Cinnamon Raisin Sourdough Bagels

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.

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Prep Time 30

Cook Time 20

Additional Time 10

Total Time 10 50

Servings 4 bagels

Calories 268

Ingredients

70 grams active sourdough starter ⅓ cup
100 grams water ½ cup
200 grams bread flour 1½ cups
15 grams unsalted butter 1½ tablespoons
4 grams salt ¾ teaspoon
10 grams sugar 2½ teaspoons
30 grams raisins 2 tablespoons
1 teaspoon ground cinnamon

For boiling

1 tablespoon baking soda
1 tablespoon sugar

Instructions

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.
It's best to begin by mixing the water and sourdough starter so the starter can disperse evenly in the water. The order of the other ingredients doesn't matter much. Mix the dough on low speed for a minimum of 5 minutes or until it becomes smooth and elastic.
In case you don't have a stand mixer, no worries. Mix the dough in a large mixing bowl and bring it together using your hands. Knead it for at least 5 minutes to help the dough develop gluten bonds.
You want the dough to be firm and elastic, forming a nice ball that holds its shape well. Cover the dough with something airtight, like a lid, plastic wrap, or a plastic bag.
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. You should be able to do this on your countertop without needing any extra flour.
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. Spin it around in a circular motion with your index finger. Remember that the dough will have a second rise, so make the holes relatively large; they'll naturally shrink a bit during the second rise.
Put the shaped bagels onto a parchment paper lined baking sheet (sheet pan). Cover them with a clean tea towel and allow them to swell and rise once more. They won't quite double in size, but they should grow a bit larger and puffier. This usually takes around 2 hours at room temperature (you can speed things up a little if you find. a warm place).
Boil the bagels
in a pot of water. You'll want about
2 quarts (or 2 liters
of water, and
add 1 tablespoon of baking soda and 1 tablespoon of sugar
to it. Be sure not to overcrowd the pot, allowing the bagels some space since they'll expand a bit when exposed to the hot water.
Different recommendations exist for how long to boil them, but I've found that 1 minute per side works nicely (plus, it's easy to remember). You can conveniently remove them from the water using a slotted spoon.
If you want, you can use the opposite end of a wooden spoon to slightly enlarge the holes in the bagels
Place them back on the same parchment paper-lined tray and transfer the sheet of bagels directly into a preheated oven.
Bake the bagels for approximately 20 minutes at around 425°F (about 220°C). If your oven is quite powerful, you might want to lower the temperature slightly to avoid over-baking. The aim is to achieve a lovely golden brown, not a deep brown.
Once done, let them cool completely on a wire rack.

Notes

There's one thing to keep in mind: this bagel dough isn't the typical very low-hydration kind. Some bagel recipes use very little water to make the dough super stiff for that extra chewiness. However, through experimentation, I've found that you can go too low on hydration. So, the dough we're working with here isn't stiff, but it's also not too wet. It strikes a nice balance, resulting in appropriately chewy bagels without being overly dense or hard.
If the bagel dough somehow ends up being a bit too wet (you never know when you're experimenting with sourdough bread!), try to wet your hands when you're handling them. This will prevent the dough from sticking to your hands and leave your bagels with a nice smooth surface.

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