There’s something truly special about the warm, comforting aroma of cinnamon and sweet raisins baked into a chewy sourdough bagel. This Cinnamon Raisin Sourdough Bagel recipe combines the tangy depth of naturally fermented sourdough with the cozy flavors of cinnamon and bursts of juicy raisins. It’s a perfect twist on a classic favorite that’s both satisfying and wholesome.
We love how sourdough adds a unique texture and subtle tang that pairs beautifully with the sweetness of cinnamon and raisins. Making these bagels at home lets us control the ingredients and enjoy them fresh right out of the oven. Whether for breakfast or a snack, these bagels offer a delicious way to start your day with a homemade touch.
Ingredients
To create the perfect Cinnamon Raisin Sourdough Bagels, we start with high-quality ingredients that bring out the signature flavors and textures. Below are the essential components categorized for clarity and ease of preparation.
For the Sourdough Starter
Our sourdough starter forms the foundation for that distinctive tang and chewiness in the bagels. Ensure it is active and bubbly before using.
- 100 g active sourdough starter (100% hydration)
- 50 g all-purpose flour
- 50 g water (room temperature)
For the Dough
The dough combines wholesome flours with warming cinnamon and plump raisins to create the unique flavor profile of these bagels.
| Ingredient | Quantity | Notes |
|---|---|---|
| Bread flour | 500 g | High gluten for chewy texture |
| Whole wheat flour | 100 g | Adds depth and nuttiness |
| Warm water | 300 ml | About 80°F / 27°C |
| Active sourdough starter | 150 g | From your prepared starter |
| Brown sugar | 3 tbsp | Enhances caramel notes |
| Ground cinnamon | 2 tsp | Adds warm spiced flavor |
| Salt | 2 tsp | Balances flavor |
| Raisins | 150 g | Soaked and drained, plump |
For Boiling and Topping
Boiling the bagels gives them their signature crust and chewy interior. A touch of malt syrup adds color and flavor.
- Water for boiling (enough to submerge bagels)
- 2 tbsp malt syrup or honey (added to boiling water)
- Optional toppings: cinnamon sugar, coarse sugar, or extra raisins
“Boiling the bagels briefly in water enriched with malt syrup ensures a shiny golden crust while locking in moisture.”
With these ingredients at hand, we are ready to embark on our baking journey to create irresistible Cinnamon Raisin Sourdough Bagels.
Tools and Equipment
To craft the perfect Cinnamon Raisin Sourdough Bagels, having the right Tools and Equipment is essential. These help us maintain precision and achieve the signature texture and flavor in every batch. Here’s what we recommend:
Essential Tools
- Mixing Bowl
Choose a large, sturdy bowl to combine your sourdough starter, flour, cinnamon, raisins, and other ingredients.
- Digital Kitchen Scale
For accuracy in measuring flour and water. Precision is key for consistent results.
- Dough Scraper
A bench scraper helps with folding, dividing, and handling the sticky dough.
- Proofing Basket or Bowl
For the final rise, a banneton or a bowl lined with a clean towel dusted with flour is ideal.
- Wooden Spoon or Spatula
For initial mixing before kneading by hand or with a dough hook.
- Stand Mixer with Dough Hook Attachment (Optional)
Speeds up kneading while giving consistent results but kneading by hand works well too.
Boiling and Baking
- Large Pot
To boil bagels before baking. Ensure it’s wide enough to accommodate several bagels without crowding.
- Slotted Spoon or Spider Strainer
For gently lowering bagels into boiling water and retrieving them without losing shape.
- Baking Sheet or Pizza Stone
A pizza stone distributes heat evenly for a crispier crust. Alternatively, a heavy-duty baking sheet works perfectly.
- Parchment Paper
Prevents sticking while baking and makes cleanup easy.
Additional Items
- Pastry Brush
For brushing malt syrup or egg wash on the bagels, helping achieve a shiny golden crust.
- Clean Kitchen Towel
To cover the dough during proofing and rest periods.
