This weekend got to be a lot more busy than I thought it was going to be, so (as you can see) I wasn’t able to post yesterday. To make it up to you though, I’ll be posting twice today! I’ll start off with what I’ve decided to have for breakfast on Thanksgiving Day: whole wheat cinnamon-raisin and ginger-cranberry bagels.
Since I just bought the book Healthy Bread in Five Minutes a Day, I used their master recipe for whole wheat dough to make the bagels. Aside from how healthy they are, I love that we’ll be able to eat them the next day for breakfast, or make leftover turkey sandwiches with them for lunch! I popped them in the freezer when they had finished cooling so that we can have fresh bagels whenever we want – except for the one I ate, of course.
- 4 pounds whole wheat dough (makes about 15 bagels)
- 4 Tbsp granulated sugar, divided
- 1 and 1/2 tsp ground cinnamon
- 1 and 1/2 tsp ground ginger
- 3/4 cup raisins
- 3/4 cup dried cranberries (I used Craisins)
First, get a big pot of boiling water ready. Mix together half the sugar and the cinnamon in one small bowl, and the other half of the sugar and the ginger in another. Divide the dough in half and roll each half out to 1/4″ thickness. Sprinkle one half of the dough with the cinnamon mixture and raisins.
Sprinkle the other half of the dough with the ginger mixture and cranberries.
Roll up both halves of the dough jelly-roll style, and then shape them into balls. From each half, cut off pieces about the size of a peach, and dust each one with flour. Shape the pieces into small balls, and then poke your thumb through the middles to form the holes. Stretch out to 2-3 times the size of the bagel.
When the water has reached a rolling boil, add in 1 tsp baking soda 1 Tbsp salt. Drop the bagels into the water, making sure they’re not crowding one another. Let simmer 2 minutes on one side and 2 minutes on the other. Remove the bagels from the water and place them onto a clean kitchen towel dusted lightly with whole wheat flour. With your baking stone and broiler pan already in the oven, preheat the oven to 425 degrees.
When all of the bagels have been boiled, carefully slide them onto the baking stone and pour a cup of water into the broiler pan. Bake 20-25 minutes until browned and firm.
Cool completely on a cooling rack, and then enjoy them with butter, cream cheese, or as a sandwich!
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