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sourdough Cinnamon Raisin Bagels

Ingredients (8 bagels)

  • 3cups bread flour (420 g) + 1/2 cup wheat flour

  • ½ cup active sourdough starter (113 g)

  • ¾ cup water (180 g)

  • 1 Tbsp honey or maple syrup

  • 1½ tsp salt

  • ½ tsp instant yeast (optional but helps rise)

  • ⅔ cup raisins (soaked in warm water 10 minutes, then drained)

  • 1 tbp cinnamon

For boiling:

  • 1 Tbsp honey or brown sugar in the water


1. Mix the dough

Mix everything except raisins until a rough dough forms.
Knead about 8–10 minutes until smooth.

The dough should feel:

  • very firm

  • not sticky

  • similar to play-dough

Knead in the raisins at the end.

2. First rise

Cover and let sit at room temperature 1–2 hours.
It should rise slightly, not double.

3. Shape the bagels

Divide into 8 pieces.

Two shaping options:

Rope method (best):

  1. Roll into a rope about 8–9 inches

  2. Wrap into a circle and seal the ends

Hole method:

  1. Roll into a ball

  2. Poke a finger through

  3. Stretch hole to about 2 inches wide

(The hole should look too big—it shrinks later.)

4. Cold proof

Place on parchment on a tray.

Cover and refrigerate 12–24 hours.

This step:

  • improves flavor

  • improves chew

  • helps them keep their shape

5. Boil

Heat a pot of water with 1 Tbsp honey or brown sugar.

Boil bagels 30–45 seconds per side.

They should puff slightly but hold shape and float 

6. Bake

Bake at 425°F (218°C) for 20–24 minutes.