Sourdough Cinnamon Raisin Bagels

These sourdough cinnamon raisin bagels are soft and chewy. They're lightly flavored with cinnamon and dotted with raisins.

Begin by feeding your sourdough starter. Let it double in size.

In a large bowl, whisk together flour, brown sugar, salt and cinnamon.

Add in water and the doubled sourdough starter.

Mix into a rough and shaggy dough, then knead on the bench until soft and smooth.

Press the dough into a flat disc and tip the raisins into the middle.

Knead the dough again carefully to work in the raisins.

Let the dough rise in a warm space, then place in the fridge for a cold-proof (optional)

Pull the dough onto a floured work space and cut into 9 pieces.

Shape each piece into a ball.

Shape each ball into a bagel, then let them puff out for 60 minutes.

Poach in some boiling water mixed with a little honey or brown sugar.

Bake until deep golden brown.

See the link for the full recipe!