These Cinnamon Raisin Sourdough Bagels are a tasty treat, combining chewy bagel goodness with sweet raisins and a hint of warm cinnamon. Perfect for breakfast or a snack!
Making these bagels brings back memories of cozy mornings. I can’t resist toasting them with a little butter—absolutely delicious! Who can say no to that aroma? 😊
Key Ingredients & Substitutions
Sourdough Starter: The active sourdough starter is crucial for flavor and rise. If you don’t have one, you can use store-bought active dry yeast (about 2 teaspoons) and adjust the water to activate it.
Flour: Bread flour gives bagels their chewy texture. You can substitute with all-purpose flour, but the bagels may be less chewy. Adding a bit of vital wheat gluten can help mimic the texture.
Cinnamon: Ground cinnamon adds warm, sweet notes. You can swap it with nutmeg for a different flavor or combine them for extra spice. Just remember nutmeg is stronger, so use less.
Raisins: Feel free to replace raisins with cranberries, chopped dates, or other dried fruits. Each one adds a unique twist to the bagels!
Molasses or Honey: This optional ingredient in the boiling water helps give the bagels a nice shine and flavor. If you’re out, maple syrup works in a pinch, or just boil them without any sweetener.
How Do You Knead Dough to Get the Right Texture?
Kneading the dough properly is key to bagel texture. Aim for a smooth and elastic dough. Here’s how:
- After forming your rough dough, turn it out onto a floured surface.
- Use the heel of your hand to push the dough away from you, folding it back over itself.
- Rotate the dough a quarter turn and repeat. Knead for about 8-10 minutes.
- If the dough sticks, sprinkle a little extra flour, but avoid using too much, as it can dry it out.
With this method, you’ll build gluten which gives your bagels that perfect chew. Happy baking!
How to Make Cinnamon Raisin Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 2 ½ cups bread flour, plus extra for dusting
- 1 tsp ground cinnamon
- 2 tbsp granulated sugar
- ½ tsp salt
- ¾ cup warm water (adjust as needed)
- ½ cup raisins
For Boiling:
- 1 tbsp molasses or honey (optional, for boiling water)
Optional Toppings:
- Cinnamon sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 4-6 hours for the dough to rise, plus an additional 1-2 hours for the bagels to proof. Once you combine ingredients and knead the dough, the actual hands-on time is around 20-30 minutes, followed by baking for 20-25 minutes. Total time is approximately 5-8 hours, but most of it is just waiting for the dough to rise and the bagels to proof!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour, ground cinnamon, sugar, and salt. Mix these dry ingredients well. Then, gradually add the active sourdough starter and warm water, mixing until a rough dough forms.
2. Incorporate Raisins:
Now it’s time to add some sweetness! Fold in the raisins evenly into the dough, making sure they’re well distributed throughout.
3. Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 8-10 minutes. You want the dough to become smooth and elastic. If it sticks to your hands or the surface, sprinkle a little extra flour as needed, but try not to use too much!
4. Let It Rise:
Once kneaded, place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest in a warm place. This is the magic part! Allow the dough to rise for about 4-6 hours or until it has roughly doubled in size.
5. Shape the Bagels:
Once the dough has risen, turn it out onto a floured surface again and divide it into 6-8 equal portions. Shape each portion into a ball, then poke a hole through the middle of each ball and gently stretch it to create bagels that are about 2-3 inches in diameter.
6. Proof the Bagels:
Place the shaped bagels on a baking sheet lined with parchment paper. Cover them and allow them to proof for 1-2 hours until they’re slightly puffed up.
7. Preheat the Oven:
While your bagels are puffing, preheat your oven to 425°F (220°C) so it’s nice and hot for baking.
8. Boil the Bagels:
In a large pot, bring water to a boil. If you’re using molasses or honey, add it to the boiling water for added flavor. Boil the bagels in batches for about 1 minute on each side. Use a slotted spoon to remove them and place them back on the baking sheet.
9. Add Toppings:
If you like, sprinkle your boiled bagels with cinnamon sugar while they are still wet from the boiling process. This will help the sugar stick!
10. Bake the Bagels:
Now, it’s time for the oven! Bake the bagels for 20-25 minutes or until they are deep golden brown. They should look delicious!
11. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on a wire rack before serving. Enjoy your delicious homemade cinnamon raisin sourdough bagels!
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! Keep in mind that whole wheat flour will make the bagels denser. If you use it entirely, consider adding a little extra water to help hydrate the flour.
How Do I Know When the Dough Has Risen Enough?
The dough should roughly double in size when it’s ready. You can test its readiness by gently pressing a finger into the dough; if the indentation remains, it’s ready to be shaped!
Can These Bagels Be Frozen?
Absolutely! After baking, allow the bagels to cool completely. Then, wrap them tightly in plastic wrap and place them in a zip-top freezer bag. They can be frozen for up to 3 months. When ready to eat, thaw and pop them in the toaster for a fresh-baked taste!
Can I Omit the Raisins?
Sure! If you’re not a fan of raisins, you can leave them out or substitute with other ingredients like dried cranberries, chopped nuts, or even chocolate chips for a different flavor profile!
