Whole Grain Cinnamon Raisin Bagels

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! ๐Ÿ˜€ 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! ๐Ÿ˜‰

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! ๐Ÿ˜€ I hope you like them as much as I do!

Whole Grain Cinnamon Raisin Bagels

adapted from Emeril Lagasse


  • 2 cups warm water (110-115ยฐF)
  • 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


  1. In the bowl of your stand mixer, stir the water, yeast, and 3 tablespoons sugar together. Let sit for 5 minutes until foamy.
  2. Add in the flours, cinnamon, and raisins. Stir until the dough comes together.
  3. Turn out the dough into a large greased bowl.
  4. Cover and let rise in a warm, draft free place for an hour until doubled in size.
  5. Punch down the dough and divide into 8-12 equal balls.
  6. Roll the balls into 4-6″ logs. Join the ends together.
  7. 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.
  8. Preheat the oven to 400ยฐF.
  9. Bring a large pot of water and the remaining 1 tablespoon of sugar to a boil.
  10. In batches, add the bagels and allowing them to cook for 30-60 seconds on each side.
  11. Remove from the water and place on a baking sheet that has been covered with a silpat mat or non-stick foil.
  12. Once all of the bagels are on the baking sheet, bake for 5 minutes.
  13. Flip all of the bagels and bake for about 30-40 minutes, until lightly golden brown.
  14. 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


  1. They look amazing! I made whole wheat bagels on Sunday. I was going to make the normal cinnamon raisin, but then I thought I’d try chocolate. That didn’t work. Bad idea. I wish I could have had these instead!

    Yours don’t look at all dense. And the pictures are lovely. ๐Ÿ™‚

  2. These look awesome! My kids have been bugging me to make bagels, I should really get on it. I’ve only made white bagels before but I gotta try whole wheat. Yours don’t look nearly as dense as I would have imagined! They look delicious ๐Ÿ˜€

  3. I like that you didn’t add extra sugar – I like my bagel flavors to be subtle too so that the topping can be the prominent flavor. Like some of your commenters, I have not made bagels yet either – yours look pro! Nice work trying a new recipe.

  4. I have not tried bagels yet. I think i am ready now. My driving force : your recipe! Love the use of whole grain for texture and I bet the taste would be great, i love cinnamon too. Thanks for sharing!

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  6. I had to throughout the first ones. They were a mess. Now Iโ€™m waiting for the second ones, that are in the oven. They smell great but didnโ€™t look as pretty as yours. When I put them in the boiling water they became a little bit uglier. ๐Ÿ™ I hope they taste as good as yours. You should make a tutorial: bagels for dummies. ๐Ÿ™‚

  7. If anyone is looking for a wheat-free recipe.. i used 1/2 kamut and 1/2 spelt for the flour (i ended up using about 5cups + 1/4 cup for kneading). They turned out perfect. Thanks for sharing !

  8. Just pulled these out of the oven and they looked much more like yours when I pulled them out of the water bath before I baked them. They deflated greatly upon baking and are quite small and hard…. What did I do wrong? I followed your instructions to the letter…..just call me depressed……

    1. I apologize for my delay and I’m sorry to hear they didn’t turn out well. I’m not sure what could have gone wrong. Did you have a chance to try them again?

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