Sourdough Cinnamon Raisin Bagels
Ingredients
- 1-1/2 c. (375ml) lukewarm water
- 1 c. (160g) active sourdough starter
- 2 Tbsp (30ml) oil (I used olive oil)
- 2 Tbsp (30ml) honey or maple syrup
- 1/2 Tbsp (7.5ml) molasses
- 2 tsp (5ml) salt
- 1 tsp (5ml) cinnamon
- 1/2-3/4 c. (75-110g) raisins*
- 5 c. (700g) flour
Poaching syrup:
- 8 c. (2L) water
- ΒΌ c. (60ml) honey
Instructions
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In a large mixing bowl, or the bowl of an electric stand mixer, combine the water, starter, oil, honey, molasses, salt, cinnamon, raisins and flour. Knead by hand or with the dough hook until smooth, about 10 minutes (the dough will be very stiff). Cover, and allow to ferment at room temperature for 8-12 hours (overnight).
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Turn the dough out onto and unfloured work surface and divide into 12 equal portions. Roll each piece of dough into bun shape, sealing the exposed raisins into the dough the best you can. Allow the buns to rest for 2-5 minutes.
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Roll each bun into a 12"-18" rope, and pinch the ends together (with a 1-2" overlap) to seal. The hole in the middle of the bagels should be large enough to snugly fit a golf ball inside. Set the shaped bagels onto a lightly oiled or parchment lined cookie sheet. Allow them to rise 30 minutes**.
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Meanwhile, in a large pot, bring 8 cups of water to a boil. Stir in the honey, and then boil the bagels for 1 minute per side after they begin to float. Remove from the water with a large round slotted spoon.
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Bake at 425 degrees F for 25-30 minutes or until golden brown. Cool on wire racks.
Recipe Notes
*How many raisins to use:
Using more raisins (3/4 c.) can make the dough a little bit harder to work with. To make this recipe most simple, use 1/2 cup of raisins. If you're like me and you don't mind a stickier dough, go ahead and add the full 3/4 cup.
**Regarding the 30-minute rising time after the bagels have been shaped:
These bagels will still turn out with no rising time between shaping the bagels and boiling them. The key is to make sure that they float before you start timing how long you leave them in the boiling water.
Allowing the bagels to rest 30 minutes before you boil them will ensure that they float more quickly, and it will also prevent the texture of the bagels from being negatively affected by extra time in the water.