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Cinnamon Raisin Sourdough Discard Bagels: A Delicious Fusion of Flavour and Tradition

Bagels are a beloved baked good, cherished for their chewy texture and versatility. When you combine this classic treat with sourdough, a beloved artisan bread style, you create a unique hybrid that is nothing short of delightful. Add in the warm, comforting flavours of cinnamon and raisins, and you’ve got Cinnamon Raisin Sourdough Discard Bagels—an innovative recipe that makes excellent use of sourdough starter discard while offering a delicious breakfast option or snack.

What is Sourdough Discard?

Sourdough discard refers to the portion of your sourdough starter that you remove during the feeding process. Instead of tossing this nutrient-rich mixture, it can be used in a variety of recipes. This practice not only reduces waste but also imparts a subtle tangy flavour to baked goods, enhancing their taste and texture. Incorporating sourdough discard into bagel recipes creates an exceptionally moist and flavourful end product.

Ingredients You’ll Need

Creating Cinnamon Raisin Sourdough Discard Bagels requires a few essential ingredients. Here is a simple list to get you started:

• 500g strong white bread flour
• 240g active sourdough starter discard (at room temperature)
• 250ml warm water
• 50g light brown sugar (or muscovado sugar for deeper flavour)
• 10g salt
• 2 tsp ground cinnamon
• 150g raisins (or sultanas, if preferred)
• 1 tbsp honey (for boiling)
• Optional: 1 egg wash for a glossy finish

Method

1. Mix the Dough

Begin by combining your strong bread flour, sourdough starter discard, warm water, sugar, and salt in a large mixing bowl. Use a wooden spoon or your hands to mix until a shaggy dough forms. Add the ground cinnamon and raisins, kneading gently until they are evenly distributed throughout the dough.

2. Knead the Dough

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not overly sticky. Place it into a lightly oiled bowl, cover it with a damp tea towel, and leave it to rise at room temperature for 1-2 hours or until it has doubled in size.

3. Shape the Bagels

Once the dough has risen, turn it out onto a floured surface and divide it into 8 equal portions. Roll each piece into a ball and then use your finger to poke a hole through the centre, gently stretching the dough to create a bagel shape. Place the shaped bagels on a floured baking tray, cover them with a tea towel, and allow them to rest for another 30 minutes.

4. Prepare the Boiling Water

While the bagels are resting, bring a large pot of water to a gentle boil and add the honey. Boiling the bagels helps to achieve that characteristic chewy exterior, so don’t skip this step!

5. Boil the Bagels

Once the water is boiling, carefully add a few bagels at a time. Boil each for about 1-2 minutes on each side, depending on the desired firmness. Use a slotted spoon to remove them and place them back on the tray.

6. Bake the Bagels

Preheat your oven to 220°C (200°C fan oven) or 425°F. If desired, brush each bagel with an egg wash for a golden, shiny finish. Then transfer them to the oven and bake for about 20-25 minutes, or until they are golden brown.

7. Cool and Enjoy

Remove the bagels from the oven, allowing them to cool slightly before enjoying. Serve them toasted with a smear of cream cheese, butter, or your favourite spread, and relish in the sweet, spicy aroma of cinnamon and the delightful chew of sourdough.

Conclusion

Cinnamon Raisin Sourdough Discard Bagels are a fantastic way to utilise sourdough starter discard while treating yourself to a delicious baked good. With their soft, chewy texture and sweet cinnamon and raisin flavour, these bagels are ideal for breakfast, brunch, or an afternoon snack. Not only do they showcase the versatility of sourdough baking, but they also reflect a sustainable approach to food. So what are you waiting for? Roll up your sleeves and try your hand at baking these delightful bagels!

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