Sourdough Cinnamon Raisin Bagels: A Recipe from the Farm
Last Updated on October 9, 2024 by TheFarmChicken
Packed full of juicy raisins, and cinnamon these Sourdough Cinnamon Raisin Bagels: A Recipe from the Farm are just the right amount of chewy and soft. I added just a little whole wheat flour to this recipe to bring more flavor and nutrients and pair that with the wild yeast…, yum! Spread them with cream cheese or butter with cinnamon sugar. These bagels are great, toasted or fresh from the oven.
One of my favorite flavors of bagels growing up was cinnamon raisin. They were a treat and something we didn’t always get. Now I love making these homemade bagels for my family. With less ingredients than store bought and so much flavor. This recipe is a spin-off of my New York Style Sourdough Bagel Recipe. They are the perfect chewy texture while still being soft. Toast them up the second day, spread with butter and sprinkle with cinnamon sugar! Let’s get baking!
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Ingredients you need for Sourdough Cinnamon Raisin Bagels:
Raisins
I added extra raisins because I really love getting at least one raisin in every bite. I also soak the raisin in hot water for at least 15 minutes before adding them to the bagel dough. This makes them nice and plump.
Active Sourdough Starter
Active sourdough starters are an important ingredient to the success of this recipe. You want a starter that has bubbles throughout and has at least doubled in size. If your bagels are dense and don’t float when you boil them then it is probably due to a weak starter.
You can learn more about making a starter from scratch with my guide, Learning Sourdough with Agnes, or purchase Agnes in my Farm Goods store.
Water
Any distilled or filtered water should work well for this recipe.
Bread Flour
You will want to use a bread flour for this recipe. I like using Dakota Maid Unbleached Bread flour.
Whole Wheat Flour
The addition of whole wheat flour brings a depth of flavor and more nutrients to these bagels. You can omit this if you would like. Just add bread flour instead and cut back on the water by 10g.
Brown Sugar
A little brown sugar for the dough and then an optional brown sugar cinnamon swirl during the final shaping.
Cinnamon
You can definitely taste the cinnamon! And when you pair that with the sweet raisins, brown sugar, and whole wheat it’s so good!
Salt
Salt is added to the dough. I like using kosher salt.
The Optional Brown Sugar Cinnamon Swirl:
Both ways you make these bagels are delicious but if you are looking to add a fun spin to your cinnamon raisin bagels then make sure you don’t skip this step.
After you divide the dough into equal pieces you flatten the dough into a 3”x4” rectangle and add a couple tsp of brown sugar and a sprinkle of cinnamon. Then seal the edges around the cinnamon and brown sugar and roll out into a log, let rest for 10 minutes and then roll out further and shape into a bagel by twisting the ends and rolling them on your hand on the counter.
I love the crunchy sweetness this brings to the sourdough cinnamon raisin bagel! Yum!
A Video on How to Traditionally Shape Bagels:
You can also use the poke hole method if you would rather, but I prefer the traditional method.
Poke a Hole Method:
Taking the divided dough piece roll it in your hand on the counter in a circular motion. Then take and poke a hole in the center of the dough ball. Taking your index fingers stretch the dough out to create a bigger hole in the center. Then place it on the greased cookie sheet.
Picture of the Process of Making Sourdough Cinnamon Raisin Bagels:
Looking to Make other Sourdough Recipes? Check these out.
- Cinnamon Raisin Sourdough Bread
- TheFarmChicken Sourdough Bread Recipe
- Honey Oat Sourdough Sandwich Bread
- Sourdough Brioche
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Sourdough Cinnamon Raisin Bagels: A Recipe from the Farm
Dough Ingredients:
- 125g raisin, soaked in hot water for 15 minutes
- 250g sourdough starter, active
- 320g water, distilled or filtered
- 30g brown sugar
- 600g bread flour
- 20g whole wheat flour
- 12g kosher salt
- 2 tsp or 8 g cinnamon
Optional for inside swirl:
- Brown Sugar
- Cinnamon
For Boiling:
- 8 cups water
- 1 T barley malt syrup or maple syrup
Instructions for Sourdough Cinnamon Raisin Bagels:
- Start by measuring out, with your kitchen scale, your raisins in a small bowl and covering the raisins in hot water. You want the raisins to soak for at least 15 minutes.
- While the raisins are soaking, in the bowl of a stand mixer or a large mixing bowl, combine the starter, water and brown sugar. Mix this by hand until a slurry is formed.
- Next add the flours and mix with the dough hook attachment or by hand until a shaggy dough forms. At this point you will let your dough rest or fermentolyse for 30 minutes.
- After the dough resting time is over add the raisins (be sure to drain the excess water off), cinnamon and salt. Knead for 6 minutes. The dough will come together and pull away from the bowl.
- Next, transfer the dough to a greased mixing bowl and cover with a tea towel. Let rest for 30 minutes and then complete one stretch and fold on the dough.
How to do a stretch and fold:
- Taking a side of the dough in one hand pull up on the dough, stretching it without tearing it, fold it to the center, turn the bowl and repeat 4 time total. Flip the dough over in the bowl.
- After the stretch and fold place the dough, covered with plastic wrap, in the fridge for 8-10 hours or overnight.
The Next Day:
- The next morning, take your bagel dough from the fridge and separate the dough into 10 equal pieces. I use a kitchen shears, but you could also use a bench scraper.
- If you want the pieces to be equal divide the total weight of the dough by 10 and weigh each bagel.
