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Whole Wheat Cinnamon Raisin Bagels

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"These are yummy whole wheat bagels! Make these into whatever flavor you desire by omitting the cinnamon and raisins and add blueberries, onion, plain...the options are endless! Have fun!"
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1 h 14 m servings 182
Original recipe yields 35 servings (35 small bagels)


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  1. Combine warm water and yeast in a large bowl; allow to dissolve, about 5 minutes.
  2. Stir honey, molasses, and cinnamon into the yeast; stir gently.
  3. Stir flour, raisins, and salt into the bowl with the yeast-honey mixture. Mix well; it will be crumbly. Knead until dough is smooth, about 10 minutes. Cover with a towel and allow dough to rest for 20 minutes.
  4. Bring a large pot of water to a low boil.
  5. Pinch off a 2-inch ball of dough and roll into a snake. Wrap it around with 4 fingers and gently pinch ends together to form a bagel shape. Repeat with remaining dough to make 25 to 45 bagels.
  6. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  7. Place bagels in boiling water; cook for 2 minutes on each side. Remove from the water and place on the prepared baking sheets.
  8. Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool on wire racks.


  • Cook's Notes:
  • I love raisins, so I add a lot. However, you can adjust to 1 cup if you choose.
  • Oil your measuring cup before you put the honey in it. It should slide right out.

Nutrition Facts

Per Serving: 182 calories; 0.7 42.7 4.9 0 204 Full nutrition

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