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Cinnamon Raisin Rye Bagels

Cinnamon Raisin Bagels

First-time bagel-maker? Fret not. Bagels are easier to make than one would think, cross our hearts. The combination of white whole wheat, dark rye, and whole spelt flours yields a hearty yet tender and, of course, traditionally chewy bagel packed with nutrition. These are very lightly sweetened with apple juice, cinnamon, and raisins.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Cookie Madness


  • 1 scant cup 220 ml apple juice, lukewarm
  • 2 teaspoons Sucanat I used brown sugar
  • 4 teaspoons active dry yeast
  • 240 g 2 cups white whole wheat flour
  • 60 g 1⁄2 cup dark rye flour
  • 70 g 1⁄2 cup whole spelt flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fine sea salt
  • 2 tablespoons 30 ml neutral-flavored oil
  • 60 g 1⁄4 cup plus 2 tablespoons raisins
  • 8 cups 2 L water
  • 55 g 1⁄4 cup baking soda


  • Combine the juice, Sucanat, and yeast in a bowl. Let sit for 5 minutes for the yeast to activate.
  • Combine the flours, cinnamon, and salt in the bowl of a stand mixer fitted with a dough hook. Add the oil, raisins, and yeast mixture on top of the dry ingredients. Knead for 6 minutes, adding extra whole wheat flour, 1 tablespoon (8 g) at a time, if the dough is too wet. The dough should be smooth and pliable. Alternatively, you can stir the ingredients, transfer the dough to a lightly floured surface, knead for about 8 minutes, until the dough is smooth and pliable, adding extra whole wheat flour, 1 tablespoon (8 g) at a time, if the dough is too wet. Shape into a ball.
  • Place in a bowl, cover tightly with plastic wrap, and let rise in a warm place until doubled in size, 1 to 11⁄2 hours.
  • Line a baking sheet with parchment paper or a silicone baking mat. Punch down the dough. Divide it into 6 equal portions and roll into circles. If the dough retracts when you try to shape it, give it 5 minutes to rest until it cooperates. Use your thumb to puncture a 1-inch (2.5 cm) hole in the center. Place on the prepared baking sheet.
  • Bring the water and baking soda to a boil in a large saucepan. Preheat the oven to 400°F (200°C, or gas mark 6). Lower the heat of the boiling water to a gentle boil. Add 2 bagels at a time and simmer for 1 minute, flipping each bagel halfway through. Scoop out the bagels with a slotted spoon. Place on the prepared baking sheet.
  • Repeat until all the bagels have been boiled.
  • Transfer to the oven and bake for 14 minutes, or until the bagels are a deep golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.


Recipe from Whole Grain Vegan Baking courtesy of Fairwinds Press.
I used sugar instead of Sucanat and made 8 bagels instead of 6. The recipe mentioned adding extra flour in addition to what is called for in the ingredient list. This will vary, but I did have to add several extra tablespoons of flour.