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Baking recipe · from the recipe book

Whole Wheat Cinnamon Raisin Oat Bagels

Chewy, nutty whole wheat bagels swirled with warm cinnamon and plump raisins, with toasted oats in the crumb and a crunchy oat crust.

Whole Wheat Cinnamon Raisin Oat Bagels

Ingredients

  • 4¼ cups500 gWhole wheat flour
  • 1½ cups200 gBread flour
  • 1⅓ cups110 gOld-fashioned rolled oatsdivided: 90 g for the dough, 20 g for topping
  • 12⅓ cups2,940 gWaterdivided: 440 g lukewarm for the dough, 2500 g for boiling
  • 1 packet7 gInstant yeast
  • 3 tbsp packed40 gBrown sugar
  • 1½ tbsp10 gGround cinnamon
  • 2¼ tsp14 gSalt
  • 1 cup150 gRaisins
  • 1½ tbsp30 gMolasses
  • 1 large33 gEgg whiteslightly beaten

Steps

  1. Set aside the 20 g portion of oats for topping. In a large bowl, stir the 90 g portion of oats into the 440 g portion of lukewarm water and let soak 10 minutes.
  2. Add the whole wheat flour, bread flour, instant yeast, brown sugar, cinnamon and salt to the soaked oats and mix into a stiff, shaggy dough. This is about 63% hydration and 2% salt.
  3. Knead by hand or with a dough hook for 8 to 10 minutes until smooth and elastic, then knead in the raisins until evenly spread.
  4. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1½ times its size.
  5. Divide the dough into 12 equal pieces, roll each into a ball, then poke a hole through the center with your thumb and stretch it to a 2-inch (5 cm) ring. Set on a parchment-lined baking sheet, cover and rest 20 minutes, until slightly puffed and springing back slowly when poked.
  6. Meanwhile, preheat the oven to 425°F (220°C) and bring the 2500 g portion of water to a boil in a wide pot. Stir the molasses into the boiling water.
  7. Boil the bagels 3 or 4 at a time for 45 seconds per side, lift out with a slotted spoon, drain and return to the baking sheet.
  8. Brush the tops with the egg white and sprinkle with the reserved oats.
  9. Bake 20 to 24 minutes, until deep golden and 200°F (93°C) in the center.
  10. Cool the bagels on a rack for at least 30 minutes before slicing.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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