Apple Cinnamon Whole Wheat Bagels with Raisins #TwelveLoaves

Apple Cinnamon Whole Wheat Bagels with Raisins

What I really appreciate about being a member of the #TwelveLoaves baking group is that they encourage creativity. As long as you use the featured ingredient for the month (this month, it’s apples) you get to let loose and have fun creating. I decided I’d try my hand at making these Apple Cinnamon Whole Wheat Bagels with Raisins (but those are optional). I’m very pleased with how they turned out as far as flavor goes. As far as looks, maybe not so much! LOL

The featured apple in these bagels keeps them incredibly moist and chewy. The whole wheat adds a light nuttiness of flavor and wonderful dark brown color, and of course; the cinnamon rounds out the fall flavors that we all know pairs so well with apple. The raisins in the recipe are totally optional (because I know not everyone likes them), but if you do, I beg you, don’t leave them out. They add such a wonderful depth of flavor and homeyness, like nothing else can.

Apple and Cinnamon Whole Wheat Bagels with Raisins are completely chewy and delicious.

Step-by-Step directions. Recipe follows:

Cut the peeled Granny Smith apple into ¼” dice. Set aside. Combine the dry ingredients (flour, whole wheat flour, salt, cinnamon and nutmeg in a large bowl. Blend in the yeast mixture and the molasses. Knead by hand (or with a dough hook and a stand mixer), until the dough forms a ball.







Knead in the diced apple and raisins (if using) until fully incorporated. Cover and allow the dough to rise, until doubled.


Turn the dough out onto a lightly floured surface and shape the dough into a 1′ log. Divide the large log in half and then divide those halves into 1′ logs. Divide each smaller log into 6 equal piece so you have a combined total of 12 pieces.  Shape each piece into a flattened disk and use a floured thumb to push a hole in the center of each disk. Use your hands to form each one into a bagel shape. Place the shaped bagels onto 2 parchment lined baking sheet (6 per sheet).






How to make apple cinnamon whole wheat bagels with raisins /

Allow the bagels to rise again until doubled (approximately 45 minutes). Bring the water and baking soda to a boil in a large stock pot. Using a slotted spoon carefully add 2-3 bagels into the boiling water bath for approximately 45 seconds each, turning them once. Place the boiled bagels onto a baking sheet fitted with a baking rack. Continue the same process with the remaining bagels. Bake the boiled bagels in a preheated 450 degree oven until dark brown and cooked through. Cool slightly and serve warm or at room temperature.

Apple and Cinnamon Whole Wheat Bagel with Raisins Recipe /



Servings: 12 bagels      Prep Time: 120 minutes (including rise time)   Bake Time: 12-15 minutes

1 package active dry yeast (2 ¼ teaspoons)
1 cup warm water (110-115 degrees)
1 ½ teaspoons brown sugar
2 cups all-purpose flour (plus additional for dusting and kneading)
2 cups whole wheat flour
1 teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon freshly grated nutmeg
1 tablespoon molasses
1 Granny Smith apple, peeled and diced into ¼” pieces
1/2 cup dark raisins (optional)
1 quart water
1 ½  tablespoons baking soda
baking racks for 2 baking sheets
2 baking sheets
parchment paper

-In a small bowl, dissolve the yeast in the warm water. Stir in the brown sugar and allow the mixture to sit and get foamy (about 5 minutes). Set aside.
-In the bowl of a stand mixer (or a large bowl using a wooden spoon), combine the all-purpose flour, whole wheat flour, salt, cinnamon and nutmeg. Mix to combine.
-Using the dough hook (or mix with a wooden spoon), stir in the yeast mixture, molasses, the prepared apple and raisins until the dough comes together into a ball. *Note – if the dough seems too sticky and is not coming together into a cohesive ball, sparingly add additional all-purpose flour until the dough just forms a ball and is no longer sticky.
-Place the dough into an oiled bowl, cover with plastic wrap and allow to double in volume in a warm/draft free place for approximately one hour.
-Once risen, punch the dough down and on a lightly floured surface, shape it into a 1′ log.
-Divide the dough in half, and the divide each half into six equal pieces.
-Preheat oven to 450 degrees.
-Take each piece of dough and form in into to disc. Using a floured thumb, press a hole into the center of the dough and work the hole and the dough to form a bagel.
-Place the formed bagels onto 2 parchment lined baking sheets. Allow the formed bagels to rise again until doubled in a warm, draft free place (approximately 45 minutes)
-Bring the water and baking soda to a boil over high heat. Using a slotted spoon, boil each bagel for approximately 45 seconds, turning once. Remove the boiled bagels to a rack on a baking sheet. *Note – placing the boiled bagels directly onto parchment paper after boiling will encourage sticking of the bagels to the paper during baking. Make sure you use a baking rack after boiling. Repeat the same process with the remaining bagels.
-Place the racked bagels into a preheated oven and bake for 10-12 minutes or until their deeply golden brown.
-Transfer the baked bagels to a cooling rack and serve or store in a zip lock bag for up to one week.

