Have these sourdough cinnamon raisin bagels for breakfast, toasted and spread with lots of butter or cream cheese! This is a delicious, healthy recipe you’ll be making again and again.
I have to admit, I didn’t realize how tasty these bagels would be.
I’ve always enjoyed a good cinnamon raisin bagel, but how good would a sourdough cinnamon raisin bagel be?
Well, I’m happy to report that these surpassed my wildest expectations! They have that beautiful soft, chewy texture that every bagel needs to have. They are perfectly sweet, with raisins in every bite, and the cinnamon flavor comes shining through in the most delicious way! I’m totally hooked.
The only issue is that now I will always have the difficult choice of making plain sourdough bagels, or these sourdough cinnamon raisin bagels!
I may just always have to keep both on hand…
Are sourdough cinnamon raisin bagels healthy?
Sourdough cinnamon raisin bagels make a delicious, healthy addition to any balanced breakfast.
Because these bagels are made with sourdough instead of conventional yeast, the flour has a chance to ferment. This helps break down some of the gluten and physic acid, and makes the bread easier to digest.
Having easier to digest carbs is beneficial for your body in many ways. Not only is your body able to absorb the nutrients more efficiently because of the reduced phytic acid, but the fermented grains, being easier to digest, don’t put as much stress on your liver and digestive system.
Nourishing carbs, when paired with healthy fats and high quality protein, make for a balanced, nourishing breakfast or snack.
Can cinnamon raisin bagels be frozen?
Yes! These bagels freeze extremely well. In fact, even if we plan on eating the bagels within a few days, I still usually freeze them to keep them extra fresh.
To freeze: Allow the bagels to cool completely, then slice them and put them in a gallon ziplock bag. Freeze for up to 3 months.
When you’re ready for a bagel, simply take one out of the freezer and toast it in a toaster or a toaster oven. They’ll taste as good as new!
What to put on a cinnamon raisin bagel
The options, although not as limitless as a plain bagel, are still pretty limitless! Especially if you’re willing to try some exciting savory + sweet combinations..
Butter – grass fed if you have it – is the most classic choice for a cinnamon raisin bagel, and will really allow the flavor to shine through.
Cinnamon Butter – If you want your bagel just a touch more sweet and cinnamony, this is the way to go.
Cream Cheese – A classic! You can’t go wrong with this combination.
Cinnamon Cream Cheese – Mix a couple tablespoons of cream cheese together with 1 tsp honey and 1/4 tsp. cinnamon. Yum!
Ham + Cheese – The raisins in this bagel would pair perfectly with this classic ham and cheese combo.
Bacon + Egg + Cheese – Are you feeling adventurous with your breakfast sandwich? Make a bacon egg and cheese on a cinnamon raisin bagel!
Honey – Sweet and simple
Apple Butter – If you love the fall as much as I do, you need to try this delicious combination! I like to put some grass-fed butter on the bagel first, then spread it with a thin layer of smooth homemade apple butter.
Ingredients
200g. Active Sourdough Starter
500g. All Purpose Flour (You can also use bread flour. I always use organic)
9g. Salt
240g. Water
40g. Honey
6g. Cinnamon
100g. Raisins
14g. Baking Soda (for boiling)
How to make sourdough cinnamon raisin bagels
Beginning the day before you want finished bagels:
Combine the starter, flour, salt, honey, cinnamon, and water in a mixing bowl, then knead for 10-15 minutes by hand, or 10 minutes with a stand mixer. Add the raisins during the final few kneads to gently incorporate them.
Shape the dough into a ball and place back into mixing bowl. Cover the bowl tightly with plastic wrap, and allow to ferment for 8 hours at room temperature.
Move the dough to your refrigerator and refrigerate overnight.
In the morning, use a bench scraper to separate your dough into 8 equal pieces, then shape them by rolling each ball against the counter to form tension. Next, poke a hole in the center and stretch it out just a bit. (If your dough is too sticky, you may need a tiny bit of flour. The flour can make the shaping more difficult, so try shaping the bagels without it first.)
