These bagels use whole spelt flour instead of white bread flour. The result is a denser, slightly earthier crumb with a chew that feels more satisfying than a standard bagel.
Spelt contains gluten, so the dough handles well and forms a tight ring. It’s lower in gluten than modern wheat, which makes the crumb a little more tender after baking.
The boil step is non-negotiable. It sets the crust and gives the bagel its characteristic chew. A short one-minute boil per side is enough.
Cinnamon goes into the dough itself, not just sprinkled on top. The raisins are stirred in at the end of kneading so they don’t break apart.
Why You’ll Love This Recipe
- Spelt flour adds a nutty depth plain bagels lack.
- No stand mixer needed, just hand kneading.
- Freezes well, ready in minutes from frozen.
- Natural sweetness from raisins, no added syrup.
Ingredient Notes
- Whole spelt flour: Use stoneground whole spelt for the most flavour. White spelt flour works too and gives a lighter crumb, but the bagel loses some of that nuttiness.
- Instant yeast: Instant yeast goes straight into the dry ingredients. If using active dry yeast, dissolve it in the warm water first and let it foam for 5 minutes before proceeding.
- Raisins: Standard raisins work fine. Sultanas are sweeter and slightly less chewy. Soak them in warm water for 10 minutes if they feel dry to keep them from scorching during baking.
- Ground cinnamon: Ceylon cinnamon has a softer, more floral flavour than cassia. Either works, but cassia gives a stronger, more recognisable cinnamon punch.
- Barley malt syrup: Added to the boiling water, this is what gives bagels their classic sheen and slightly caramelised crust. Honey or brown sugar are reasonable substitutes in equal amounts.
- Fine sea salt: Salt controls fermentation and strengthens the gluten structure in spelt dough. Don’t reduce it.
Spelt Cinnamon Raisin Bagels
Description
Spelt flour gives these bagels a slightly nutty, dense crumb that holds up to boiling and baking without turning tough. Cinnamon and raisins are folded directly into the dough for even distribution in every bite.
Ingredients
Bagel Dough
Boiling Water
Instructions
Make the Dough
- Combine the spelt flour, instant yeast, salt, and cinnamon in a large bowl and stir to mix evenly.
- Add the honey and warm water, then mix with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and slightly tacky but not sticky.
- Flatten the dough, scatter the raisins over the surface, fold the dough over them, and continue kneading for 2 more minutes until the raisins are evenly distributed.
First Rise
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap.
- Leave to rise at room temperature for 60 to 75 minutes until roughly doubled in size.
Shape the Bagels
- Punch down the risen dough and divide it into 8 equal pieces, each around 110 g.
- Roll each piece into a rope about 25 cm long, then wrap it around your hand and press the ends together firmly on the work surface to seal into a ring.
- Place the shaped bagels on a parchment-lined baking sheet, cover loosely, and rest for 10 minutes.
Boil the Bagels
- Heat the oven to 220 C / 430 F with a rack in the middle position.
- Bring 2 litres of water to a rolling boil in a wide saucepan. Add the barley malt syrup and baking soda and stir briefly.
- Lower 2 to 3 bagels at a time into the boiling water and boil for 1 minute on each side. Lift out with a slotted spoon and return to the parchment-lined baking sheet.
- Repeat with the remaining bagels.
Bake
- Bake the boiled bagels for 20 to 25 minutes until deep golden brown on top and the base sounds hollow when tapped.
- Transfer to a wire rack and cool for at least 15 minutes before slicing. The interior sets as it cools.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 265kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0.3g2%
- Sodium 370mg16%
- Potassium 280mg8%
- Total Carbohydrate 54g18%
- Dietary Fiber 6g24%
- Sugars 12g
- Protein 9g18%
- Vitamin C 1 mg
- Calcium 30 mg
- Iron 3 mg
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.3 mg
- Riboflavin 0.1 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 25 mcg
- Phosphorus 210 mg
- Magnesium 55 mg
- Zinc 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not skip the boiling step, it is what separates a bagel from a bread roll.
- Spelt dough ferments faster than wheat, so watch the proof time carefully.
- Soak dry or hard raisins in warm water for 10 minutes before adding to dough.
- Seal the bagel ring join firmly or it will open up during boiling.
- Bake on the middle rack for even browning top and bottom.
