Homemade sourdough cinnamon raisin bagels are a delicious and easy-to-make breakfast treat, with a chewy texture and a sweet cinnamon-raisin flavor.
After making sourdough bread for a year, I finally gained the courage to branch out and try using my sourdough starter to bake other delicious recipes. The first recipe was my Sourdough Bagels recipe.
After sinking my teeth into the chewy and light bagel, I was HOOKED.
So long store-bought bagels!
My love for sourdough bagels grew as I continued to create more delicious flavors like Sourdough Pumpkin Bagels, Sourdough Blueberry Bagels, and now Sourdough Cinnamon Raisin Bagels!
Packed full of plump, sweet raisins and the warmth of ground cinnamon, it’s the perfect sweetness to your breakfast routine.
The exterior is perfectly chewy, but the interior is light and airy—they are heavenly.
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Why You’ll Love This Recipe
Flavor
The combo of plump raisins and warm cinnamon adds a delightful sweetness to these bagels. The raisins stay juicy and soft, while the cinnamon gives the dough that cozy, comforting flavor that makes these bagels the perfect companion for breakfast.
Easy
This recipe is a breeze. After a brief kneading session and a simple shaping process, you’ll have homemade bagels with little effort. It’s a great way to enjoy fresh bagels without putting too much work or spending too much time.
Freezer-friendly
I love making a batch of these sourdough bagels and freezing them for quick breakfasts. Just let them thaw at room temperature or pop them in the microwave before popping them in the toaster.
Ingredients Needed
Active sourdough starter: An active and bubbly starter will give you the best rise for these chewy bagels.
Water: Make sure the water is no hotter than 120 degrees F; otherwise, this can kill the starter and prevent your dough from rising.
Bread flour: You technically can use all-purpose flour for this recipe, but I highly suggest making it with bread flour, as it has a higher protein percentage. This allows the dough to rise to great lengths for a more chewy and enjoyable sourdough bagel.
Brown sugar: Light or dark brown sugar adds a touch of sweetness, but you can use alternate sugars like cane, coconut sugar, or honey.
Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Raisins: Though this isn’t 100% necessary, I highly recommend soaking your raisins in boiling water before adding them to the bagel dough. This gives you plump and juicy raisins in every bite!
Ground cinnamon: Cinnamon has antimicrobial properties, which can slow down the fermentation in a loaf, so be prepared for an extended bulk fermentation. However, you can sprinkle just the tops of the bagels with ground cinnamon just before baking if you prefer.
Honey: Adding a little bit of honey to the boil bath gives your bagels the perfect golden brown, chewy crust once they are baked. This can be substituted with brown sugar or maple syrup as well.
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Supplies
Plastic wrap/shower cap (what I use!)
Bench scraper or a sharp Knife
Kitchen towel
Slotted spoon
How to Make Sourdough Bagels
Make The Dough
In a large bowl, add your active starter, warm water, and brown sugar. Mix by hand (or use a Danish Dough Whisk, one of my favorite sourdough tools!). It will look like a tan, milky liquid. Next, add the bread flour and salt to the dough. Mix until most of the flour has been incorporated.
Next is a small labor of love, but it’s all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand. So it is still my preferred method.
If you prefer using a stand mixer, mix the ingredients on low for 4-5 minutes with a dough hook until fully combined and the dough is pulling away from the sides of the bowl.
First, I keep the dough in the bowl—less mess. Praise! Next, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.
As you knead, you will notice the dough will become pretty stiff and a little bumpy looking—this is a low-hydration recipe, so it will be a stiff dough. Totally normal! After your mini arm workout, cover the dough with a reusable shower cap and let it rest for 60 minutes.
In the meantime, prepare the raisins.
This isn’t 100% necessary, but I prefer plump and juicy raisins in my bagels. To do so, add the raisins to a small bowl and pour the boiling water on top. Allow them to soak while the dough rests.
Stretch and Fold
After 1 hour of resting, strain the raisins and pat dry with a paper towel. Pour the raisins on top of the bagel dough as well as the ground cinnamon. Repeat the same “stretch, fold, and push” routine with the heel of your hand for 30 seconds.
