These Sourdough Discard Cinnamon Raisin Bagels are delicious, easy to make, and a staple item at our house! They're the perfect slightly sweet bagel that works well for both sweet and savory breakfasts, sandwiches, and more. Homemade bagels also freeze well, so you can have some now and store the rest in the freezer to enjoy later!
If you're looking for other sourdough discard recipes, check out these Sourdough Discard Waffles, and these Sourdough Discard Blueberry Muffins.
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Why you'll love this recipe
- Bagels are an easy weekend bake! Once you realize just how easy it is to make homemade bagels, you may never run out to the store for bagels on the weekend again. Try these Sourdough Discard Bagels and Sourdough Discard Blueberry Bagels, too!
- These bagels are packed with flavor - the sweet and delicious cinnamon and raisin combo is a classic!
- This recipe takes less than 30 minutes of hands-on time. Most of the time making this recipe is rise time.
- You can easily modify this recipe to use active sourdough starter instead of sourdough discard if you'd rather.
- Homemade bagels freeze well so it's great to make a batch and then freeze the bagels to enjoy throughout the week.
Ingredients
As long as you have sourdough discard, you are well on your way to making these bagels!
- Bread flour: Using bread flour is important for the texture of these bagels. In a pinch, you could substitute all-purpose flour (but you can expect the texture to be softer and less chewy than a normal bagel).
- Instant yeast: Even though we are using sourdough discard, you will still need to use a leavening agent (in this case, yeast) to make sure the dough rises predictably.
- Sourdough discard: The discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough discard with a 1:1 ratio (when you feed your starter it's with 1 part water and 1 part flour). If your sourdough starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about making a homemade sourdough starter.
- Raisins: Raisins are the star of the show here! Working with fresh raisins (not the ones that have been in the back of your pantry for two years...) will make a big difference. If you are using back-of-the-pantry raisins, soaking them in warm water will help them plump up again.
- If you're a raisin fan, try my Sourdough Discard Cinnamon Rolls, too!
See the full recipe below for detailed instructions.
This past weekend I made the cinnamon raisin bagels and they came out absolutely perfect! I've tried other recipes, but this one is by far the best and as close to NY bagels as one can get, when not in NY!
- Ellie
Substitutions & Variations
This recipe is very adaptable; below are a few variations that are great to try:
- Use active sourdough starter - If you'd rather use active starter instead of discard, you can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (in a 1:1 substitute). You'll also need to adjust the rise times.
- Use active dry yeast - If you only have active dry yeast, you can still make this recipe! To do so, replace the instant yeast with active dry yeast. You'll need to let the yeast bloom on the warm water for 5 minutes (until foamy) before you continue with adding the other ingredients.
- Use different dried fruit - Consider trying this recipe with golden raisins, dried cranberries or another dried fruit. Depending on your fruit choice, you might want to leave out the cinnamon!
- Add nuts - These bagels are also delicious with crushed walnuts added. Reduce the raisins to ½ cup, and add ¼ cup of crushed walnuts to the dough as you're kneading.
- Make bagel bites - Once you divide the dough into 8 equal-size pieces, divide each of those pieces into a further 8 pieces (so you'll have 64 bagel bite-sized pieces of dough). Roll each piece into a ball using one of your palms for friction. Continue with the recipe as written.
- If you're looking for other bagel flavors, try these Sourdough Discard Pumpkin Bagels and these Sourdough Discard Rosemary Salt Bagels.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Cinnamon Raisin Bagels
These bagels come together in a few easy steps (and your kitchen will smell amazing)! The full recipe with detailed directions is at the bottom of this post.
Combine the flour, 1 Tablespoon granulated sugar, yeast and salt in the bowl of a stand mixer.
Add the sourdough discard, raisins, cinnamon and warm water. Mix until a shaggy dough forms.
Knead the dough until smooth and soft. Transfer to a large, greased bowl, cover, and let rise for 90 minutes.
Divide the dough into 8-10 equal-sized pieces.
Using your palm for friction, roll each piece of dough into a ball. Press your thumb through the center of the dough to create the bagel shape.
Boil the bagels for about seconds on each side, then transfer to a baking sheet. Bake until golden brown, then let cool, slice and serve.
