Introducing our Cinnamon Raisin Sourdough Bagels – a comforting twist on a classic favorite. These bagels bring together the beloved chewiness of traditional bagels with the cozy sweetness of cinnamon and raisins. With every chewy mouthful, you'll experience the gentle crunch of raisins and the warm spice of cinnamon. It's a familiar and comforting combination that's perfect for any time of day. Whether toasted and topped with cream cheese or enjoyed as a snack on its own, our bagels add a touch of homemade comfort to your routine.
Ingredients:
Levain:
25g active sourdough starter
42g bread flour
8g whole grain flour
50 g water
Main Dough:
500g strong bread flour (90%)
100g levain (20%)
10 g sea salt (2%)
265g water (53%-55%)
20 g honey
25 g cinnamon
100 g soaked and dried black raisins.
Boiling :
1 gallon of water
1 tbsp baking soda
1 tbsp barley syrup
Step By Step Instructions:
Step 1: Prepare the Levain
Start by mixing the ingredients for the levain around 4-5 hours before you make the main dough. Cover the mixture and let it sit in a warm spot until it doubles or even triples in size, and becomes bubbly. You can do this in the morning, around 7 am.
Step 2: Main Dough
Soak the black raisins in hot water for a few minutes. Then towel dry them. In a stand mixer, combine all the ingredients for the main dough except for the raisins. Mix until the dough comes together into a smooth ball and then knead in the raisins until they are fully incorporated. Place this ball in a lightly oiled bowl and cover it.
Let it sit at room temperature for 3-4 hours to rise. During this time, perform 2 coil folds or stretch-and-fold motions every hour.
Step 3: Shaping
Place the dough on a lightly floured surface. Divide it into 10 pieces, each weighing around 115g. Shape each piece into a tight, seamless ball. Cover them and let them rest for 15-30 minutes.
Step 4: Shaping and Baking
Prepare a baking sheet lined with parchment paper and dust it generously with semolina flour. Take one dough ball at a time, and using your finger, poke a hole through the center. Slowly stretch the hole, forming the bagel shape. Place these shaped bagels on the baking sheet and cover them. Leave them at room temperature for 1-2 hours until they're proofed. Then, place the shaped bagels in the refrigerator overnight.
The next morning, put a pot with about 1 gallon of water to boil. Add baking soda and barley syrup to the boiling water. Also, preheat your oven to 425°F (220°C). Boil the bagels straight from the fridge, 2-3 at
a time, for about 45 seconds to 1 minute on each side, depending on your preferred
chewiness.
Transfer the boiled bagels to a wire rack for a few seconds, then place them back on a baking tray lined with parchment paper.
Bake the bagels for 18-20 minutes until they're nicely golden. Once baked, enjoy them toasted and spread with cream cheese – a delicious treat to start your day!
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