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Sourdough Raisin Bagels at

It has started snowing again. I know I live in the mountains but give me a break. It is the end of March. Sigh, I need a treat, Sourdough Raisin Bagels.

I put the yeast in some warm water in the bowl of my stand mixer and let it re-hydrate for 10 minutes.

I added the flour, whole wheat flour, cinnamon, sourdough starter, salt and honey.

I put the dough hook on and mixed until a dough started to come together. Then I kneaded with the dough hoof for 8 minutes.

I took the dough out and greased the bowl with oil. I put the dough in and turned to coat it in oil.

Sourdough Raisin Bagels 1

I covered the bowl and let the dough rise until it was doubled in size, about 2 hours. You can make sure it has doubled by pressing two finger tips in. If the dough doesn’t come back, it is doubled.

Sourdough Raisin Bagels 2

I turned the dough out onto a floured surface. Press it flat and spread the raisins over it. Fold the dough in half and press it flat again. Give the dough a quarter turn and fold and press again. Turn, fold and press a total of four times.

Sourdough Raisin Bagels 3

Make a ball of the dough and cut it into eight pieces. Roll each piece into a ball. Cover the balls and let them sit for 10 minutes.

Sourdough Raisin Bagels 4

Push your thumb through the centre of a ball. Put it on a baking sheet that has been sprayed with baking spray. Use your fingers to enlarge the hole.

Repeat with the remaining balls.

Sourdough Raisin Bagels 5

Cover with a towel and let rest for 15 minutes.

While the dough is resting, boil water in a container large enough to poach the bagels without touching. The water has to be at least 2 inches deep. I find my electric wok is perfect.

Preheat the oven to 425 F.

Put the bagels in the boiling water in a batch small enough they can poach without touching. Boil for 1 1/2 minutes. Flip the bagel and boil for 1 1/2 minutes.

Remove the bagels back to the baking tray.

Continue until all bagels are poached.

Sourdough Raisin Bagels 6

Bake the bagels at 425 F for 20 minutes and remove to a plate to cool.

The Verdict

These are just the treat I was looking for. They have more honey than my other bagels and the cinnamon gives it a nice complex taste. The raisins add more sweetness and make these a great treat toasted with butter melting in or a schmear  of cream cheese.

The best part is they have the chew of a real bagel as opposed to the bread texture of store bought bagels.

They almost make up for the late snow.

The Old Fat Guy

Sourdough Raisin Bagels

Prep Time: 3 hours

Cook Time: 20 minutes

Total Time: 3 hours, 20 minutes

Yield: 8 bagels

Sourdough Raisin Bagels


  • 125 ml (1/2 cup) warm water
  • 12 ml (2 1/4 teaspoon) active dry yeast (one packet)
  • 180 grams (6.4 ounces) all-purpose flour (375 ml or 1 1/2 cup)
  • 120 grams (4.25 ounces) whole wheat flour (250 ml or 1 cup)
  • 5 ml (1 tsp) cinnamon
  • 250 ml (1 cup) sourdough starter
  • 5 ml (1 teaspoon) kosher salt
  • 40 ml (3 tablespoons) honey
  • 125 ml (1/2 cup) raisins


  1. Put warm water in bowl of stand mixer. Add yeast and let sit for 10 minutes.
  2. Add flour, whole wheat flour, cinnamon, sourdough starter, kosher salt and honey.
  3. Attach bowl to mixer with dough hook. Stir until ingredients start to come together.
  4. Scraped down dough hook and bowl.
  5. Turn mixer on and knead for 8 minutes.
  6. Take the dough out of the bowl.
  7. Grease the bowl. Put the dough in the bowl and turn to coat.
  8. Cover the bowl with a towel and let rise in a warm place until doubled, about 2 hours.
  9. Turn dough onto a floured surface and press it flat.
  10. Cover the dough with the raisins.
  11. Fold the dough in half and press flat.
  12. Turn the dough one quarter turn, fold in half and press.
  13. Continue until the dough has been folded and pressed four times.
  14. Form the dough into a ball.
  15. Cut the dough into eight pieces and form each piece into a ball.
  16. Cover the balls with a towel and let sit 15 minutes.
  17. Force your thumb through the centre of each ball and place them on a greased baking tray.
  18. Use two fingers to enlarge the holes in the bagels.
  19. Cover and let rest for 10 minutes.
  20. While the balls are resting, preheat the oven to 425 F and get water boiling. The water has to be at least 2 inches deep.
  21. In batches, put the bagels in the boiling water for 1 1/2 minutes. Flip and boil the other side for 1 1/2 minutes.
  22. Remove from the boiling water and place back on baking sheet.
  23. When all the bagels have been boiled, bake in a 425 F oven for 20 minutes, rotating top to bottom racks half way through.
  24. Cool the bagels on a rack or plate.
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