Cinnamon Raisin Sourdough Bagels

A sweet twist on a classic sourdough bagel, these delicious cinnamon raisin sourdough bagels might be just what you've been missing for breakfast!

Course Bread, Breakfast

Cuisine American

Keyword Sourdough Discard, Sourdough Rolls

Prep Time 30

Cook Time 30

Fermentation Time 10

Total Time 3

Servings bagels

Calories 178kcal

Equipment

Stand Mixer recommended
Baking Trays
Stock Pot for boiling bagels
Slotted Spoon

Ingredients

100 g Sourdough Starter can be discard or fed and bubbly
500 g Bread Flour
250 g Water Warm
30 g Sugar
10 g Salt
150 g Raisins can use dried blueberries, craisins or cranberries.
1 teaspoon Cinnamon ground (or cinnamon sugar)

For Boiling

2 Litres Water
40 g Honey

Instructions

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!
Add sourdough starter (discard), water, flour, sugar, yeast (if using) and salt to the bowl of your stand mixer and bring together to form a shaggy dough (you can use the paddle for this part).
If using a Thermomix, just knead the ingredients for 30 seconds til it forms a shaggy dough.
Allow the 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 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. Remember to give the stand mixer a break every few minutes.
If using a Thermomix, knead the dough for up to 4 minutes.
Once the dough is sufficiently kneaded, you'll need to allow it to rise or ferment.
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 the dough into 12 pieces weighing 80g each. Shape each piece of dough into a small ball.
Take each ball and poke a hole in the middle. Gently stretch the hole out and then place each bagel on a sheet of baking paper to rise.
Cover the bagels with a dish cloth and allow them become lovely and puffy.
While they are puffing up, bring a 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.
If you prefer really chewy bagels, boil them for up to 2 minutes each.
Carefully remove the bagels from the boiling water using a slotted spoon.
Place boiled bagels onto a baking tray 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 before you enjoy them!

Notes

Kneading: ideally this recipe should be done in a stand mixer because it is a stiff dough - but you can knead it by hand if you wish. If using a Thermomix, utilise the knead function and follow the recipe as per normal.

Nutrition