Sourdough Cinnamon Raisin Bagels with Discard
Learn how to make homemade sourdough cinnamon raisin bagels with this simple recipe. They take less than a day and taste WAY better than store-bought bagels!
Prep Time: 30 minutes
Cook Time: 25 minutes
Rise Time 1 hour
Total Time: 1 hour 55 minutes
Servings: 8 Bagels
Ingredients
Bagel Dough
- ¾ Cup (110 g) Raisins (110 grams)
- 1 Cup (236.59 g) Warm Water (236 grams)
- 1 Teaspoon (1 Teaspoon) Yeast
- 3 Tablespoons (36 g) Brown Sugar (39 grams)
- 4 Cups (480 g) Flour (480 grams)
- 2 Teaspoons (2 Teaspoons) Salt
- ⅔ Cup (200 g) Sourdough Discard (200 grams)
- 1 Tablespoon (1 Tablespoon) Ground Cinnamon
Water Bath
- 2 Quarts (2 Quarts) Water
- ¼ Cup (85 grams) Honey (85 Grams) or barley malt syrup or maple syrup
Egg Wash
- 1 Egg (1 Egg) Beaten with 1 Tablespoon Water
Instructions
- Soak The Raisins: Place the raisins in a small bowl filled with warm water. Let sit while you prepare the dough.
- Bloom the yeast: In the bowl of a stand mixer, combine the warm water, yeast, and one tablespoon of brown sugar. Let sit for five minutes until the yeast mixture becomes foamy.
- Knead the dough: Add the rest of the brown sugar, flour, salt, and sourdough discard into the bowl. Knead with the dough hook attachment on low speed for seven minutes.
- Add the raisins: Drain the raisins. Then, add the raisins to the dough and knead for one to two minutes until the raisins are evenly distributed into the dough.
- Add the cinnamon: Transfer the dough to a lightly floured work surface. Sprinkle the ground cinnamon on the dough and knead until it is streaky. You can also do this in your stand mixer.
- First rise: Place the dough in a lightly greased container, cover it, and let it rise for 1-1.5 hours or until doubled in size.
- Shape the bagels & second rise: When the dough is ready, punch it down to release air bubbles. Place it onto a lightly floured work surface and divide it into 8 pieces. Shape each piece into a round dough ball with your hand. Then, press your index finger into the center of each ball to make a hole about 1 ½ - 2 inches in diameter. Cover the shaped bagels with a kitchen towel or loose plastic wrap while you prepare the water bath.
- Preheat oven to 425°F (218°C).
- Water Bath: Fill a large pot with water and stir in the honey. Bring to a boil, then reduce the heat to medium-high. Drop the bagels in the boiling two at a time. Boil the bagels for 15-30 seconds on each side.
- Using a pastry brush, brush the top and sides of the bagels with eggwash. Place the bagels on a full baking sheet lined with parchment paper. Space them one to two inches apart to give them room.
- Bake for 20-25 minutes, rotating halfway through. The bagels should be dark, golden brown. Remove from the oven and let sit on a wire cooling rack before slicing and eating.
Notes
- Overnight Instructions: Prepare the dough through step five, cover, and allow it to rise in the fridge overnight. The next morning, take the dough out and let it rise for 30-45 minutes at room temperature. Continue with step 6.
- Freezing Instructions: These bagels freeze beautifully! You can freeze them for up to three months. When you're ready to eat, thaw the bagel overnight in the fridge or at room temperature.
- Sourdough Starter Instructions: Turn this sourdough discard recipe into a sourdough recipe by omitting the yeast and adding a fed and active sourdough starter instead of discard. The recipe steps will be the same. However, the rise times will differ.
- Special Tools: Stand Mixer | Baking Sheets | Pastry Brush | Wire Cooling Rack
- Yeast: Use active dry yeast or instant yeast. Since this is a sourdough discard recipe, the yeast is in charge for giving the bagels their rise.
- Double Batch: You can double this sourdough recipe by simply doubling all of the ingredients (do not double the water or honey for the boiling step).