BEST WHOLE WHEAT RAISIN BAGELS

Craving that classic chewy bagel but want a healthier spin? Forget those overly processed, store-bought options loaded with unnecessary ingredients. These homemade Whole Wheat Raisin Bagels deliver the perfect balance of wholesome goodness and delightful flavor, promising a satisfying breakfast or snack you can feel good about making (and eating!).

Ingredients

For the Dough:

• 1 1/2 cups warm water (105-115°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoon honey or maple syrup
• 3 cups whole wheat flour, plus more for dusting
• 1 cup bread flour
• 1 1/2 teaspoons salt
• 1 cup raisins

For the Boiling Water:

• 8 cups water
• 2 tablespoons honey or brown sugar

For Topping (Optional):

• Everything bagel seasoning
• Cinnamon sugar
• Sesame seeds
• Poppy seeds

Let’s Talk Whole Wheat Flour

Okay, friend, let’s get real about whole wheat flour. It’s fantastic for adding fiber and nutrients to our bagels, but it can sometimes make baked goods a little dense. That’s why we’re using a combination of whole wheat flour and bread flour in this recipe. The bread flour helps create that classic chewy bagel texture we all know and love. If you’re new to baking with whole wheat flour, don’t be intimidated! Just measure carefully, and you’ll be golden. If you’re feeling adventurous, you could even try experimenting with different ratios of whole wheat to bread flour to find your perfect balance. A little tip: make sure your flour isn’t expired; that can also impact the texture.

Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a large bowl, combine the warm water, yeast, and honey.
2. Let it sit for 5-10 minutes until foamy. This means your yeast is alive and kicking! If it doesn’t foam, your yeast might be old, and you’ll need to start over.

Step 2: Make the Dough

1. Add the whole wheat flour, bread flour, and salt to the yeast mixture.
2. Mix with a wooden spoon or dough hook attachment until a shaggy dough forms.
3. Add the raisins and knead until evenly distributed.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. It should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.

Step 3: First Rise

1. Place the dough in a lightly oiled bowl, turning to coat.
2. Cover with plastic wrap or a clean kitchen towel.
3. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. I usually pop mine in the oven with just the oven light on.

Step 4: Shape the Bagels

1. Punch down the dough to release the air.
2. Divide the dough into 8 equal pieces.
3. Roll each piece into a rope about 8 inches long.
4. Bring the ends together to form a circle, pinching to seal. Make sure the seal is tight, or the bagels might open up during boiling.
5. Place the shaped bagels on a baking sheet lined with parchment paper.

Step 5: Second Rise (Proofing)

1. Cover the bagels with plastic wrap or a clean kitchen towel.
2. Let them rise for 30 minutes. This is a crucial step for getting that perfect bagel texture, so don’t skip it!

Step 6: Boil the Bagels

1. Preheat your oven to 425°F (220°C).
2. Bring the water and honey (or brown sugar) to a boil in a large pot.
3. Gently drop the bagels into the boiling water, 2-3 at a time.
4. Boil for 1-2 minutes per side. This step is what gives bagels their signature chewy texture.
5. Remove the bagels with a slotted spoon and place them back on the prepared baking sheet.

Step 7: Add Toppings (Optional)

1. If desired, brush the tops of the bagels with an egg wash (1 egg beaten with 1 tablespoon of water) and sprinkle with your favorite toppings. Everything bagel seasoning is always a winner!

Step 8: Bake the Bagels

1. Bake for 20-25 minutes, or until golden brown.
2. Rotate the baking sheet halfway through to ensure even baking.

Step 9: Cool and Enjoy!

1. Let the bagels cool on a wire rack before slicing and enjoying. They’re delicious on their own, toasted with cream cheese, or made into a breakfast sandwich.

Troubleshooting Tips and Tricks

Baking can be a little unpredictable sometimes, but don’t worry, I’ve got your back! Here are a few common issues you might encounter and how to fix them:

• Bagels are too dense: Make sure you’re not adding too much flour. Whole wheat flour can be thirsty, but overdoing it will result in a dense bagel. Also, ensure your yeast is fresh and active.
• Bagels are too flat: This could be due to under-proofing. Give them a little extra time to rise before boiling.
• Bagels are too chewy: While chewiness is desirable, too much can be tough. Reduce the boiling time slightly.
• Bagels are sticking to the baking sheet: Always use parchment paper to prevent sticking.

