We love nothing more than sharing our favorite twists on classic bakes, and our cinnamon raisin sourdough bagel recipe is a cozy standout. It blends the tangy depth of sourdough with sweet cinnamon and plump raisins, evoking warm mornings and homemade comfort.
As baking enthusiasts, we’ve perfected this easy-to-follow take on traditional bagels, making it ideal for beginners or pros alike. You’ll end up with chewy, flavorful treats that elevate any breakfast table.
Ingredients
To craft our irresistible Cinnamon Raisin Sourdough Bagel Recipe, we start by assembling these key ingredients in the order they are used. This ensures a seamless baking process, delivering chewy bagels with the perfect balance of tangy sourdough, sweet cinnamon, and juicy raisins.
Dough Ingredients
- Active sourdough starter: 100 grams, fed and bubbly for optimal rise and tang.
- Bread flour: 500 grams, high-protein for that signature chewy texture.
- Water: 250 milliliters, lukewarm to activate the starter effectively.
- Salt: 10 grams, fine sea salt for enhancing flavors without overpowering.
Flavor Enhancers
- Ground cinnamon: 2 tablespoons, freshly ground for a warm, aromatic spice that infuses every bite.
- Raisins: 150 grams, plump and soaked in warm water for 10 minutes to soften and distribute evenly.
- Brown sugar: 50 grams, for a subtle sweetness that complements the cinnamon and sourdough notes.
Topping and Finishing
- Egg wash: 1 large egg beaten with 1 tablespoon of water, for a glossy, golden finish on the baked bagels.
- Sesame seeds or additional cinnamon: 2 tablespoons, optional for extra crunch and visual appeal on the exterior.
With these carefully selected ingredients, we’re set to transform simple components into a comforting, flavorful treat that elevates your breakfast routine.
Instructions
Now that we have gathered our ingredients, we will guide you through crafting our irresistible cinnamon raisin sourdough bagels step by step. This process ensures a chewy texture with tangy sourdough flavors enhanced by sweet cinnamon and plump raisins.
Prepare the Sourdough Starter
Before we begin, ensure your sourdough starter is active and bubbly for optimal rise. We recommend feeding it with 50g each of flour and water then letting it ferment at room temperature for 4 to 6 hours until it doubles in size and shows vigorous bubbles.
Mix the Dough
Start by combining the dry ingredients in a large mixing bowl to form the base of our cinnamon raisin sourdough bagels. Add 500g high-protein bread flour, 10g fine sea salt, 2 teaspoons ground cinnamon, and 50g brown sugar then mix well. In a separate bowl, stir together 100g active sourdough starter and 250ml lukewarm water until fully incorporated. Pour the wet mixture into the dry ingredients along with 150g plump raisins and knead by hand or with a stand mixer on low speed for 8 to 10 minutes until a smooth, elastic dough forms that pulls away from the bowl sides.
Ferment the Dough
Once mixed, transfer the dough to a lightly oiled bowl to allow fermentation and flavor development in our cinnamon raisin sourdough bagels. Cover it with a damp cloth and let it rise in a warm spot for 2 to 4 hours or until it doubles in volume—the sourdough starter will impart its signature tang while the cinnamon and raisins infuse a warm, aromatic scent.
Shape the Bagels
After fermentation, gently punch down the dough on a floured surface to release gases and prepare for shaping our cinnamon raisin sourdough bagels. Divide it into 8 equal portions weighing about 100g each then roll each into a ball. Use your thumb to poke a hole through the center of each ball and stretch it into a ring shape about 2 inches wide ensuring the cinnamon and raisins are evenly distributed for that signature speckled look.
Boil the Bagels
Bring a large pot of water to a rolling boil then add 1 tablespoon baking soda for that authentic chewy exterior on our cinnamon raisin sourdough bagels. Carefully lower 2 to 3 bagels at a time into the boiling water and cook for 1 minute per side until they float and puff up—the hot water sets the crust and enhances the cinnamon‘s spicy notes.
Bake the Bagels
Preheat your oven to 425°F and line a baking sheet with parchment paper to achieve a golden, crisp finish on our cinnamon raisin sourdough bagels. Remove the boiled bagels from the water, pat them dry, and optionally brush with an egg wash for shine then sprinkle with sesame seeds if desired. Bake for 20 to 25 minutes until they turn a deep golden brown and emit a warm, inviting aroma that signals their chewy, flavorful perfection.
Required Tools and Equipment
To successfully prepare our cinnamon raisin sourdough bagels, we rely on a selection of essential tools and equipment that streamline the process and ensure optimal results. Below, we outline the key items you’ll need, organized by their role in the recipe for easy reference.
Basic Mixing and Measuring Tools
- Digital Kitchen Scale: We use this for accurate weighing of ingredients like flour and sourdough starter, which is crucial for consistent dough hydration and fermentation.
- Measuring Cups and Spoons: These help us measure liquids and smaller quantities precisely, such as lukewarm water and ground cinnamon, to avoid any imbalances in flavor or texture.
Dough Preparation Essentials
- Large Mixing Bowl: Ideal for combining dry ingredients and kneading the dough by hand or with a mixer, ensuring even distribution of plump raisins and tangy sourdough elements.
- Stand Mixer with Dough Hook (optional): If available, we recommend this for efficient kneading, but a sturdy wooden spoon or your hands work well for a more hands-on approach.
Fermentation and Shaping Equipment
- Proofing Basket or Bowl: We use this to let the dough ferment and rise properly, developing that signature chewy sourdough texture before shaping the bagels.
- Bench Scraper: This tool assists in dividing and shaping the dough into uniform bagel forms, making the process cleaner and more precise.