I prefer adding the cinnamon now, rather than with the flour, so that you can see the beautiful cinnamon streaks in the bagels!
Some of the raisins won’t be fully mixed in, and that’s okay. We will correct this during shaping.
You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover the bowl with a reusable shower cap and place the dough in a warm place to rise.
Bulk rise
Leave the dough to double in size. In my 69-degree F kitchen, this typically takes anywhere from 8 to 12 hours. If your kitchen is warmer, it will take less time, and the opposite is true if it is colder.
Please note: Cinnamon has antimicrobial properties that can slow down the fermentation process, so be prepared for an extended bulk fermentation. However, you can sprinkle just the tops of the bagels with ground cinnamon just before baking, if you prefer. Check on the dough regularly before shaping.
Shape
Once the dough has at least doubled in size, gently remove the sourdough bagel dough from the bowl and place it in your work surface – no flour dusting needed.
Stretch and shape the dough into a large rectangle, about 1/2 of an inch high. Now, with a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.)
You can weigh the pieces of dough on a kitchen scale to verify that they are all equal (about 115g), otherwise, just eyeball it and call it a day!
To shape, grab one piece of dough and pull the corners of the triangles towards the center, tucking in any exposed raisins. Then roll the dough until formed into a smooth ball. Repeat with the remaining pieces of dough.
One at a time, use your thumb to punch a hole in the middle of the dough ball. Some raisins may escape, you can tuck them back in or leave them out. Stretch the dough ball with both thumbs, about 2 inches. The dough will shrink back a bit, but that’s okay.
Second rise
Place your shaped bagels on a parchment-lined baking sheet and cover them fully with this plastic cover (love this thing!) or a damp tea towel so they don’t dry out.
Let them rest until puffed up in a warm place until they puff up slightly. In ym 69 degree F kitchen, I usually leave them for about 30-60 minutes.
Boil bath
While your bagels are rising, preheat your oven to 425 F degrees.
Fill a large pot of water. Add honey and whisk until well mixed. Bring the water to a boil.
Once the bagels have risen, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.
Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side.
Using a slotted spoon, scoop the bagels and place them on the cooling rack. Repeat until all bagels have been boiled.
Bake
Bake the Cinnamon Raisin Sourdough Bagels for 20-25 minutes, or until golden brown.
Remove the bagels from the oven and let them cool on a wire rack.
Once they are cool enough to handle, I highly recommend slicing one while it’s still warm and spreading a slab of butter on top. That chewy, buttery bite will be out of this world, I promise!
How to Serve
Homemade bagels are a perfect treat for breakfast or brunch. Slice them in half and toast until golden brown for that perfect crispy outside and soft inside. Spread with butter, cream cheese, or even peanut butter for a quick snack.
What if you want something extra special? All you’ve got to do is drizzle these bagels with honey or a sprinkle of cinnamon sugar. Whether you’re enjoying them with a hot cup of coffee or as part of a hearty breakfast with eggs, these bagels are a cozy, delicious way to start your day.
How to Store
If you are like my family, these homemade sourdough bagels won’t make it to see the next day! They are that good. But if you do find yourself with a few bagels left over, they are best stored in a plastic bag at room temperature for 2-3 days.
These bagels also freeze really well. Place in a gallon-sized plastic bag, either sliced or whole, for up to 3 months.
To reheat, warm the bagel up for 10 seconds in the microwave or leave it on the counter to thaw until room temperature. Slice in half and toast in the toaster.
FAQ
Why do you have to boil sourdough bagels before you bake them?
It may seem like a hassle to bring a whole pot of water to boil for such a short cooking time, but trust me, you won’t want to skip this step. Boiling the bagels gives them that chewy exterior we love so much. Once you bite into these homemade sourdough bagels, it will all be worth it!
Can I use sourdough discard in these bagels instead of an active starter?
