Get ready to transform your breakfast routine with these delightful homemade cinnamon raisin sourdough bagels! Using sourdough discard makes this recipe incredibly approachable, even for beginner bakers, and infuses your bagels with a subtle tang that perfectly complements the sweet cinnamon and plump raisins. Forget store-bought; these chewy, flavorful bagels are a game-changer.
This recipe is designed to be straightforward and rewarding, guiding you through each step to create bakery-quality bagels right in your own kitchen. Whether you’re looking for a special weekend breakfast or a satisfying snack, these sweet sourdough bagels are sure to become a family favorite.
Homemade Cinnamon Raisin Sourdough Bagels
- Total Time: 1 hour 45 minutes to 2 hours
- Yield: 8-10 bagels 1x
Description
Transform your breakfast routine with these delightful homemade cinnamon raisin sourdough bagels! Using sourdough discard makes this recipe incredibly approachable, even for beginner bakers, and infuses your bagels with a subtle tang that perfectly complements the sweet cinnamon and plump raisins. Forget store-bought; these chewy, flavorful bagels are a game-changer. This recipe is designed to be straightforward and rewarding, guiding you through each step to create bakery-quality bagels right in your own kitchen. Whether you’re looking for a special weekend breakfast or a satisfying snack, these sweet sourdough bagels are sure to become a family favorite.
Ingredients
Instructions
1. Activate the Yeast and Start the Dough: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active. If it doesn’t foam, your yeast might be old, or the water wasn’t the right temperature; start again with fresh yeast. Add the sourdough discard to the foamy yeast mixture and stir well to combine.
2. Mix in Dry Ingredients: Gradually add 3 1/2 cups of the all-purpose flour, salt, and ground cinnamon to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. It will look a bit rough and sticky at this stage.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding more flour a tablespoon at a time if the dough is too sticky, until it’s smooth, elastic, and springs back when gently poked. This kneading develops the gluten, which is essential for that classic chewy bagel texture.
4. Incorporate Raisins and First Rise: Flatten the dough slightly and sprinkle the raisins evenly over the surface. Fold the dough over and continue kneading for another 1-2 minutes until the raisins are well distributed throughout the dough. Form the dough into a ball, place it in a lightly oiled bowl, turning once to coat, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 hour, or until it has nearly doubled in size.
5. Shape the Bagels: Gently punch down the risen dough and divide it into 8-10 equal pieces. Roll each piece into a smooth ball. To shape the bagels, poke a hole in the center of each ball with your thumb and gently stretch the dough to create a 1-inch hole. Aim for an even thickness around the hole. Place the shaped bagels on a lightly floured baking sheet.
6. Boil the Bagels: Preheat your oven to 400 F (200 C). Bring a large pot of water to a rolling boil and add the baking soda. This helps create that signature shiny, chewy crust. Carefully drop 2-3 bagels into the boiling water at a time (don’t overcrowd the pot). Boil for 30 seconds on each side. Using a slotted spoon, remove the bagels and place them back on the floured baking sheet.
7. Egg Wash and Bake: Brush the tops of the boiled bagels with the lightly beaten egg white. This gives them a beautiful golden sheen. Bake for 20-25 minutes, or until golden brown and cooked through. Let them cool slightly on a wire rack before serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 bagel
Keywords: sourdough, bagels, cinnamon, raisins, breakfast, homemade, baking, discard, sweet, chewy
What You’ll Love About This Quick And Easy Recipe
This recipe is a true gem for anyone who enjoys baking but might be intimidated by traditional sourdough. It’s perfect for busy parents, new bakers, or anyone looking to use up their sourdough discard in a delicious way. The beauty of using sourdough discard is that you get all the flavor benefits of sourdough without the long proofing times associated with active sourdough starter. These bagels are incredibly satisfying, offering a delightful chewiness with bursts of sweet cinnamon and juicy raisins in every bite. They make an excellent breakfast, a hearty snack, or even a light lunch when paired with cream cheese. They’re also a fantastic way to introduce kids to the joys of homemade bread, as the sweet flavors are universally appealing.
Everything You Need To Make This Recipe Without Stress
Making these sweet sourdough bagels requires a few common pantry staples and, of course, your sourdough discard. Don’t worry if you’re new to sourdough; discard is simply the portion of your sourdough starter that you remove before feeding it. It’s packed with flavor and perfect for enriching baked goods like these bagels.
INGREDIENTS:
- 1 cup warm water (105-115°F)
- 1 tablespoon granulated sugar
- 2 teaspoons active dry yeast
- 1 cup sourdough discard (unfed, at room temperature)
- 3 1/2 to 4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
- 1 tablespoon ground cinnamon
- 1 cup raisins
- 1 tablespoon baking soda (for boiling water)
- 1 egg white, lightly beaten (for egg wash)
For the flour, all-purpose works wonderfully, but you can experiment with bread flour for an even chewier texture. If you don’t have active dry yeast, instant yeast can be used – you won’t need to proof it in the warm water and sugar first; just add it directly to the dry ingredients. For the raisins, feel free to use golden raisins or a mix if you prefer. Some people like to plump their raisins by soaking them in warm water for 10-15 minutes before adding them to the dough, then draining them thoroughly. This can make them extra juicy in the finished bagel.
