Sourdough Cinnamon Raisin Bagels
This recipe makes six sourdough cinnamon raisin bagels that are huge, fluffy, and light.
Equipment
- 1 Sheet pan
- 1 large pot for boiling
Ingredients
for the levain
- 110g water
- 70g peak sourdough starter
- 55g dark rye flour
for the dough
- 250g water
- 310g bread flour
- 110g all-purpose flour
- 50g dark rye flour
- 20g barley malt syrup
- 35g oil
- 5g salt
- 1 teaspoon ground cinnamon
for prepping the raisins
- 70g dried raisins
- 200g boiling water
to boil
- 2L water
- 30g barley malt syrup
- 10g baking soda
Instructions
- The night before, combine the levain ingredients in the bowl of a stand mixer and cover for resting overnight (14-16 hours).
- The next day, add all of the dough ingredients and mix on low speed in the stand mixer until completely combined. Cover and let rest for 30 minutes. While it rests, soak the raisins by combining the raisins and boiling water in a bowl.
- After the thirty minutes, drain the water and add the plump raisins to the dough’s bowl. Mix on low speed in the stand mixer again for about a minute or until the raisins are dispersed and the dough is staying together. Cover the dough bowl and let rest for 30 minutes.
- Dump the dough out onto a misted work surface. Stretch and fold four corners of the dough over itself so you have a square shape. Place this shaped dough into a clean flat container or bowl. Cover and let sit for one hour.
- Stretch and fold all four corners of the dough, then let sit for another hour.
- Stretch and fold all four corners of the dough again, then let sit for four hours.
- Mist your work surface and gently release the dough out onto it. Shape the dough into a ball and let sit for ten minutes. Cut up parchment paper that’s the size of a baking sheet into six squares and spread them out onto a baking sheet.
- Using a bench knife, split the dough into six equal sections. Shape each section into a ball and place onto each square of parchment paper on the baking sheet. Set the baking sheet in the fridge uncovered to cold proof overnight (14 hours).
- The next day, preheat the oven to 450F. Bring 2L of water to boil on the stovetop in a large pot, then add the malt syrup and the baking soda (add this in small increments and whisk while you add to prevent boiling over). Put your two thumbs through the center of each bagel and gently pull or wiggle apart to create a hole in the bagel centers. Place a clean parchment paper on a baking sheet.
- Boil the bagels for one minute on each side (you might only fit two or three in the pot at a time since they float), then place them on the prepped baking sheet. If the bagels are having trouble releasing from the parchment squares, you can transfer the parchment square with the bagel on it, flip the top into the water, and slowly dip the paper against the water to help release the bagel from the sheet.
- When all bagels are done being boiled, place the baking sheet into the oven and bake for 18 minutes, turning the pan halfway through. Transfer the baked bagels to a cooling rack and let cool for 10 minutes before enjoying. Let me know what you think below in the comments or on Instagram @higheralchemybaking!
Notes
The holes in these bagels are small, but this allows for huge fluffy bagels! If you want them a bit bigger, you might have to create the hole, let the bagel rest for a moment, then pull the hole further apart again.