Place your shaped bagels onto a parchment lined baking sheet, then lightly cover with a damp tea-towel and allow to rise 1-2 hours. They should look puffy, but won’t double in size.
Preheat your oven to 375
Bring a large pot of water to a boil (Using about 2 liters of water), and add 14g. (1 Tbsp.) of baking soda to the water.
Carefully lift the bagels from the parchment paper and place in the boiling water. Boil the bagels for 1 minute, then flip and boil 1 more minute. Only cook 2-3 bagels at a time to avoid lowering the temperature of the water.
Allow most of the water to drip off, then place them back on the parchment lined baking sheet. Bake bagels for 20-25 minutes, or until lightly browned. Be sure to check them after 20 minutes.
Allow your bagels to cool for at least 10 minutes so that they can finish cooking on the inside.
Standard Measurements
1 c. Sourdough Starter
4 c. All Purpose Flour
1 c. Water
1.5 tsp. Salt
2 Tbsp. Honey
2.5 tsp. Cinnamon
3/4 c. Raisins
1 Tbsp. Baking Soda (for boiling
Sourdough Cinnamon Raisin Bagels
Have these sourdough cinnamon raisin bagels for breakfast, toasted and spread with lots of butter or cream cheese! This is a delicious, nourishing recipe you'll be making again and again.
Ingredients
- 200g. Active Sourdough Starter
- 500g. All Purpose Flour
- 9g. Salt
- 240g. Water
- 40g. Honey
- 6g. Cinnamon
- 100g. Raisins
- 14g. Baking Soda (for boiling)
Instructions
Beginning the day before you want finished bagels:
Combine the starter, flour, salt, honey, cinnamon, and water in a mixing bowl, then knead for 10-15 minutes by hand, or 10 minutes with a stand mixer. Add the raisins during the final few kneads to gently incorporate them.
Shape the dough into a ball and place back into mixing bowl. Cover the bowl tightly with plastic wrap, and allow to ferment for 8 hours at room temperature.
Move the dough to your refrigerator and refrigerate overnight.
In the morning, use a bench scraper to separate your dough into 8 equal pieces, then shape them by rolling each ball against the counter to form tension. Next, poke a hole in the center and stretch it out just a bit. (If your dough is too sticky, you may need a tiny bit of flour. The flour can make the shaping more difficult, so try it without first.)
Place your shaped bagels onto a parchment lined baking sheet, then lightly cover with a damp tea-towel and allow to rise 1-2 hours. They should look puffy.
Preheat your oven to 375
Bring a large pot of water to a boil (Using about 2 liters of water), and add 14g. (1 Tbsp.) of baking soda to the water.
Carefully lift the bagels from the parchment paper and place in the boiling water. Boil the bagels for 1 minute, then flip and boil 1 more minute. Only cook 2-3 bagels at a time to avoid lowering the temperature of the water.
Allow most of the water to drip off, then place them back on the parchment lined baking sheet. Bake bagels for 20-25 minutes, or until lightly browned. Be sure to check them after 20 minutes.
Allow your bagels to cool for at least 10 minutes so that they can finish cooking on the inside.
Notes
If you want to use sourdough discard from a mature starter, you can. Just make sure the dough at least doubles in volume before you move it to the refrigerator.
These can also be made with bread or whole wheat. If substituting with whole wheat, I would recommend using half whole wheat and half all-purpose, or else the bagels may end up a bit dense.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 327Total Fat: 0.8gSaturated Fat: 0.1gCholesterol: 0mgSodium: 545mgCarbohydrates: 71.9gFiber: 2.9gSugar: 11.7gProtein: 8.2g
Nutrition information may not always be accurate
Save it for later
What is the best way to serve a cinnamon raisin bagel? I’d love to know your thoughts!
They look AMAZING! I’ve been thinking of trying these so will definitely be trying yours. Thank you!
I’m saving this now! I was just talking about how I need to learn how to make bagels!
These look so yummy! I always make sourdough bagels, but I will have to try these the next time I do a batch!
Thank you for sharing this great recipe for these delicious and healthy bagels. I can’t wait to try it.