Summary Table of Tools
| Tool | Purpose | Optional/Essential |
|---|---|---|
| Mixing Bowl | Combine ingredients | Essential |
| Digital Kitchen Scale | Accurate weight measurement | Essential |
| Dough Scraper | Handling and dividing dough | Essential |
| Proofing Basket/Bowl | Final dough rise | Essential |
| Wooden Spoon/Spatula | Initial mixing | Essential |
| Stand Mixer with Dough Hook | Kneading | Optional |
| Large Pot | Boiling bagels | Essential |
| Slotted Spoon/Spider | Handling bagels in boiling water | Essential |
| Baking Sheet or Pizza Stone | Baking | Essential |
| Parchment Paper | Non-stick surface | Essential |
| Pastry Brush | Applying malt syrup or egg wash | Optional |
| Clean Kitchen Towel | Covering dough during proofing | Essential |
Preparing the Sourdough Starter
To achieve the perfect Cinnamon Raisin Sourdough Bagel, the foundation lies in an active and robust sourdough starter. This natural leavening agent brings the distinctive tang and complex flavor that sets these bagels apart. Here’s how we prepare it for optimal performance:
Feeding the Starter
- Measure Equal Parts Flour and Water
Use a digital scale to weigh your starter, flour, and water for precision.
- Example ratio: 50g starter, 50g water, 50g unbleached bread flour.
- Mix Thoroughly
Combine the ingredients in a clean glass or plastic container. Stir vigorously until no dry flour remains.
- Maintain Optimal Temperature
Let the starter sit at 72°F to 75°F (22°C to 24°C) for 4 to 6 hours. This encourages yeast activation and bacterial growth.
- Observe for Bubbles and Rise
A healthy starter will double in volume and develop plenty of bubbles, signaling it’s ready for use.
Starter Feeding Schedule Table
| Step | Ingredient Weight | Temperature Range | Time Required | Notes |
|---|---|---|---|---|
| Refresh Starter | Equal parts starter, flour, and water | 72°F to 75°F (22°C to 24°C) | 4-6 hours | Repeat 1-2 times daily if new starter |
| Discard Excess | N/A | N/A | Before feeding | Helps maintain acidity balance |
Tips for a Flourishing Sourdough Starter
- Use Unbleached Bread Flour for strong gluten development.
- Avoid Chlorinated Water: Use filtered or bottled water to keep cultures healthy.
- Feed Regularly: Consistency is key; feed the starter daily when storing at room temperature.
- Store in a Clear Jar to monitor activity easily.
“Patience and attention in preparing the starter are what yield the authentic tang and chewy texture unique to sourdough bagels.”
By carefully preparing and maintaining our sourdough starter using these steps, we ensure a lively fermentation that will give our Cinnamon Raisin Sourdough Bagels their signature rise and flavor.
Making the Dough
Creating the perfect Cinnamon Raisin Sourdough Bagel dough requires precision and patience. We follow a detailed process to develop gluten structure and infuse rich flavors, resulting in bagels with an ideal chew and aroma.
Mixing Ingredients
We start by combining the dry and wet ingredients carefully to build our dough’s foundation. Use the following measurements for consistency:
| Ingredient | Amount | Notes |
|---|---|---|
| Active sourdough starter | 150g | Fed and bubbly |
| Bread flour | 500g | Unbleached |
| Warm water | 200ml | Around 75°F (24°C) |
| Brown sugar | 50g | Adds subtle sweetness |
| Ground cinnamon | 2 tsp | Infuses signature warmth |
| Salt | 10g | Enhances flavor and gluten |
| Raisins | 100g | Soaked briefly in warm water |
We begin by whisking together the bread flour, ground cinnamon, and salt in a large mixing bowl to ensure even spice distribution. Next, we dissolve the brown sugar in the warm water, then add the active sourdough starter to create the wet mix.
Gradually, we pour the wet mixture into the dry ingredients, stirring with a wooden spoon or dough scraper. We mix until the dough forms a shaggy but cohesive ball, ensuring all flour is hydrated.
Kneading the Dough
To develop elasticity and strength, kneading is essential. We transfer the dough onto a lightly floured surface and proceed with our kneading technique:
- Fold the dough over itself.
- Press down and stretch slightly with the heels of our hands.
- Rotate the dough a quarter turn.
- Repeat this motion for 8-10 minutes until the dough is smooth and slightly tacky but not sticky.
Alternatively, if using a stand mixer fitted with a dough hook, we knead on medium speed for 6-7 minutes. The dough should pass the “windowpane test” — stretching without tearing, indicating well-developed gluten.