Expert baking tips
- Once kneaded, the dough will be soft and smooth and should not be sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired dough consistency.
- When dividing the dough, you can either use a kitchen scale to make perfectly equal-sized bagels or eyeball it. Both will work! Dividing the dough into 8 pieces will make large bagels, and 10 pieces will make smaller bagels.
- Make the center hole bigger than you think it should be. These bagels will rise and expand quite a bit, so you want to make that center hole much bigger than you think!
- Make sure the bagels pass the float test. During the boiling step, the bagels should float. This indicates that the dough has risen enough. If they don't, cover the unboiled bagels and let them rise for 10 more minutes, then try again.
- Make your bagels more or less crusty to suit your taste by boiling them for a shorter or longer amount of time. Boiling for less time will create a less chewy crust. Boiling for longer will create a chewier crust.
Passing the Float Test
When you put your bagels in the boiling water, they should float (this is called "passing the float test"). I recommend doing this with one test bagel first, so you can adjust if needed. If the bagel floats, it has passed the float test! And if the bagel does not float, then they're not yet ready to boil and need to take a bit more time to rise.
If the bagels float: This indicates that the dough has risen enough and the bagels will be light and airy once they're baked. Go ahead and boil and bake the bagels as directed!
- A bagel is considered "passing the float test" if it floats right away, or even if it sinks to the bottom, then slowly floats back up to the top. Both of these options pass!
If the bagels do not float: This indicates that the dough is too dense and has not risen enough. If you boil and bake them now, your final bagels will be dense and chewy. Cover the unboiled bagels with a clean kitchen towel again, and let sit for 10 more minutes to let the dough rise more. Then, try again.
Equipment
I like to use a KitchenAid 5-Quart Stand Mixer to mix the dough, but this is optional. You can also mix the dough in a large bowl with a wooden spoon and knead by hand. Use a kitchen scale to measure the sourdough discard, and divide the dough (optional).
You'll need a large pot (I like to use a Staub Cocotte) to boil the bagels, a slotted spoon or spatula, as well as two baking sheets, parchment paper, and a cooling rack.
kitchen essentials
My Favorite Parchment Paper
Perfect for everything from bagels and pretzels to burger buns and more!
Storage
Room Temperature Storage: These bagels are best fresh, of course! Once cooled, they can be stored in a sealed plastic bag at room temperature for up to 3 days. Reheat the bagels in the microwave for about 30 seconds to make them warm and soft again.
Freezer Storage: These bagels freeze well! Once fully cooled, transfer the bagels to a freezer-safe plastic bag or container and freeze for up to 3 months. I like to freeze them in individual plastic bags so I can reheat just one bagel whenever I like. Reheat frozen bagels in the microwave for about 60 seconds until warm and soft again.
Recipe FAQ
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (compost or throw it away), or use it in sourdough discard recipes like this one.
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Sourdough discard is inactive, so we need to use a leavening agent (in this case, yeast) to make sure the dough rises predictably.
Yes! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (in a 1:1 substitute). You'll also need to adjust the rise times.
They likely just need a little more time to rise! If your bagels aren't passing the float test in the boiling water, cover the unboiled bagels with plastic wrap or a clean kitchen towel and let them rise for 10 more minutes. Then, try again.
If you don't knead the dough for long enough (until it's completely soft and smooth), your final bagels may look a bit shaggy.
They're best fresh, but I love to store these bagels in the freezer. Once they're cooled, transfer them to a freezer-safe bag and freeze for up to three months. Reheat them in the microwave for about 60 seconds to make them warm and soft again.
You can let the first rise happen in the refrigerator overnight. When you're ready in the morning, let the dough come to room temperature, then shape, boil, and bake as directed.
Sourdough Discard Cinnamon Raisin Bagels
Equipment
Ingredients
- 3 ¾ cups + 3 Tablespoons bread flour
- 3 Tablespoons granulated sugar divided
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 ¼ cup water warmed to 110℉
- ¾ cup raisins
- 1 Tablespoon ground cinnamon
Instructions
- Combine flour, 1 Tablespoon granulated sugar, yeast and salt in the bowl of a stand mixer fitted with a dough hook attachment*. Mix to combine.
