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Person spreading cream cheese onto a homemade cinnamon raisin sourdough discard bagel with a butter knife.
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Sourdough Discard Bagels with Cinnamon and Raisins

These homemade Cinnamon Raisin Sourdough Discard Bagels are soft, chewy, and packed with warm cinnamon flavor and sweet raisins. Made with sourdough discard and a touch of yeast, they're perfect toasted with cream cheese or butter for breakfast or an afternoon snack.
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Prep Time 30 minutes
Cook Time 25 minutes
Rest and rise time 1 hour 55 minutes
Total Time 2 hours 50 minutes
Servings: 8 Bagels
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

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 for 10 minutes and drained
Boiling Water
  • 2 quarts water
  • 1 tablespoon baking soda
  • 1 tablespoon honey
Topping
  • Egg wash 1 egg beaten with 1 tablespoon water
  • Cinnamon sugar

Equipment

  • 1 Large mixing spoon
  • Measuring cups and spoons
  • 1 Stand mixer optional
  • 1 Large pot
  • 1 Slotted spoon
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Pastry brush
  • 1 Cooling rack

Method
 

  1. Combine warm water, yeast, and honey. Let sit 5 minutes until foamy.
  2. Stir in sourdough discard, salt, cinnamon, and bread flour.
  3. Knead for 10 minutes, adding raisins during the last 2 minutes.
  4. Cover and let rise 1 to 1½ hours until doubled.
  5. Divide dough into 8 equal pieces.
  6. Shape into bagels and rest 20–30 minutes.
  7. Bring water, baking soda, and honey to a gentle boil.
  8. Boil each bagel 30–40 seconds per side.
  9. Place on parchment-lined baking sheet.
  10. Brush with egg wash and sprinkle with cinnamon sugar.
  11. Bake at 425°F for 20–25 minutes until golden brown.
  12. Cool slightly before serving.