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A close-up shows delicious, homemade Whole Wheat Raisin Bagels, golden brown and sprinkled with raisins.

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.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
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).