These Cinnamon Raisin Sourdough Bagels are a tasty twist on a classic. With soft, chewy dough and sweet raisins, they’re perfect for breakfast or a snack!
I love to toast these bagels and spread a little butter on them. The warm cinnamon smell fills my kitchen. Trust me, your mornings will be extra special with these! 😊
Key Ingredients & Substitutions
Sourdough Starter: This is crucial for flavor and texture. If you’re new to sourdough, you can buy a starter or make your own with flour and water. If you’re short on time, a store-bought active dry yeast (about 2 teaspoons) can work, but the flavor will be different.
Bread Flour: Using bread flour is best for a chewy texture due to its higher protein content. All-purpose flour can be a substitute, just know it might make the bagels a bit softer.
Raisins: I love using regular raisins, but you can swap them for currants, cranberries, or even chopped dried apricots for a different twist. Just make sure to adjust the sweetness if needed.
Cinnamon: Ground cinnamon is perfect for this recipe. If you want to get fancy, use fresh ground cinnamon or add a bit of nutmeg for extra warmth.
Honey or Malt Syrup: Both options add flavor and help caramelize the bagels. If you don’t have either, brown sugar or maple syrup can be a good substitute for boiling the bagels.
How Do I Get the Best Texture When Boiling the Bagels?
Boiling is a key step that turns dough into the chewy bagels you love. Here’s how to do it effectively:
- Use a big pot so the bagels can float freely. This helps even cooking.
- Bring the water to a gentle boil, not rolling. This creates a soft surface on the bagel.
- Boil each bagel for 1-2 minutes on each side. This gives them structure and a glossy finish.
- Using honey or malt syrup in the boiling water enhances browning and adds flavor.
Let the bagels rest after boiling before baking. This helps them puff up in the oven for that perfect texture!
How to Make Cinnamon Raisin Sourdough Bagels
Ingredients You’ll Need:
For the Sourdough Bagel Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/2 cups (360ml) warm water
- 4 cups (500g) bread flour
- 2 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup raisins (plus extra for topping)
For Boiling:
- 4-6 cups water
- 2 tbsp honey or malt syrup
Time Needed:
This recipe takes about 20 minutes of prep time, plus 4-6 hours for the dough to ferment. After that, you’ll need about 1 hour for shaping, boiling, and baking the bagels. In total, you can expect this to take around 5-7 hours, most of which is waiting time as the dough ferments and rises.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter and warm water. Stir gently to dissolve the starter completely. This will be your base for the bagel dough!
2. Mix Dry Ingredients:
Add the bread flour, salt, and ground cinnamon to the wet mixture. Stir until a rough dough starts to form. You want it to look a bit shaggy but well combined.
3. Knead the Dough:
Transfer the dough to a lightly floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer with dough hooks, you can use that on medium speed instead!
4. Add the Raisins:
Gently knead the raisins into the dough, making sure they are evenly distributed throughout. It adds that delicious sweetness to your bagels!
5. First Rise:
Place the dough into a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it sit at room temperature (about 70°F/21°C) for 4-6 hours, until it’s noticeably risen and looks puffy. This is the fermentation process, which builds flavor.
6. Shape the Bagels:
Once the dough has risen, turn it out onto a floured surface and divide it into 8 equal portions. Shape each portion into a round ball. To make the bagel shape, poke a hole through the center of each ball with your thumb and gradually widen it to about 2 inches.
7. Proof the Bagels:
Place the shaped bagels on a parchment-lined tray. Cover them and let them rest for 30-45 minutes to allow them to puff up a bit.
8. Preheat the Oven:
While the bagels are resting, preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.
9. Boil the Bagels:
In a large pot, bring the water and honey (or malt syrup) to a gentle boil. This step is key for the bagel’s chewy texture!
10. Boiling Process:
Using a slotted spoon, carefully add a few bagels at a time into the boiling water. Boil each side for 1-2 minutes. It’s important not to overcrowd the pot!
11. Decorate and Bake:
After boiling, remove the bagels and place them on the lined baking sheet. Press a few extra raisins onto the tops for some extra flavor and decoration. Now, they’re ready for baking!
12. Bake:
Place the baking sheet in your preheated oven and bake for 20-25 minutes, or until the bagels are a deep golden brown. You’ll love the aroma filling your kitchen!
13. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on a wire rack. After cooling, slice them open and enjoy them plain or with cream cheese!
These homemade cinnamon raisin sourdough bagels are sure to be a delight, combining chewy texture with sweet bursts of raisins and warm spices. Perfect for breakfast or a snack any time of day!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, if you prefer not to use sourdough starter, you can substitute it with about 2 teaspoons of active dry yeast. Keep in mind that the flavor will differ slightly since yeast creates a different taste profile than sourdough fermentation.
Can I Make These Bagels with Whole Wheat Flour?
Absolutely! You can replace up to half of the bread flour with whole wheat flour for a nuttier flavor and more fiber. Just remember that whole wheat flour may absorb more liquid, so you might need to adjust the amount of water slightly.
How Do I Store Leftover Bagels?
Cool the bagels completely and store them in an airtight container at room temperature for 2-3 days. For longer storage, freeze them in a freezer bag for up to 2 months. Thaw at room temperature before enjoying or toast them directly from the freezer!
Can I Add Other Ingredients to the Dough?
Definitely! Feel free to get creative by adding ingredients like chopped nuts, dried fruits, or spices like nutmeg. Just keep in mind that adding more ingredients may require slight adjustments to the dough’s hydration or fermentation time.
