Cinnamon Raisin Sourdough Bagels
Cinnamon Raisin Sourdough Bagels offer a perfect balance of crusty exterior and soft, fluffy interior, enriched with the flavors of cinnamon and raisins. Made with an active sourdough starter, they’re chewy, tangy, and delicious.
Equipment
- 1 Stand mixer (optional) Useful for kneading the stiff dough, but hand kneading is also possible
- 1 Large pot For boiling the bagels
- 2 Baking sheets Lined with parchment paper or silicone mats
- 1 Slotted spoon For removing bagels from boiling water
- 1 Damp towel For covering dough during resting and proofing
Ingredients
- 300 grams Active sourdough starter 1 1/2 cups 10.6 oz
- 295-350 grams Warm water 1 1/4 to 1 1/2 cups 10-12 oz, 90-100°F
- 1 tablespoon Vegetable oil
- 1 tablespoon Barley malt syrup or honey Can be substituted with honey
- 2 1/2 teaspoons Fine sea salt
- 382 grams All-purpose flour 3 cups 13.5 oz
- 382 grams Whole wheat flour 3 cups 13.5 oz
- 2 teaspoons Ground cinnamon
- 1 cup Raisins
- 1 tablespoon Baking soda For boiling the bagels
- 1/4 cup Milk For brushing the bagels before baking
Instructions
- Mix Ingredients: Combine the active sourdough starter, water, vegetable oil, malt syrup, salt, both flours, and cinnamon in a bowl. Stir until everything is hydrated. Add more water if needed.
- Rest the Dough: Cover with a damp towel and let the dough sit for 10 minutes.
- Knead the Dough: Use a stand mixer or knead by hand for at least 7 minutes. Add raisins in the last 2 minutes of kneading.
- First Rise: Transfer dough to an oiled bowl, cover, and let rise in a warm place for 4-5 hours.
- Shape Bagels: Divide dough into 100g portions (14 pieces). Roll into balls, then create the bagel hole by pushing your finger through the center and expanding.
- Second Rise: Let bagels rest on baking sheets for 1-2 hours until they spring back when touched.
- Boil Bagels: Preheat the oven to 425°F. Bring a large pot of water to a boil, adding baking soda. Boil bagels for 20 seconds on each side.
- Bake: Place boiled bagels on a parchment-lined baking sheet, brush with milk, and bake for 10 minutes. Rotate pans and bake for another 5-15 minutes until golden.
- Cool: Allow bagels to cool and enjoy! Store in an airtight container for up to 2 days or freeze for longer storage.
Notes
- Fresh bagels are best, but toasted leftovers make a great breakfast.
- For longer storage, freeze the bagels wrapped in foil and placed in a ziplock or freezer-safe container for up to 2 months.