Full Recipe
Author
Stella Parks | 2017-03-24
Description
The cinnamon raisin bagels I grew up with included a touch of whole wheat, which made them slightly more tender—presumably to offset the inherent chewiness of dried fruit. Aside from providing a heartier flavor to underscore the aromatic cinnamon, whole wheat helps the dough absorb a little more water, so you'll notice the ratios are somewhat different from what you'd see in a batch of plain bagels.
This shaping method will help you achieve a perfectly round bagel with a smooth skin. [Video: Vicky Wasik. Technique: Stella Parks]
