Cinnamon Raisin Sourdough Bagels

If you're a keen sourdough baker, then you need to try these cinnamon raisin sourdough bagels. These deliciously chewy bagels are flavored with juicy raisins and fragrant cinnamon sugar making them even better than plain sourdough bagels!

Just like making sourdough bread, you'll need an active sourdough starter for this bagel recipe (however I've also included instructions for using discard or a sourdough starter that's not quite mature). Adding a few simple ingredients to your sourdough starter will give you beautiful homemade sourdough cinnamon raisin bagels.

Baked cinnamon raisin sourdough bagels arranged on a black cooling rack.

I love serving these delicious homemade bagels with a spiced pumpkin cream cheese or freshly made cultured butter.

You can also use this recipe to make sourdough blueberry bagels - you can just leave out the raisins and add blueberries instead. You might also like these jalapeño cheddar sourdough bagels!

If you love all things raisin, you might also enjoy this walnut raisin sourdough bread, these sourdough oatmeal raisin muffins or some of these sourdough snack ideas.

How To Make Sourdough Cinnamon Raisin Bagels (Step by Step Instructions)

Sourdough bagels are relatively easy to make, they just take a little know how when it comes to shaping. This is something that comes with practice ... so bake bake bake!

I recommend using a stand mixer for this recipe as it is a stiff dough and can easily be kneaded in a stand mixer. However it's perfectly fine to use your hands too!

Here's how to make cinnamon raisin sourdough bagels:

Add sourdough starter (discard), warm water, flour, sugar, yeast (if using) and salt to the bowl of a stand mixer and bring together to form a shaggy dough Allow the rough dough to rest for around 15 minutes.
Add the raisins to the dough and knead them together (you'll need to use a dough hook attachment for stand mixers) for around 10 minutes until it is smooth and supple. This is a stiff dough (much like sandwich bread dough) so it won't be super elastic, however it should be smooth and not sticky.
Once the dough is sufficiently kneaded, you'll need to allow it to rise or ferment at room temperature. You want the dough to double and be puffy and soft.
Once the dough has risen, you'll need to shape the bagels. It's quite simple, you just need a little patience.
Divide dough into 12 equal pieces weighing 80g each. Shape each piece of dough into a small ball.
Take each ball and poke a hole in the middle using your index finger. Gently stretch the hole out and then place each bagel on a sheet of baking paper to rise.
Cover the shaped bagels with a dish cloth and allow them become lovely and puffy.
While they are puffing up, bring a large pot of water with 40g of honey added to the boil and preheat your oven to 200C/392F.
When the water is boiling, carefully place 3-4 bagels into the boiling water at a time. You want to boil them for around 30 seconds each. They should float to the surface and that's when you know to take them out.
Carefully remove the bagels from the boiling water using a slotted spoon.
Place boiled bagels onto a baking sheet lined with parchment paper and dust with cinnamon or cinnamon sugar (whatever your preference).
Bake the bagels for around 20 - 25 minutes at 200C/392F. Remove them from the oven when they are golden brown.
Allow them to cool on a wire rack before you enjoy them!

This process has been adapted from my sourdough recipe for plain bagels - you'll find lots of tips and helpful hints for baking sourdough bagels here also.

Process photos for making sourdough cinnamon raisin bagels. From shaping to boiling and dusting with cinnamon sugar.

Ingredient Notes

These homemade cinnamon raisin bagels use pantry staple to produce a delicious breakfast bagel, sure to please the fussiest bagel connoisseur! But here are a few notes on the included ingredients and how you can substitute them if you'd like to put your unique touch on this recipe:

You can swap up to half of the bread flour for whole wheat flour for a more nutrient dense bagel. You may need to add a little extra water if you are using whole wheat flour though.
You can add a little bit of non-diastatic malt powder to increase the color and texture of your bagel crust. You'll have a deeper color and chewier texture.
If you'd prefer not to use honey to boil the bagels, you can use brown sugar, barley malt syrup, maple syrup or even baking soda.
If you're not a fan of raisins (or sultanas) you can make sourdough blueberry bagels by substituting dried blueberries for raisins. Craisins and dried cranberries are also good too!

