Cinnamon Raisin Sourdough Discard Bagels
A tasty recipe for Cinnamon Raisin Sourdough Discard Bagels - a great way to use up some of your sourdough discard!
Ingredients
- 1 cup raisins
- 3 ¾ cups 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 warm water plus more for soaking raisins
- 1 Tablespoon ground cinnamon
Instructions
- Place the raisins in a small bowl and cover with warm water while you make the dough.
- 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. With the mixer on low speed, slowly add the sourdough discard and water until combined. Drain and add the raisins (discard the water the raisins were soaking in). Increase speed to medium and knead for 3-4 minutes until a smooth ball forms. This will be a sturdy, very thick dough. If needed, add more water or more flour (1 Tablespoon at a time), depending on your sourdough discard, until you reach the right dough consistency.
- Transfer the dough to a work surface. Sprinkle with cinnamon and knead until incorporated, but still streaky. This can also be done in the stand mixer, if you prefer.
- Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise 90 minutes at room temperature, or until doubled in size.
- Turn the dough out onto a work surface, and divide into 8-10 equal pieces. 8 pieces will make 8 large bagels; 10 pieces will make 10 smaller bagels*. Roll each piece in your hands to create a smooth ball, using one palm for friction to seal the bottom of the bagel. 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!). Cover the shaped bagels with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.
- Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside. Bring a pot of water with 8 cups of water and 2 Tablespoons of sugar to a boil.
- Place each bagel into the boiling water for 15-30 seconds on each side**. You can likely fit 2-3 bagels into the pot of water, but make sure there is room for them to move around and expand. Use a slotted spoon to transfer the boiled bagels to the prepared baking sheet. If needed, you can reshape the bagels a little once they've been boiled.
- Bake for 20-25 minutes or until golden brown. Transfer to a cooling rack to cool before slicing and serving.
Notes
This recipe can be made without a stand mixer. To do so, mix the dough in a large bowl with a wooden spoon, kneading by hand when necessary.
*For the recipe pictured, I divided the dough into 8 equal pieces.
**For the recipe pictured, I boiled the bagels for about 30 seconds on each side.
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