Cinny raisin bagels from New World Sourdough: With Recipes for Creative Homemade Fermented Breads (page 109) by Bryan Ford

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Notes about this recipe

  • VKHummel on January 05, 2026

    I left out the raisins & cinnamon to make these as plain & everything bagels instead. Lots of hands off time, make sure to factor in the 4 & 15 hour rests when planning to make these. I think user error with my sourdough is the reason while these didn’t proof properly even with the additional time recommended after the 15 hr fridge rest/proof.

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