Einkorn Cinnamon Raisin Bagels That You’ll Want Every Morning

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Delight your tastebuds with these homemade einkorn cinnamon raisin bagels made with a bursts of cinnamon, plump raisins and natural sweetness that tastes like it came from a bakery. No boiling or special equipment required.

About Einkorn Cinnamon Raisin Bagels

If you’re like me and enjoy making nutrient dense meals at home, then you’re going to love this. This einkorn cinnamon raisin bagel recipe will allow you to make nutritious fresh bagels at home, whenever you’d like. 

The best part is, no boiling is required. 

Skip the extra cost of buying bagels, when you can make bakery style bagels at home. Like my other einkorn recipes, these einkorn cinnamon raisin bagels are handmade using simple ingredients like einkorn flour, cultured dairy and salt. 

 You’ll also find a delightful mix of cinnamon and raisins combined with a touch of honey (that’s not too sweet).

Everyone will love these bagels. Since the gluten in einkorn is weaker than that found in modern wheat, it it easier to digest. I’ll also give you my tips and tricks to make these bagels fuss-free every time. 

If you’re looking for more ancient grain recipes, try these recipes: einkorn yogurt bagels, einkorn strawberry banana muffins, einkorn poppy seed pancakes

How Do Einkorn Cinnamon Raisin Bagels Taste?

A little different from these plain einkorn yogurt bagels, expect a bread-like texture with a slight chewy bite that comes from the exterior crust. Juicy raisins adds a bursts of sweetness, along with a touch of honey that imparts a golden brown color to the final product. As you would come to expect. the fragrant cinnamon adds it’s signature warmth to this einkorn recipe. 

When to Make Einkorn Bagels 

These bagels work well for breakfast, lunch and are a delightful and tasty addition to any brunch menu. You will love having these homemade bagels for Easter brunch, Mother’s Day or just a quite breakfast in your morning nook. 

Tools Needed

pastry brush – to brush egg wash over bagels 

large mixing bowl 

parchment paper – make the recipe more mess free and avoid any sticking 

baking sheet 

baking/cooling wire rack – for cooing the bagels 

kitchen scale – to get the best results, I recommend using a kitchen scale for the measurements. But if you don’t have one or don’t want to be bothered, you will also find non metric measurements below. 

bench scraper – not essential, but highly recommended for handling the sticky dough 

Ingredients

Each and every ingredient is important. You are welcome to substitute, but please note that you may get different results. This recipe was meticulously tested using the ingredients below, using the quantities in the recipe card. 

Einkorn flour: Use all-purpose einkorn, not whole grain. If you use whole grain einkorn flour, you’ll get a denser, bagel. Whole grain einkorn has the bran and germ intact, which adds more nutrition.

At the same time, this makes the dough harder to work with. All-purpose einkorn is finer mill flour. You can still expect a nutty, sweet flavor. No need to mill your own einkorn berries for this recipe. That being said, even though you won’t need fresh milled einkorn flour for this recipe, you still want to use fresh all purpose einkorn, preferably a variety that you know when it’s been milled. 

I’ve tried a few einkorn flour brands, even driving out of my way to buy fresh milled and sifted einkorn flour in nearby city. One of my favorites, that you can buy online is Grand Teton Ancient Grains. They literally put the “milled date” and “use by” date on the bag, so you know that you’re getting a quality product. 

Raw Greek Yogurt: Hydration is really important when making bagel dough. To hydrate the dough, you need raw Greek yogurt. I highly recommend getting the best quality yogurt that you can. For me, that’s raw milk yogurt. You can also use organic whole milk Greek yogurt. You may find this dough sticky to handle which is typical with einkorn, as it absorbs water more slowly than modern wheat. and has a weak gluten structure. 

Raw Honey Adding raw local honey adds subtle sweetness (with the raisins) and balances the earthy einkorn flavor. Honey also adds a golden finish to the final product. This step it critical as it  creates that glossy, slightly tacky crust that makes a bagel look like it came straight from the bakery. If you’d like, you can also add a small drop of honey to the egg wash as well. 