Time Needed From Start To Finish
This recipe is designed to be manageable within a reasonable timeframe, making it perfect for a weekend morning project or even a relaxed weeknight bake.
- Prep time: 20 minutes
- Dough resting time: 1 hour
- Boiling and baking time: 25-30 minutes
- Total time: Approximately 1 hour 45 minutes to 2 hours
While there’s a resting period for the dough, much of the active work is done upfront, allowing you to multitask while the dough rises.
How To Make It Step By Step With Visual Cues
Creating these delicious bagels is a straightforward process. Follow these steps for perfect results every time.
- Activate the Yeast and Start the Dough: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active. If it doesn’t foam, your yeast might be old, or the water wasn’t the right temperature; start again with fresh yeast. Add the sourdough discard to the foamy yeast mixture and stir well to combine.
- Mix in Dry Ingredients: Gradually add 3 1/2 cups of the all-purpose flour, salt, and ground cinnamon to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. It will look a bit rough and sticky at this stage.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding more flour a tablespoon at a time if the dough is too sticky, until it’s smooth, elastic, and springs back when gently poked. This kneading develops the gluten, which is essential for that classic chewy bagel texture.
- Incorporate Raisins and First Rise: Flatten the dough slightly and sprinkle the raisins evenly over the surface. Fold the dough over and continue kneading for another 1-2 minutes until the raisins are well distributed throughout the dough. Form the dough into a ball, place it in a lightly oiled bowl, turning once to coat, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 hour, or until it has nearly doubled in size.
- Shape the Bagels: Gently punch down the risen dough and divide it into 8-10 equal pieces. Roll each piece into a smooth ball. To shape the bagels, poke a hole in the center of each ball with your thumb and gently stretch the dough to create a 1-inch hole. Aim for an even thickness around the hole. Place the shaped bagels on a lightly floured baking sheet.
- Boil the Bagels: Preheat your oven to 400°F (200°C). Bring a large pot of water to a rolling boil and add the baking soda. This helps create that signature shiny, chewy crust. Carefully drop 2-3 bagels into the boiling water at a time (don’t overcrowd the pot). Boil for 30 seconds on each side. Using a slotted spoon, remove the bagels and place them back on the floured baking sheet.
- Egg Wash and Bake: Brush the tops of the boiled bagels with the lightly beaten egg white. This gives them a beautiful golden sheen. Bake for 20-25 minutes, or until golden brown and cooked through. Let them cool slightly on a wire rack before serving.
Easy Variations And Serving Ideas That Fit Real Life
These cinnamon raisin sourdough bagels are fantastic on their own, but there are plenty of ways to customize them or serve them up for any occasion.
- Nutty Twist: For extra crunch and flavor, add 1/2 cup of chopped walnuts or pecans along with the raisins.
- Sweet Toppings: Before baking, sprinkle the egg-washed bagels with a mixture of cinnamon sugar or a little turbinado sugar for a sparkling, sweet crust.
- Cream Cheese Pairings: Classic cream cheese is a must! Try a plain cream cheese, or for an extra treat, whip up a honey-cinnamon cream cheese spread. A schmear of apple butter or pumpkin butter also pairs wonderfully.
- Kid-Friendly Fun: Let kids help shape the bagels (they love poking the holes!). Serve them with a side of fruit salad or a glass of milk for a balanced breakfast. For a special treat, they can dip pieces of warm bagel into a small bowl of melted butter and a sprinkle of cinnamon sugar.
- Breakfast Sandwiches: Split and toast a bagel, then fill it with scrambled eggs, cheese, and a slice of ham or bacon for a hearty breakfast sandwich. The sweet and savory combination is surprisingly delicious.
- Dessert Bagels: Top a warm bagel with a scoop of vanilla ice cream and a drizzle of caramel sauce for a unique dessert.
Common Slip-Ups And How To Avoid Them
Even experienced bakers can make mistakes, but knowing what to look out for can save your bagels!
- Not Activating the Yeast: If your yeast mixture doesn’t get foamy, it means your yeast is likely dead or the water temperature was off. Always use warm water (not hot, not cold) and fresh yeast. If it doesn’t foam, discard and start again.
- Over-flouring the Dough: Adding too much flour during kneading can result in dry, dense bagels. Add flour gradually, just enough so the dough isn’t excessively sticky, but still soft and pliable. The dough should be slightly tacky, not dry.
- Not Kneading Enough: Insufficient kneading will lead to a less chewy texture. Don’t rush this step; the 8-10 minutes are crucial for developing the gluten.
- Overcrowding the Boiling Pot: Boiling too many bagels at once will drop the water temperature significantly, leading to soggy bagels rather than a firm, shiny crust. Boil in small batches.
- Under-baking: Bagels need to be golden brown and sound hollow when tapped on the bottom. If they’re pale, they might be doughy inside. Don’t be afraid to let them bake a few extra minutes until they reach that perfect color.
- Holes Closing Up: If your bagel holes disappear during baking, it’s often because they weren’t stretched wide enough during shaping. Make sure the hole is at least 1 inch wide and stretched evenly.
How To Store
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
