Sourdough Cinnamon Raisin Bagels
I wake up happy when I know I made a batch of these ready to eat. Sweet, spiced, just enough raisins, that sourdough tang, and chewiness you love. We’re using an active starter here, so make sure yours is bubbly before we start. Let’s do it!
We love these toasted for breakfast or a snack. I like to make a batch or two for breakfast for the whole week.
Table of Contents
Ingredients and Tools You’ll Need
The amount of flour varies a bit because different flours absorb liquid differently. Start with the low amount and adjust if needed. If your dough seems too wet, add a bit more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
Sourdough Sundays Newsletter
Every Sunday evening I’ll send you a sourdough recipe to make that week, straight from my kitchen to your inbox.
And as a thank you for signing up, I’ll send you this e-book with beautiful printable recipes right away. Simple!
You will not be added to any other email lists or my daily newsletter. But if you’re already on my newsletter, you’re welcome to join and receive both.
The baking soda gives the bagels a classic chewy texture and a nice color. But it’s not completely necessary since the bagels will brown up in the oven.
This makes 12 bagels, and they freeze great. You can double or triple this recipe, or use metric measurements, by making adjustments in the recipe card at the bottom of this post.
Equipment
- digital scale
- Large mixing bowl
- Large pot
- Slotted spoon
- 2 Baking sheets
- Parchment paper
Ingredients
- 1 cup warm water (85-100℉; 30-38 ℃)
- ½ cup active sourdough starter
- 2 tablespoons sugar
- 5 ½-6 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon cinnamon
- ¼ cup raisins
Water Bath
- 6 cups water (make sure to measure)
- 1 tablespoon brown sugar
- 1 tablespoon baking soda, optional
How to Make Sourdough Cinnamon Raisin Bagels
Don’t overcrowd the pot when boiling the bagels. If you live above sea level, use this chart to help you adjust the recipe.
Step One: Feed Your Starter
Okay, so you’re gonna need to feed your starter about 8 hours before you want to make these. Just mix 30 grams of starter with 45 grams each of flour and water. Cover it and let it get all bubbly and doubled.
Step Two: Mix Your Starter And Water
When you’re ready to start, grab a big bowl and mix your active starter with a cup of warm water and 2 tablespoons of sugar. Stir it around until it’s mostly combined – doesn’t have to be perfect.
Step Three: Add Flour And Rest
Now dump in about 5½ cups of flour (you might need a bit more), 2 teaspoons of salt, and mix it with a wooden spoon until you can’t anymore. Then just get your hands in there and work it into a shaggy dough. It’s not gonna be pretty yet.
Plop that mess into a clean bowl, cover it, and walk away for an hour.
Step Four: Add Cinnamon And Raisins + Bulk Rise
After an hour, turn it out onto your counter and sprinkle half your cinnamon and raisins on top. Fold the dough over itself a few times to work them in, then add the rest and roll it into a ball.
Back in the bowl it goes for the long rise – 8 to 12 hours.
Step Five: Divide And Rest
The next day, divide your dough into 12 pieces and shape them into balls.
Let them rest for an hour while you get your water boiling – 6 cups of water with a tablespoon each of brown sugar and baking soda.
Step Six: Shape And Boil
Poke holes in your dough balls with your thumb to make the bagel shape.
Drop them in the boiling water for 3 minutes, flipping once. Fish them out and onto your parchment-lined baking sheets.
Step Seven: Bake
Bake at 375°F for 25 minutes until they’re golden. Let them cool for at least 10 minutes before you cut into them, or they’ll be gummy inside.
Serving & Storing
Serve with cream cheese, butter, peanut butter, or with a cast iron skillet baked omelet.
Keep your bagels in an airtight container on the counter for 2-3 days. You can also freeze them in a freezer bag for up to 3 months. Just pull them out and pop them in the toaster (make sure you slice them before freezing to make it easier).
You can also use your leftover bagels to make a French toast casserole. Cut 6 of your bagels into bite-sized pieces and place them into a 9×13 casserole dish. Whisk together 8 eggs, 1 cup heavy cream or milk, and 1 teaspoon vanilla extract in a separate bowl. Cover the bagel pieces with the mixture and bake in the oven at 350°F for 35-45 minutes.
Questions and Troubleshooting
Your starter might not have been active enough, or you could have overworked the dough, making it tough. Make sure your dough is also rising properly in a warm place.