Adding Cinnamon and Raisins
At this stage, incorporating the raisins carefully preserves their texture and distributes flavor evenly. We drain the soaked raisins thoroughly to avoid excess moisture.
Here’s our method for integration:
- Flatten the kneaded dough slightly.
- Scatter the raisins evenly over the dough.
- Fold the dough over and knead gently by hand for 1-2 minutes to embed raisins without smashing them.
- Let the dough rest for 10 minutes to relax gluten, improving stretchability.
This technique ensures the raisins remain plump pockets of sweetness amid the chewy sourdough base, complemented by swirls of cinnamon throughout the dough.
First Proofing
After kneading, we begin the crucial first proofing stage. This step allows the dough to rest and ferment, developing the signature tang and structure that make our Cinnamon Raisin Sourdough Bagels uniquely delicious.
- Shape the Dough Into a Ball
Gently shape the dough into a smooth ball, ensuring the raisins are evenly distributed but not overly exposed on the surface. This keeps the dough intact during fermentation.
- Place in a Lightly Oiled Bowl
Transfer the dough ball into a large mixing bowl lightly coated with oil. This prevents sticking and allows the dough to expand smoothly.
- Cover the Dough
Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel to retain moisture and create an ideal environment for fermenting.
- Let the Dough Rest at Room Temperature
Allow the dough to proof at room temperature (70°F – 75°F) for 3 to 4 hours or until it has roughly doubled in size.
“The dough should be slightly puffy and airy but not fully risen to avoid over-proofing and loss of structure during shaping.”
- Perform a Gentle Finger Dent Test
To confirm readiness, gently press your index finger about half an inch into the dough. If the indentation springs back slowly but remains visible, the dough is perfectly fermented and ready for shaping.
| Step | Action | Details |
|---|---|---|
| Shape | Form into a smooth ball | Keep raisins evenly folded in |
| Oil Bowl | Lightly grease bowl | Prevents sticking |
| Cover | Plastic wrap or damp towel | Retain moisture |
| Proofing Time | Room temperature for 3 to 4 hours | Ideal 70°F – 75°F |
| Finger Dent Test | Press finger gently into dough | Slow spring back = ready |
This first proofing encourages gluten development and boosts the natural sourdough fermentation, intensifying the aromatic cinnamon-raisin flavor profile essential to our bagels. Proper control during this stage sets the foundation for the chewy texture and slight tang that make this recipe truly stand out.
Shaping the Bagels
Once the dough has completed the first proofing and has approximately doubled in size, it is time to shape our Cinnamon Raisin Sourdough Bagels. Proper shaping is essential for ensuring the bagels bake evenly and develop the characteristic dense, chewy texture paired with a perfectly formed ring.
Step 1: Prepare your workspace
Lightly flour a clean surface to prevent sticking but avoid using too much flour which can dry out the dough. Gently transfer the dough from the proofing bowl onto the floured surface.
Step 2: Divide the dough
Weigh the entire dough and divide it into equal portions for consistent bagel sizes. Each piece should weigh approximately 100 grams, but this can vary based on your preferred bagel size.
| Portion Size | Number of Bagels (example for 800g dough) |
|---|---|
| 80g | 10 |
| 100g | 8 |
| 120g | 6-7 |
Use a bench scraper or sharp knife to cut the dough cleanly without compressing it. Roll each piece lightly into a smooth ball by cupping your hand around the dough and rolling it on the surface in small circular motions.
Step 3: Shape the bagel rings
There are two effective methods to form the signature bagel shape:
- Method A: The Thumb Hole Technique
- Poke your thumb firmly through the center of each dough ball.
- Stretch the hole gently with your fingers until it measures about 2 inches in diameter, remembering the hole will shrink slightly during rise and baking.
- Rotate the dough in your hands to ensure the ring is even and smooth.
- Method B: The Rope and Join Technique
- Roll each dough portion into a 7-8 inch rope.
- Join the ends together by pressing and pinching firmly to seal.
- Gently shape into a ring and smooth out the joint.
Step 4: Rest and final shaping
Place the shaped bagels on a parchment-lined baking sheet or tray, spacing them about 2 inches apart to allow expansion. Cover them loosely with a clean kitchen towel or plastic wrap to avoid drying out.
