These Cinnamon Raisin Sourdough Bagels are fluffy and full of sweet cinnamon goodness. The chewy texture is perfect for breakfast or a snack, and the sourdough flavor adds a nice twist!
Warning: you might want to make a double batch! I can never eat just one. Toasted with a little butter, they are simply irresistible. They make mornings a treat! 🥯
Key Ingredients & Substitutions
Sourdough Starter: A healthy, active sourdough starter is key for great flavor. If you’re out, you can use store-bought but expect a slightly different taste. You can also make a simple pancake batter as a substitute in a pinch!
Bread Flour: This type of flour gives bagels their chewy texture. If you don’t have it, you can use all-purpose flour, but the bagels might be a little softer and less chewy. I sometimes mix half all-purpose with half bread flour for a great texture!
Raisins: If you’re not a fan of raisins, try dried cranberries or chopped dried apricots for a fruity twist. You can also leave them out altogether for a classic bagel flavor.
Ground Cinnamon: This spice is essential for that warm flavor. For a different taste, mix things up with nutmeg or pumpkin pie spice. Always a nice touch in the fall!
How Do I Shape Bagels Properly?
Shaping bagels can be a little tricky but is important for the texture! After dividing the dough, here’s how to do it:
- Roll each dough piece into a ball on a floured surface.
- To form a bagel, poke your finger through the center. Gently stretch the dough into a ring, about 3-4 inches wide.
- Be careful not to thin out the dough too much as you stretch. You want a thick ring for that perfect chewy bite!
With a little practice, you’ll become a bagel-shaping pro! Just remember, it’s okay if they aren’t perfect; they’ll still be delicious.
How to Make Cinnamon Raisin Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 2 1/2 cups (320g) bread flour
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup (120ml) warm water (adjust as needed)
- 1 cup raisins
- Additional ground cinnamon for dusting
For Boiling:
- 4 cups water
- 1 tablespoon baking soda
- 1 tablespoon brown sugar or honey
How Much Time Will You Need?
This recipe takes approximately 30 minutes of active prep time, plus 4-6 hours for the first rise and about 1-2 hours for the second proof. After that, it takes 20-25 minutes to bake. So, set aside a good chunk of the day to enjoy this deliciousness!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the sourdough starter, bread flour, brown sugar, ground cinnamon, and salt. Gradually add warm water to the mix and stir until a rough dough starts to form. It should come together nicely!
2. Add Raisins and Knead:
Once the dough is formed, fold in the raisins evenly. Lightly flour your work surface and knead the dough for about 8-10 minutes. You want it to be smooth and elastic, so don’t rush through this step. The dough should feel firm but pliable.
3. First Rise:
Put the kneaded dough into a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it sit at room temperature for 4-6 hours, or until it has risen noticeably and looks bubbly. Patience is key!
4. Shape Bagels:
After the first rise, divide your dough into 6 equal pieces. Roll each piece into a ball. Now, poke your finger through the center of each ball and stretch it gently to form a ring about 3-4 inches in diameter. Don’t worry if they aren’t perfect, they’ll still taste great!
5. Second Proof:
Place your shaped bagels on a parchment-lined tray or a floured cloth. Cover them loosely and let them rest for about 1-2 hours so they can puff up a bit.
6. Preheat Oven and Prepare Boiling Water:
About 30 minutes before you’re ready to bake, preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to a boil and stir in the baking soda and brown sugar or honey. This will help give your bagels that classic chewy crust!
7. Boil Bagels:
Carefully drop the bagels into the boiling water, 2-3 at a time. Boil each side for about 30-45 seconds. This step is crucial for that bagel texture! Use a slotted spoon to remove the bagels and let them drain.
8. Bake Bagels:
Arrange the boiled bagels back onto the parchment-lined tray. Lightly dust the tops with additional ground cinnamon for an extra touch of flavor. Bake for 20-25 minutes or until they turn golden brown and look delightful!
9. Cool:
Once baked, remove the bagels from the oven and let them cool on a wire rack. It’s tempting to dig in right away, but allowing them to cool a bit will really enhance the texture!
Enjoy these warm, chewy bagels toasted with butter or cream cheese for a delicious breakfast or snack! They won’t last long, so be prepared to share (or not!).
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, you can! If you don’t have a sourdough starter, use 2 teaspoons of active dry yeast mixed with the warm water to activate it before combining with the other ingredients. Just keep in mind that the flavor will be slightly different!
Can I Make These Bagels Without Raisins?
Absolutely! If you’re not a fan of raisins or want to try something different, feel free to leave them out. You can also substitute with other dried fruits like cranberries or chopped apricots.
What If My Dough Is Too Sticky?
If your dough feels too sticky during kneading, you can gradually add a little more flour, a tablespoon at a time, until it becomes manageable. Just be careful not to add too much to avoid dry bagels!
How Do I Store Leftover Bagels?
To store leftover bagels, let them cool completely, then place them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a resealable bag. Just pop them in the toaster when you’re ready to enjoy!