Sourdough Cinnamon Raisin Bagels

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Soft, chewy sourdough cinnamon raisin bagels made from scratch with real ingredients. These naturally fermented bagels are easy to make and taste better than bakery bagels!

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There’s something nostalgic about a warm cinnamon raisin bagel fresh from the oven. That first bite — lightly crisp on the outside, soft and chewy on the inside, with swirls of cinnamon and little pops of sweet raisins — feels like stepping into a cozy neighborhood bakery.

But here’s the best part: you can make that same bakery-style experience at home using real, simple ingredients and sourdough.

These Sourdough Cinnamon Raisin Bagels are naturally fermented, gently sweetened with honey and sugar, and made without commercial yeast or preservatives. They’re perfect for slow mornings, busy school days, and everything in between — because where real ingredients meet everyday cooking, you shouldn’t have to sacrifice flavor for convenience.

New to Sourdough. Check out my post on How to Make a Sourdough Starter HERE!

Why You’ll Love These Sourdough Cinnamon Raisin Bagels

• Naturally fermented for better flavor and easier digestion
• Soft, chewy interior with a golden, glossy crust
• Sweetened with real honey and sugar
• No commercial yeast or artificial ingredients
• Freezer-friendly for make-ahead breakfasts

These bagels are hearty enough to keep your family full, yet soft and tender enough that even kids love them.

What Makes These Bagels Different

Unlike store-bought bagels that rely on commercial yeast and additives, these are made with active sourdough starter, which gives them:

• Deeper flavor
• Better texture
• Improved digestibility
• Longer shelf life

Greek yogurt adds softness and a slight tang, while cinnamon and raisins bring that classic bakery flavor everyone loves.

And yes — we’re boiling them before baking, because that’s what gives bagels their signature chewy crust.

Ingredients

In the bowl of a stand mixer, add:

• 4 cups all-purpose flour
• 1 cup water
• ½ cup active sourdough starter
• ½ cup sugar
• ¼ cup plain Greek yogurt – either non-fat or full-fat is fine
• ¼ cup raisins
• 2 tablespoons honey
• 1 tablespoon cinnamon
• 2 teaspoons salt

For boiling:

• 6 cups water
• 1 tablespoon sugar
• ½ tablespoon baking soda

How to Make Sourdough Cinnamon Raisin Bagels

1. Mix the Dough

Using a dough hook, mix all the bagel ingredients in your stand mixer for 8–10 minutes until a smooth, elastic dough forms. It should be slightly tacky but not sticky. You could do this by hand too, it will just take some elbow grease.

Cover and let ferment at room temperature for 8–12 hours or overnight.

This long fermentation is what develops that rich sourdough flavor and helps make these bagels easier to digest.

2. Shape the Bagels

In the morning, turn the dough out onto a lightly floured surface. Use a bench scraper to divide it into 8 equal pieces.

Roll each piece into a ball. Poke a hole in the center with your finger and gently stretch it wider than you think you need — bagels naturally shrink back as they rise and bake. Check out the YouTube video below for a visual on this step.

Place shaped bagels on a parchment-lined baking sheet. I love to use my pizza stone!

3. Let Them Rise

Cover and let the bagels rise for 1–2 hours, until slightly puffy. They won’t double in size — that’s normal for sourdough bagels.

4. Boil the Bagels

Preheat your oven to 425°F.

Bring 6 cups of water, 1 tablespoon sugar, and ½ tablespoon baking soda to a boil.

Boil each bagel for 1–2 minutes per side. This step creates the chewy crust and shiny bakery finish. I like to do this in my big stock pot so I can do 4 at a time.

Return bagels to the parchment-lined baking sheet.

5. Bake

Bake for 20–25 minutes, until golden brown and beautifully puffed.

Let cool slightly, then enjoy warm or toasted.

Tips for Perfect Bagels

• Use an active, bubbly starter for the best rise. You can use sourdough discard but they just might not be quite as light and fluffy.
• Stretch the holes wider than you think — they shrink back
• Don’t skip the boil — it creates real bagel texture
• Let them cool before slicing for the best crumb

How to Store & Freeze

Store cooled bagels in an airtight container for up to 3 days.

To freeze, slice and freeze in a freezer-safe bag for up to 2 months. Toast straight from frozen for an easy breakfast.

Serving Ideas

• Toasted with butter or whipped cream cheese
• With cinnamon honey butter
• As a breakfast sandwich
• In lunchboxes for a naturally sweet treat

Frequently Asked Questions (FAQ)

1. Can I make these bagels without a stand mixer?

Yes! You can mix the dough by hand using a large bowl and wooden spoon. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. A stand mixer just makes it faster and easier.

2. Can I use whole wheat, spelt, or einkorn flour instead of all-purpose?

Absolutely! You can substitute part or all of the flour with whole wheat, spelt, or einkorn, though the bagels may be slightly denser. For best texture, consider mixing 50/50 with all-purpose flour.

3. How do I know if my sourdough starter is active enough?

Your starter should be bubbly, risen, and have a pleasant tangy smell. If it passes the float test (a spoonful floats in water), it’s ready to use.

4. Why do I need to boil the bagels before baking?

Boiling bagels creates that classic chewy crust and glossy golden finish. Skipping this step will result in a bread-like texture instead of true bagels.

5. Can I make these bagels ahead of time?

Yes! You can shape the bagels and freeze them before boiling and baking, or bake and freeze fully cooked bagels. Toast from frozen for an easy breakfast anytime.

6. My bagels turned out flat — what went wrong?

Flat bagels usually happen if the dough over-fermented, the starter wasn’t active enough, or the shaping holes were too small. Make sure your dough is elastic, your starter bubbly, and stretch the holes wider than you think — they shrink during baking.

Why Sourdough is Better for Your Family

Sourdough fermentation helps break down gluten and phytic acid, making grains easier to digest while improving nutrient absorption. It also creates deeper flavor without additives — exactly the kind of food your family deserves.

Making sourdough doesn’t have to be complicated — and these cinnamon raisin bagels prove it. With a little planning, you can have homemade bakery-style breakfasts ready all week.

If you make these, be sure to leave a comment and share them with someone who loves real-food baking. 💛