There’s something nostalgic and deeply satisfying about the aroma of cinnamon floating through the kitchen as you prep a tray of homemade bagels. This post walks you through how to make cinnamon raisin sourdough bagels that are crusty on the outside, fluffy on the inside, and full of naturally sweet, tangy flavor. We’ll cover the entire process starter prep, shaping tips, baking times and answer the most common questions like “why do my bagels sink?” or “can I add extra raisins?” Let’s start with the heart behind this recipe.
Table of Contents
Table of Contents
Why Cinnamon Raisin Sourdough Bagels Are More Than Just Breakfast
A Quiet Moment in a Busy Kitchen
I still remember that morning kids clattering through the kitchen, to-do list piling up, coffee barely warm. Right in the middle of it, I spotted my bubbly sourdough starter on the counter. Something clicked. I needed a pause, and I found it in a batch of homemade cinnamon raisin sourdough bagels. The familiar scent of cinnamon started to wrap around the room, and with each knead and fold, the chaos quieted.
That’s the kind of kitchen joy these bagels bring. They aren’t just about feeding your family, they’re about nourishing them with warmth, intention, and a little sweetness swirled in.
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Cinnamon Raisin Sourdough Bagels: A Sweet and Tangy Breakfast Favorite
- Total Time: 1 hour 10 minutes
- Yield: 14 bagels
Description
Sourdough Cinnamon Raisin Bagels. They have a crusty outside, a soft and fluffy inside, as all bagels should.
Ingredients
300 grams active sourdough starter (1 1/2 cups)
295–350 grams warm water (1 1/4 to 1 1/2 cups)
1 tablespoon vegetable oil
1 tablespoon barley malt syrup or honey
2 1/2 teaspoons fine sea salt
382 grams all-purpose flour (3 cups)
382 grams whole wheat flour (3 cups)
2 teaspoons ground cinnamon
1 cup raisins
For boiling:
1 tablespoon baking soda
Topping:
1/4 cup milk
Instructions
1. Mix the sourdough starter, 1 1/4 cup water, oil, syrup, salt, flours, and cinnamon in a bowl.
2. Add extra water gradually if needed until the flour is fully hydrated.
3. Cover with a damp towel and let sit for 10 minutes.
4. Knead with stand mixer for 7 minutes or by hand for 14 minutes.
5. Add raisins in the last 2 minutes of kneading.
6. Transfer to an oiled bowl and cover. Let rise in a warm place for 4–5 hours.
7. Divide dough into 100g pieces, shape into balls, then poke holes in the center.
8. Place shaped bagels on lined baking sheets, cover with a damp towel, and let rest for 1–2 hours.
9. Preheat oven to 425°F. Bring a large pot of water to a boil and add baking soda.
10. Boil each bagel for 20 seconds per side.
11. Place on baking sheet, brush tops with milk.
12. Bake for 10 minutes. Rotate pans and bake an additional 5–15 minutes until deep golden.
13. Cool before serving. Enjoy fresh or freeze for later.
Notes
Let bagels cool completely before freezing.
Store in an airtight container for up to 3 days.
To freeze, wrap in foil and place in a freezer-safe bag for up to 2 months.
Toast directly from frozen for best texture.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
The Magic Behind These Tangy-Sweet Bagels
What sets cinnamon raisin sourdough bagels apart isn’t just the flavor it’s the process. This recipe leans into the natural rise and subtle tang of a well-fed sourdough starter. The texture is beautifully chewy, with a golden crust and soft interior that’s dotted with juicy raisins. And the cinnamon? Just enough to make every bite feel like comfort food.
Here’s why they work so well:
- Uses only an active sourdough starter, no commercial yeast
- A hearty mix of all-purpose and whole wheat flour for balanced flavor
- Rich, sweet raisins folded in late for soft texture
- Cinnamon blended directly into the dough not just sprinkled on top
Whether you’re new to sourdough or already baking your way through easy starter-based recipes, these bagels bring that bakery-style feel to your own oven. They’re especially great paired with homemade spreads or toasted for a protein-packed breakfast like you’ll find in my healthy high-protein breakfast lineup.
Make-Ahead Friendly for Real Life
Maybe the best thing about cinnamon raisin sourdough bagels is how well they fit into real life. Bake them on a slow weekend morning or proof overnight and bake fresh before work. Leftovers? They freeze beautifully. You’ll thank yourself later when you grab one, toast it up, and top it with almond butter or a little cultured cream cheese.
