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Cinnamon Raisin Sourdough Bagels

Sweet and chewy skin wraps around a fluffy, spicy-sweet center that makes for the perfect breakfast meal!

Equipment

  • Stand Mixer
  • Wide, Shallow Pot
  • Baking Trays
  • Parchment Paper or Silicone Baking Mat

Ingredients

  • 1/2 C. Sourdough Starter
  • 2 C. Warm Water
  • 3 tsp. Instant Yeast
  • 2 tsp. Salt
  • 6 C. Flour
  • 3/4 C. Raisins
  • 2 TBSP. Honey
  • 2-3 tsp. Cinnamon
  • 4 TBSP. Sugar for water boil bath

Instructions

  • Begin by combining starter, water, yeast, and 3 cups of flour, in a stand mixer. Mix for about 3-5 minutes, or until combined.
  • Add remaining flour and salt. Mix again for 3-5 minutes, or until dough comes together.
  • Add raisins, honey and cinnamon. Mix additional 2-3 minutes, until well combined.
  • Cover and set dough aside for 1-2 hours, or until doubled in size.
  • Punch dough down and remove from bowl. Divide into 8-12 pieces.
  • Shape each piece into a disk shape and create a hole in the center.
  • Bring 2+ cups of water to boil in a wide and shallow pan. Add sugar to the boiling water. Boil each bagel for 30 seconds, per side. Move to covered baking tray.
  • Bake bagels for 18-20 minutes, rotating as needed to ensure even browning.
  • Allow bagels to cool fully before cutting.

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