Next you will pre-shape and shape the bagels:
- Taking one piece of dough at a time shape into a log about 2 inches long. You want to shape these creating some tension on the dough. Let the bagels rest for 10 minutes.
- Next, take and roll the log into a 10”-12” log. You will then wrap the dough around your index fingers, into a circle and “knot” the ends of the bagel.
- After the knot is made place your hand inside the bagel hole, knot side down and roll it together to seal the ends together.
- Place the shaped bagels on a parchment paper lined and lightly greased baking sheet. Let rest covered with a tea towel for 1 hour. It may take a bit longer, but you want the dough to be slightly puffy.
Boiling the Bagels:
- First you will want to preheat your oven to 400 degrees.
- After the bagels have rested, take a large saucepan, and bring 8 cups of water and 1 T barley malt syrup or maple syrup to a boil.
- Once the water is boiling strong place two bagels into the boiling water. Boil bagels for 30 seconds on each side. Remove with a slotted spoon or spatula and place back on the baking sheet. Repeat with all the bagels.
Baking the Bagels:
- When all the cinnamon raisin sourdough bagels have been boiled place the baking sheet in a preheated 400-degree oven and bake for 25-30 minutes or until golden brown on the bottom of the bagel.
- Remove from the oven and place the bagels on a cooling rack to cool. Enjoy fresh or store in an airtight container or bag for up to 3 days.
NOTE:
- Bagels are best eaten fresh! There is no reason to toast a fresh bagel. They are soft, chewy, and delicious. However, after the first day pop them in the toaster and they will be delicious.
- These bagels also freeze really well. I just place mine in a freezer zip top bag and pop them in the freezer.
Sourdough Cinnamon Raisin Bagels: A Recipe from the Farm
Ingredients
Dough Ingredients:
- 125 g raisin soaked in hot water for 15 minutes
- 250 g sourdough starter active
- 320 g water distilled or filtered
- 30 g brown sugar
- 600 g bread flour
- 20 g whole wheat flour*
- 12 g kosher salt
- 2 tsp or 8 g cinnamon
**Optional for inside swirl:
- Brown Sugar
- Cinnamon
For Boiling:
- 8 cups water
- 1 T barley malt syrup or maple syrup
Instructions
Instructions for Sourdough Cinnamon Raisin Bagels
- Start by measuring out, with your kitchen scale, your raisins in a small bowl and covering the raisins in hot water. You want the raisins to soak for at least 15 minutes.
- While the raisins are soaking, in the bowl of a stand mixer or a large mixing bowl, combine the starter, water and brown sugar. Mix this by hand until a slurry is formed.
- Next add the flours and mix with the dough hook attachment or by hand until a shaggy dough forms. At this point you will let your dough rest or fermentolyse for 30 minutes.
- After the dough resting time is over add the raisins (be sure to drain the excess water off), cinnamon and salt. Knead for 6 minutes. The dough will come together and pull away from the bowl.
- Next, transfer the dough to a greased mixing bowl and cover with a tea towel. Let rest for 30 minutes and then complete one stretch and fold on the dough.
How to do a stretch and fold:
- Taking a side of the dough in one hand pull up on the dough, stretching it without tearing it, fold it to the center, turn the bowl and repeat 4 time total. Flip the dough over in the bowl.
- After the stretch and fold place the dough, covered with plastic wrap, in the fridge for 8-10 hours or overnight.
The Next Day:
- The next morning, take your bagel dough from the fridge and separate the dough into 10 equal pieces. I use a kitchen shears, but you could also use a bench scraper.
- If you want the pieces to be equal divide the total weight of the dough by 10 and weigh each bagel.
Pre-shape and Shaping the Bagels:
- Taking one piece of dough at a time shape into a log about 2 inches long. You want to shape these creating some tension on the dough. Let the bagels rest for 10 minutes.
- Next, take and roll the log into a 10”-12” log. You will then wrap the dough around your index fingers, into a circle and “knot” the ends of the bagel.
- After the knot is made place your hand inside the bagel hole, knot side down and roll it together to seal the ends together.
- Place the shaped bagels on a parchment paper lined and lightly greased baking sheet. Let rest covered with a tea towel for 1 hour. It may take a bit longer, but you want the dough to be slightly puffy.
Boiling the Bagels:
- First you will want to preheat your oven to 400 degrees.
- After the bagels have rested, take a large saucepan, and bring 8 cups of water and 1 T barley malt syrup or maple syrup to a boil.
- Once the water is boiling strong place two bagels into the boiling water. Boil bagels for 30 seconds on each side. Remove with a slotted spoon or spatula and place back on the baking sheet. Repeat with all the bagels.
Baking the Bagels:
- When all the cinnamon raisin sourdough bagels have been boiled place the baking sheet in a preheated 400-degree oven and bake for 25-30 minutes or until golden brown on the bottom of the bagel.
- Remove from the oven and place the bagels on a cooling rack to cool. Enjoy fresh or store in an airtight container or bag for up to 3 days.
Notes
I hope you love this recipe! Simple and fun these Sourdough Cinnamon Raisin Bagels: A Recipe from the Farm are perfect for a breakfast or snacks. Add a generous layer of cream cheese and you have a treat. A great way to start your day! Let me know below if you have any questions or thoughts on this recipe! Thank you for stopping by!
Mariah N. | TheFarmChicken
The grass withereth, the flower fadeth: but the word of our God shall stand for ever.
Isaiah 40:8
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