These Cinnamon Raisin Sourdough Bagels are a warm treat packed with sweet raisins and a hint of cinnamon. Perfect for breakfast or a snack, they offer a chewy texture with a lovely crust.
Making these bagels is a fun way to start your day! I love to toast them and slather on some cream cheese—so good! You’ll want to have a few extras to share (or not!). 😄
Key Ingredients & Substitutions
Sourdough Starter: An active starter brings flavor and rise to these bagels. If you don’t have a starter, you can use 1 packet of instant yeast mixed with a bit of sugar and warm water to activate.
Flour: Bread flour is best for chewiness, but all-purpose flour works too! Just expect a slightly softer bagel.
Raisins: Feel free to swap in dried cranberries or currants if you prefer. They’re both delicious alternatives!
Cinnamon: Ground cinnamon is key, but you can experiment with other spices like nutmeg for a unique twist.
Malt Syrup or Honey: This ingredient adds depth when boiling. If you don’t have it, just use plain sugar to achieve a nice shine.
What’s the Best Way to Shape Bagels?
Shaping bagels can seem tricky, but it’s simple with a bit of practice! Follow these steps:
- Flatten each dough piece slightly, then press your thumb through the center.
- Gently stretch and widen the hole by rotating the dough with both hands.
- Make sure the hole is a bit larger than you want; it will shrink during boiling and baking.
With practice, you’ll find your favorite technique, whether you prefer a larger or smaller hole!
How Can I Ensure My Bagels Are Chewy?
The key to a chewy texture is in the boiling step. Boiling bagels prior to baking helps develop the crust. Remember:
- Boil for just 1 minute on each side. Don’t skip this step!
- Make sure your water is at a rolling boil for the best results.
- Add a bit of malt syrup or honey to the water for extra flavor and shine.
This is what gives bagels their classic texture, so take your time here!
Cinnamon Raisin Sourdough Bagels
Ingredients You’ll Need:
- 1 cup active sourdough starter (100% hydration)
- 1 1/2 cups warm water
- 4 cups bread flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons salt
- 3/4 cup raisins
- 1 tablespoon malt syrup or honey (optional, for boiling water)
- Additional cinnamon (for dusting, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to mix the dough, plus 4 to 6 hours for the dough to rise. You’ll also need about 30 minutes to shape and rest the bagels, and finally, 20-25 minutes to boil and bake them. All in all, you’re looking at around 5 to 7 hours total, mostly waiting time for the dough to rise. But the wait is totally worth it!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine your active sourdough starter with warm water. Give it a good stir to mix everything well.
2. Combine Dry Ingredients:
Add in the bread flour, ground cinnamon, and salt. Stir until a shaggy and rough dough forms. Don’t worry if it’s a little sticky; that’s okay!
3. Knead the Dough:
Transfer the dough to a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If you prefer, you can use a stand mixer with a dough hook for about 7 minutes at medium speed. When it’s ready, the dough should bounce back when you poke it!
4. Add the Raisins:
Gradually knead in the raisins, making sure they’re evenly distributed throughout the dough. It’s okay if you have to work a bit to incorporate them!
5. Let the Dough Rise:
Place the dough back into a bowl and cover it with a damp cloth or some plastic wrap. Let it rise at room temperature for about 4 to 6 hours, until it’s doubled in size and bubbly on the surface. This is where all the sourdough magic happens!
6. Shape the Bagels:
After the dough has risen, punch it down gently to release the air. Divide it into 8 equal pieces so you can shape your bagels.
7. Form the Bagels:
Shape each piece into a ball and then poke a hole through the center with your finger. Gently widen the hole to form a bagel. The hole can be larger than you want since it will shrink during boiling and baking.
8. Rest the Bagels:
Place the shaped bagels on a parchment-lined baking sheet. Cover them with a towel and let them rest for another 30 minutes to 1 hour. This light proofing allows them to puff up a little.
9. Boil the Bagels:
While they rest, preheat your oven to 450°F (232°C). Bring a large pot of water to a rolling boil and add malt syrup or honey if you like. This will help create a nice crust.
10. Boil Each Bagel:
Gently drop 2-3 bagels into the boiling water at a time. Boil each side for about 1 minute. Use a slotted spoon to take them out and let them drain briefly before placing them back on the parchment.
11. Bake the Bagels:
Once all of your bagels are boiled, place them back on the baking sheet. You can optionally sprinkle the tops with additional cinnamon for extra flavor.
12. Baking Time!
Bake the bagels in the preheated oven for about 20-25 minutes or until they’re golden brown and deliciously cooked through.
13. Cool and Enjoy:
Remove the bagels from the oven and let them cool on a wire rack before slicing. Toast them up and enjoy your chewy, flavorful cinnamon raisin sourdough bagels with your favorite spread!
Happy bagel making! 😄
Can I Use an Instant Yeast Instead of Sourdough Starter?
Yes! If you don’t have a sourdough starter, you can substitute it with 1 packet (about 2 1/4 teaspoons) of instant yeast mixed with a sugar and warm water to help activate it. Just adjust the rising time, as instant yeast typically works quicker.
Can I Make These Bagels Gluten-Free?
You can! Use a gluten-free all-purpose flour blend designed for baking. However, keep in mind that the texture may differ slightly, and the dough might not rise as much. Adding a bit of xanthan gum can help mimic the structure of gluten.
How Should I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 3 months. To enjoy, thaw and toast, and they’ll taste freshly baked!
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to experiment with other mix-ins, such as chopped nuts, chocolate chips, or dried fruits like cranberries or apricots for a unique twist on your bagels.