There’s nothing quite like the smell of freshly baked cinnamon raisin bagels filling your kitchen. These homemade sourdough cinnamon raisin bagels are soft, chewy, slightly sweet, and packed with juicy raisins and warm cinnamon flavor. Using an active sourdough starter gives these bagels a deeper flavor and wonderful texture that you simply can’t get from store-bought versions.
Whether you enjoy them toasted with butter, cream cheese, or a drizzle of honey, these bagels make a delicious breakfast or snack. The overnight fermentation also helps develop a rich flavor while making the dough easier to digest.
Why You’ll Love This Recipe
- Made with active sourdough starter
- Soft interior with a chewy crust
- Naturally fermented for better flavor
- Loaded with sweet raisins and cinnamon
- Perfect for breakfast or meal prep
- Freezer-friendly
Ingredients
For the Dough
- 150g active sourdough starter
- 350g warm water
- 500g bread flour
- 30g brown sugar
- 10g salt
- 2 teaspoons ground cinnamon
- 150g raisins
For Boiling
- 2 liters water
- 1 tablespoon honey or brown sugar
Optional Topping
- Cinnamon sugar mixture
- Coarse sugar
Equipment Needed
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Baking sheet
- Parchment paper
- Large pot for boiling
Step 1: Prepare the Dough
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until mostly dissolved.
Add the bread flour, brown sugar, salt, and cinnamon. Mix until a rough dough forms.
Once the dough starts coming together, add the raisins and knead them into the dough. Continue kneading for about 8–10 minutes until smooth and elastic.
The dough should feel slightly firm but still pliable.
Cover the bowl with a damp towel and let it rest for 30 minutes.
Step 2: Stretch and Fold
Perform a set of stretch and folds by lifting one side of the dough and folding it over itself.
Rotate the bowl and repeat on all four sides.
Cover and rest for another 30 minutes.
Repeat this process two more times.
These folds help strengthen the dough and create the chewy bagel texture.
Step 3: Bulk Fermentation
Cover the bowl tightly and allow the dough to ferment at room temperature for 4–6 hours.
The dough should become puffy and increase in size by about 50%.
The exact fermentation time depends on the temperature of your kitchen and the strength of your starter.
Step 4: Shape the Bagels
Turn the dough onto a lightly floured surface.
Divide it into 8 equal portions.
Roll each portion into a smooth ball.
Use your thumb to poke a hole through the center and gently stretch it until the hole is about 2 inches wide.
Place the shaped bagels onto a parchment-lined baking tray.
Leave space between each bagel.
Step 5: Cold Fermentation
Cover the tray loosely with plastic wrap.
Place the bagels in the refrigerator overnight, or for 8–12 hours.
This slow fermentation develops a richer sourdough flavor and improves texture.
Step 6: Boil the Bagels
The next day, remove the bagels from the refrigerator.
Bring a large pot of water to a gentle boil.
Add the honey or brown sugar.
Carefully place 2–3 bagels into the water.
Boil for 30 seconds on each side.
For a chewier crust, boil for up to 1 minute per side.
Remove using a slotted spoon and place back onto the baking sheet.
Step 7: Add Toppings
If desired, sprinkle the bagels with cinnamon sugar while still damp from boiling.
This adds a sweet, bakery-style finish.
Step 8: Bake
Preheat your oven to 425°F (220°C).
Bake the bagels for 22–25 minutes or until deep golden brown.
Rotate the tray halfway through baking for even browning.
The bagels should have a beautiful golden crust and smell wonderfully of cinnamon.
Step 9: Cool and Serve
Transfer the bagels to a wire rack.
Allow them to cool for at least 20 minutes before slicing.
Serve toasted with:
- Butter
- Cream cheese
- Honey
- Peanut butter
- Apple butter
Storage Tips
Store bagels in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them for up to 3 months.
Slice before freezing so they can go directly into the toaster.
Expert Tips
- Use plump raisins for the best texture.
- Soak raisins in warm water for 10 minutes before adding them to the dough.
- An active starter will produce the best rise.
- Don’t skip the overnight refrigeration.
- Boiling is essential for authentic bagel texture.
Frequently Asked Questions
Can I use sourdough discard?
For the best rise and texture, an active sourdough starter is recommended. Discard can be used, but the bagels may be denser.
Can I add nuts?
Yes. Chopped walnuts or pecans pair wonderfully with cinnamon and raisins.
Why are bagels boiled before baking?
Boiling gelatinizes the outer layer of the dough, creating the classic chewy crust that bagels are known for.
Can I make mini bagels?
Absolutely. Divide the dough into 12 smaller portions and reduce the baking time by a few minutes.
Final Thoughts
These Sourdough Cinnamon Raisin Bagels combine the rich flavor of natural fermentation with the comforting sweetness of cinnamon and raisins. They are chewy on the outside, soft on the inside, and perfect for breakfast, brunch, or an afternoon snack. Once you make a batch at home, you’ll never want store-bought bagels again. Enjoy every warm, flavorful bite! 🥯🍇✨
Short Description:
Soft, chewy, and packed with sweet raisins and warm cinnamon flavor, these Sourdough Cinnamon Raisin Bagels are naturally fermented for a rich taste and perfect bakery-style texture. Ideal for breakfast or a delicious homemade snack. 🥯🍇✨
