Nothing beats the smell of fresh-baked bagels wafting through your kitchen, especially when they’re infused with the rich aroma of cinnamon and sweet bursts of juicy raisins. These cinnamon raisin sourdough bagels are not only irresistibly soft and chewy, but they also boast a deep, complex flavor that comes from a slow fermentation process. The best part? They’re homemade, so you can enjoy them fresh, warm, and just the way you like!
If you’ve been hesitant about making bagels at home, fear not! This recipe breaks it all down into simple steps, making it easy for both beginners and seasoned bakers. Get ready to roll up your sleeves and create a batch of these heavenly treats!
Table of Contents
Sourdough Cinnamon Raisin Bagels
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
Equipment
- Large mixing bowl
- Dough scraper
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large pot for boiling
- Slotted spoon
- Cooling rack
What You Will Need?
For the Dough
- 500g (4 cups) bread flour – Provides structure and chewiness. Substitution: All-purpose flour (less chewy texture).
- 100g (1/2 cup) active sourdough starter – Adds a tangy depth of flavor and helps with fermentation. Substitution: 7g (2 1/4 tsp) instant yeast (shortens fermentation time).
- 250ml (1 cup) warm water – Hydrates the dough and activates fermentation. Substitution: Milk (for a softer crumb).
- 2 tbsp honey – Adds natural sweetness and helps with browning. Substitution: Maple syrup or agave nectar.
- 50g (1/4 cup) brown sugar – Enhances the caramelized flavor. Substitution: White sugar or coconut sugar.
- 1 1/2 tsp salt – Strengthens gluten and enhances overall taste. Substitution: Sea salt or kosher salt.
- 1 1/2 tsp ground cinnamon – Provides warmth and spice. Substitution: Pumpkin spice or nutmeg (for variation).
- 150g (1 cup) raisins – Adds natural sweetness and texture. Substitution: Dried cranberries or chopped dates.
For Boiling
- 1 tbsp baking soda – Helps create the chewy bagel crust. Substitution: Skip (but bagels may not brown as well).
- 1 tbsp honey – Adds shine and flavor to the crust. Substitution: Molasses or maple syrup.
Step-by-step to the perfect sourdough bagels
Mixing the Dough
- In a large mixing bowl, combine the sourdough starter, warm water, honey, and brown sugar. Stir until everything is dissolved.
- Add bread flour, salt, and cinnamon. Mix until a shaggy dough forms.
- Knead for about 8-10 minutes until the dough becomes smooth and elastic.
- Gently fold in the raisins, ensuring they are evenly distributed.
Bulk Fermentation (Overnight Rest)
- Cover the dough with a clean towel and let it rest at room temperature for 8-12 hours (overnight). It should double in size.
Shaping the Bagels
- Once the dough has doubled, divide it into 8 equal pieces.
- Shape each piece into a ball, poke a hole in the center, and gently stretch it into a bagel shape.
- Place them on a lightly floured surface and let them rest for 30 minutes.
Boiling the Bagels
- Bring a large pot of water to a boil. Add honey and baking soda.
- Drop bagels into the boiling water, cooking each side for 30 seconds.
- Remove and place them on a lined baking sheet.
Baking
- Preheat the oven to 220°C (425°F).
- Bake the bagels for 20-25 minutes until they turn golden brown and firm.
Cooling and Serving
- Let the bagels cool on a wire rack before slicing.
- Enjoy them with butter, cream cheese, or your favorite spreads!
Why These Sourdough Bagels Are Worth Every Bite
- Chewy Texture: The long fermentation process enhances the gluten structure, giving you that perfect bagel chew.
- Rich Flavor: The sourdough starter brings a slight tang, complemented by the sweetness of raisins and cinnamon.
- Homemade Goodness: No preservatives or artificial ingredients, just wholesome, delicious bagels!
How to Store
Store your bagels in an airtight container at room temperature for up to 3 days. If you need to keep them longer, freeze them in a sealed bag for up to 3 months. To enjoy, simply toast them or warm them in the oven.