Yep, you can use sourdough discard if you’ve got some extra lying around. It’ll work just fine! Just keep in mind that the wild yeast in the discard won’t rise as quickly as a fresh, bubbly starter, so your dough might take a bit longer during the first rise. No worries though; just be patient. Also, make sure to keep it in an airtight container while it rises so it doesn’t dry out. If you want to keep that flavor on point, add a little brown sugar or honey—it gives the dough a nice touch of sweetness.
Can I use something other than honey in the boil bath for my sourdough cinnamon raisin bagels?
If you’d rather not use honey in the boil bath, you can swap it out for barley malt syrup. While honey adds a bit of sweetness, barley malt syrup will give you a more traditional bagel crust. You could even use brown sugar if that’s more your style.
Happy baking!
More Recipes Like This:
Homemade Sourdough Pumpkin Bagels Recipe
The Best Sourdough Blueberry Bagels Recipe
Sourdough Discard Apple Cinnamon Quick Bread Recipe
Sourdough Apple Cinnamon Scones with Cinnamon Glaze Recipe
Homemade Sourdough Cinnamon Raisin Bagels Recipe
Homemade sourdough cinnamon raisin bagels are a delicious and easy-to-make breakfast treat, with a chewy texture and a sweet cinnamon-raisin flavor.
Ingredients
- 150 grams (2/3 cup) active sourdough starter
- 250 grams (1 cup) warm water
- 40 grams (4 Tablespoons) light or dark brown sugar
- 500 grams (3 1/2 cups) bread flour
- 9 grams (1 1/2 teaspoons) salt
- 140 grams (1 cup) raisins
- 4 grams (2 teaspoons) ground cinnamon
- 20 grams (1 Tablespoon) honey (for the boil bath)
Instructions
*Find a Sample Baking Schedule below*
MAKE THE DOUGH :
1. In a large bowl, add active starter, warm water, and brown sugar. Mix by hand (or use a Danish Dough Whisk, one of my favorite sourdough tools!) until it it looks like a tan, milky liquid.
150g (2/3c) active starter, 250g (1 c) warm water, 40g (4 T) light or dark brown sugar
2. Next, add the bread flour and salt to the dough. Mix until fully incorporated.
500g (3 1/2 c) bread flour, 9g (1 1/2 tsp) salt
3. Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand. So it is still my preferred method.
4. Pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.
As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – this will be a stiff dough, so totally normal.
5. Cover the dough and let it it rest for 60 minutes.
6. In the meantime, prepare the raisins. This isn’t 100% necessary, but I prefer plump and juicy raisins in my bagels. To do so, add the raisins to a small bowl and pour boiling water on top until fully covered. Allow them to soak while the dough rests.
140g (1 c) raisins
STRETCH AND FOLD :
7. After 1 hour of resting, strain the raisins and pat dry with a paper towel. Pour the raisins on top of the bagel dough as well as the ground cinnamon. Repeat the same “stretch, fold, and push” routine with the heel of your hand for 30 seconds. Some of the raisins won’t be fully mixed in, and that’s okay. We will correct this during shaping.
4g (2 tsp) cinnamon
I prefer adding the cinnamon now, rather than with the flour, so that you can see the beautiful cinnamon streaks in the bagels!
8. You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover the bowl with a reusable shower cap and place the dough in a warm place to rise.
BULK RISE :
9. Leave the dough to double in size. In my 69-degree F kitchen, this typically takes anywhere from 8 to 12 hours. If your kitchen is warmer, it will take less time, and the opposite is true if it is colder.
Please note: Cinnamon has antimicrobial properties that can slow down the fermentation process, so be prepared for an extended bulk fermentation. However, you can sprinkle just the tops of the bagels with ground cinnamon just before baking, if you prefer. Check on the dough regularly before shaping.
SHAPE :
10. Once the dough has at least doubled in size, gently remove the sourdough bagel dough from the bowl and place it in your work surface – no flour dusting needed.
11. Stretch and shape the dough into a large rectangle, about 1/2 of an inch high. Now, with a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.) You can weigh the pieces of dough on a kitchen scale to verify that they are all equal (about 115g), otherwise, just eyeball it and call it a day!
