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Apple Cinnamon Whole Wheat Bagels

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Apple Cinnamon Whole Wheat Bagels are deliciously chewy and chock full of the wonderful flavors of fall.

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 as 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 pieces 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 sheets (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 stockpot. 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 rising 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 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 then divide each half into six equal pieces.
-Preheat oven to 450 degrees.
-Take each piece of dough and form it 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 them in a zip lock bag for up to one week.

Thank you so much for visiting me here today in my Kudos Kitchen! 


Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

Small custom signature from Kudos Kitchen by Renee


Sunday 19th of October 2014

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

Melissa Bailey

Friday 10th of October 2014

I totally should make this!

Kellie Hemmerly

Thursday 9th of October 2014

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

Karissa K.

Wednesday 8th of October 2014

I love how rustic these look. I could probably eat 4 or 10 of these :)

Amanda Tynis

Wednesday 8th of October 2014

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