Let the bagels rest for 15 to 20 minutes. This resting period helps to relax the gluten, making the bagels easier to handle during boiling and prevents shrinking of the hole.
“Proper shaping is the foundation for the classic texture and appearance that make our cinnamon raisin sourdough bagels truly irresistible.”
Our methodical shaping process ensures even cooking and a delightful chewiness, highlighting the sweet cinnamon and plump raisins in every bite.
Second Proofing
After shaping our Cinnamon Raisin Sourdough Bagels, the next step is the crucial Second Proofing. This stage allows the dough to relax and develop further, ensuring a perfectly chewy texture and well-defined shape after baking.
Steps for Second Proofing
- Arrange the shaped bagels on a parchment-lined baking sheet or a lightly floured proofing basket. Ensure there is enough space between each bagel to prevent sticking during expansion.
- Cover the dough loosely with plastic wrap or a clean, damp towel. This maintains moisture and prevents the surface from drying out.
- Proof at room temperature for 60 to 90 minutes. We want the bagels to slightly puff up but not over-proof. Over-proofing can result in less dense texture and irregular shape.
- Perform the finger poke test gently on a bagel: if the dough springs back slowly and leaves a slight indentation, it’s ready for boiling.
Key Tips for Successful Second Proofing
- Maintain consistent room temperature, ideally around 70°F (21°C).
- Avoid drafts or direct sunlight to keep uniform fermentation.
- If your kitchen is cooler, allow extra proofing time but monitor closely.
Second Proofing Summary Table
| Step | Details | Purpose |
|---|---|---|
| Arrange shaped bagels | On parchment or floured surface | Prevent sticking and shape loss |
| Cover | Plastic wrap or damp towel | Maintain moisture |
| Proofing time | 60 – 90 minutes | Develop texture and size |
| Room temperature | ~70°F (21°C) | Optimal yeast activity |
| Ready test | Slow spring back to finger poke | Indicates perfect proofing |
“The Second Proofing completes the bagels’ fermentation journey, giving us that iconic chewy bite balanced with the sweet warmth of cinnamon and bursts of juicy raisins.”
By following these steps carefully, our bagels will have a beautifully structured crumb and ready surface to achieve a golden, glossy crust during boiling and baking. Next, we will move forward to the boiling stage that locks in flavor and texture perfectly.
Boiling the Bagels
Boiling is a critical step in creating the signature texture of our Cinnamon Raisin Sourdough Bagels. It sets the stage for a shiny golden crust and the iconic chewy interior. Let’s break down the process:
Preparing the Boiling Water
- Fill a large pot with at least 4 quarts of water.
- Heat the water to a gentle boil over medium-high heat.
- Add 2 tablespoons of malt syrup to the water and stir until dissolved.
Note: Malt syrup enhances browning and develops that classic bagel flavor.
Boiling the Bagels
- Gently lower each shaped bagel into the boiling water using a slotted spoon. Avoid overcrowding — boil no more than 3-4 bagels at a time to maintain water temperature.
- Boil each bagel for 1 to 1½ minutes per side.
- Flip the bagels halfway through boiling using the slotted spoon.
- This ensures even cooking and a uniform chewy crust.
- As the bagels float to the surface, they are ready to be removed.
- Remove the bagels with a slotted spoon and place them on a parchment-lined baking sheet to drain.
| Boiling Step | Details |
|---|---|
| Water volume | 4 quarts |
| Malt syrup | 2 tablespoons |
| Boiling time per side | 1 to 1½ minutes |
| Max bagels per batch | 3 to 4 |
Tips for Success
- Keep the water at a consistent gentle boil; too vigorous will deflate the dough.
- Use malt syrup or honey if malt syrup is unavailable, but malt syrup gives the best flavor and color.
- After boiling, allow bagels to drain briefly—this prevents sogginess during baking.
By carefully controlling the boiling process, we lock in moisture and structure, creating the perfect base for the next stage: baking our irresistible Cinnamon Raisin Sourdough Bagels.
Baking the Bagels
Once we have boiled our carefully shaped Cinnamon Raisin Sourdough Bagels, it’s time to transfer them into the oven to achieve their signature golden crust and chewy crumb. Follow these precise steps to bake your bagels to perfection.