12. To shape, grab one piece of dough and pull the corners of the triangles towards the center, tucking in any exposed raisins. Then roll the dough until formed into a smooth ball. Repeat with the remaining pieces of dough.
13. One at a time, use your thumb to punch a hole in the middle of the dough ball. Some raisins may escape, you can tuck them back in or leave them out. Stretch the dough ball with both thumbs, about 2 inches. The dough will shrink back a bit, but that’s okay.
SECOND RISE :
14. Place your shaped bagels on a parchment-lined baking sheet and cover them fully with this plastic cover (love this thing!) or a damp tea towel so they don’t dry out.
15. Let them rest until puffed up in a warm place until they puff up slightly. In my 69 degree F kitchen, I usually leave them for about 30-60 minutes.
Not ready to bake? Cover the shaped bagels with plastic wrap and place them in the fridge for up to 24 hours. Pull them out of the fridge when ready to bake, and continue with the recipe as normal.
BOIL BATH :
16. While your bagels are rising, preheat your oven to 425 degrees F.
17. Fill a large pot of water. Add honey and whisk until well mixed. Bring the water to a boil.
20g (1 T) honey
18. Once the bagels have risen, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.
19. Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side.
20. Using a slotted spoon, scoop the bagels and place them on the cooling rack. Repeat until all bagels have been boiled.
BAKE :
21. Bake the Sourdough Bagels for 20-25 minutes, or until golden brown.
22. Remove the bagels from the oven and allow them to cool on a wire rack.
23. Once they are cool enough to handle, I highly recommend slicing into one while it is still warm and spreading a slab of butter on top. That chewy, buttery bite will be out of this world, I promise!
Notes
SIMPLE BAKING SCHEDULE –
8 pm: Make and knead the dough. Cover the bowl and let rest for 1 hour.
9 pm: Knead bagel dough for 30 seconds, cover, and let rest overnight for 8-12 hours.
7 am: Remove dough from bowl and cut into 8 equal pieces. Roll and shape them into small dough balls, poke holes in the middle, and stretch them to shape. Cover and let them rest for 20-60 mins until puffed up.
8 am: Boil bagels for 30 seconds on each side. Dip into seasonings of choice. Bake for 20-25 minutes at 425 degrees.
** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process. REMEMBER: Cinnamon has antimicrobial properties, which can slow down the fermentation in a loaf, so be prepared for an extended bulk fermentation. However, you can sprinkle just the tops of the bagels with ground cinnamon just before baking if you prefer.
How to Store
Room Temperature: If you are like my family, these homemade sourdough bagels won’t make it to see the next day! They are that good. But if you do find yourself with a few bagels left over, they are best stored in a plastic bag at room temperature for 2-3 days.
Freezer: These bagels also freeze really well. Place in a gallon-sized plastic bag, either sliced or whole, for up to 3 months.
Reheat: To reheat, warm the bagel up for 10 seconds in the microwave or leave it on the counter to thaw until room temperature. Slice in half and toast in the toaster.
FAQ
Why do you have to boil sourdough bagels before you bake them?
It may seem like a hassle to bring a whole pot of water to boil for such a short cooking time, but trust me, you won’t want to skip this step. Boiling the bagels gives them that chewy exterior we love so much. Once you bite into these homemade sourdough bagels, it will all be worth it!
Can I use sourdough discard in these bagels instead of an active starter?
Yep, you can use sourdough discard if you've got some extra lying around. It'll work just fine! Just keep in mind that the wild yeast in the discard won’t rise as quickly as a fresh, bubbly starter, so your dough might take a bit longer during the first rise. No worries though; just be patient. Also, make sure to keep it in an airtight container while it rises so it doesn’t dry out. If you want to keep that flavor on point, add a little brown sugar or honey—it gives the dough a nice touch of sweetness.
Can I use something other than honey in the boil bath for my sourdough cinnamon raisin bagels?
If you’d rather not use honey in the boil bath, you can swap it out for barley malt syrup. While honey adds a bit of sweetness, barley malt syrup will give you a more traditional bagel crust. You could even use brown sugar if that’s more your style.
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