Boiling and Baking Gear
- Large Pot: Essential for boiling the shaped bagels in water with baking soda, which creates their glossy, chewy exterior—aim for at least a 4-quart size to handle multiple bagels at once.
- Slotted Spoon or Spider Strainer: We employ this to safely remove boiled bagels from the pot without excess water, preserving their structure for baking.
- Baking Sheet with Parchment Paper: A rimmed baking sheet lined with parchment prevents sticking and ensures even baking, resulting in golden-brown bagels with a warm, aromatic finish.
- Oven with Timer: For baking at the precise temperature, we suggest a standard oven equipped with a timer to monitor the process and achieve that perfect crunch.
| Tool/Equipment | Recommended Quantity | Alternatives |
|---|---|---|
| Digital Kitchen Scale | 1 | Standard measuring cups |
| Large Mixing Bowl | 1–2 | Any large, non-reactive bowl |
| Stand Mixer | 1 (if using) | Hand kneading |
| Proofing Basket | 1 | Clean kitchen towel-lined bowl |
| Large Pot | 1 (4-quart minimum) | Stockpot or Dutch oven |
| Baking Sheet | 1–2 | Silicone baking mat |
Make-Ahead Instructions
To make our cinnamon raisin sourdough bagels even more convenient, we can prepare key steps in advance, allowing you to enjoy fresh, warm bagels with minimal effort on busy mornings. This approach leverages the natural fermentation process of sourdough, ensuring the tangy flavors develop fully while saving time.
Preparing the Sourdough Starter
We recommend feeding your sourdough starter the night before or up to 24 hours in advance. Start by discarding half of the starter and mixing in equal parts flour and water by weight. Let it ferment at room temperature until it’s active and bubbly, typically 4 to 12 hours depending on ambient temperature. This step ensures a robust rise in your dough, reducing wait times when you’re ready to bake.
Mixing and First Fermentation
For the dough itself, mix the ingredients as outlined in our earlier steps, but plan to do this up to 24 hours ahead. Combine the active sourdough starter, high-protein bread flour, lukewarm water, fine sea salt, ground cinnamon, plump raisins, and brown sugar in a large bowl. Knead until smooth, then cover and refrigerate the dough immediately after initial mixing.
To optimize fermentation:
- Short Fermentation (4-6 hours): Leave the dough at room temperature until it doubles in size, then shape and refrigerate.
- Overnight Fermentation (8-12 hours): Place the mixed dough directly in the fridge for a slower, more flavorful rise. This enhances the tangy sourdough notes and makes the bagels chewier.
| Fermentation Type | Time Range | Benefits |
|---|---|---|
| Room Temperature | 4-6 hours | Faster process; ideal for same-day prep with a strong starter. |
| Refrigerated | 8-12 hours | Deeper flavor development; convenient for overnight make-ahead. |
Shaping and Proofing Ahead
Once the dough has fermented, shape the bagels as described, but instead of boiling and baking right away, proof them in the fridge. Arrange the shaped bagels on a parchment-lined baking sheet, cover loosely, and refrigerate for up to 24 hours. This cold proofing step not only firms up the dough for easier handling but also intensifies the sweet cinnamon and plump raisin flavors, resulting in a more aromatic and textured bite.
Boiling and Baking from Make-Ahead
When you’re ready to finish, remove the shaped bagels from the fridge and let them sit at room temperature for 30-60 minutes to take the chill off. Boil in water with baking soda as per our instructions, then bake until golden brown. This method ensures your bagels retain their chewy exterior and soft, flavorful interior, delivering that cozy, comforting warmth straight from the oven.
Conclusion
We’ve loved sharing this cinnamon raisin sourdough bagel recipe with you
as it’s a simple way to bring warmth and flavor to your mornings.
Whether you’re a novice or pro baker, these bagels offer that perfect
chewy texture and comforting taste that’ll become a staple.
Give them a try and let us know how they turn out
we’re confident they’ll elevate your breakfast game effortlessly.
Frequently Asked Questions
What are the key ingredients for cinnamon raisin sourdough bagels?
The main ingredients include an active sourdough starter, high-protein bread flour, lukewarm water, fine sea salt, ground cinnamon, plump raisins, and brown sugar. Optional additions like an egg wash for shine or sesame seeds for crunch enhance the flavor. These simple components combine to create chewy, tangy bagels perfect for breakfast.
How do I make cinnamon raisin sourdough bagels step by step?
Start with an active sourdough starter, mix dry ingredients (flour, salt, cinnamon, sugar), then add wet ingredients and raisins to form dough. Knead until smooth, let it ferment until doubled, shape into bagels, boil in baking soda water for chewiness, and bake until golden. The process takes about 2-3 hours total, including rising time.
How long does it take to prepare and bake these bagels?
Preparation and fermentation can take 2-4 hours, depending on your sourdough starter and room temperature. Baking takes about 20-25 minutes after boiling. For deeper flavors, allow overnight fermentation, making it a flexible recipe for busy mornings.
Can I make the dough ahead of time?
Yes, feed your sourdough starter the night before and mix the dough up to 24 hours in advance. Shape the bagels and proof them in the fridge for up to 24 hours to intensify flavors. When ready, boil and bake for fresh, chewy results.
What tools do I need to make these bagels?
You’ll need basic items like a mixing bowl, measuring cups, a dough scraper, a large pot for boiling, and a baking sheet. A kitchen scale helps for accuracy, and an oven is essential for baking. These common tools ensure easy preparation for beginners and pros alike.
How should I store homemade cinnamon raisin sourdough bagels?
Store cooled bagels in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, toast them for the best texture. This keeps them fresh and flavorful for enjoyable breakfasts throughout the week.