Fill your home with cozy aromas with these perfect sourdough bagels loaded with raisins and a hint of cinnamon, nutmeg and maple syrup. An easy recipe anyone can make and they are so darn delicious.

INGREDIENTS

3c flour
1 1/2t salt
1t cinnamon
1/4t nutmeg
1 1/2c starter, stirred down
1T maple syrup
1/4-1/2c warm water (depending on humidity/garlic, start with 1/4c then add 1 at a time)
3/4c raisin or dried cranberries

INSTRUCTIONS

Sift flour into a mixer bowl then whisk in cinnamon, nutmeg and salt. Pour in starter, maple, 1/4c water and raisins. Stir to bring together then knead for 8-10 minutes (if its shaggy, add a tablespoon of water at a time until it comes together). Dump into a greased bowl and allow to triple in size, 6-12 hours depending on your temperature.

Dump onto a surface and divide into 8. Form each into a ball and let sit for 10-20 minutes then poke a hole through the center and stretch until the hole is about 1 1/2inches in diameter. Place on a parchment-lined baking sheet, cover with a towel and refrigerate overnight.

Preheat oven to 425°F and bring a large pot of water to boil. With just a few at a time, place them in the boiling water for 30 seconds, flip then 30 more seconds. (If they sink at first thats ok as long as they eventually float.) Put them back on the baking sheet and bake for 18-20 minutes.

ENJOY!