How to Serve and What to Serve With?
These bagels are delicious on their own, but they’re even better with:
- Classic toppings: Cream cheese, butter, honey, or jam.
- Savory options: Smoked salmon, avocado, or scrambled eggs.
- Sweet variations: Peanut butter, Nutella, or cinnamon-sugar butter.
- Toasted or fresh: Warm them up in the toaster or enjoy them straight from the bag.
Flavor Variations You’ll Love
These soft cinnamon raisin sourdough bagels adapt beautifully to sweet and savory flavors. Start with the base dough, then follow one variation below to change the flavor without altering the core process.
Cranberry Orange Sourdough Bagels
How to do it:
- Replace raisins with 150 g (1 cup) dried cranberries
- Add 1 tablespoon orange zest to the dough
- Reduce cinnamon to 1 teaspoon
Why it works:
The tart cranberries balance the sweetness, while orange zest adds brightness without overpowering the sourdough flavor.
Blueberry Cinnamon Sourdough Bagels
How to do it:
- Replace raisins with 150 g (1 cup) fresh or frozen blueberries
- Toss blueberries lightly in 1 tablespoon flour before folding in
Tip:
Fold gently at the end to prevent streaking and excess moisture.
Pumpkin Cinnamon Crunch Bagels
How to do it:
- Reduce warm water to 180 ml (¾ cup)
- Add 70 g (⅓ cup) pumpkin purée
- Increase cinnamon to 2 teaspoons
Optional Crunch Topping:
- Mix 2 tablespoons brown sugar with ½ teaspoon cinnamon and sprinkle before baking.
Cinnamon Sugar Swirl Bagels
How to do it:
- Mix ¼ cup brown sugar + 1 tablespoon cinnamon
- Roll dough portions flat, sprinkle lightly with mixture, then shape into bagels
Result:
A bakery-style cinnamon ribbon throughout the crumb.
Honey Walnut Cinnamon Bagels
How to do it:
- Add ½ cup chopped walnuts during final knead
- Increase honey to 3 tablespoons
Why it works:
Walnuts add texture, while extra honey enhances chewiness and crust color.
Rosemary Sea Salt Sourdough Bagels (Savory Option)
How to do it:
- Omit cinnamon and raisins
- Reduce brown sugar to 1 tablespoon
- Add 1 tablespoon chopped fresh rosemary
- Sprinkle coarse sea salt on top after boiling
Best served with:
Cream cheese, butter, or savory spreads.
Everything Cinnamon Bagels
How to do it:
- Keep base cinnamon dough
- Skip raisins
- Sprinkle everything bagel seasoning after boiling
Flavor note:
Sweet cinnamon dough with savory topping creates a balanced breakfast bagel.
Variation Tips
- Keep dough hydration consistent when swapping dried fruit
- Flour fresh fruit lightly to control moisture
- Boiling time and baking temperature stay the same
- Cool completely before slicing for best texture
These homemade sourdough cinnamon raisin bagels are everything you could want in a breakfast treat, soft, chewy, flavorful, and absolutely irresistible! With just a little patience, you’ll be rewarded with a batch of bagels that are truly worth every bite. So, what are you waiting for? Get baking and treat yourself to the ultimate homemade bagel experience!
Soft, chewy, and packed with cinnamon-raisin goodness, these Sourdough Cinnamon Raisin Bagels are worth every bite!
FAQs
Can I Use Instant Yeast Instead of Sourdough Starter for Sourdough Bagels?
Absolutely! If you don’t have a sourdough starter, substitute it with 7g (2 1/4 tsp) of instant yeast. Just reduce the fermentation time to about 1-2 hours.
Do I Have to Boil the Sourdough Bagels?
Yes! Boiling the bagels before baking gives them that signature chewy texture and glossy crust. The honey and baking soda in the water help with browning and flavor.
How Do I Store These Sourdough Bagels?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
Can I Add Nuts or Other Dried Fruits in Sourdough Bagels?
Of course! Chopped walnuts, pecans, or even dried cranberries make great additions.
