Sourdough Cinnamon Raisin Bagels Recipe

Stack of Sourdough Cinnamon raisin Bagels

Yield: sourdough bagels

Prep Time: 1

Cook Time: 20

Bulk Fermentation: 9

Total Time: 10 20

Homemade sourdough cinnamon raisin bagels are a delicious and easy-to-make breakfast treat, with a chewy texture and a sweet cinnamon-raisin flavor.

4.54 from 15 votes

Print Pin

Equipment

Ingredients

150 grams active sourdough starter 2/3 cup
250 grams warm water 1 cup
40 grams light or dark brown sugar 4 Tablespoons
500 grams bread flour 3 1/2 cups
9 grams salt 1 1/2 teaspoons
140 grams raisins 1 cup
4 grams ground cinnamon 2 teaspoons
20 grams honey, for the boil bath 1 Tablespoon

Instructions

MAKE THE DOUGH :

1. In a straight-edge bowl, add active starter, warm water, and brown sugar. Mix by hand or use a Danish dough whisk until it it looks like a tan, milky liquid.
I love using this straight-edge bowl because it allows me to clearly see when my dough has doubled in size.
150 grams active sourdough starter, 250 grams warm water, 40 grams light or dark brown sugar
Next, add the bread flour and salt to the dough. Mix until fully incorporated.
500 grams bread flour, 9 grams salt
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.
However, you can knead in the stand mixer on low for 5-6 minutes.
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.
Cover the dough and let it 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 boiling water on top until fully covered. Allow them to soak while the dough rests.
140 grams raisins

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. Some of the raisins won’t be fully mixed in, and that’s okay. We will correct this during shaping.
I prefer adding the cinnamon now, rather than with the flour, so that you can see the beautiful cinnamon streaks in the bagels!
4 grams ground cinnamon
You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover again and place the dough in a warm place to rise.

BULK RISE :

Leave the dough to double in size. In my 70-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 a plastic cover (love this thing!) or plastic wrap so they don’t dry out.
Let them rest until puffed up in a warm place until they puff up slightly. In my 70 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 :

While your bagels are rising, preheat your oven to 425 degrees F.
Fill a large pot of water. Add honey and whisk until well mixed. Bring the water to a boil.
20 grams honey, for the boil bath
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 Sourdough Bagels for 20-25 minutes, or until golden brown with an internal temperature of at least 205 degrees F.
Remove the bagels from the oven and allow them to cool on a wire rack.
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.

If you prefer a quicker discard recipe, check out my Sourdough Discard Bagel recipe, ready to bake in just 2 hours!

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.

This recipe card was updated on 03/12/26.

Nutrition

Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!