Sourdough Cinnamon Raisin Bagels
These Sourdough Cinnamon Raisin Bagels are delightfully chewy, golden brown, and filled with plump raisins and warm cinnamon flavor. Naturally fermented with active sourdough starter, they offer a perfect balance of tangy and sweet.
Ingredients
For the Dough:
- 500 g 4 cups bread flour
- 100 g ½ cup active sourdough starter
- 250 ml 1 cup warm water
- 2 tablespoons honey
- 50 g ¼ cup brown sugar
- 1½ teaspoons salt
- 1½ teaspoons ground cinnamon
- 150 g 1 cup raisins
For Boiling:
- 1 tablespoon baking soda
- 1 tablespoon honey
Instructions
- Combine sourdough starter, warm water, honey, and brown sugar in a large bowl and stir until dissolved.
- Add bread flour, salt, and cinnamon. Mix until a shaggy dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Fold in raisins evenly.
- Cover bowl and let dough rest at room temperature for 8–12 hours, or until doubled in size.
- Divide dough into 8 equal portions.
- Shape each piece into a ball, then poke a hole through the center and stretch into a ring.
- Place shaped bagels on a floured surface and rest for 30 minutes.
- Bring a large pot of water to boil; add honey and baking soda.
- Drop bagels in, cooking 30 seconds per side.
- Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Preheat oven to 220°C (425°F).
- Bake for 20-25 minutes, or until golden brown and crisp.
- Transfer to a wire rack to cool completely.
- Serve warm or toasted with butter, cream cheese, or jam.
Notes
Nutritional Info (Per Bagel - Approximate)
Calories: 275 kcal
Carbohydrates: 55g
Protein: 7g
Fat: 2g
Sugar: 16g
Fiber: 2g
Sodium: 220mg
