Bagels were always something that FREAKED me out to make. I assumed you had to have the huge pot and oven that you see at real authentic bagel stores, to make them. Boy, was I wrong! Thank goodness!
Cinnamon raisin bagels are one of my favorite kinds. I have NEVER found a whole grain version at my local supermarket. Can you believe that?!? Ugh.
So, I decided it was quite time to stop being such a scared-y cat and try to make my own.
I always like adding whole wheat flour into what I can for added fiber, protein, and other good nutrients. This is especially important for me right now since I be pregnant!
Learn from me, and don’t be afraid of making bagels. It’s not that hard, just takes a little patience and you’ll do great!
Oh, and just a reminder, this recipe is not sweet at all (except for the raisins). Don’t expect them to be your traditional store-bought super sweet and yummy bagels. I decided not to add the extra sugar so that I could top it with my favorite toppings, like:
- peanut butter
- jelly (especially strawberry and blueberry)
- cream cheese
- sliced strawberries
Also, don’t be alarmed when they aren’t uber fluffy like the store-bought ones either. They are more dense because of the whole wheat flour.
Gotta pick and choose your battles. I chose dense and more nutritious on these! I hope you like them as much as I do!
Whole Grain Cinnamon Raisin Bagels
adapted from Emeril Lagasse
- 2 cups warm water (110-115°F)
- 2 tablespoons active dry yeast
- 3 tablespoons sugar + 1 tablespoon sugar
- 3 cups unbleached all-purpose flour
- 2-3 cups whole wheat pastry flour
- 1 1/2 tablespoons ground cinnamon
- 3/4 cup raisins
- In the bowl of your stand mixer, stir the water, yeast, and 3 tablespoons sugar together. Let sit for 5 minutes until foamy.
- Add in the flours, cinnamon, and raisins. Stir until the dough comes together.
- Turn out the dough into a large greased bowl.
- Cover and let rise in a warm, draft free place for an hour until doubled in size.
- Punch down the dough and divide into 8-12 equal balls.
- Roll the balls into 4-6″ logs. Join the ends together.
- Place them on a greased baking sheet, cover, and let rise in warm, draft free place for 10-15 minutes, just until risen, not doubled.
- Preheat the oven to 400°F.
- Bring a large pot of water and the remaining 1 tablespoon of sugar to a boil.
- In batches, add the bagels and allowing them to cook for 30-60 seconds on each side.
- Remove from the water and place on a baking sheet that has been covered with a silpat mat or non-stick foil.
- Once all of the bagels are on the baking sheet, bake for 5 minutes.
- Flip all of the bagels and bake for about 30-40 minutes, until lightly golden brown.
- Allow them to cool on a cooling rack before serving.
Note: Feel free to freeze the bagels on a baking sheet and place them in an airtight bag for freezing up to 2 months.
Servings: 8-12 bagels