Preheat the Oven and Prepare the Baking Surface
- Preheat your oven to 450°F (232°C). A hot oven is crucial for a crisp crust.
- Arrange a baking stone or heavy baking sheet in the middle rack to preheat alongside the oven. This ensures even heat distribution.
- Prepare a sheet of parchment paper to transfer boiled bagels onto, preventing sticking during baking.
Arrange Bagels for Baking
- Using a slotted spoon, remove the bagels from the boiling water and place them on the parchment paper-lined baking tray.
- Space the bagels at least 2 inches apart to allow for expansion.
- If preferred, sprinkle a light dusting of cinnamon sugar or additional raisins on top for extra flavor and visual appeal.
Bake the Bagels
- Slide the parchment paper with bagels onto the preheated stone or baking sheet.
- Bake for 15-20 minutes, turning the tray halfway through to promote even browning.
- Monitor the bagels closely; they should develop a deep golden-brown crust that is shiny and crackly to the touch.
- The internal temperature of fully baked bagels should reach around 200°F (93°C) for optimal doneness.
| Baking Temperature | Baking Time | Internal Temperature Target |
|---|---|---|
| 450°F (232°C) | 15-20 minutes total | 200°F (93°C) |
Cooling for Perfect Texture
- Remove the bagels from the oven and transfer them to a wire rack.
- Allow them to cool for at least 30 minutes to let the crumb set and develop its characteristic chewiness.
- Avoid stacking fresh bagels as the steam can soften the crust.
“Baking our Cinnamon Raisin Sourdough Bagels at a high temperature ensures a beautiful balance of a crispy exterior and tender, chewy interior — the hallmark of a truly exceptional bagel.”
By following these baking steps, we lock in the vibrant flavors of sourdough tang, warm cinnamon, and sweet raisins with a perfectly baked texture that makes these bagels irresistible.
Cooling and Serving Suggestions
Once our Cinnamon Raisin Sourdough Bagels come out of the oven, it’s vital to cool them properly to lock in their texture and flavor. Follow these steps to ensure the best experience:
Cooling Process
- Transfer the hot bagels directly onto a wire rack immediately after baking. This allows air to circulate evenly around the bagels, preventing sogginess.
- Let them cool for at least 30 minutes. This resting period is crucial for the crumb to set and for the flavors of cinnamon and raisins to fully develop.
- Avoid stacking or covering the bagels while hot as this traps steam and softens the crust, defeating the purpose of that crisp outer layer we worked hard to achieve.
Serving Suggestions
Our Cinnamon Raisin Sourdough Bagels shine best with complementary flavors that enhance their unique taste:
| Serving Pairings | Description |
|---|---|
| Cream Cheese | Plain or honey-flavored cream cheese balances the tang and sweetness beautifully. |
| Butter and Honey | Melted butter drizzled with honey adds warmth and extra sweetness. |
| Nut Butters | Almond or peanut butter widens taste profiles and adds protein. |
| Fresh Fruit | Sliced apples, pears, or berries offer refreshing contrasts. |
| Cinnamon Sugar Sprinkle | A light dusting on top heightens the cinnamon aroma with an additional crunch. |
Tips for Enjoying at Different Times
- For Breakfast: Toast lightly and spread with cream cheese or butter, paired with a cup of coffee or chai tea.
- As a Snack: Serve at room temperature with nut butters or fresh fruit slices for a quick pick-me-up.
- On-the-Go: Slice, fill with cream cheese and fruit preserves, and wrap tightly for a portable treat.
“Allowing our Cinnamon Raisin Sourdough Bagels to cool properly not only preserves their signature chew and crust but also enhances the aroma of cinnamon and sweetness of raisins in every bite.”
By following these cooling and serving suggestions, we guarantee every bite of our bagels delivers the perfect balance of tangy sourdough, warm cinnamon, and succulent raisins.
Storage Tips
Proper storage is essential to maintain the freshness and flavor of our Cinnamon Raisin Sourdough Bagels. Here are clear, actionable tips to keep these bagels delightful for days after baking.
Short-Term Storage (1-2 Days)
- Cool completely before storing to prevent condensation and sogginess.
