If you enjoy sourdough baking, try these cinnamon raisin sourdough bagels. Chewy and satisfying, they combine the tang of sourdough with sweet raisins and a dusting of cinnamon sugar for a breakfast treat that outshines plain bagels.
Like any sourdough recipe, this one works best with an active starter. Instructions are included for using discard or a less mature starter by adding a small amount of yeast. With a few simple pantry staples and some patience, you can make tender, flavorful cinnamon raisin sourdough bagels at home.
These bagels are delicious with spiced pumpkin cream cheese or cultured butter. You can also swap the raisins for dried blueberries, cranberries, or craisins to make different fruit-flavored bagels.
How To Make Sourdough Cinnamon Raisin Bagels (Step by Step)
Sourdough bagels are straightforward once you know the shaping technique. A stand mixer is helpful for this stiff dough, but hand-kneading works fine if you prefer.
Step-by-step method
- Add sourdough starter (or discard), warm water, bread flour, sugar, yeast (optional) and salt to your mixer bowl and mix to a shaggy dough. Let it rest about 15 minutes.
- Add the raisins and knead with a dough hook for about 10 minutes until the dough is smooth and not sticky. The dough will be firm rather than highly elastic.
- Allow the dough to ferment at room temperature until it has doubled and feels puffy and soft.
- Divide the dough into 12 equal pieces (about 80g each) and shape each into a ball.
- Poke a hole through the center of each ball with your finger, gently stretch to form a ring, and place the shaped bagels on parchment to rest.
- Cover with a cloth and let the bagels puff up.
- Preheat the oven to 200°C (392°F) and bring a large pot of water to a boil with 40g honey added.
- Boil 3–4 bagels at a time for about 30 seconds each (they should float). For an extra-chewy texture, boil up to 2 minutes.
- Remove bagels with a slotted spoon, transfer to a parchment-lined baking tray, and dust the tops with cinnamon or cinnamon sugar.
- Bake at 200°C (392°F) for 20–25 minutes until golden brown.
- Cool on a wire rack before serving.
Ingredient Notes
These bagels use common pantry ingredients. A few optional substitutions and additions let you tweak texture and flavor:
- Substitute up to half the bread flour with whole wheat for a heartier bagel; you may need a bit more water.
- Non-diastatic malt powder enhances crust color and chewiness if you have it on hand.
- If you prefer not to use honey in the boiling water, brown sugar, barley malt syrup, maple syrup or baking soda are alternatives.
- Swap raisins for dried blueberries, craisins or dried cranberries for a different fruit profile.
Does Cinnamon Affect Fermentation?
Cinnamon can reduce the activity of sourdough cultures. To avoid this, add cinnamon as a topping or filling instead of mixing it directly into the dough. For these bagels, raisins are mixed into the dough and the cinnamon is sprinkled on the tops after boiling, giving a bright cinnamon flavor without affecting the rise. If you do want cinnamon in the dough, a small pinch of commercial yeast can help offset any slowing effect.
Adding Active Dry Yeast
Yes. If you’re using sourdough discard or an immature starter, adding up to 7g active dry yeast will ensure a reliable rise. This is a practical way to use extra discard while still getting dependable fermentation.
Baker’s Timeline (Example)
Sourdough scheduling can be tricky. Here’s an example timeline to have fresh bagels for breakfast; adjust times to suit your starter and routine.
DAY 1
Lunchtime – feed your starter.
7pm – mix the dough and leave to ferment overnight.
DAY 2
6am – shape bagels and let them puff.
7:30am – preheat oven and boil water.
7:45–8:00am – boil and bake the bagels; enjoy warm by about 8:30am.
If using discard plus yeast, use only a small pinch of yeast for an overnight ferment to avoid overproofing.
Recommended Equipment
You don’t need specialized tools, but the following items make the process easier:
- Kitchen scale
- Stand mixer (recommended for stiff dough)
- Large mixing bowl for proofing
- Clean kitchen towel
- Large pot for boiling
- Baking trays and parchment paper
- Slotted spoon
How To Store and Freeze Bagels
These bagels are best eaten within 12 hours unless toasted. To freeze: place cooled bagels on a parchment-lined tray and freeze for 2 hours. Once firm, transfer to a plastic bag and store up to 3 months. Thaw to room temperature or microwave 20 seconds, then toast as desired.
Other Sourdough Recipes
If you like these bagels, try other sourdough variations such as overnight plain bagels, pumpkin bagels, or rye bagels.
Frequently Asked Questions
Yes. A bread machine can handle the kneading and even the bulk ferment; remove the dough to shape and bake the bagels as directed.
Yes. These bagels contain no dairy, eggs or butter and are naturally vegan.
Yes. Boiling sets the crust and creates the characteristic glossy, chewy bagel texture. Skipping the boil will produce a different bread rather than a true bagel.
No, it’s optional. Malt powder can deepen crust color and improve texture, but many successful bagels are made without it.
Cinnamon Raisin Sourdough Bagels
Equipment
- Stand Mixer (recommended)
- Baking Trays
- Stock Pot for boiling
- Slotted Spoon
Ingredients
- 100 g sourdough starter (discard or fed and bubbly)
- 500 g bread flour
- 250 g warm water
- 30 g sugar
- 10 g salt
- 150 g raisins (or dried blueberries, craisins or cranberries)
- 1 tsp ground cinnamon (or use cinnamon sugar for topping)
For boiling
- 2 litres water
- 40 g honey (or alternative sweetener)
Instructions
- Combine starter, water, flour, sugar, optional yeast and salt to form a shaggy dough. Rest 15 minutes.
- Knead in raisins until evenly distributed and dough is smooth. Rest and allow to ferment until doubled.
- Divide into 12 pieces, shape into balls, poke a hole in each and stretch to form rings. Rest covered until puffy.
- Bring water and honey to a boil. Preheat oven to 200°C (392°F).
- Boil bagels 30 seconds each (or up to 2 minutes for chewier texture). Remove and place on parchment-lined trays.
- Dust with cinnamon or cinnamon sugar and bake 20–25 minutes until golden brown. Cool before serving.
Notes
Kneading: A stand mixer makes kneading this stiff dough easier, but it can be done by hand. If using a Thermomix, use the knead function as instructed above.
Nutrition
Nutrition information is an approximation.
