Cinnamon Raisin Sourdough Discard Bagels

These Cinnamon Raisin Sourdough Discard Bagels are soft and chewy on the inside with a beautifully golden crust on the outside.  They’re perfect toasted with a generous layer of cream cheese or butter for breakfast or an afternoon snack.

This recipe comes from my daughter, Faith, who loves baking sourdough bread.  Like many sourdough bakers, she is always looking for creative ways to use her sourdough discard instead of throwing it away.  These homemade bagels have quickly become one of her favorite recipes because they are simple to make, full of flavor, and a delicious way to reduce food waste.

Whether you’re an experienced sourdough baker or just looking for new ways to use your discard, this recipe is one you’ll want to make again and again.

Why You’ll Love These Cinnamon Raisin Bagels

• Great way to use extra sourdough discard.
• Soft, chewy texture with a classic bagel crust.
• Sweet cinnamon flavor in every bite.
• Perfect for breakfast, brunch, or snacks.
• Freeze beautifully for quick homemade breakfasts.

What You’ll Need

Dough

• 1 cup sourdough discard
• 1 cup warm water
• 2 teaspoons active dry yeast
• 2 tablespoons honey
• 2 teaspoons salt
• 1 tablespoon ground cinnamon
• 4½ cups bread flour
• 1 cup raisins, soaked in water for about 10 minutes and drained

For Boiling

• 2 quarts water
• 1 tablespoon baking soda
• 1 tablespoon honey

Topping

• Egg wash
• Cinnamon sugar

How to Make Cinnamon Raisin Sourdough Discard Bagels

Start by combining the warm water, yeast, and honey in a large mixing bowl.  Allow the mixture to sit for about five minutes until the yeast becomes foamy.

Add the sourdough discard, salt, cinnamon, and bread flour.  Mix until a dough forms, then knead for about 10 minutes.  During the last two minutes of kneading, gently work the drained raisins into the dough until evenly distributed.

Place the dough into a lightly greased bowl, cover, and allow it to rise for about 1 to 1½ hours or until doubled in size.

Once risen, divide the dough into eight equal portions.  Roll each piece into a smooth ball, then poke a hole through the center and gently stretch it into the traditional bagel shape.

Place the shaped bagels on a parchment-lined baking sheet and let them rest for 20 to 30 minutes while you prepare the boiling water.

Bring the two quarts of water to a gentle boil.  Stir in the baking soda and honey.

Boil each bagel for 30 to 40 seconds per side.  This step creates the chewy texture that makes homemade bagels so delicious.

Transfer the bagels back to the baking sheet.  Brush each one with egg wash and sprinkle generously with cinnamon sugar.

Bake at 425°F for 20 to 25 minutes, or until the tops are beautifully golden brown.

Allow the bagels to cool slightly before slicing and serving with cream cheese or butter.

Tips for the Best Homemade Bagels

Use bread flour instead of all-purpose flour for the best chewy texture.

Drain the raisins well after soaking so they don’t add excess moisture to the dough.

Don’t skip the boiling step.  It gives bagels their signature chewy crust.

For even baking, rotate the baking sheet halfway through baking if your oven has hot spots.

Allow the bagels to cool for at least 15 minutes before slicing.

Variations

Brown Sugar Cinnamon

Add two tablespoons of brown sugar to the dough for a slightly sweeter bagel with deeper flavor.

Maple Cinnamon

Replace the honey in the dough with pure maple syrup for a subtle maple flavor.

Orange Cinnamon Raisin

Add one teaspoon of freshly grated orange zest to the dough for a bright citrus twist.

Walnut Cinnamon Raisin

Fold in ½ cup chopped toasted walnuts along with the raisins for added crunch.

Cranberry Cinnamon

Replace the raisins with dried cranberries for a festive variation.

Frequently Asked Questions

Can I use sourdough starter instead of discard?

Yes.  Active sourdough starter works just as well, although the rise may happen a little faster.

Why soak the raisins first?

Soaking keeps the raisins soft during baking and prevents them from pulling moisture from the dough.

Can I make these ahead of time?

Yes.  Once baked, the bagels keep well for several days and also freeze beautifully.

How should I store homemade bagels?

Store them in an airtight container at room temperature for up to three days.  For longer storage, freeze them in a freezer-safe bag for up to three months.

Can I make these without yeast?

This particular recipe uses yeast to provide a reliable rise while making good use of sourdough discard.  If you’d like a naturally leavened version, the recipe would need to be adjusted.

Do I have to boil the bagels?

Yes.  Boiling is what gives bagels their chewy exterior and classic texture.  Skipping this step will produce more of a bread roll than a true bagel.

Serving Suggestions

These bagels are delicious toasted with plain cream cheese, honey cinnamon cream cheese, butter, or apple butter.  They also pair wonderfully with fresh fruit and a hot cup of coffee for breakfast.

For an extra treat, spread with cream cheese and drizzle with a little honey.

Final Thoughts

If you’re looking for a delicious way to use your sourdough discard, these Cinnamon Raisin Sourdough Discard Bagels are sure to become a favorite.  With their chewy texture, warm cinnamon flavor, and bursts of sweet raisins, they’re just as good as bakery bagels.   Whether you enjoy them fresh from the oven or toasted with a thick layer of cream cheese, this recipe is one you’ll find yourself making again and again. Happy baking!

For more delicious breakfast recipes, be sure to try our homemade Bread Pudding and hearty Breakfast Casserole.