatten the dough to a thickness of a quarter inch. Mix the sugar and cinnamon in a small bowl. Sprinkle the dough with the cinnamon-sugar and raisins. Roll up the dough, jelly-roll style, to incorporate the raisins. Shape into a ball.

Cut off a 3-ounce piece (about the size of a small peach) of dough from the ball. Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Repeat to form the rest of the balls, cover them loosely with plastic wrap, and allow them to rest at room temperature for 20 minutes.

Thirty minutes before baking time, preheat the oven to 425 degrees Fahrenheit, with a baking stone placed on the middle rack. Place an empty broiler tray on any other rack that won’t interfere with the rising bagels.

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