These warm and chewy cinnamon raisin sourdough bagels are a breakfast dream! With sweet raisins and a hint of spice, they’re perfect for toasting and spreading with your favorite butter.
Baking bagels might seem tricky, but I promise it’s easier than it looks. Just boil, bake, and enjoy the cozy smell filling your kitchen. Don’t be surprised if they vanish quickly! 🥯✨
Key Ingredients & Substitutions
Flour: Bread flour is the best choice for bagels due to its high protein content, which gives them that chewy texture. If you don’t have bread flour, you can use all-purpose flour, but the chewiness might be slightly less.
Sourdough starter: You need an active and bubbly sourdough starter for the best flavor. If you’re new to sourdough, you can substitute with 100g of instant yeast for a quicker rise, but you’ll miss that tangy taste.
Raisins: I love using regular raisins for their sweetness, but you can try other dried fruits like currants or even dried cranberries. Just soak them in warm water to soften and avoid them burning during baking.
Cinnamon: Ground cinnamon adds great flavor, but you can spice it up by adding a pinch of nutmeg or ginger if you like extra warmth in your bagels!
What’s the Best Way to Shape Bagels?
Shaping bagels may feel tricky, but with practice, it’s simple! Here’s how to get it right:
- After the first rise, punch down the dough gently to release air, and divide it into 8 equal pieces.
- Roll each piece into a ball using your palms. Keep your hands slightly floured to avoid sticking.
- Poke your finger through the center of each ball and gently stretch it to create a ring shape, about 2-3 inches in diameter.
- Make sure not to make the hole too small; it will shrink during boiling and baking!
Shaping could take a bit of time, but it’s worth it when you get to enjoy those lovely bagels! Plus, practice makes perfect!
How to Make Cinnamon Raisin Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 500g (about 4 cups) bread flour or high-protein flour
- 200g active sourdough starter (100% hydration, fed and bubbly)
- 250ml (1 cup) warm water
- 2 tbsp granulated sugar or honey
- 1 tsp salt
- 1 tbsp ground cinnamon
- 100g raisins, soaked in warm water for 10 minutes then drained
For Boiling:
- 2 liters water
- 1 tbsp baking soda
- 1 tbsp honey or sugar
Optional Topping:
- Ground cinnamon for dusting
How Much Time Will You Need?
This recipe will require about 4 to 6 hours for the first rise, 1 to 2 hours for the second rise, and then around 30 minutes for boiling and baking. In total, you might spend about 6 to 8 hours, but most of that time is waiting for the dough to rise! This makes for a perfect weekend project.
Step-by-Step Instructions:
1. Prepare the Dough
In a large mixing bowl, combine the bread flour, ground cinnamon, sugar, and salt. Stir everything together until well mixed, creating a nice dry blend that smells wonderful!
2. Add Sourdough Starter and Water
Pour in the active sourdough starter and warm water into the dry ingredients. Mix until a rough dough forms—don’t worry if it looks a bit shaggy; that’s normal!
3. Knead the Dough
Turn your dough onto a floured surface and knead for about 8 to 10 minutes. Keep going until it is smooth and elastic. Just before you finish kneading, gently add the drained raisins to the dough and knead again until they are well incorporated.
4. First Rise
Place your dough into a lightly oiled bowl, covering it with a damp towel or plastic wrap. Let it rise at room temperature for about 4 to 6 hours, until it has noticeably puffed up. Don’t stress if it doesn’t double in size; as long as it is airy, you’re doing great!
5. Shape the Bagels
After the first rise, gently punch down the dough to release some air. Divide it into 8 equal pieces; you can use a scale for accuracy if desired. Roll each piece into a round ball, then poke your finger through the center of each ball to create a hole. Gently stretch the hole to make a ring that’s 2-3 inches wide.
6. Second Rise
Place the shaped bagels on a parchment-lined tray and cover them with a damp towel. Allow them to rest and rise for about 1 to 2 hours until they look slightly puffy. This gives them that nice fluffy middle!
7. Preheat the Oven
While your bagels are resting, preheat your oven to 220°C (425°F). Fill a large pot with water, adding the baking soda and honey, and bring it to a gentle boil—this is what will give your bagels that chewy texture!
8. Boil the Bagels
Carefully drop 2-3 bagels into the boiling water at a time. Let them boil for about 1 minute on each side. Use a slotted spoon to remove them and let them drain on a clean kitchen towel.
9. Bake the Bagels
Transfer the boiled bagels to your parchment-lined baking sheet. If you want, sprinkle a little ground cinnamon on top for extra flavor. Bake them in the preheated oven for 20-25 minutes or until they are golden brown and crusty!
10. Cool and Serve
Once out of the oven, let the bagels cool on a wire rack. They can be enjoyed plain, toasted, or slathered with butter or cream cheese. Indulge in your homemade deliciousness!
These chewy sourdough bagels filled with sweet raisins and cinnamon make for a delightful treat any time of day. Enjoy the process as much as the result—happy baking!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes! You can substitute whole wheat flour for some or all of the bread flour. If using entirely whole wheat flour, consider adding a bit more water to the dough since whole wheat flour absorbs more moisture.
How Do I Know When My Dough is Ready for the First Rise?
Your dough should feel slightly puffy and airy. While it may not double in size due to the nature of sourdough, it should show visible signs of expansion, and when you poke it gently, it should spring back slowly.
Can I Freeze These Bagels After Baking?
Absolutely! To freeze, allow the bagels to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature and toast them directly from frozen or reheat in the oven for a few minutes!
What Should I Do If My Bagels Float in the Boiling Water?
If your bagels float, that’s actually a good sign! It means they are buoyant and have risen well. However, if they sink and stay there, it might indicate that they need a little more time to rise before boiling. Remember to monitor the boiling time to get them just right!
