Tuesday, July 13, 2021

Cinnamon-Honey Raisin Bagels

Cinnamon-Honey Raisin Bagels are all the best parts of childhood in a chewy, perfectly toastable whole grain package. Smeared with cream cheese, butter or your favorite jam, you can't go wrong!
My family used to have a ritual when us kids were in school: at least once a month, the four of us would pile into the car and head to the bagel shop for a baker's dozen of goodies: my sister and I would each choose four of our favourites, and mom and dad would pick the other five. When it came to my sister, she rotated between three favourites: chocolate chip, plain, and cinnamon raisin. I have to admit, the cinnamon raisin bagels were incredible toasted with butter, and if they were out of sourdough (my fave), they were second on my list!
So it made me smile when my sister came to me asking for a whole grain version of her old favourites to take with her to work. I added in a squeeze of honey to accent the whole wheat and raisin flavour, and (as all bagels should be) I boiled them in honey water for an extra bump of flavour and shine. While I don't have a wood burning oven a la the Montreal style bagels I love, I did bake these on a baking stone which gave them an awesome, blistery texture.
Cooled and sliced, they were frozen on a tray for a quick grab in the morning - they would thaw by lunch and be ready for margarine or peanut butter!

The Bread Bakers Event for July 2021 is Favorite Breads, be sure to check out all the favorites baked this week!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Cinnamon-Honey Raisin Bagels
Makes 8
1 1/2 cups water
2 tbsp honey
4 cups whole wheat bread flour
1/2 cup all-purpose flour
2 tsp instant yeast (I used SAF regular)
1 tbsp cinnamon
1 1/2 tsp salt
3/4 cup raisins, soaked in hot water and drained
1 tbsp honey, to boil
  1. Mix together all the ingredients except the salt and raisins in a stand mixer fitted with a dough hook for 2 minutes, until just combined.
  2. Cover and let stand 10 minutes.
  3. Add the salt and raisins and knead on low speed for 10 minutes, until smooth and elastic.
  4. Cover and let rise 1 hour, until doubled.
  5. Punch down and divide into 8 pieces.
  6. Shape each piece into a ring and place on a sheet of parchment paper.
  7. Cover with greased plastic wrap and refrigerate 4 hours- overnight.
  8. Heat a large pot of water with 1 tbsp of honey to a boil and heat a baking stone in the oven to 450F.
  9. Boil bagels, 2 at a time, for 30 seconds on each side. Remove with a slotted spoon and drain on a wire rack.
  10. Once all the bagels are boiled transfer to the baking stone (or place on a parchment lined baking sheet) and bake 14 minutes, until well browned. 


  1. Oh boy, I can just smell these baking. So yummy!

  2. What a nice memory! These look amazing.

  3. Thanks for sharing your food memories with us. These bagels look wonderful.

  4. Beautiful golden bagels! how I love the colour and the fact that you used whole wheat flour. So healthy!

  5. I can see why those would be a favorite! They are really pretty and I'm sure full of flavor too.


Thanks for the feedback!