- Place the bagels in a paper bag or loosely wrapped in a kitchen towel to allow some air circulation and avoid moisture buildup.
- Then put the bagels in a plastic bag or an airtight container to keep them soft.
- Store at room temperature in a cool, dry place away from direct sunlight.
Tip: Avoid refrigeration as it accelerates staleness by drying the bagels.
Medium-Term Storage (Up to 1 Week)
- Wrap each bagel individually in plastic wrap or aluminum foil.
- Place wrapped bagels in an airtight container or heavy-duty freezer bag.
- Store in the ** refrigerator** to slow down staling without freezing.
Long-Term Storage (Up to 3 Months)
- For longer storage, freeze the bagels to lock in their chewy texture and flavor.
- Slice bagels before freezing if you plan to toast them directly from the freezer.
- Wrap tightly in plastic wrap, then place in a sealed freezer bag removing excess air.
- Label the bag with the freezing date for easy tracking.
Thawing and Refreshing Frozen Bagels
| Step | Instructions |
|---|---|
| Thawing | Remove from freezer and thaw at room temperature for 1 to 2 hours. |
| Refreshing | Warm in a preheated oven at 350°F (177°C) for 5 to 10 minutes to regain crust crispiness. |
| Alternative Toasting | Toast slices directly from frozen for a warm, crisp finish. |
Additional Storage Notes
- Store bagels away from strong odors as they tend to absorb smells.
- Avoid stacking bagels during storage to prevent deformation.
- Keep bagels dry to prevent mold growth.
By following these steps, we ensure our Cinnamon Raisin Sourdough Bagels stay as satisfying and aromatic as when first baked.
Conclusion
Crafting Cinnamon Raisin Sourdough Bagels at home is a rewarding experience that fills your kitchen with irresistible aromas. With patience and attention to detail, we can create bagels that boast a perfect balance of tangy sourdough, warm cinnamon, and sweet raisins.
These bagels not only satisfy cravings but also offer a wholesome alternative to store-bought options. Whether enjoyed fresh or stored for later, they bring comfort and flavor to any time of day.
We encourage you to embrace the process and savor every bite of these delicious homemade treats.
Frequently Asked Questions
What makes sourdough bagels different from regular bagels?
Sourdough bagels use a natural sourdough starter instead of commercial yeast, giving them a tangy flavor and complex texture. This fermentation process also enhances the bagel’s chewiness and depth of taste.
Can I make Cinnamon Raisin Sourdough Bagels without a sourdough starter?
Without a sourdough starter, the bagels won’t have the signature tang and complex flavor. You can substitute with commercial yeast, but the taste and texture will differ significantly from true sourdough.
What ingredients are essential for Cinnamon Raisin Sourdough Bagels?
Key ingredients include an active sourdough starter, bread flour, warm water, brown sugar, ground cinnamon, salt, raisins, and malt syrup for boiling. These create the unique sweet and tangy profile.
Why do you boil bagels before baking?
Boiling bagels sets the crust and creates their characteristic chewy texture. Adding malt syrup to the boiling water helps achieve a shiny, golden crust and enhances flavor.
How long should I proof the dough before shaping bagels?
The first proofing should last 3 to 4 hours at room temperature until the dough doubles in size. The second proofing after shaping takes about 60 to 90 minutes to relax the dough and develop texture.
What are the best methods to shape bagels?
Two popular shaping methods are the Thumb Hole Technique and the Rope and Join Technique. Both help create even rings that bake into classic dense and chewy bagels.
Can I use a stand mixer for making the bagel dough?
Yes, a stand mixer with a dough hook speeds up kneading and handling sticky sourdough dough. However, hand-kneading also works well if you have patience and practice.
How do I know when the bagels are ready for baking?
After the second proofing, the bagels should be slightly puffy but still hold their shape. The finger poke test helps: a gentle indentation should slowly spring back.
What temperature and time are best for baking these bagels?
Bake the bagels at 450°F (232°C) for 15-20 minutes until they are deep golden brown and reach an internal temperature of about 200°F (93°C).
How do I store Cinnamon Raisin Sourdough Bagels for maximum freshness?
For up to 2 days, store at room temperature in a paper bag inside an airtight container. Refrigerate for up to a week, and freeze (preferably sliced) for up to 3 months. Always cool bagels completely before storing.