Cinnamon Raisin Sourdough Bagels

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These are the best homemade Cinnamon Raisin Sourdough Bagels, made with just a few simple ingredients! These will blow store-bought bagels out of the water. You and your family are going to love these classic bagels!

Ingredients you’ll need for Cinnamon Raisin Sourdough Bagels:

• 3⁄4 cup (150 g) bubbly, active sourdough starter
• 1 cup (240 g) warm water
• 2 tablespoons (40 g) honey
• 4 cups (480 g) unbleached all purpose flour, fluffed, spooned and leveled if using cups
• 2 teaspoons (10 g) fine sea salt
• 2 teaspoons cinnamon
• 3⁄4 cup raisins, pre-soaked in warm water
• For Boiling the Bagels:
  • 1 to 2 quarts of water
  • 1 tablespoon honey

Lastly, if you make these Cinnamon Raisin Sourdough Bagels, please let me know down below by leaving a comment and review! I love to hear from you guys. It’s so fun to share food stories & cook these recipes together. Also, snap a photo of your finished dish and share it with me on Instagram – tagging me @saltedseasons. It makes my day to see what y’all are whipping up. Cheers to handmade meals!

Cinnamon Raisin Sourdough Bagels

5 from 3 votes

AuthorAuthor: Taylor

These are the best homemade Cinnamon Raisin Sourdough Bagels, made with just a few simple ingredients! These will blow store-bought bagels out of the water. You and your family are going to love these classic bagels!

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Prep TimePrep Time 1 hour hour

Cook TimeCook Time 30 minutes minutes

Resting Time 8 hours hours

Total TimeTotal Time 9 hours hours 30 minutes minutes

ServingsServings 8 bagels

Ingredients  

• 3⁄4 cup (150 g) bubbly, active sourdough starter
• 1 cup (240 g) warm water
• 2 tablespoons (40 g) honey
• 4 cups (480 g) unbleached all purpose flour, fluffed, spooned and leveled if using cups
• 2 teaspoons (10 g) fine sea salt
• 2 teaspoons cinnamon
• 3⁄4 cup raisins pre-soaked in warm water

For Boiling the Bagels

• 1 to 2 quarts of water
• 1 tablespoon honey

Instructions 

1. Place ¾ cup raisins in a bowl with warm water. Allow the raisins to soak while you start preparing the dough.
2. In the bowl of a stand mixer, add the 3⁄4 cup (150 g) active sourdough starter, 1 cup (240 g) warm water, 2 tablespoons (40 g) honey, 4 cups (480 g) flour, 2 teaspoons (10 g) fine sea salt and 2 teaspoons ground cinnamon. Using the dough hook, mix to combine on low speed for 6 to 8 minutes. The dough will be stiff but there should be no dry bits remaining. If dough looks dry, add 1 to 2 tablespoons of warm water and continuing mixing. Cover the bowl with a damp towel and let the dough rest for 30 to 45 minutes.
3. Drain the water from the raisins. Slowly add the raisins to the bowl on low speed until they are fully incorporated. If the raisins fall to the bottom of the bowl instead of mixing in, remove the dough from the bowl onto a lightly floured surface and incorporate the raisins with your hands. Once raisins are incorporated, place dough mass back into the bowl and cover the bowl with plastic wrap or a tight fitting lid. Let the dough rise at room temperature for 6 to 10 hours until about double in size. If you use any whole wheat flour in the recipe, the dough may not quite double, that's normal and ok! If room temperature is over 70°F, let 8 hours be max time for bulk rise/fermenting. After the bulk rise at room temperature, you can proceed with following steps to bake or you can place the bowl of dough into the refrigerator for up to 24 hours to bake at a later time. (I often make the dough midday, let it bulk rise during the afternoon/evening, then place in the fridge overnight to bake in the morning.)
4. When ready to shape and bake, line a baking sheet with parchment paper. Spread a little bit of oil on the parchment paper to prevent sticking of the dough.
5. Shaping: Remove dough from the bowl onto a non-floured* surface (the non-floured surface helps with the shaping process!) Press the dough into a rectangle with your hands and divide it into 8 pieces, using a bench scraper or knife. Gather the corners/ends of each piece, pinch them together and flip the dough over, rolling the piece into a ball. Use the counter as surface tension while rolling them into balls. Place each ball onto the prepared parchment sheet a couple inches apart. Cover the dough balls with a damp tea towel and let them rest for 15 minutes. After this rest period, use your fingers to poke a hole in the center of each ball. Gently stretch the hole you've created until it's about 1 inch in diameter. Place the shaped bagel back onto the parchment. Repeat for all the bagels. Cover the shaped bagels with the damp towel for another 15 minute rest period.
6. During this rest, preheat the oven to 425°F and bring a large pot of water to a boil. Add 1 tablespoon of honey to the boiling water and mix well until dissolved.
7. Boil the bagels: Add 2 to 3 bagels to the pot of boiling water at a time, top side down. Simmer for 30 to 35 seconds on each side. If bagels do not float to the surface during the first 30 seconds, give them a nudge when you flip them. They should float to the top while simmering. Using a spider strainer or slotted spoon, transfer the bagels back the sheet pan you used earlier, top side up.
8. Bake: Bake the bagels for at 425°F for 20 to 25 minutes. When ready, the bagels will be light golden brown.
9. Enjoy warm with butter or spread of your choice!

Notes

1. Storage: Store in an air tight container at room temperature for up to 3 days. Freeze whole or sliced for up to 3 months.

2. Refrigerated Dough: If you put in the dough in the fridge overnight, you can shape and bake it cold, no need to wait until the dough is room temperature.

3. Plain Bagels: follow same recipe, just skip the cinnamon and raisins. 

I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—

—Taylo