Breakfast Baking
No-Knead Whole-Grain Cinnamon Raisin Soft Bagels with Honey Glaze – Beginner-Friendly Recipe
Original recipe: 6 servings · Prep: 20 min · Cook: 26 min · Total: 196 min
By Beginnerbakes Editorial TeamPublished May 6, 2026 | Updated Sep 30, 2026
American
196 mins
Beginner-friendlyEasyNo KneadStep By Step
No-Knead Whole-Grain Cinnamon Raisin Soft Bagels with Honey Glaze – Beginner-Friendly Recipe with measured ingredients, an estimated 196-minute elapsed total, including required waits, 6-serving yield, oven settings, and step-by-step instructions.
Prep
20 min
Cook
26 min
Total
196 min
Servings
6
Difficulty
easy
Cuisine
American
Ingredients
Servings
6
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons instant yeast
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup warm water (about 110°F/43°C)
- 1/2 cup raisins
- 1 tablespoon vegetable oil (for greasing bowl)
- 2 tablespoons honey (for glaze)
- 1 tablespoon warm water (for glaze)
Instructions
-
In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, instant yeast, brown sugar, ground cinnamon, and salt until evenly combined.
-
Pour warm water into the dry ingredients and mix with a wooden spoon or your hand until a sticky dough forms. No kneading required; ensure all flour is hydrated.
-
Gently fold the raisins evenly into the dough.
-
Lightly grease the same bowl with vegetable oil. Shape the dough into a ball and place it back into the bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot for 1½ to 2 hours, until doubled in size.
-
Once risen, deflate the dough gently on a floured surface. Divide into 6 equal portions.
-
Roll each portion into a ball and use your thumb to poke a hole through the center. Stretch the hole to form a bagel shape approximately 2-3 inches wide.
-
Arrange the shaped bagels on a parchment-lined baking sheet. Cover loosely and rest for 20 minutes to puff slightly.
-
Preheat the oven to 425 degrees F (220 degrees C). Bring a large pot of water to a gentle boil.
-
Boil bagels two at a time for 1 minute per side, then remove with a slotted spoon and transfer back to the baking sheet.
-
Bake in the preheated oven for 18-20 minutes until golden brown and cooked through.
-
While baking, mix honey and warm water for the glaze until smooth.
-
Brush the warm bagels generously with the honey glaze upon removal from the oven. Cool on a wire rack.
-
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for extended freshness.
Timing and Planning
Timing estimate: 196 minutes elapsed. Includes 20 minutes mixing/shaping/glazing, up to 2 hours first rise, 20 minutes second rest, 6 minutes boiling six bagels in three batches, up to 20 minutes baking and an estimated 10 minutes cooling. Preheat the oven and heat the water during the second rest. These are planning estimates; use the recipe's doneness, rise and setting cues.
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