I hope you’ve enjoyed this month’s #TwelveLoves theme of apples as much as I’ve enjoyed bringing it to you. There are so many more  inspired apple recipes just a click away, and I encourage you to visit each and every one. After all, an apple a day keeps you healthy, wealthy and wise….or something like that. LOL


#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers.

Our host this month is Heather from girlichef, and our theme is Apples. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Pear Breads!

#TwelveLoaves: Apples

If you’d like to add your bread to this month’s #TwelveLoaves collection, here’s what you need to do:


  1. Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone’s posts).
  2. Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (October = Apples). 
  3. Share your Twelve Loaves bread (must be baked and post this month) on your blog by October 31, 2014.

Until we bake again,




  1. I adore bagels…and adding apples and raising only make them more tempting!

  2. Good bagels are hard to come by here in Maine, so I have made a mental note to make my own sometime — these apple cinnamon ones look amazing.

  3. These sound (and look) amazing, Renee! I love apple raisin, and I can almost taste one of these toasted up and shmeared with peanut butter… mmmm…..

  4. I love raisins in bagels and breads but my husband is a raisin hater. I wonder if I could sneak them in here and change his mind….

  5. My favorite bagels are the raisin cinnamon kind that you buy pre-made and in a bag lol. You just changed my mind! Apple Cinnamon…and homemade….. sounds much better!!

  6. I have a thing for cinnamon raisin toast…and now I'm dreaming of cinnamon raisin bagels! Love that you used whole wheat flour-such a great addition to our apple month, Renee!

  7. I have never attempted bagels. This recipe just might get me to try! Thanks for sharing.

  8. Bagels were a staple for me growing up. I love them. But making them from scratch is ambitious! Bravo!

  9. In all my years in the kitchen (and they are many) I have never tried making bagels! You've inspired me to give it a shot, Renee.

  10. Healthy, delicious fall bagels. Love these!

  11. Back for Seconds

    These look so perfect! I need a bagel asap!

  12. Ginny McMeans

    I love your twelve loaves baking group and your bagels are perfect. I can not wait to make them.

  13. Shulie Foodwanderings

    This post Renee reminds me how much I love making bagels. Love how creative you were incorporate apples into these favorite cinnamon ones. & whole wheat sent me over the edge! 🙂

  14. Holly @

    Your hard work certainly paid off with these beautiful bagels. who needs the bagel shop when you can create such pretty bagels at home?

  15. Those look amazingly tasty, Renee! I bet they were a huge hit.

  16. The Ninja Baker

    Your bagels do look like blessings of homey goodness, Renee. Thank you for the reminder of why wheat flour is such a tasty addition to baked goods =) Oh! I'll try to remember the raisins, too!

  17. Cinnamon raisin bagel are the best! Adding apples (or I guess adding the bagels to the apples…hahaha) was a really great idea.

  18. Lauren Kelly

    I love that you added apples to these cinnamon raisin bagels!

  19. These bagels are adorable!! I love toasted bagels with butter, but I haven't ever found a store bought bagel that I've actually liked. I prefer handcrafted bagels just like yours. Thank you for making these for us. 🙂

  20. Savory Experiments

    I've never made homemade bagels. These look perfect for a fall breakfast!

  21. There's nothing like a good bagel and these do sound goooood. And they look good too. RUSTIC, just tell people they're rustic! Thanks for sharing these, a must try.

  22. Doesn't matter what they look like – Though I think they look great! I'd eat the whole batch no matter what. I mean, really – Apples, cinnamon, and raisins? You can't go wrong with that. Pass me the cream cheese. I'm goin' in!

  23. Amanda Tynis

    bagels are totally my thing, and the flavor combo in these bagels sound fantastic!

  24. I love how rustic these look. I could probably eat 4 or 10 of these 🙂

  25. Kellie Hemmerly

    I love these….nothing beats a freshly made bagel!

  26. Melissa Bailey

    I totally should make this!

  27. Their homey, rustic appearance almost guarantees these apple cinnamon bagels will taste SO much better than any commercially-produced, smoothly perfect product. Just saying…

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