Easy Bagel Recipe | Homemade Sourdough Cinnamon Raisin | Fermented February | Fermented Foods 

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Julianne shares her recipe for delicious homemade sourdough bagels. Jules has been exploring creative ways to use her fermented sourdough starter, and this eeay bagel recipe is one of our favorites so far! In this step-by-step video, she'll show you how to make amazing bagels at home. #fermentedfebruary #fermentedfood #fermentedfebruary2024
Cinnamon Raisin Sourdough Bagels:
1/2 cup sourdough starter
1 1/2 warm water
1/4 cup honey
4 cups organic whole wheat flour
2 teaspoons ground cinnamon
2 teaspoons salt
1 cup raisins
For Water Bath:
8 cups water
1 tablespoon baking soda
1 tablespoon honey
To a large bowl add in 1/2 cup of active sourdough starter, 1 1/2 cup of warm water, and 1/4 cup of honey. Mix briefly and add in 4 cups of organic whole wheat flour, 2 teaspoons of cinnamon, and 2 teaspoons of salt. Allow the dough to kneed together for around 5 minutes. Finally, add in 1 cup of raisins and mix until fully combined. Transfer the dough to a ceramic or glass bowl and cover the bowl with plastic wrap. Allow the dough to rise at room temperature for 12 to 24 hours.
After your dough has risen for 12 to 24 hours turn it out onto a lightly floured surface and divide it into eight equal parts. Shape each of the divided parts of dough and set them on a parchment paper lined cookie sheet. Allow them to rise for another 15 minutes.
Preheat your oven to 425 degrees f.
While your bagels are rising for the final time, fill a pot with 8 cups of water and allow it to come to a rolling boil. To the water add in 1 tablespoon of baking soda and 1 tablespoon of honey. Allow the water to return to a boil. Gently place your bagels in the water two at a time and allow them to sit in the water for 2 minutes on each side. Transfer the bagels back to the parchment lined baking sheet and repeat the process with the remaining bagels. Bake for 20 to 25 minutes or until the bagels are a dark golden brown. Enjoy!
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• Fermented February 2023
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