Sure! Just leave them out, and make plain sourdough bagels. They’ll still taste great.
Your bagels should be golden brown and sound hollow when you tap them on the bottom. If they’re still doughy, bake them for a few more minutes.
No. The water bath gives that chewy bagel texture. It helps the bagel hold its shape before going into the oven. If you skip it, your bagels will spread out more and be softer.
More Sourdough Breakfast Recipes
These all freeze great, so you can prep ahead and freeze some for later.
- Make these plain, chewy sourdough bagels or add some everything bagel seasoning.
- You can make these sourdough scones three different ways, so everyone is happy.
- Blueberry sourdough bagels taste delicious with cream cheese on a weekend.
- These sourdough blueberry muffins are truly the best (promise).
Printable Recipe
Sourdough Cinnamon Raisin Bagels
Equipment
- Large mixing bowl
- Large pot
- Slotted spoon
- 2 Baking sheets
Ingredients
- 1 cup warm water (85-100℉; 30-38 ℃)
- ½ cup active sourdough starter
- 2 tablespoons sugar
- 5 ½-6 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon cinnamon
- ¼ cup raisins
Water Bath
- 6 cups water (make sure to measure)
- 1 tablespoon brown sugar
- 1 tablespoon baking soda optional – see notes
Save This Recipe
I’ll send you a link so you can find it later.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Feed your starter. Feed your sourdough starter 8 hours before you plan on using it. In a jar or bowl, stir together 30 grams of sourdough starter, 45 grams of all-purpose flour, and 45 grams of water. (You can double these amounts if you want more to feed later.) Cover with plastic wrap or a tea towel and allow your mixture to sit on your counter for 8 hours or until it is bubbly and has doubled in size.
- Mix starter, water, and sugar. Add the warm water, active sourdough starter, and sugar to a large mixing bowl. Stir until the water and sourdough starter are almost fully incorporated.
- Add flour and salt. Add the flour and salt, and use a wooden spoon to combine as much as you can. You may need to use your hands to add the rest of the flour.
- Rest. Place the formed dough in a clean bowl and cover with a towel, plate, or plastic wrap. Let it sit covered for 1 hour.
- Add cinnamon and raisins. After 1 hour, remove the cover. Turn the dough onto a clean, dry surface (if the dough is sticky, sprinkle a small amount of flour on the surface). Sprinkle half of the cinnamon and raisins onto the dough. Fold the dough into thirds, covering the cinnamon and raisins. Then sprinkle the rest of the cinnamon and raisins onto the dough and roll the dough up into a ball.
- Bulk rise. Transfer the dough back to the bowl. Cover with a towel, plate, or plastic wrap and let it rise for 8-12 hours or overnight.
- Divide dough. Remove the cover and transfer the dough to a clean, dry space using a sprinkle of flour as needed. Divide the dough into 12 equal portions and form them into a ball.
- Rest. Cover with a towel and let them sit for 1 hour.
- Prep. Prepare the water bath by adding the water, brown sugar, and baking soda (if using) to a large pot and boil over medium-high heat. While the water is coming to a boil, cut a sheet of parchment paper down into 12 squares 4×4 inch (2.5×2.5 cm) and set aside. Preheat the oven to 375°F (190℃) and line 2 baking sheets with parchment paper. Set aside.
- Shape dough. Uncover the dough balls and use your thumb to press a hole into the middle of each dough ball, stretching it slightly. Place each prepared bagel onto a piece of the 4×4-inch (2.5×2.5 cm) parchment square. Repeat this process 11 more times until all of the dough balls have been shaped into bagel shapes. (Note: The parchment paper allows for easy transfer, preventing the dough from sticking to your hands or the counter.)
- Boil. Working in batches, place the bagels into the water bath. Allow them to cook for 3 minutes, flipping halfway. Transfer the boiled bagels to the parchment-lined baking sheet using a spider or slotted spoon.
- Bake. Bake at 375°F (190℃) for 25 minutes or until golden brown.
- Cool. Remove from the oven and allow them to cool on the pan for 5 minutes before transferring to a wire cooling rack. Let them cool on the cooling rack for 10 minutes before cutting into them. Serve warm or at room temperature.
Notes
Nutrition
Did You Make This?
I would love it if you would leave a review!Love,
