Simple Homemade Sourdough Cinnamon Raisin Bagels Recipe
Enjoy the perfect breakfast with this simple homemade sourdough cinnamon raisin bagels recipe. Top with butter, peanut butter, fruit, or jam for a delicious treat that satisfies everytime!
This is a simple twist on my easy homemade sourdough bagels recipe with additional sugar, warm cinnamon and juicy raisins.
There’s so many tasty ways to enjoy these Cinnamon Raisin Sourdough Bagels! My favourite toppings are peanut butter with banana slices or butter and fresh strawberry jam. But mo matter what you choose, you’re going to love these bagels!
Tips for the BEST Sourdough Bagels
Active Starter:
Make sure your sourdough starter is active and bubbly before you start. A well-activated starter will give your bagels a good rise and the characteristic sourdough tang. If your starter isn’t active, the dough may not rise properly, affecting the texture and taste of the bagels.
Proper Kneading Time:
Making bagel dough means a lot of kneading to get it just right. You want it stretchy for a crusty outside and soft inside. A stand mixer with a dough hook is best for this. But, if you don’t have one, you can still do it by hand – it just takes more work and energy.
Use a machine to knead the dough for around 7 minutes. If you’re kneading by hand, aim for double that time. Before I purchased my beloved KitchenAid machine, I kneaded by hand all the time. It’s a great arm workout and oddly satisfying. Just make sure you put on a good show beforehand to keep you entertained.
Boil The Bagels:
It’s important to boil the bagels before baking, in water with a touch of honey or sugar. This is what gives them a shiny crust and chewy texture. I find 1 minute per side works perfectly for my preferences, but you can experiment with only 30s for a lighter texture too.
Bake The Bagels:
I bake my bagels at 375F for 35 minutes. A lot of other recipes call for much higher temperatures, from 450 to 500F. I prefer the lower temperature though, so that the bagel is softer and the crust is slightly less crunchy. But if you love a super crunchy outside, just up the temperature!
Easy Homemade Sourdough Cinnamon Raisin Bagels Recipe
Ingredients
- 150g sourdough starter, active & bubbly
- 250g water, lukewarm
- 80g butter, melted
- 500g flour, all-purpose
- 20g sugar
- 8g salt
- 8g ground cinnamon
- 1 cup raisins
- 1 tbsp honey, for boiling
- 1 egg white, to brush bagels before baking
Method
Step 1: Prepare Dough
Start by mixing together the bubbly starter, lukewarm water, melted butter, flour, sugar, salt and cinnamon in a large mixing bowl.
Step 2: Knead Dough
It’s best to use a stand mixer for this dough, or be ready to put in some hard work. Bagel dough needs at least 7 minutes of kneading with a machine, or about 14 minutes by hand. Add the raisins in for the last 2 minutes of kneading.
Good kneading is key for the right bagel texture. The dough should be smooth, yet firm and dense when finished.
Step 3: Let Dough Rise
Cover bowl with cling-wrap or a damp tea towel. Leave dough to rise someplace warm. It’s ready once it’s doubled in size. This can take anywhere from 4-8 hours, depending on the temperature.
Step 4: Shape Bagels
Lightly flour a surface and pour the dough out. Divide evenly into 6 pieces. Roll the dough into round balls, then use your fingertips to push a hole through the middle.
Place bagels on a baking tray and cover with a damp tea towel. Leave to rise for another 2 hours.
Step 5: Boil Bagels
Boil water in a large pot. Stir in 1 tbsp honey. Boil bagels for 30s-1min per side. Use a slotted spoon to remove the bagels and place on a baking tray.
Step 6: Bake Bagels
Brush bagels with an egg wash before baking for 35 minutes at 375F, until golden.
How long do these Cinnamon Raisin Sourdough Bagels take to make?
The exact time it takes to make these bagels will vary depending on your sourdough starter and how long it takes to rise. In the summer, my starter and dough only take a few hours to ferment but in the winter months, it can take a full 24 hours some days.
If you’re in a hurry, you can always speed up the process by placing your dough in an off oven, with the light on. This provides a slightly warm environment that speeds the fermentation up.
How to store Homemade Sourdough Bagels?
Homemade sourdough bagels will stay fresh on the counter for 3 days in an airtight container. Any longer, and I’d recommend freezing them in plastic bags. When ready to enjoy, defrost in the microwave for 1 minute, slice and pop in the toaster.
Sourdough Cinnamon Raisin Bagels
Ingredients
Bagel Dough
- 150 g sourdough starter active & bubbly
- 250 g water lukewarm
- 80 g butter melted
- 500 g flour all-purpose
- 20 g sugar
- 8 g salt
- 8 g ground cinnamon
- 1 cup raisins
For Boiling
- 1 tbsp honey
For Baking
- 1 egg whites
Instructions
Make Dough:
- Prep the dough by mixing together the bubbly starter, lukewarm water, melted butter, flour, sugar, salt and cinnamon in a large mixing bowl.
- Use a stand mixer to knead the dough for 7 minutes. If you don’t have a machine,
- you can knead by hand for 14 minutes. The dough is quite tough, so you’ll be in for some hard work.
- Good kneading is key for the right bagel texture. The dough should be smooth, yet firm and dense when finished.
- Add the raisins in for the last 2 minutes of kneading.
- Cover bowl with cling-wrap or a damp tea towel. Leave dough to rise someplace warm. It’s ready once it’s doubled in size. This can take anywhere from 4-8 hours, depending on the temperature.
Shape Bagels:
- Lightly flour a surface and pour the dough out. Divide evenly into 6 pieces.
- Roll the dough into round balls, then use your fingertips to push a hole through the middle.
- Place bagels on a baking tray and cover with a damp tea towel. Leave to rise for another 2 hours.
Boil & Bake Bagels:
- Boil water in a large pot. Stir in 1 tbsp honey.
- Boil bagels for 30s-1min per side. Use a slotted spoon to remove the bagels and place on a baking tray.
- Brush bagels with an egg white wash.
- Bake for 35 minutes at 375F, until golden.
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If you try this recipe out, I’d love to see it! Tag me on Instagram @gwenthemilkmaid.
