Soft, Chewy Sourdough Cinnamon Raisin Bagels

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Introduction
Imagine sinking your teeth into a warm, aromatic bagel with a perfectly soft, chewy interior and a subtle sweetness from cinnamon and plump raisins. Soft, Chewy Sourdough Cinnamon Raisin Bagels bring together the tang of sourdough with the cozy flavors of cinnamon and raisins, creating a treat that is both comforting and sophisticated. These bagels are perfect for breakfast, brunch, or a snack with your favorite spread. You’ll learn how to make these irresistibly chewy bagels from scratch, master the boiling and baking process, and get tips to elevate their flavor and texture.

Why You’ll Love This Recipe

These Soft, Chewy Sourdough Cinnamon Raisin Bagels are unique because they combine a rich, tangy sourdough flavor with the sweetness of cinnamon and raisins. The exterior develops a light, golden crust, while the interior stays soft, airy, and chewy—a texture contrast that’s simply irresistible. The natural fermentation from sourdough enhances the flavor while keeping the bagels tender. Unlike store-bought versions, these bagels are free of preservatives and can be customized to your liking. Plus, they are surprisingly easy to make at home, especially with tips for proper kneading, shaping, and boiling. Every bite delivers a warm, comforting aroma that makes breakfast or brunch feel special.

Ingredients

1 cup (240 g) active sourdough starter
1 1/2 cups (360 ml) warm water
4 cups (480 g) all-purpose flour
1 tbsp (12 g) cinnamon
1 1/2 tsp (9 g) salt
2 tbsp (30 g) brown sugar
1 cup (150 g) raisins
1 tbsp (15 ml) vegetable oil for greasing
Optional: 1 egg for egg wash

Pro Tips

Use a bubbly sourdough starter – Ensure your starter is active and bubbly for better fermentation and rise. This gives the bagels a complex flavor and chewy texture.
Boil before baking – Boiling the bagels for 30–60 seconds each side creates that classic chewy crust. You can add a teaspoon of sugar or honey to the water for a slightly sweet exterior.
Don’t overproof – Letting the dough rise until slightly puffy, not doubled, prevents dense bagels and ensures a chewy, light interior.

Instructions

Step 1: Prepare the Dough
In a large mixing bowl, combine your active sourdough starter with warm water. Stir until fully incorporated. Add the flour, cinnamon, salt, and brown sugar. Mix until a shaggy dough forms, then knead for 8–10 minutes by hand or with a stand mixer until smooth and elastic. Fold in the raisins evenly.

Step 2: First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4–6 hours or until slightly puffy. Avoid letting it double completely, as overproofing affects the bagels’ chewiness.

Step 3: Shape the Bagels
Divide the dough into 8–10 equal portions. Roll each piece into a ball, then poke a hole in the center with your finger, gently stretching it into a ring shape. Place shaped bagels on a parchment-lined tray and cover loosely. Let them rest for 30 minutes while you preheat the oven.

Step 4: Boil the Bagels
Preheat a large pot of water and add 1 tsp sugar or honey. Boil the bagels in batches, 30–60 seconds per side. Remove with a slotted spoon and drain on a clean kitchen towel.

Step 5: Bake the Bagels
Preheat your oven to 425°F (220°C). If desired, brush bagels with an egg wash for a shiny crust. Bake for 20–25 minutes or until golden brown. Let cool slightly before slicing.

Step 6: Enjoy
Serve warm with cream cheese, butter, or your favorite spread. These bagels are also perfect for sandwiches or toasted with a drizzle of honey.

Variations

Vegan Option: Replace egg wash with a plant-based milk wash. Use maple syrup in the boiling water for sweetness.
Nutty Delight: Add 1/2 cup chopped walnuts or pecans to the dough for added crunch.
Spiced Twist: Mix in 1/2 tsp ground nutmeg and 1/4 tsp ground cloves for a more aromatic flavor.

Storage and Serving

Store Soft, Chewy Sourdough Cinnamon Raisin Bagels in an airtight container at room temperature for 2–3 days. For longer storage, freeze bagels individually, then toast them directly from frozen. Serving suggestions include:

Toasted with cream cheese and a drizzle of honey
Sliced for breakfast sandwiches with eggs and avocado
Simply enjoyed warm with butter

FAQs

Q1: Can I make these bagels without a sourdough starter?
A1: Yes, you can use instant yeast, but the flavor and chewiness will be slightly different.

Q2: How do I prevent bagels from being too dense?
A2: Avoid overproofing and ensure you knead the dough until elastic. Boiling also helps create a lighter interior.

Q3: Can I add other dried fruits?
A3: Absolutely! Dried cranberries, chopped apricots, or currants work well.

Q4: How do I get shiny bagels?
A4: Brush with an egg wash before baking for a golden, glossy crust.

Q5: How long do bagels last?
A5: Fresh bagels are best eaten within 2–3 days. Frozen bagels can last up to 3 months.

Conclusion

This Soft, Chewy Sourdough Cinnamon Raisin Bagels recipe is comfort food at its finest — warm, aromatic, and perfectly chewy with a hint of cinnamon sweetness. It’s the kind of dish that turns any morning into a special occasion and makes homemade bagels feel truly gourmet. Mastering this recipe will give you a delicious, versatile breakfast option to enjoy all week long.