Carrot cake sourdough bagels 2

Carrot Cake Sourdough Bagel

carrot cake bagels

Carrot Cake Sourdough Bagels

These carrot cake sourdough bagels are extra soft, perfectly chewy, and have all of the delicious flavors of carrot cake in every bite. These bagels are made with plump juicy raisins, fresh carrot, toasted pecans and walnuts, and warm spices. Plus, the bagels are sourdough, so they’re gut healthy and nutritious!

carrot cake sourdough bagels
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Carrot cake sourdough bagels 2

Sourdough Carrot Cake Bagel


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  • Author: Jesha
  • Total Time: 16 hours 18 minutes
  • Yield: 8 Bagels 1x

Description

These sourdough carrot cake bagels are extra soft, perfectly chewy, and have all of the delicious flavors of carrot cake in every bite. This recipe includes plump juicy raisins, fresh carrot, toasted pecans and walnuts, and warm spices. I honestly think it’s better than actual carrot cake, I’m not kidding. Plus the dough is sourdough, so it’s gut healthy and nutritious!


Ingredients

Scale
  • 350g Bread Flour – A high protein flour is needed for bagel making. See notes for suggestions on what flour to use.
  • 50g Whole Wheat Flour
  • 150170g Water – Preferably warm water is best! Warmer water helps kickstart fermentation.
  • 100g Sourdough Starter – Be sure you are using active sourdough starter (not discard.
  • 8g Sea Salt
  • 15 g Maple Syrup or Honey – Bagels need some type of sugar to soften the dough. I think maple syrup adds a subtle hint of flavor that’s perfect for this recipe.
  • 50g or 1/21 Medium Carrot Peeled + Grated
  • 1/2 TSP Cinnamon
  • 1/2 TSP Nutmeg
  • 1/2 TSP Ginger. I used this one.
  • 6080g Raisins
  • 60g Walnuts/Pecans (I did 30g of each).

Coconut Cream Cheese

  • 23 TBSP Cream Cheese
  • 1 TSP Maple Syrup
  • 1 TBSP Coconut Shreds. I used this brand.


Instructions

  1. Peel & Grate Carrots: Peel carrots and grate. It took less than 1 full-sized carrot to yield 50 grams of grated carrot.
  2. MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour,  raisins, grated carrots, cinnamon, nutmeg, ginger sourdough starter, water, maple syrup or honey, walnuts/pecans, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth. Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap or a clean kitchen towel.  Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
  3. OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!
  4. DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weight them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring.
  5. FINAL (SHORT) RISE: Place your bagels on a greased baking sheet and cover with a towel or plastic wrap and let it rest for 1-2 hours or until puffy to the touch.
  6. BOIL BAGELS: Preheat oven to 450f. Fill a large, wide pot water and bring to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on baking sheets and brush with egg wash.
  7. BAKE: Bake bagels for 16-20 minutes or until golden brown on the outside.
  • Fermentation Time: 16 Hours
  • Cook Time: 18
  • Category: Sourdough Bagels
  • Cuisine: Breakfast

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