Sourdough Cinnamon Raisin Bagels
These sourdough cinnamon raisin bagels are soft, chewy, and have swirls of cinnamon and plump, juicy raisins throughout. They’re made with a blend of organic bread flour and stone milled whole wheat flour, and naturally fermented with sourdough culture so they’re gut healthy and nutrient-rich. Other than some raw honey, this recipe doesn’t call for any added sugar.
Ingredients
- 400 g Bread Flour - A high protein flour is needed for bagel making. See notes for suggestions on what flour to use.
- 180 g Water - Preferably warm water is best! Warmer water helps kickstart fermentation.
- 100 g Sourdough Starter - Be sure you are using active sourdough starter (not discard.
- 8 g Sea Salt
- 15 g Honey – Instead of refined sugar I like to use a touch of honey to sweeten the dough
- 1/2 - 3/4 TSP Cinnamon
- 60-80 g Raisins
ADDITIONAL INGREDIENTS
- Olive Oil – Used to grease the bowl or plate where are bagel dough will rise.
- Eggs – You’ll brush your bagels with an egg wash prior to baking
Instructions
- SOAK RAISINS (OPTIONAL): Soak the raisins in water for at least 30 minutes, ideally a few hours, prior to adding them to the dough. They'll absorb some of the water and you'll get some plump, juicy raisins.
- MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, soaked raisins, cinnamon, sourdough starter, water, honey, 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.
- 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!
- 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.
- 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.
- 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.
- BAKE: Bake bagels for 16-20 minutes or until golden brown on the outside.