- Add the sourdough discard, raisins, and ground cinnamon. With the mixer on low speed, slowly add the warm water until combined. Increase speed to medium and knead for 4-5 minutes (or knead by hand) until a smooth dough forms. The dough should not be sticky. If needed, add more water or flour (1 Tablespoon at a time) to reach the right dough consistency.
- Transfer the dough to a large, greased bowl and cover with plastic wrap. Let the dough rise for 1 ½-2 hours at room temperature, or until doubled in size.
- Prepare 2 baking sheets lined with parchment paper or a silicone baking mat and set aside.
- Turn the dough onto a work surface, and divide into 8-10 equal-sized pieces (you can eyeball this, or use a kitchen scale to measure exactly). 8 pieces will make 8 large bagels; 10 pieces will make 10 smaller bagels. Using one palm for friction, roll each piece of dough into a smooth ball with the seam-side against your palm. Press your thumb through the center of the ball to create the hole. Stretch the hole to reach your desired bagel shape (keep in mind these will rise and expand so make the hole larger than you think it should be). Place the bagels on the prepared baking sheets. Cover with plastic wrap or a clean kitchen towel and let rise for 30 minutes while you prepare the next step.
- Preheat oven to 425°F. Bring a pot with 2 quarts of water and 2 Tablespoons of granulated sugar to boil.
- Place the bagels in the boiling water for 15-30 seconds on each side**. The bagels should float (if not, see notes below). You can likely fit 2-3 bagels in the pot at a time, just make sure there is enough room for them to float openly as they will expand. Remove from the boiling water using a slotted spoon, shake off any excess water, and return to the baking sheets. If needed, you can reshape the bagels a little after they've cooled.
- Bake for 20-22 minutes or until golden brown. Transfer to a cooling rack to cool before slicing and serving.
Doll says
Do you think I could sub out raisins and use chopped up dates? I love date scones so think it would transfer well to these bagels. Any thoughts?
Jessica Vogl says
I think that would work well!
Ross says
Hola, quisiera hacer estos bagels sin descarte de masa madre solo levadura instantánea, debo agregar más harina ? Cuanto sería de levadura instantánea ? Gracias por la ayuda
Jessica Vogl says
Hi there! This recipe is designed to be made with sourdough discard (or active sourdough starter), so unfortunately, I don't have those modifications for you!
Ashley Gamble says
How do you freeze your bagels?
Jessica Vogl says
Once fully cooled, transfer to a freezer-safe bag and freeze for up to 3 months. I like to freeze mine in individual sandwich-size bags so I can pull out one bagel at a time to reheat.
Jessica says
Where does the rest of the sugar come in? The only place I see mentioned is the 1 Tbs in the beginning.
Jessica Vogl says
1 Tbsp of sugar is in the dough, and 2 Tbsp of sugar in the boiling water for the boiling step.
Elisabeth says
Awesome bagels, totally perfect.
Kayla says
My dough never rises in the water. Even after sitting for hours after shaping. What should I do ?
Jessica Vogl says
Are you using warm water when you make the dough? That will really help with the rising. Also, is your house cool? Room temperature affects rise. I would make sure that first rise is long enough and the dough has truly doubled there. Last idea: sometimes the bagels sink and get "stuck" to the bottom of the pot. If you nudge the bagel with a spatula, does it "unstick" and start to float?
Kayla says
After shaping I left them overnight to grow, that seems to help a lot! I’m guessing the active starter needs extra time to proof. I love your recipe! Thank you!
Tiana says
This is my go-to recipe that I’ve used countless times with many flavors. I live at high altitude so I keep my dough a bit more hydrated to account for my dry climate and they come out fantastic!
Patricia says
If I didn't want to use commercial yeast, how could I tweak this recipe?
Jessica Vogl says
You could use active starter instead of sourdough dicsard. It would be a 1:1 substitute, and you would omit the commercial yeast. You'll also need to increase rise times.
Brooke says
Is there any point in this recipe, I could put the dough in the fridge before baking? or boiling? Maybe after the bulk fermentation for a few hours? Just trying to plan around a busy kids schedule
Jessica Vogl says
I'd recommend doing the first rise in the fridge overnight if that helps!