Cinnamon Raisin Sourdough Bagels - The Easy Way!

These Sourdough Cinnamon Raisin Bagels blend the familiar flavors of cinnamon and raisins with the tangy kick of sourdough.

It's a flavorful combo you won't want to miss.

– active sourdough starter – water – bread flour – unsalted butter


If you're using a stand mixer, start by measuring out all the ingredients and putting them all into a bowl of a stand mixer. Prepare your dough hook attachment to mix all the ingredients.

Allow the dough to go through its bulk fermentation, which should take about 6-8 hours at room temperature. If it's more convenient, you can also let it rise overnight.

The next day (or whenever that will be for you), once the dough has risen to about 75% of its size, it's time to give it shape.

Start by getting the dough out of the bowl onto a floured work surface. Using a silicone spatula is very handy to scrape all the dough out, including little bits from the sides of the bowl.

Then divide the dough into 4 equal pieces and form them into balls. In the center of each ball, use your thumb to create a hole and gently stretch it.

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