These delightful cinnamon raisin sourdough bagels are a breakfast dream come true! With a chewy texture and a sweet burst from the raisins, they make mornings extra special.
Honestly, who can resist the smell of warm cinnamon wafting through the kitchen? I often find myself enjoying them plain or with a smear of cream cheese. Yum!
Key Ingredients & Substitutions
Sourdough Starter: An active starter is key for flavor and texture. If you don’t have one, you could use store-bought bagels or make a quick dough using commercial yeast as an emergency substitute, though the flavor won’t match sourdough.
Bread Flour: This gives bagels their chewy texture. If you’re out of bread flour, all-purpose flour works too but may lead to a slightly softer bagel. I prefer to stick to bread flour for that perfect chewiness!
Cinnamon: Ground cinnamon is essential for that warm flavor. If you want a twist, you could try adding nutmeg or cardamom to the mix for an extra kick.
Raisins: These add sweetness. If you’re looking for a healthier option, you could use dried cranberries or chopped dates instead. They add a nice flavor while making the bagels a bit different.
Malt Syrup: This is often used in bagel boiling water for flavor and color. If you don’t have it, honey is a great substitute. If you want a honey flavor, just skip the malt syrup altogether in the boiling step.
How Do I Achieve the Perfect Bagel Shape?
Shaping bagels takes a bit of practice and patience, but it’s key to getting that classic bagel look. Here’s how to do it right:
- After you divide the dough, roll each piece into a smooth ball. Allow them to rest for 10 minutes; this helps to relax the gluten and makes shaping easier.
- To shape, use your finger to poke a hole in the center of the ball gently. Then, gradually stretch the hole to about 2 inches in diameter. It’s important to keep the bagel uniformly thick, so avoid making them too skinny.
- Don’t worry if they don’t look perfect at first! With practice, they’ll get better. Just make sure the hole is large enough, as it will shrink during boiling and baking.
With these tips, you’ll be well on your way to crafting beautiful and delicious cinnamon raisin sourdough bagels!
How to Make Cinnamon Raisin Sourdough Bagels
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 3 1/2 cups (420g) bread flour
- 1/2 cup (120ml) warm water (adjust for dough consistency)
- 1 tablespoon ground cinnamon
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 3/4 cup (110g) raisins
For Boiling the Bagels:
- 1 tablespoon malt syrup or honey
- 1 tablespoon baking soda
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 25-30 minutes to bake, plus 4-6 hours for the fermentation. Overall, you’re looking at around 5-6 hours from start to finish, mainly due to the rise time. Don’t worry; the actual hands-on time is pretty short!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine your active sourdough starter with the warm water and brown sugar. Give it a good stir until everything is dissolved and mixed well.
2. Mix in the Dry Ingredients:
Now, add in the bread flour, ground cinnamon, and salt. Stir until you have a rough dough that starts to come together. It might look a bit shaggy, and that’s perfectly fine!
3. Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead it gently for about 8-10 minutes, until it’s smooth and elastic. As you knead, slowly add the raisins—and don’t worry if some fall out; just mix them back in.
4. Let the Dough Rise:
Place your kneaded dough in a lightly oiled bowl and cover it with a damp cloth. Let it ferment at room temperature for 4 to 6 hours, or until it looks a bit puffy and has grown in size.
5. Shape the Bagels:
Once your dough has risen, gently deflate it and divide it into 6 to 8 equal portions. Shape each piece into a ball. To make the bagel shape, poke a hole through the center of each ball with your finger and carefully stretch it out to about 2 inches wide.
6. Second Rise:
Place the shaped bagels on your parchment-lined baking sheet. Cover them again and let them rest for about 30-45 minutes, giving them time to puff up a little more.
7. Boil the Bagels:
While the bagels rest, preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and add in the malt syrup (or honey) and baking soda. This step is crucial for getting that perfect bagel texture.
8. Boil the Bagels:
Using a slotted spoon, gently drop in the bagels (you can do about two or three at a time). Boil them for about 1 minute on each side. This helps create that chewy outer crust that bagels are known for. Once done, remove and drain on a cooling rack.
9. Bake the Bagels:
After boiling, place the bagels back on the parchment-lined baking sheet. Bake them in your preheated oven for 20-25 minutes, or until they’re golden brown and firm to the touch.
10. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on wire racks. Serve them fresh or toasted, and enjoy them with your favorite spread, whether it’s cream cheese or just some butter!
Enjoy your delicious, chewy cinnamon raisin sourdough bagels! They are perfect for breakfast or a delightful snack anytime of the day.
Can I Use Instant Yeast Instead of Sourdough Starter?
Yes, you can! If using instant yeast, substitute the sourdough starter with about 2 teaspoons of instant yeast and reduce the water slightly since the starter adds moisture. Let the dough rise until it doubles in size, which may take about 1-2 hours.
What Should I Do if My Dough is Too Sticky?
If your dough feels too sticky, add a little more flour, one tablespoon at a time, while kneading until it reaches a smooth, elastic consistency. Just be careful not to add too much flour, as this can make the bagels dense!
Can I Make These Bagels Without Raisins?
Absolutely! If you’re not a fan of raisins or want to try something different, feel free to omit them altogether or substitute with other dried fruits like cranberries or cherries for a variation!
How Do I Store Leftover Bagels?
To store leftover bagels, place them in an airtight container or a resealable plastic bag at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Just toast or warm them up before serving for the best taste!
