Sourdough Cinnamon – Raisin Bagels

May 12, 2023May 12, 20230 15
Sourdough Cinnamon - Raisin Bagels recipe for your breakfast
in Bagels

Prep

30 min

Cook

30 min

Ready In

3 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

185 g whole wheat flour
1/4 teaspoon instant yeast
220 g water
140 g sourdough starter
1/4 teaspoon instant yeast
235 g whole wheat flour
3 tablespoons brown sugar
1 tablespoon cinnamon
1 tablespoon barley malt syrup
6 g salt
1/3 cup raisins , soaked in hot water and drained well
1 tablespoon baking soda
2 tablespoons honey
1 egg white ( optional )

Nutrision Information

Servings Per Recipe
8-10
Calories
150
Sugar
10g
Fat
0.5 g
Originating from Jewish communities in Poland in the 17th century, bagels have transformed into a beloved Jewish-American staple, widely enjoyed across the world. Sourdough cinnamon-raisin bagels are variation of regular bagels that incorporate sourdough, which gives them a distinct flavor and texture. These bagels are perfect for breakfast or brunch, served with some cream cheese or butter. You can also turn them into a sandwich with some smoked salmon, onions, and capers. These delicious, satisfying bagels will definitely become a favorite with your friends and family.

Instructions

1.In a large bowl, mix the whole wheat flour, instant yeast, water, and sourdough starter until well combined.
2.Add in the remaining instant yeast, the whole wheat flour, brown sugar, cinnamon, barley malt syrup, and salt to the bowl. Mix everything to form a dough.
3.Knead the dough for about 10 minutes until it becomes smooth and elastic. Mix in the raisins during the last couple of minutes of kneading.
4.Cover the dough and let it rest for an hour. Then, divide the dough into 8-10 pieces, and shape each one into a ball.
5.Poke a hole in the center of each ball, and stretch it into the shape of a bagel. Leave them to rest again for an hour.
6.Preheat the oven to 425°F (220°C). Bring a large pot of water to boil and add baking soda. Boil each bagel for 30 seconds on each side, and then place them on a baking sheet.
7.Glaze each bagel with honey and bake in the preheated oven for 15-20 minutes or until golden brown. For a shiny crust, brush the bagels with egg white in the last five minutes of baking.

PROS

These sourdough cinnamon-raisin bagels are packed with wholesome flavors and are perfect for breakfast.
They are loaded with raisins and cinnamon, which make them naturally sweet.
Bagels are also great for meal prep because they can be made in advance.

CONS

These bagels need a bit of time and attention to make because of the sourdough starter and rising times.
Additionally, the recipe calls for some specialty ingredients, such as barley malt syrup.

HEALTH & BENEFITS

Whole wheat flour provides more nutrition than regular all-purpose flour as it is a source of fiber, vitamins, and minerals. Raisins are a good source of antioxidants and fiber, while cinnamon has anti-inflammatory properties and may help regulate blood sugar levels. These bagels are also free from any added preservatives, artificial flavors, and additives.

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