Whole Wheat Cinnamon Bagels

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Breaking a fast on bagels has been part of my family’s tradition growing up.  I remember my father coming back from the local bakery with a large paper bag filled with a variety of bagels. The aroma  of freshly baked bagels would permeate the house.  Because bagels are reminiscent to my childhood, among many other things, continuing this family tradition has become a requisite  in my household. When I was first married, my husband suggested that I try baking bagels. Having grown up with New York bagels, I am skeptical about bakeries outside of the area producing anything that measures up to the standards of how a bagel should be made. To quote Larry King, it must be the Brooklyn water. So making my own bagels was another option. Ever since I won his approval for homemade bagels, I’ve been keeping up with this borrowed tradition without fail. Unfortunately, these bagels consistently get consumed before the end of the week.  The bagel is a dense ring of bread, often rather bland, raised with yeast and containing almost no fat. The bagel’s peculiar crustiness and density results from regulating the amount the yeast is allowed to rise so the bagel does not become too bread. Whether handmade at home or with the aid of machinery in a bagel bakery, bagel dough is always boiled in water then baked until it is golden brown. Bagels can be made in many varieties. Making bagels only takes a few steps. If you have baked bread before, this recipe should be a cinch to you. I will be sharing my whole wheat bagel recipe. Most whole wheat bagels include raisins. Mine doesn’t though and you can add or omit the raisins. I will be publishing another bagel recipe shortly so stay tuned 🙂

For this recipe, you will need:

  1. 3 cups of whole wheat flour
  2. 2 cups of bread flour
  3.  1 package of  instant yeast
  4. 1 1/2 cups of warm water
  5. 1 teaspoon of sugar
  6. 1/3 cup of honey or brown sugar
  7. 1 teaspoon of cinnamon
  8.  1 teaspoon of salt


Combine warm water,yeast, and sugar in a bowl. Set aside and allow the yeast mixture to bubble. Stir together with whole wheat flour, salt, and honey/brown sugar. Add the bread flour and knead the dough until smooth and elastic. Cover the dough and let it rest for about 15 minutes. Divide the dough into twelve equal parts. Begin shaping each piece of dough into a nice ball.  Stick your finger in the middle of the ball and pull it apart to create about a 2 inch hole. Lay it onto a cookie sheet or baking stone.  Continue until all the bagels are formed.  Let it rest for 20 minutes. Meanwhile, bring a big pot of water to a boil. Put 3 bagels in at a time (its important that you don’t overcrowd the part or the bagels will fall apart) and boil each side for 3 minutes.  Let them drain on a towel  for 2 minutes. Bake at 375 ° F for 25-30 minutes or until the tops are golden brown.

Yields 12 bagels


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