Whole Wheat Cinnamon Raisin Bagels – a delicious recipe with warm water, active dry yeast, honey, molasses, cinnamon, whole wheat flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
1198
kcal
Calories
5
g
Fat
270
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups warm water, 3 tablespoons active dry yeast, 1 1/2 cups honey, 3 tablespoons molasses, and more.
Yes, Whole Wheat Cinnamon Raisin Bagels falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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