Best 4 Whole Wheat Cinnamon Raisin Bagels Recipes
BAGEL GONE BANANAS
Talk about a grab-and-go breakfast: this bagel topped with nut butter and banana slices is ready in just 5 minutes and easy to eat on the run.
Provided by EatingWell Test Kitchen
Categories Healthy Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Stir together nut butter, honey and salt in a small bowl. Divide the mixture between bagel halves and top with banana slices.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 43.4 g, Fat 9.8 g, Fiber 7.5 g, Protein 9.4 g, SaturatedFat 1.4 g, Sodium 334.6 mg, Sugar 14.6 g
WHOLE-WHEAT CINNAMON-RAISIN BREAD
Provided by Ellie Krieger
Time 4h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough.
- Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
- Soak the raisins.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
- Fold the dough.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
WHOLE WHEAT CINNAMON RAISIN BAGELS
These are yummy whole wheat bagels! Make these into whatever flavor you desire by omitting the cinnamon and raisins and add blueberries, onion, plain...the options are endless! Have fun!
Provided by Joanna
Categories Bagels
Time 1h14m
Yield 35
Number Of Ingredients 8
Steps:
- Combine warm water and yeast in a large bowl; allow to dissolve, about 5 minutes.
- Stir honey, molasses, and cinnamon into the yeast; stir gently.
- Stir flour, raisins, and salt into the bowl with the yeast-honey mixture. Mix well; it will be crumbly. Knead until dough is smooth, about 10 minutes. Cover with a towel and allow dough to rest for 20 minutes.
- Bring a large pot of water to a low boil.
- Pinch off a 2-inch ball of dough and roll into a snake. Wrap it around with 4 fingers and gently pinch ends together to form a bagel shape. Repeat with remaining dough to make 25 to 45 bagels.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Place bagels in boiling water; cook for 2 minutes on each side. Remove from the water and place on the prepared baking sheets.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool on wire racks.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 42.7 g, Fat 0.7 g, Fiber 4.4 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 204.1 mg, Sugar 17.9 g
SOURDOUGH CINNAMON - RAISIN BAGELS
A lightly sweetened whole wheat bagel dough gets a unique touch from sourdough starter and malt syrup while cinnamon and raisins add homey familiarity. This recipe takes at least 2 days (more if you need to build your starter). Use whole wheat BREAD flour - not simply whole wheat flour - for best results (alternatively add 1 tbsp of vital wheat gluten to the "dough" mixture).
Provided by YummySmellsca
Categories Sourdough Breads
Time P2DT10m
Yield 8 bagels, 8 serving(s)
Number Of Ingredients 14
Steps:
- Sponge:
- Combine sponge ingredients in the bowl of a stand mixer. Mix well to form a batter-like consistency.
- Cover and let rest for 2 hours at room temperature.
- Dough:
- Add the yeast, whole wheat bread flour, brown sugar, cinnamon and malt syrup to the sponge.
- Stir to combine, then add the salt.
- Knead with the dough hook for 12 minutes, until the dough becomes smooth and pliable. It will be stiff but not dry.
- Turn out onto a counter and, by hand, knead in the raisins.
- Cover and let rest at room temperature for 1 hour, then place in the fridge overnight.
- Boiling / Baking:.
- Remove the dough from the fridge and let rest at room temperature 1 ½ hours.
- Preheat the oven to 500°F Line 2 baking sheets with parchment paper or SilPat.
- Turn the dough out onto the counter and divide into 8 pieces. Shape into rings (keep the middle holes larger than you want them to be in the finished bagel).
- Cover with a towely and let rest for 15 minutes.
- Bring a large pot of water to a boil and add the baking soda and honey.
- Drop in as many bagels as will comfortably fit in the pot. Cook 1 minute, flip, and cook 1 more minute.
- Place boiled bagels on the baking sheets and brush with egg white.
- Place one sheet of bagels in the oven and bake for 5 minutes, then lower the heat to 450°F and bake for another 5 minutes.
- Repeat for remaining tray of bagels.
Nutrition Facts : Calories 234.7, Fat 1.4, SaturatedFat 0.2, Sodium 764.8, Carbohydrate 52.7, Fiber 6.4, Sugar 13.1, Protein 7.2
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