They’re just like my chia-almond freezer waffles easy, nourishing, and ready when you are.
How to Prepare Cinnamon Raisin Sourdough Bagel Dough with Confidence
Mix It Right from the Start
Making cinnamon raisin sourdough bagels starts with a dough that’s firm but workable. Begin by combining your active sourdough starter, warm water, vegetable oil, sweetener (barley malt syrup or honey), both flours, cinnamon, and salt. The mixture will feel quite stiff that’s exactly what you want for bagels. Slowly pour in more water if any dry pockets of flour remain.
By blending cinnamon directly into the dough, you infuse every bite with cozy warmth. This is what gives cinnamon raisin sourdough bagels their signature flavor. And unlike store-bought bagels that often taste one-note, the depth from your sourdough starter adds a rustic, tangy edge.
This mixing stage mirrors the care found in my starter-based bread recipes, where patience turns simple ingredients into soulful meals.
Kneading for Strength and Structure
Kneading is the heartbeat of cinnamon raisin sourdough bagels. Whether you’re using a stand mixer or doing it by hand, the goal is strong gluten development. That’s what builds the iconic chew. Mix the dough on medium speed for 7 minutes, or knead manually for at least 15.
In the final 2 minutes, fold in the raisins gently so they don’t tear the dough. When you’re done, your cinnamon raisin sourdough bagel dough should feel dense, smooth, and ready to rise.
Transfer it to a lightly greased bowl, cover with a damp towel, and let it rise for 4 to 5 hours. This is when the sourdough does its quiet work, developing flavor and structure just like I recommend for other slow-ferment recipes like high-fiber breakfast muffins.
Ingredient Swaps and Flour Tips
Getting the right texture in your cinnamon raisin sourdough bagels depends largely on flour. This recipe blends whole wheat and all-purpose flour for a rich, nutty taste with balanced density. Here’s a quick guide if you need to make adjustments:
| Flour Type | Bagel Texture Result |
|---|---|
| 100% All-Purpose Flour | Softer bagels, milder flavor |
| 100% Bread Flour | Extra chewy and crusty bagels |
| 50/50 Whole Wheat + All-Purpose | Nutty flavor, perfect chew for cinnamon raisin sourdough bagels |
Like my customizable fruit and nut loaves, you can adjust the mix-ins here too. Just be sure not to overdo it more than 1 cup of extras may weigh down your dough.
How to Shape and Bake Cinnamon Raisin Sourdough Bagels Like a Pro
From Dough Balls to Classic Bagel Rings
Once your dough has risen and developed that signature sourdough tang, it’s time to shape your cinnamon raisin sourdough bagels. Start by dividing the dough into equal portions about 100 grams each is ideal. Roll each piece into a tight ball using your hand in a gentle cupping motion against the countertop.
Next, poke a hole in the center of each ball with your finger. Gently stretch it out using both hands, rotating the dough to keep the hole even. This method gives you a perfectly round bagel with a defined center, so every bite has that classic chewy texture.
Place the shaped cinnamon raisin sourdough bagels onto two parchment-lined baking sheets about seven per tray and cover with a damp towel. Let them rest at room temperature for 1 to 2 hours. You’ll know they’re ready when the dough springs back slowly after a light touch.
Just like I teach in my homemade spelt roll recipe, handling dough with care is key. Stretch it gently, and don’t overwork it at this stage your patience pays off in the oven.
Boiling & Baking for the Perfect Finish
The secret to a good bagel? That quick water bath. Boiling helps lock in moisture while forming the crust that makes cinnamon raisin sourdough bagels so irresistible. Preheat your oven to 425°F and bring a large pot of water to a boil. Add a tablespoon of baking soda for that signature chew.
Working in batches, boil each bagel for 20 seconds per side. Use a slotted spoon to turn them gently and lift them from the water without tearing the dough. Skip the temptation to boil longer overdoing it can lead to a tough crust, especially on bagels made with whole grain flour.
Transfer the boiled bagels back to the lined sheets. For a soft golden glow, brush the tops with milk. Bake them for 10 minutes, then rotate the pans and bake for another 5 to 15 minutes depending on your oven. You’re aiming for a deep golden crust and a light, chewy inside.
This bake-and-boil rhythm is much like the approach I use in my soft herb focaccia recipe, where texture is all about timing.
Troubleshooting Common Mistakes
If your bagels deflate or sink in the boiling water, don’t panic. This usually means the dough was under-proofed or the starter wasn’t fully active. Give your dough more time to rise next time, or make sure your starter is bubbly and doubled before mixing.
