Cardamom & Cinnamon Raisin Sourdough Bagels! Plus simple Sourdough Bagels!
I’ve decided the bagel is scientifically better than most baked breads. The ratio of crumb to chewy interior is perfect. That’s what you get with these bagels. Perfection.
Unlike traditional bagels these are firstly sourdough bagels and secondly there is no malt in the recipe. Just the natural sweetness of the whole grains themselves. Feel free to use whatever whole grain flours you like.
One more thing. This isn’t just a bagel recipe. You can also shape it into sandwich loaves, baguette or anything really.
Let’s get proofing.
YOU WILL NEED:
* Scale optional (Get one and your baking life will get easy)
* Measuring cups, tbs, tsp
* Small and large mixing bowl(s)
* Spoon
SOURDOUGH BUILD PART 1
INGREDIENTS
* 5 oz barm/starter
* 6.5 oz Spelt & Einkorn flour
* 3 oz water
* tiny bit of BUTTER to oil the boule with
DIRECTIONS:
1) In a medium sized bowl, combine flour, water and starter and shape into a ball.
2) Dust a cutting board with flour, and knead the boule on the cutting for about 10 minutes until thoroughly mixed.
3) Shape into a boule, lightly oil a medium sized bowl and the dough boule. Place the boule into the bowl, cover with plastic wrap, and let ferment for 4 - 6 hours or so until it doubles in size. Place in the fridge until ready to use or continue on to the next step.
OPTIONAL CARDAMOM & CINNAMON BAGEL ADD ONS:
* 1.25 cups raisins.
* 1 cup Cardamom Water Kefir
SOAK 1 HOUR BEFORE THE NEXT PART OF THE SOURDOUGH BUILD.
In a 16 oz jar, soak raisins in Cardamom flavored water kefir or something strong like that. The flavor of your the cardamom water kefir will be absorbed by the raisins.
FINAL SOURDOUGH BUILD
INGREDIENTS:
* 22.5 oz (2.8 cups) Spelt & Organic Whole Wheat flour
* 14.5 oz - + STARTER
* 0.60 oz salt (3 tsp) Tsp salt
* 13 - 14 oz (1.625 - 1.75 cups) water*
* tiny bit of BUTTER to oil the boule with
OPTIONAL CARDAMOM & CINNAMON BAGEL ADD ONS:
* 1 tsp/0.25 oz cardamom
* 1 tsp/0.25 oz cinnamon
* 4 tbsp/1 oz Brown Sugar
* 1.25 cup cardamom infused raisins
* 8 oz/1 cup raisin sweetened water kefir.
*(Minus 8 oz water from the 13 - 14 oz WATER so you don’t add too much water accidentally!!)
DIRECTIONS:
1) Remove the starter from the bowl and cut into small cubes. In a large bowl, combine flour, water, salt, sugar, cardamom, cinnamon and the cut up starter. Dust a cutting board and knead dough until well mixed for 10 or more minutes.
OPTIONAL CARDAMOM BAGEL ADD ONS:
After kneading the bread for 10 or more minutes
ADD raisins and knead. There are a lot of raisins so work them in as best you can.
ADD flour as necessary.
Shape into a boule.
2) Lightly oil a bowl, lightly oil the dough boule with your hands, place the dough boule into the bowl. Cover with plastic wrap and ferment for about 4 - 6 hours or until it doubles in size. Once doubled, place it in the fridge and let it retard over night.
BAGEL PROOFING & SHAPING PART 1
DIRECTIONS:
STEP ONE:
REMOVE boule from the fridge and let it get to room temp. 2 - 3 hours.
STEP TWO:
Divide the proofed dough into 12 - 13, 4 oz - ish sized pieces. Shape into tiny boules. Place boules on a greased pan. Make sure to really press out the built up gas and shape a tight ball. You’ll need two large pans 1 small and large will work
STEP THREE:
Melt a small amount of butter. While it’s melting gently moisten the boules. Use your hand or a mister. If using hands, get hand wet, shake em’ off as best you can then pad the boules.
Brush or dab the butter on the boules.
STEP FOUR:
Cover the boules with shrink wrap and a towel.
Let them rise for 1 - 2 hours.
BAGEL PROOFING & SHAPING PART 2
DIRECTIONS:
STEP ONE:
Shape boules into bagels. Pick up a boule and poke your thumb through the middle of it. Rotate the boule around your thumb, gently pinch the side to make the hole bigger. Keep with it until the hole is about and 2 inches plus wide. You’ll need about two baking trays. 2 larger sized ones would leave plenty of room.
STEP TWO:
Cover your shaped bagels with the shrink wrap and a towel. Let em’ proof for about 4 hours. If you’re making the Cardamom & Cinnamon bagels, those will need more time because of the added sugar and raisins. 
BAGEL PROOFING PART 3: Time to Boil
STEP ONE:
Preheat the oven to 450 degrees Fahrenheit.
Fill a large pot 3/4 with water and set on the stove on high to boil.
Get some baking soda, a plate, and a large metal spoon to flip the bagels in the water.
STEP TWO:
Add 1 TSP baking soda to the boiling water.
Set a large plate beside the pot of boiling water.
Set the bagels close to the pot and start boiling them. 30 seconds on each side. Flip the bagels with that large, wide metal spoon you grabbed.
Once done, pull the bagels out of the boiling Water, shake em’ off and set them on the plate.
Grease the pan one final time in between boils.
STEP THREE:
Place boiled bagels 1 inch apart from each other on the tray. Place tray in the oven.
Turn down the oven to 400 degrees Fahrenheit and bake for 7 minutes.
After baking for 7 minutes pull bagels out of the oven and turn the pan around. Place pan back in the oven and bake for another 7 minutes.
STEP FOUR:
Let bagels cool for about 30 minutes or as long as you can stand not eating em’. ENJOY!
Bagels freeze great too. Happy baking!