Make-Ahead Tips and Storage

Want to get ahead of the game? You can prepare the dough the night before and let it rise slowly in the refrigerator. In the morning, just shape the bagels, boil, and bake. For storage, these bagels are best enjoyed fresh. Store leftover bagels in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. To reheat, slice and toast them for a warm, chewy treat.

Variations to Try

Once you’ve mastered the basic recipe, the possibilities are endless! Here are a few fun variations to try:

• Cinnamon Raisin: Add 1-2 teaspoons of ground cinnamon to the dough.
• Blueberry: Add 1/2 cup of dried blueberries to the dough.
• Savory: Omit the raisins and add chopped onions, garlic, or herbs to the dough.
• Try topping with everything bagel seasoning, sesame seeds, or poppy seeds.

While we are on the topic of breakfast, you might enjoy these Strawberries And Cream Overnight Oats. Alternatively, for more protein, you might be interested in High-protein Overnight Oats or Brown Sugar Overnight Oats. If you’re looking for another bagel option, consider these easy Cottage Cheese Bagels.

Final Thoughts

There you have it – a simple and satisfying recipe for homemade Whole Wheat Raisin Bagels! Baking your own bagels might seem a little intimidating at first, but trust me, it’s totally worth it. The taste and texture of a freshly baked bagel are simply unbeatable. Plus, you get to control all the ingredients, so you know exactly what you’re eating. So go ahead, give it a try, and enjoy the deliciousness of homemade bagels. Happy baking!

Best Whole Wheat Raisin Bagels

Enjoy the delightful chewiness of homemade bagels with a healthier twist. These Whole Wheat Raisin Bagels are made with a combination of whole wheat and bread flour, offering a satisfying balance of flavor and nutrition. Perfect for breakfast or a snack, these bagels are sure to become a favorite.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Course: Breakfast, Snack

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups warm water 105-115°F
• 2 1/4 teaspoons active dry yeast 1 packet
• 1 tablespoon honey or maple syrup
• 3 cups whole wheat flour, plus more for dusting
• 1 cup bread flour
• 1 1/2 teaspoons salt
• 1 cup raisins
• 8 cups water
• 2 tablespoons honey or brown sugar
• Optional: Everything bagel seasoning
• Optional: Cinnamon sugar
• Optional: Sesame seeds
• Optional: Poppy seeds
• Optional: 1 egg beaten with 1 tablespoon of water for egg wash

Equipment

• Large bowl
• Measuring cups and spoons
• Wooden spoon or stand mixer with dough hook
• Lightly floured surface
• Plastic wrap or clean kitchen towel
• Lightly oiled bowl
• Baking sheet
• Parchment paper
• Large pot
• Slotted spoon
• Wire rack
• Oven

Method

 

1. In a large bowl, combine the warm water, yeast, and honey. Let it sit for 5-10 minutes until foamy.
2. Add the whole wheat flour, bread flour, and salt to the yeast mixture. Mix with a wooden spoon or dough hook attachment until a shaggy dough forms.
3. Add the raisins and knead until evenly distributed.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Add more flour if needed.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel.
6. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Punch down the dough to release the air.
8. Divide the dough into 8 equal pieces.
9. Roll each piece into a rope about 8 inches long.
10. Bring the ends together to form a circle, pinching to seal.
11. Place the shaped bagels on a baking sheet lined with parchment paper.
12. Cover the bagels with plastic wrap or a clean kitchen towel. Let them rise for 30 minutes.
13. Preheat your oven to 425°F (220°C).
14. Bring the water and honey (or brown sugar) to a boil in a large pot.
15. Gently drop the bagels into the boiling water, 2-3 at a time.
16. Boil for 1-2 minutes per side.
17. Remove the bagels with a slotted spoon and place them back on the prepared baking sheet.
18. If desired, brush the tops of the bagels with an egg wash and sprinkle with your favorite toppings.
19. Bake for 20-25 minutes, or until golden brown, rotating the baking sheet halfway through.
20. Let the bagels cool on a wire rack before slicing and enjoying.

Notes

For best results, use fresh yeast and measure ingredients accurately. You can prepare the dough the night before and let it rise slowly in the refrigerator. Store leftover bagels in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. To reheat, slice and toast them. Try variations such as Cinnamon Raisin (add 1-2 teaspoons of ground cinnamon to the dough), Blueberry (add 1/2 cup of dried blueberries to the dough), or Savory (omit the raisins and add chopped onions, garlic, or herbs).