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