If the bagels bake up too hard or dense, consider:
- Reducing your boiling time to 15–20 seconds per side
- Letting the dough proof longer before shaping
- Ensuring you didn’t add too much flour during mixing
These small tweaks will help your cinnamon raisin sourdough bagels bake up tender, chewy, and beautifully balanced every time.
How to Store and Serve Cinnamon Raisin Sourdough Bagels for Everyday Joy
Storing and Freezing Your Fresh Bagels
You’ve just pulled your cinnamon raisin sourdough bagels from the oven. The crust is golden, the aroma fills your kitchen, and you’re tempted to eat one right away go for it! Bagels are best enjoyed fresh, but if you’ve made a big batch, here’s how to keep them tasting amazing for days.
At room temperature, cinnamon raisin sourdough bagels stay soft and flavorful for about 2 to 3 days. Store them in an airtight container or reusable bread bag. For longer storage, slice the bagels in half and freeze them. Wrap each one in foil, place them in a zip-top bag or freezer-safe container, and they’ll keep for up to 2 months.
When you’re ready to eat, pop a frozen half into the toaster no need to thaw. It crisps up beautifully, just like my sourdough English muffins that go straight from freezer to skillet without missing a beat.
If you’ve ever tried my freezer-friendly protein waffles, you’ll know that homemade doesn’t have to mean time-consuming. These bagels prove that too.
Serving Ideas to Make Breakfast Feel Special
Cinnamon raisin sourdough bagels have a subtle sweetness that makes them versatile. Whether you want to dress them up or keep things simple, they’re ready for anything.
Here are some favorite serving ideas:
- Classic toast with butter – A warm slather of salted butter lets the cinnamon and raisins shine.
- Nut butter and banana – Great post-workout or for a protein-rich breakfast.
- Cream cheese and berries – A refreshing combo that adds brightness.
- Savory twist – Top with whipped ricotta, black pepper, and a drizzle of honey for a brunch-worthy bite.
You can even cube and toast leftover bagels to make a crunchy cinnamon crouton topping for your baked breakfast casseroles. No crumb goes to waste.
A New Ritual, One Bagel at a Time
What started as a quiet craving in a chaotic morning might just become your new kitchen ritual. These cinnamon raisin sourdough bagels bring so much more than nourishment. They slow you down. They fill your home with warmth. And they remind you that homemade food doesn’t have to be complicated to feel deeply rewarding.
So whether you make them for the week, freeze them for later, or share a few with someone you love, know that you’re baking more than just bread. You’re creating calm, one batch at a time just like I hoped to do when I started CooknBless.
Frequently Asked Questions About Cinnamon Raisin Sourdough Bagels
How long do cinnamon raisin sourdough bagels stay good?
Freshly baked cinnamon raisin sourdough bagels are best within the first 48 hours. Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them sliced and wrapped up to 2 months is ideal. To enjoy later, just toast straight from the freezer for a warm, crisp bite.
How do you know when sourdough bagels are done?
Cinnamon raisin sourdough bagels are done when they reach a deep golden brown and feel firm when tapped. The bottoms should sound slightly hollow. Depending on your oven and bagel size, this takes 15 to 25 minutes total at 425°F. Always rotate pans halfway through baking to ensure even browning.
I love the raisins. Can I add more raisins to this dough?
Yes, you can! Just be careful not to add too much or it could affect dough structure. Stick to no more than 1¼ cups total for this recipe. If you want to experiment, try mixing in golden raisins or chopped dried figs. Like my add-in-friendly granola bars, this recipe can be adapted to your taste.
Why did my bagels sink in the water instead of floating?
If your cinnamon raisin sourdough bagels sink during boiling, it’s usually a sign they’re under-proofed. Let them rise longer after shaping until they slowly spring back when touched. Also, make sure your sourdough starter was active and bubbly before mixing the dough.
Conclusion
Baking cinnamon raisin sourdough bagels at home brings something grounding into your life. They’re simple, sweet, and a little tangy all the best things about a homemade morning. From mixing the dough to watching them puff up in the oven, these bagels invite you to slow down and enjoy the rhythm of real food.
Whether you’re filling the freezer, prepping for brunch, or sharing a warm batch with your family, cinnamon raisin sourdough bagels are a heartfelt way to bring peace to your kitchen. They’re proof that joy doesn’t have to be complicated it just needs to be intentional.
Looking for more fruity flavors? These blueberry sourdough bagels are a tangy twist on the classic.
