These cinnamon raisin bagels are sweet, chewy and tastes so good with a healthy spread of almond butter. With the addition of almond flour and wheat germ, these bagels have an extra boost of nutrition!
The original cinnamon raisin bagel recipe is from one of my favourite baking blogs – Sally’s Baking Addiction. Her recipes are always easy to follow and turn out delicious.
I “hacked” the recipe with the addition of some healthy ingredients to make the bagels more nutritious. Instead of 4 cups of bread flour, I replaced 2/4 cup with wheat germ and 1/4 cup with almond flour to boost the protein and fiber.
Good reasons to eat wheat germ:
Good source of protein, fiber and healthy fats
Rich in magnesium, zinc, thiamin, folate
High in vitamin E
Good reasons to eat almonds:
High in vitamin E which acts as an antioxidant
High in magnesium which can improve blood sugar control and lower blood pressure
Low in carbs, gluten free
High in protein, healthy fats and fiber
Making bagels does require more work than making muffins. You have to let the yeast rise, shape them into bagels, boil them and then bake them. But its fun to make and the results are worth it. Sally’s website has a great tutorial on how to make bagels.
Next time you’re baking, try “hacking” it healthy by replacing some flour with healthier ingredients. Almond flour, oat flour, wheat germ, flax seeds and hemp seeds are all great ways to boost the nutrition!
These cinnamon raisin bagels are sweet, chewy and tastes so good with a healthy spread of almond butter. With the addition of almond flour and wheat germ, these bagels have an extra boost of nutrition!
3 1/4bread flour (3/4 cup reduced from original recipe)
1tablespoongranulated sugar
2teaspoonssalt
1teaspoonvanilla extract
3/4cupraisins
3tablespoonsgranulated sugar
1teaspoonground cinnamon
Coating the bowl1 tablespoon olive oil
Water bath:
2quartswater
1/4cuphoney or barley malt syrup
Egg wash:
1egg white beaten with 1 tablespoon water
Instructions
Instructions from Sally’s Baking Addiction:
Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
Add the flour, almond flour, wheat germ (almond flour and wheat germ is the healthy cooking hack), brown sugar, salt, and vanilla extract. Beat on low speed for 2 minutes, then beat in the raisins until combined. The dough is very stiff and will look somewhat dry.
Mix the sugar and cinnamon together and sprinkle onto a clean surface. Place the dough on top. Knead the dough for 4 minutes, picking up all that cinnamon sugar. Work as much of the cinnamon sugar mixture as you can into the dough. The dough may become a little wet from the added sugar– that’s ok.
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
Line two large baking sheets with parchment paper or silicone baking mats.
Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
Preheat oven to 425°F (218°C).
Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.
