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Spelt Cinnamon Raisin Bagels

Eight whole spelt cinnamon raisin bagels arranged on a dark wooden board with scattered raisins and a cinnamon stick

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.
Three spelt cinnamon raisin bagels boiling in a wide saucepan, slotted spoon lifting one from the water

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.
Sliced spelt cinnamon raisin bagel on a ceramic plate, one half spread with cream cheese, honey jar alongside
Prep Time 30 mins
Cook Time 25 mins
Rest Time 75 mins
Total Time 2 hrs 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 220  C
Servings: 8
Estimated Cost: 0.65
Calories: 265
Best Season: all_year_round
Dietary: Contains gluten (spelt), Dairy-Free, Egg-free, High Fiber, Nut-free, Vegetarian
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
  • 500 g whole spelt flour (plus extra for dusting)
  • 7 g instant yeast (1 sachet)
  • 1.5 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 2 tbsp honey or maple syrup (for sweetness in dough)
  • 300 ml warm water (around 38 C / 100 F)
  • 120 g raisins (soaked and drained if very dry)
    • Boiling Water
  • 2 litres water
  • 1 tbsp barley malt syrup or honey
  • 1 tsp baking soda (helps crust development)
Instructions
    Make the Dough
  1. 1
    Combine the spelt flour, instant yeast, salt, and cinnamon in a large bowl and stir to mix evenly.
  2. 2
    Add the honey and warm water, then mix with a wooden spoon until a shaggy dough forms.
  3. 3
    Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and slightly tacky but not sticky.
  4. 4
    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.
    5. First Rise
  5. 5
    Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap.
  6. 6
    Leave to rise at room temperature for 60 to 75 minutes until roughly doubled in size.
    7. Shape the Bagels
  7. 7
    Punch down the risen dough and divide it into 8 equal pieces, each around 110 g.
  8. 8
    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.
  9. 9
    Place the shaped bagels on a parchment-lined baking sheet, cover loosely, and rest for 10 minutes.
    10. Boil the Bagels
  10. 10
    Heat the oven to 220 C / 430 F with a rack in the middle position.
  11. 11
    Bring 2 litres of water to a rolling boil in a wide saucepan. Add the barley malt syrup and baking soda and stir briefly.
  12. 12
    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.
  13. 13
    Repeat with the remaining bagels.
    14. Bake
  14. 14
    Bake the boiled bagels for 20 to 25 minutes until deep golden brown on top and the base sounds hollow when tapped.
  15. 15
    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.
Keywords: spelt cinnamon raisin bagels, whole spelt bagels, homemade spelt bagels, cinnamon raisin bagel recipe, spelt flour bagels

Equipment

  • large mixing bowl
  • large wide saucepan for boiling
  • rimmed baking sheet
  • parchment paper
  • instant-read thermometer
  • slotted spoon or spider skimmer

Tips

  • Knead the dough for a full 10 minutes until it feels smooth and springs back when poked.
  • Add raisins in the last 2 minutes of kneading to keep them whole and evenly distributed.
  • Shape bagels by rolling dough into a 25 cm rope and pressing the ends firmly together to seal.
  • Boil each bagel for exactly 1 minute per side so the crust sets without toughening.
  • Place boiled bagels on a parchment-lined baking sheet and bake immediately for the crispest crust.

Variations

  • Add 1 tsp orange zest to the dough for a citrus-cinnamon raisin spelt bagel.
  • Swap raisins for dried cranberries and reduce cinnamon to half a teaspoon.
  • Roll shaped bagels in a cinnamon-sugar mix before boiling for a sweet crust.

Storage and Reheating

Store baked bagels in an airtight bag at room temperature for up to 2 days. After that, the crust softens noticeably and the crumb dries out.

For longer storage, slice and freeze in a zip-lock bag for up to 3 months. Frozen bagel halves go straight into the toaster from frozen, no thawing needed.

To refresh a day-old bagel, run the cut side briefly under the tap and toast it. The steam from the water brings back most of the chew.

Serving Suggestions

Toasted with cream cheese is the classic pairing. The tang of the cream cheese balances the sweetness of the raisins and the warmth of the cinnamon.

For a savoury contrast, try a thin layer of salted butter and a few slices of sharp cheddar. The salt cuts through the sweetness without overwhelming it.

These also work well as a base for a simple breakfast plate alongside sliced banana and a drizzle of almond butter.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cinnamon-raisin-bagels/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!