Cinnamon Raisin Sourdough Discard Bagels

These Sourdough Discard Cinnamon Raisin Bagels are soft, chewy, lightly sweet, and full of warm cinnamon flavor. They are an easy homemade bagel recipe made with sourdough discard, raisins, bread flour, and a small amount of yeast for a reliable rise. Serve them toasted with butter or cream cheese, use them for breakfast sandwiches, or freeze a few for busy mornings. If you love classic cinnamon raisin bagels, this sourdough discard version is a wonderful weekend bake.

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

Why You’ll Love This Recipe

• Homemade bagels are easier than you might think. Once the dough is mixed and kneaded, most of the recipe time is hands-off rising time.
• They have classic cinnamon raisin flavor. The combination of warm cinnamon and sweet raisins makes these bagels perfect for breakfast, brunch, or a snack.
• This recipe uses sourdough discard. It is a practical and delicious way to use discard instead of throwing it away.
• The texture is chewy and satisfying. Boiling the bagels before baking helps create that familiar bagel crust.
• They freeze well. Make a batch, enjoy a few fresh, and freeze the rest for later.
• You can use active sourdough starter instead. If you prefer to bake without added yeast, the recipe can be adjusted by using active starter and longer rise times.

Ingredients

If you have sourdough discard ready to use, you are already well on your way to making these cinnamon raisin sourdough discard bagels. The ingredients are simple, but each one plays an important role in flavor and texture.

• Sourdough discard: Use unfed sourdough discard at room temperature. This recipe is written for a 1:1 sourdough starter, meaning the starter is fed with equal parts flour and water. If your starter has a different hydration level, you may need to make small adjustments to the flour or water.
• Bread flour: Bread flour gives the bagels their chewy structure. It helps create a dough that can hold its shape after boiling and baking.
• Granulated sugar: A small amount goes into the dough, and the rest is added to the boiling water. Sugar lightly sweetens the bagels and helps with browning.
• Instant yeast: Yeast helps the dough rise consistently when using sourdough discard. If using active sourdough starter instead, the yeast can be omitted.
• Kosher salt: Salt balances the sweetness and improves the overall flavor of the dough.
• Warm water: Warm water brings the dough together and helps activate the yeast. Aim for about 110°F.
• Raisins: Fresh, soft raisins are best. If your raisins are dry, soak them briefly in warm water, then drain well before adding them to the dough.
• Ground cinnamon: Cinnamon gives these bagels their signature warm, cozy flavor.

See the recipe card below for exact amounts and complete instructions.

Substitutions & Variations

This sourdough discard bagel recipe is flexible and easy to adapt. Try one of these simple variations:

• Use active sourdough starter: Replace the sourdough discard with 200g active starter and omit the instant yeast. Rise times will be longer because the dough will rely on the starter for leavening.
• Try different dried fruit: Golden raisins or dried cranberries can be used instead of regular raisins. Depending on the fruit, you may prefer to reduce or omit the cinnamon.
• Add nuts: For extra texture, reduce the raisins to ½ cup and add ¼ cup crushed walnuts while kneading the dough.
• Make bagel bites: Divide the dough into 8 equal pieces, then divide each piece into 8 smaller pieces. Roll each into a ball and continue with the same boiling and baking process.
• Make smaller bagels: Divide the dough into 10 pieces instead of 8 for smaller servings.

How to Make Sourdough Discard Cinnamon Raisin Bagels

These homemade cinnamon raisin bagels are made in a few straightforward steps: mix, knead, rise, shape, boil, and bake. The full recipe card with measurements is included below.

1. Step 1: Combine the bread flour, 1 tablespoon granulated sugar, instant yeast, and kosher salt in the bowl of a stand mixer.

2. Step 2: Add the sourdough discard, raisins, cinnamon, and warm water. Mix until a shaggy dough forms.

3. Step 3: Knead until the dough is smooth, soft, and not sticky. Transfer it to a greased bowl, cover, and let rise until doubled.

4. Step 4: Divide the dough into 8 to 10 equal pieces. Use a kitchen scale for even bagels, or divide by eye.

5. Step 5: Roll each piece into a smooth ball, then press your thumb through the center and stretch the hole to form a bagel shape.

6. Step 6: Boil the bagels for 15 to 30 seconds on each side, then bake until golden brown. Cool before slicing and serving.

Expert Baking Tips

1. The dough should be smooth, soft, and not sticky. If it feels too dry, add water 1 tablespoon at a time. If it feels sticky, add flour 1 tablespoon at a time.
2. Use a kitchen scale for even bagels. Dividing the dough evenly helps the bagels bake at the same rate. Eight pieces will make large bagels, while ten pieces will make smaller bagels.
3. Make the center hole larger than expected. The bagels expand as they rise, boil, and bake, so a small hole can close up quickly.
4. Check the float test before boiling the full batch. A bagel that floats has risen enough and is ready to boil.
5. Adjust the crust by changing the boiling time. A shorter boil creates a softer crust, while a longer boil makes a chewier crust.

Passing the Float Test

When the shaped bagels go into the boiling water, they should float. This is known as the float test, and it helps show whether the dough has risen enough. It is a good idea to test one bagel first before boiling the entire batch.

If the bagel floats: The dough has risen properly, and the bagels are ready to boil and bake. A bagel can float immediately, or it may sink briefly and then rise back to the surface. Both results pass the test.

If the bagel does not float: The dough likely needs more time. Cover the unboiled bagels with a clean kitchen towel and let them rest for 10 more minutes, then test again. Boiling bagels too early can lead to a dense, heavy texture.

Storage

Room Temperature Storage: These sourdough discard cinnamon raisin bagels are best fresh, but they can be stored once fully cooled. Place them in a sealed plastic bag and keep at room temperature for up to 3 days. To refresh, warm a bagel in the microwave for about 30 seconds or toast it before serving.

Freezer Storage: These bagels freeze well. After they have cooled completely, place them in a freezer-safe bag or container and freeze for up to 3 months. For convenience, freeze them individually so you can reheat one at a time. Warm a frozen bagel in the microwave for about 60 seconds, or thaw and toast as desired.

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Sourdough Discard Cinnamon Raisin Bagels

Jessica Vogl