Does Cinnamon Inhibit Sourdough Fermentation?

Yes cinnamon can inhibit the normal fermentation activity of your sourdough starter. When using cinnamon along with sourdough starter I prefer to add the cinnamon to the filling or topping to avoid having to worry about the cinnamon affecting the dough rise.

For these sourdough cinnamon raisin bagels, I have added raisins to the dough but then left the cinnamon for the topping. Sprinkling these bagels with cinnamon sugar gives a lovely cinnamon flavor and the sugar added a little crunch and gloss to the top of the dough too. You get the best of both worlds.

If you do want to add cinnamon to the actual bagel dough ingredients then you could offset the effects of the cinnamon by adding a pinch of yeast (see more details below).

Can You Add Active Dry Yeast To This Recipe?

Yes, if you want to use sourdough discard or a less than mature sourdough starter then adding up to 7g of active dry yeast is a great way to make sure your sourdough bagels rise.

Using commercial yeast is a great way to be able to use up your sourdough discard if you have a bit sitting in the fridge as this recipe uses 100g.

Baker's Timeline

Sourdough baking can sometimes be a little difficult to schedule.

It's really good to have a timeline worked out for baking sourdough bagels - so that you can have them baked fresh for breakfast.

It can be overwhelming to schedule sourdough, so here's the timetable I work to when making these for breakfast. Remember this is an example only - you can adjust it to suit your sourdough starter and lifestyle.

DAY 1

Lunchtime - feed sourdough starter.

7pm - mix the bagel dough and set aside to ferment overnight.

DAY 2

6am - shape sourdough bagels and set aside to get puffy.

7.30am - preheat oven and put on pot of boiling water.

7.45am - boil bagels and then into the oven by 8am

Using this timetable, you could be eating warm bagels by 8.30am!

If you are using discard with a little yeast, this timetable will still work - just make sure it's literally just a pinch or they will over ferment overnight.

You'll find a full guide to creating sourdough baking timetables here.

What special equipment do I need?

You really don't need anything too specialised to make bagel recipes of any kind, but these items, most of which you've probably already got in your kitchen, will make life easier and give you a successful bagel bake!

Kitchen Scale
Stand Mixer (Kitchen Aid or Thermomix)
Large Mixing Bowl (for proofing dough)
Clean kitchen towel to cover for the second rise
Large Pot for the water bath (I use my Dutch Oven)
Baking Sheets & Parchment Paper

How To Store + Freeze Sourdough Bagels

These sourdough cinnamon raisin bagels are really best eaten within 12 hours of baking, unless you are going to toast them.

They are suitable to freeze. I find the best way to freeze them is to place them on a baking sheet lined with parchment paper and popping in the freezer for 2 hours. Once they are snap frozen, transfer to a plastic bag and store in the freezer for up to 3 months. After 3 months, they may lose their chewy texture.

To use frozen bagels, remove from plastic bag and allow to come to room temp. Alternatively you can zap in the microwave for 20 seconds. Then you can toast as per normal.

Other Sourdough Recipes

If you're looking for similar sourdough recipes, you'll find some of my favourites here:

Frequently Asked Questions

Can I use a bread machine to knead bagel dough?

Yes you absolutely can use a bread machine to knead the bagel dough. You could even let the dough bulk ferment in the bread machine and then take it out to shape and bake the bagels. It makes the process of making homemade cinnamon raising bagels so easy!

Is this sourdough recipe vegan?

Yes this sourdough bagel recipe is naturally vegan - it contains no butter, eggs or milk. It's naturally dairy free.

Is it absolutely essential to boil bagels?

Yes! If you don't boil a bagel ... then it's not really a bagel! Boiling the bagel sets the crust and gives it that gorgeous glossy exterior and chewy, signature texture. If you don't boil your bagels, then

Do you need to add diastatic malt powder to bagels?

No you don't have to add diastatic malt powder to bagels (I never add it to mine). You can of course add it if you want to and you have some available to you. The diastatic malt powder will often give you more successful fermentation and of course deepen the color and texture of your bagel crust. You can read more about the benefits of diastatic malt powder here.