A Bagel Recipe Inspired by the Club That Keeps on Giving

Wooptonight
Sep 29
3 min read

This cinnamon raisin bagel recipe is loosely based on the Cinny Bagels from Bryan Ford’s New World Sourdough – a book I first baked from during one of the earlier rounds of the #rainydaybites cookbook club. The challenge that month introduced me to sweet sourdough bagels and, more specifically, the idea of bringing cinnamon into the mix.

Since then, I’ve kept returning to that original idea, adjusting the recipe over time to better suit my baking style and our family’s taste – slightly less sweet, with a firmer chew and just the right amount of cinnamon.

This month’s #greatgrains challenge from the #rainydaybitescookbookclub brought me back to this recipe again. The brief was simple: sourdough with cinnamon. I immediately thought of these bagels that I’ve been quietly making ever since that first bake. My daughter’s feedback helped me refine the balance – more honey, slightly less cinnamon – and the final version, typed into my phone notes a while ago after yet another weekend bake, felt ready to share. So here we are.

Why We Love These Bagels

Naturally leavened with sourdough starter
Gently sweet with just a tablespoon of honey
Lightly spiced with cinnamon – not overpowering
Soft and chewy texture with a proper bagel bite
Perfect make-ahead option with overnight proof

Ingredients

200 g warm water

150 g active sourdough levain

24 g honey (3 teaspoons / 1 tablespoon)

350 g bread flour

10 g ground cinnamon (2 teaspoons)

8 g salt

80 g raisins (golden or regular)

For Boiling:

1.5lt water

40 g honey

5.5 g baking soda

Method

Mix the Dough

In the bowl of your stand mixer (I use my Tan mixer), combine the water, honey, levain, and flour. Mix on low speed until the dough is smooth and all the flour is incorporated. Cover and let it rest for 30 minutes.

2.Add Cinnamon & Salt

After the rest, sprinkle in the ground cinnamon and salt. Mix on medium-high speed for 5 minutes, until the dough is elastic and well-developed.

3.Fold in the Raisins

Add raisins by hand and fold gently into the dough. Take your time here to ensure even distribution without tearing the dough.

4.Bulk Fermentation

Cover the bowl and leave to rise at room temperature for 3 to 4 hours, or until the dough has slightly puffed up. Optional: one set of stretch and fold halfway through.

5.Shape the Bagels

Divide the dough into 8 pieces (approx. 100 g each). Shape into balls, rest for 15 minutes, then poke a hole in the center of each and stretch into a bagel shape. Place on a parchment-lined tray.

6.Cold Proof

Cover and refrigerate the tray overnight (8–12 hours) for flavour development and ease of handling.

7.Boil

In a large pot of simmering water, dissolve 40 g honey and 5.5 g baking soda. Boil each bagel for 30–45 seconds per side. This step is what gives bagels their shiny crust and chewy texture.

8.Bake

Bake in a preheated oven at 220°C (425°F) for 18–22 minutes, or until deeply golden.

Tips for Success