Salt: Add flavor. Don’t skip it.  Bagels need salt and so do you. 

Cinnamon: These are not plain bagels. They are called “einkorn cinnamon raisin bagels” for a reason. So yeah…you’re going to need some cinnamon. This is what makes these bagels smell like weekend mornings. Use good cinnamon, Ceylon is my personal preference to give your bagels lots of depth. 

Baking powder: The addition of baking powder is how you’ll get the bagels to rise. 

Raisins : nature’s plump and sweet candy are a must in this einkorn dough. The raisins give a nice textural contrast. They are chewy, and slightly sticky when baked. 

Egg : You’ll need one egg to apply a light coat of egg wash just before baking. Feel free to add about a 1/4 teaspoon of additional honey here for an even sweeter finish, but it’s really not needed. I tested both ways. I did find that adding the additional honey made for a deeper color upon baking. 

Why You’ll Like This Einkorn Cinnamon Raisin Bagels Recipe

No sourdough starter needed – I enjoy einkorn sourdough bread as much as the next person, but if you’re intimidated by sourdough or don’t yet have an einkorn sourdough starter, you’ll be happy to know that you don’t need one for this recipe 

No boiling water – Since this is not a traditional bagel recipe, no hot water is needed 

Less Time – Traditional bagels can take anywhere from 3-4 hours, with some recipes including an overnight rise. These einkorn bagels have a bake time of 25 minutes, and 30 minutes of rest time in between. 

Instructions 

1. Preheat oven: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. 
2. Measure all dry ingredients. To a large bowl, add the measured dry ingredients: einkorn flour, salt, cinnamon and baking powder 
3. Add raisins. Mix in the raisins. You want to add them to the dry ingredients, to avoid having them sink to the bottom during baking. 
4. Mix wet ingredients. In a separate bowl, combine the Greek yogurt and honey. 
5. Combine. Combine the wet ingredients with the dry using a spatula until just combined. Fold the dough over itself a few times to distribute. Einkorn dough can get very sticky, but as a best practice, you want to avoid adding too much flour. The next step will help with the stickiness.
6. Divide and rest. Using a pastry cutter. cut the dough into four equal pieces. Roll each piece into a tight ball. You can dust your hands with a little bit of flour to make this part easier, but don’t use too much or the dough will get tough. Cover with a towel and let them rest in the fridge for 30 minutes to allow the the weak gluten structure to tighten a bit. This will make the dough easier to handle.
7. Shape the bagels. After 30 minutes in the fridge, roll each ball into a rope and shape into a bagel ring. 
8. Egg wash. Beat the egg in a small bowl (adding an additional squirt of honey if desired).
9. Bake. Place the shaped bagels on a parchment-lined baking sheet and brush the tops of the bagels. Bake for 25 minutes until the bagels get a golden color and are totally cooked through. 
10. Cool and enjoy. Let the bagels cool on a cooling rack for at least 10 minutes before slicing. The bagels keep for 3 days at room temperature in a sealed bag or 3 months in the freezer.

Pairing Suggestions

cream cheese: Most cream cheese in the grocery store are filled with gums, preservatives and additives. However, if you can ger your hands on quality (preferably raw) cream cheese go for it. Kefir cream cheese is also a nice pairing. 

butter and jam:  If you’re not into cream cheese, try salted butter with a smear of apricot or strawberry jam. 

hot tea: If all else fails, a delightful cup of hot tea will do just fine. My favorite is ginger tea for a delicious contrast to the sweet bagels, but do what suits your fancy. 

ricotta: some raw ricotta cheese and a drizzle of cinnamon honey is next level. 

Storage

• The bagels keep for 3 days at room temperature in a sealed bag or 3 months in the freezer. They freeze beautifully.

Tips and Tricks

Stay chill: Chill the bagel dough in the refrigerator for at least 30 minutes before shaping to make handling more simple. 

Sweet thing: These bagels are sweet on their own, but feel free to add a small squirt if honey (about 1/4 tsp) to the egg wash for an extra sweet finish. 

Make it a double: If making a double batch (which I highly encourage), the egg wash is enough for two batches.