These warm, chewy cinnamon raisin sourdough bagels are a tasty treat! With sweet raisins and a touch of spice, they make breakfast feel extra special.
When I make these bagels, the smell of cinnamon fills my kitchen. It’s the perfect excuse to enjoy a warm bagel with cream cheese or butter—yum! 🥯
Key Ingredients & Substitutions
Sourdough Starter: An active, bubbly sourdough starter is vital for flavor and texture. If you don’t have one, you can substitute with an equal amount of instant yeast, but the taste will differ. A starter adds that lovely tang we all love!
Bread Flour: Bread flour is best for bagels because of its higher protein content, which provides that chewiness. If you don’t have it, you can use all-purpose flour, but your bagels may be a bit softer.
Raisins: For sweetness and texture, raisins are perfect! If you prefer, you can swap them with other dried fruits like currants or cranberries. Just keep in mind that different fruits will change the flavor.
Ground Cinnamon: This is key for that aromatic warmth. If cinnamon isn’t your thing, you can try using pumpkin spice mix for a different flavor twist.
Why Is Kneading Important for Bagels?
Kneading the dough is crucial for bagels because it develops the gluten, which gives bagels their chewy texture. Here’s how to do it right:
- Start with a light sprinkle of flour on your surface to prevent sticking.
- Work the dough with your hands, pressing it down and folding it over itself repeatedly.
- Continue kneading for about 8-10 minutes, until the dough is smooth and elastic.
Don’t rush through this step; a well-kneaded dough will result in the perfect bagel texture!
Cinnamon Raisin Sourdough Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup active sourdough starter (100% hydration)
- 2 1/2 cups bread flour
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3/4 cup warm water (adjust as needed)
- 3/4 cup raisins (plus extra for topping)
For Boiling:
- 1 tablespoon baking soda (for boiling water)
- 1 tablespoon vegetable oil (for greasing)
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus 4-6 hours for fermentation and 1-2 hours for resting. In total, allow for around 6-8 hours to make these delicious bagels. Most of that time is waiting for the dough to ferment and rise, making it an excellent choice for a weekend bake!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, combine the bread flour, ground cinnamon, granulated sugar, and salt. Mix well with a spoon to ensure even distribution of the ingredients.
2. Combine the Wet Ingredients:
Add the active sourdough starter and warm water to the dry ingredients. Stir everything together until a rough dough forms.
3. Knead the Dough:
Transfer the dough onto a floured surface. Knead the dough for about 8-10 minutes until it’s smooth and elastic. Gradually incorporate the raisins as you knead, ensuring they are evenly distributed throughout the dough.
4. Ferment the Dough:
Place the kneaded dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap, and let it ferment at room temperature for 4-6 hours, or until it has noticeably risen and is bubbly on the surface.
5. Shape the Bagels:
After fermentation, turn the dough out onto a floured surface. Divide it into 6 equal pieces and roll each piece into a smooth ball. Poke a hole through the center of each ball and gently stretch it into a bagel shape, about 2-3 inches in diameter.
6. Rest the Bagels:
Place the shaped bagels on a parchment-lined baking tray. Cover them lightly and let them rest for another 1-2 hours, allowing them to puff slightly.
7. Prepare to Bake:
Preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and add the baking soda. This step helps create the classic bagel crust!
8. Boil the Bagels:
Carefully drop the bagels into the boiling water, a few at a time (2-3 works well). Boil each side for about 30-45 seconds. When done, remove the bagels with a slotted spoon and place them back on the baking tray.
9. Add Extra Raisins:
While the bagels are still wet from boiling, sprinkle extra raisins on top for added texture and sweetness.
10. Bake the Bagels:
Bake the bagels in your preheated oven for 20-25 minutes, or until they are beautifully golden brown.
11. Cool and Enjoy:
Remove the bagels from the oven and let them cool on a wire rack. Once slightly cooled, enjoy your warm cinnamon raisin sourdough bagels with cream cheese, butter, or your favorite spread. They’re perfect for breakfast or a delightful snack!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, you can use active dry yeast! Substitute 1 packet (about 2 1/4 teaspoons) of active dry yeast for the sourdough starter and adjust your warm water slightly. Just mix the yeast with the flour before adding water.
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze the bagels in a freezer-safe bag for up to 3 months. Just toast them or warm them up in the oven after thawing!
What if My Dough Isn’t Rising?
If your dough isn’t rising, it may be due to a weak starter or cooler temperatures. Make sure your sourdough starter is active and bubbly before use. If it’s cold, try placing the dough in a slightly warm spot to encourage fermentation.
Can I Make These Bagels Without Cinnamon?
Absolutely! If cinnamon isn’t your favorite, you can either omit it entirely or substitute it with another spice like nutmeg or even mix in some pumpkin spice for a different flavor profile.
