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Cinnamon Raisin Bagels

These chewy, mildly sweet bagels do not have the traditional shape, because they are stuffed with raisins and nuts. Only about 150 calories each, they make a lovely breakfast treat, snack or light dessert.Cinnamon Raisin Bagels

Makes about 15 small bagels.



  • 1 to 1 1/2 c water
  • 1 Tbsp honey
  • 2 Tbsp unsalted butter
  • 2 c whole wheat flour
  • 1 c all purpose flour
  • 1 tsp lecithin granules
  • 1 1/2 tsp sea salt
  • 3 Tbsp barley malt powder
  • 2 tsp active dry yeast
  • 1 pinch powdered ginger
  • 1/2 c golden raisins
  • 1/3 c chopped walnuts
  • 1 tsp cinnamon

Bagel Bath:

  • 2 Tbsp sugar, malt syrup, or honey
  • 2 quarts water

Egg Wash:

  • 1 large egg
  • 1 Tbsp water


  • 2 Tbsp golden raisins
  • 2 Tbsp chopped walnuts


  1. In a small saucepan on a low setting, heat one cup of the water with the honey and butter, stirring until butter is melted. Let cool to around 100 degrees F.
  2. Meanwhile in a large bowl, whisk together the whole wheat flour, all purpose flour, lecithin, salt, barley malt powder, dry yeast, and ginger.
  3. Add the warm honey/butter liquid to the dry ingredients, mixing until incorporated. Knead in the bowl or on a floured surface for 8 to 10 minutes, or until the dough tightens up. Add a bit more water as needed
  4. Lightly butter a clean bowl. Place the dough bowl in, cover with a towel, and allow to rise in a warm spot until double in volume, or a little over an hour.
  5. Divide the dough into 15 pieces. Roll into balls.
  6. In a small bowl, mix the third-cup of raisins, third-cup of walnuts, and the teaspoon of cinnamon together. Divide this mixture into 15 portions. With your finger, poke a hole in the center of each dough ball and insert one portion of the raisin/walnut mixture; roll the dough back into a ball shape. (The nuts and raisins should be wrapped inside the dough ball.) Place all dough balls on a baking tray.
  7. Cover tray with a slightly damp, clean cloth, and allow to rise another 40 minutes, or until double, boiling the bagel bath water and heating the oven to 375 degrees F towards the end of rising time.
  8. When the bath is boiling, add the dough balls into the bath in one or two batches (depending on how big your boiling pot is). Boil for two minutes, flip dough, then boil one additional minute. Remove with slotted spoon and return dough balls to tray.
  9. In a cup, whisk the egg and water together for the egg wash. Using about half of the egg wash, baste the tops of dough balls. Place tray in oven, baking for 10 min.
  10. Briefly remove tray from oven; brush the dough balls with egg wash one more time, then press the topping walnut-raisin mixture on top of each. Return to the oven for 10 more minutes.
  11. Cool on rack for at least an hour before serving.

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