These Cinnamon Raisin Sourdough Bagels are a warm hug in a bread form! With a perfect mix of sweet cinnamon and chewy raisins, they’re simply delicious to bite into.
Making bagels might sound hard, but trust me, it’s fun! I love to toast mine and slather on some cream cheese. It’s a breakfast you won’t want to miss!
Key Ingredients & Substitutions
Sourdough Starter: A strong starter is crucial for good flavor. If you don’t have one, you can make your own or buy from a bakery. Alternatively, you can use instant yeast (1 packet) to speed up the process, but it won’t have the same depth of flavor.
Bread Flour: This gives the bagels their nice chewy texture. If you don’t have bread flour, you can use all-purpose flour. Your bagels might be a little softer, but they’ll still taste great!
Ground Cinnamon: This is what gives your bagels that warm spice flavor. If you want to mix it up, you can try using pumpkin pie spice for a different twist.
Raisins: I love using dark raisins because they add nice sweetness. You can swap these for dried cranberries or other dried fruits if you prefer something different.
Baking Soda: This is added to the boiling water to help develop a shiny crust. Don’t skip this step! You can substitute with lye if you’re feeling adventurous, but it’s less common for home bakers.
How Do You Achieve the Perfect Boiled Bagel?
Boiling bagels is the secret to their classic chewy texture and shiny exterior. Here’s how to get it just right:
- Bring a large pot of water to a rolling boil. Adding the baking soda increases alkalinity, which enhances the bagels’ texture.
- Boil each bagel for 30-45 seconds on both sides. Don’t crowd the pot; boil a few at a time.
- Use a slotted spoon to remove them, allowing excess water to drain before placing them back on the tray.
- Optionally, sprinkle toppings like raisins or cinnamon sugar right after boiling for extra flavor.
How to Make Cinnamon Raisin Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- 1 1/2 cups warm water (about 110°F/43°C)
- 3 1/2 cups bread flour
- 1 tablespoon ground cinnamon
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 3/4 cup raisins (plus extra for topping)
- 1 tablespoon baking soda (for boiling water)
Optional Toppings:
- Cinnamon sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and about 8-10 hours for rising and proofing. You’ll spend 20-25 minutes baking the bagels, making it a delightful half-day adventure in your kitchen!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter, warm water, sugar or honey, and ground cinnamon. Stir everything together until it’s well mixed.
2. Mix Dry Ingredients:
In a separate bowl, whisk together the bread flour and salt. This ensures your dry ingredients are evenly mixed before combining with the wet.
3. Combine Wet and Dry Mixtures:
Slowly add the dry mixture to the wet mixture, stirring to create a rough dough. This dough will be the base for your delicious bagels!
4. Add Raisins:
Fold the raisins into the dough, making sure they’re evenly distributed throughout the mixture. This adds that yummy sweetness to each bagel!
5. Knead the Dough:
Turn the dough out onto a floured surface and knead for about 8-10 minutes until it feels smooth and elastic. If you prefer, you can use a stand mixer fitted with a dough hook to do this step.
6. First Rise (Bulk Fermentation):
Transfer the dough to a lightly oiled bowl, cover it with a cloth, and let it rise at room temperature for about 4-6 hours. It should expand visibly but might not double in size.
7. Shape the Bagels:
After the first rise, gently punch down the dough to release the air. Divide the dough into 6-8 equal pieces. Shape each piece into a ball, poke a hole through the center with your finger, and gently stretch to form each bagel.
8. Second Rise (Proofing):
Place the shaped bagels on a parchment-lined tray. Cover them with a damp towel or plastic wrap and let them proof for 1-2 hours until they become slightly puffed.
9. Preheat Water for Boiling:
Bring a large pot of water to a rolling boil on the stove. Add the baking soda to the boiling water; this helps create a nice crust on the bagels.
10. Boil the Bagels:
Carefully boil each bagel for about 30-45 seconds on both sides. Use a slotted spoon to remove them from the water and place them back on the parchment-lined tray. Optionally sprinkle some extra raisins or cinnamon sugar on top while they’re still wet.
11. Bake:
Preheat your oven to 425°F (220°C) and bake the bagels for 20-25 minutes, or until they turn golden brown and crisp on the outside.
12. Cool:
Once baked, remove the bagels from the oven and let them cool on a wire rack before serving. This will help maintain their great texture!
Enjoy your homemade cinnamon raisin sourdough bagels with butter, cream cheese, or your favorite spread!
Can I Use Any Type of Flour for This Recipe?
While bread flour is best for achieving a chewy texture, you can use all-purpose flour if needed. Just keep in mind that the bagels may be slightly softer.
What If My Sourdough Starter Isn’t Active?
Your starter should be bubbly and have risen in the past few hours for best results. If it’s not active, feed it a day before using it in the recipe to give it a boost!
How to Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly in plastic wrap or a freezer bag, and reheat them in the oven when ready to enjoy.
Can I Add More Raisins or Other Mix-Ins?
Absolutely! Feel free to increase the amount of raisins, or mix in chopped nuts, chocolate chips, or other dried fruits for a custom twist on your bagels!
